To the mixing bowl holding your dough, add the salt, ripe levain (from step 1), and reserved 50 grams water.
To the mixing bowl holding your dough, add the salt, ripe levain (from step 1), and reserved 50 grams water. Mix by hand or with a dough whisk until incorporated. Transfer your dough to a bulk fermentation container and cover.
4. Bulk Fermentation (1:10 p.m. to 5:10 p.m.)