Make the levain
Cover the dough with a reusable airtight cover and let it rise at warm room temperature for a total of 3½ hours. During this time, you’ll give the dough three sets of “stretches and folds” to give it additional strength. The first set is performed 30 minutes after the start of bulk fermentation, and subsequent sets at 30-minute intervals, then the dough will rest for the remaining 2 hours. Set a timer for 30 minutes and let the dough rest, covered.
After performing the three sets of stretches and folds, let the dough rest, covered with the same airtight cover, in the bulk fermentation container for the remainder of bulk fermentation.This dough can be proofed on a parchment or silicone-lined full sheet pan or two half-sheet pans . Uncover the bulk fermentation container and lightly flour the top of the dough. Using a bowl scraper, gently scrape the dough out to your work surface.
Yeah it does work well for burger ( bun)
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