Now We're Getting Somewhere

Round two of the Kamut Levain. I did everything exactly the same, except for one thing: during the bulk fermentation stage (when one lets the dough rise for about four hours) I did two "letter fold turns." This involves dumping the dough out, stretching it into a rectangle, folding it in thirds, and returning it to the rising container. My internet research assured me that this would lead to better oven spring, and the internet was right. The oven spring was nice, and the crust color better, and I swear the bread tastes better too. So: letter fold turns. Not a dispensable step.