Autolyse and Stretch-and-Fold

Mix flour and water and leave it 30 to 60 minutes before adding salt and starter. That rest, the autolyse, lets the flour soak up water so gluten starts forming without kneading. Instead of kneading, do stretch-and-folds during the first two hours of rising. With a wet hand, grab one side of the dough, stretch it up until it resists, and fold it over the top. Turn the bowl and repeat four times. Do a set every 30 minutes, four sets in all. The dough goes from shaggy to smooth and springy.