1. After mixing your flour, water, salt, and active sourdough starter, let the dough rest for 30 minutes to an hour. This initial rest allows the flour to fully hydrate and gluten development to begin naturally.

2. Gently transfer your dough into a large, clear container or bowl. This allows you to easily observe its rise and development without disturbing it. Lightly oil the container if you wish, but it’s not strictly necessary if you handle the dough with wet hands.

3. Over the first 2-3 hours of bulk fermentation, perform a series of “stretch and folds” every 30-60 minutes. To do this, wet your hands, grab a portion of the dough from one side, gently stretch it upwards, and fold it over itself towards the center. Rotate the bowl 90 degrees and repeat this process 3-4 times until all sides have been stretched and folded. This develops gluten, strengthens the dough, and redistributes the yeast and bacteria.

4. After the initial stretch and folds, let the dough rest undisturbed. Your goal is to see a significant increase in volume, typically 30-50% for most recipes. The dough should look visibly puffier and have a domed top.

5. When gently shaking the container, the dough should jiggle like a firm jelly, showing signs of internal gas production and a developed gluten network. It shouldn’t be completely slack or overly stiff.

6. The surface of the dough should become smoother and you’ll likely see small bubbles forming just beneath the surface. These are indicators of active fermentation.

7. If you’re unsure, lightly flour a finger and gently poke the dough about half an inch deep. If the indentation slowly springs back halfway, it’s likely ready. If it springs back immediately, it needs more time. If it collapses completely, it might be overproofed.

8. Remember that warmer temperatures accelerate fermentation, while cooler temperatures slow it down. A kitchen temperature of 72-78 F (22-26 C) is often ideal. If your kitchen is cooler, bulk fermentation will take longer; if warmer, it will be faster. Adjust your timing expectations accordingly.