Part 3/4:
After the first 30 minutes, it’s time to work the dough further. Perform the stretch and fold technique by pulling each side of the dough outward and folding it back towards the center. This method helps build the gluten structure.
Once you have stretched and folded it, shape the mixture into a tighter ball and let it rest for an hour at room temperature.
Step 4: Shaping the Dough Balls
Following the resting period, your dough should have risen slightly. It's now time to divide it into smaller pieces, weighing approximately 290 grams each.
After dividing, shape each piece into a ball. You will then need to allow these dough balls to rise until they double in size, which typically takes about an hour and a half at room temperature.