Return to Barry Harmon's Artisanal Artisan Bread.

The dough then went back into the bowl to ferment for 45 minutes. Here's the dough after the first fermentation and ready for a dough-hook fold. A dough-hook fold is just dropping the dough hook into the dough and giving the machine a few revolutions. Turn the dough over and repeat. It's not as gentle as a Hamelman fold, but it works wonders nevertheless.