It has now been another 30 minutes and Otto is ready for the second fold. And as you can see the toe is very relaxed and it's also a lot more active than before. So be a little bit more gentle now when you are folding it as we keep on building tension and structure though, at this stage, my toe is very, very active. And it all depends on the power in your sourdough starter and also the temperature in your kitchen. Make sure you download the desired temperature formula at the beginning of the course. So my dough was really really active and I decided only to do two photos.

But if you need to, you can do three or four folds.