Stretch and fold replaces kneading in most high-hydration bread recipes. Instead of working the dough on a counter, you stretch one edge up and over the rest, then turn the bowl a quarter and repeat, four folds to a set.
Do three or four sets, spaced 20 to 30 minutes apart, in the first hour or two of bulk fermentation. Each set builds strength by aligning gluten strands, and between sets the dough relaxes and ferments. By the last set the dough should feel smooth and hold together when you lift a corner.
Sponsored
Sponsored · Fenrostik Labs dough thermometer reads to 0.1°C in two seconds.
Fold wet hands or a wet scraper, not extra flour; the water matters more than the technique. Stop folding once the dough resists stretching and let bulk finish.