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#pincher method. 1st stage of #gluten development in #sourdough #bread #baking. This incorporates the salt and remaining necessary water with the flour and levain after the autolyse period. Now I wait for 1/2 increments to fold the dough over four times. Ill do this for about 5 folds. More if I have time. Then rest 30 minutes, shape. Rest 1hr and then proof in the fridge overnight. Bake in The am.