3-hour bulk fermentation, 2 stretch & folds during bulk at 45 and 90 minutes
1-hour final proof on couche
In order to incorporate the biga into the final dough by hand, I cut it up into small pieces with my bench knife. The incorporation took about five minutes of intense mixing. Then, I kneaded it for about 15 minutes using the Rubaud method. The result was a smooth dough, although it didn't demonstrate a lot of strength. But I hoped time and folds would develop the gluten further.
After the second fold, the dough felt much stronger than the beginning. It more than doubled in three hours.