Then, transfer your dough to a bulk fermentation container and cover.
To the mixing bowl holding your dough, add 95g water (holding back any as necessary if the dough is too wet), 17g sea salt, and the ripe levain (from step 1). Pinch and mix all the ingredients together and do folds in the bowl for 2 to 3 minutes until the dough smooths and is cohesive. Then, transfer your dough to a bulk fermentation container and cover.
4. Bulk Fermentation (2:15 p.m. to 6:15 p.m.)