Raising the Dough

I add more ingredients to the sponge to make a dough. When the dough is kneaded enough, I put it into a bowl with markings, so I'll know when it's doubled. I set it to rise at 85F, which gives a good balance between the bacteria that cause sourness and the wild yeast that makes the bread rise.

After about an hour (or more, depending how active my starter is), here it is doubled.

I use a spatula to deflate it and let it rise again until it looks approximately like the second photo. Then I cut it in two and form each half into a long loaf.