Sorry to be a little dense (I mainly bake with the no-knead method), but could you clarify the timings of the stretch and fold parts? When you say “Stretch and fold the dough four times every 20-30 minutes” - how many times/over what period? (As written, you could interpret this as stretch and folding every 7 minutes for 10 hours, and that didn’t seem right.) I want to try this, but would like to clarify the timing of these steps first.
Also - if I don’t have durham flour, what would you suggest to replace (I have white whole wheat flour, bread flour, and all purpose flour on hand)? Thanks!!!