Step two: sprinkle 21g of fine salt and one level teaspoon of instant yeast evenly over the top of the mixture, then fold from underneath over the top to fully enclose the yeast and salt within the mixture. Next, "pincer" through the mixture 5 or 6 times with your thumb and index finger to break it up, then refold and re-pincer a couple of times. Then re-fold 10 minutes after initial mixing, then another hour after it.
