Transfer your dough to a bulk fermentation container and cover.
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.)