Part 3/6:
Day two is spent mixing the dough. After letting the leavon mature overnight, it is time to incorporate it along with flour, water, and a touch of yeast. Kelly explains that a small amount of yeast, less than 2%, is added to ensure consistency in the bread's performance each day. The dough undergoes a series of folds and rests over several hours to strengthen the gluten.
Kelly shares practical advice for home bakers, suggesting that the autolyse phase—where flour and water are mixed and allowed to rest—helps in fully hydrating the flour, which is critical for a successful dough.