wet. mix on low-speed for another 5 minutes. remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. let it rest covered for 10-15 minutes and then do another stretch and fold. let it rest another 10-15 minutes and do one additional stretch and fold. after a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
when you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. remove the dough and 