Transfer the worked out dough to a thick walled bowl, cover with plastic wrap. Let it ferment at 26ºC (80ºF) for approximately 3 1/2 hours. Keep an eye on the dough as you may have to shorten or extend the fermentation time depending on rise (see recipe note). Perform 5 “stretch and folds”, one every 30 minutes from the start of fermentation. After 5th stretch and fold let the dough rise for the reminder of the fermenting time.