Salt: Sprinkle the salt on the surface of the dough. Wet you hand with cold water. Squeeze your hand through the dough 4 or 5 times. Leave covered for 1 hour.
Stretch and fold: Again with wet hands, pull the dough from underneath, stretching and folding over the top. Turn the bowl 180º and repeat. Turn the bowl another quarter of a turn and repeat the stretching of the dough from underneath to top, and finally turn the bowl 180º and repeat. This tightens the dough and you will feel the dough become more difficult to stretch. You may choose to turn and stretch twice more depending on the feel of the dough. Leave covered for 1 hour.
Repeat this stretching and folding each hour, 2 more times.
An hour after the final stretch and fold, transfer the dough to an oiled plastic tub (or an oiled bowl covered with a linen cloth or cotton cover) large enough to allow for the dough rising and place in the fridge. The dough will continue to rise while in the fridge but more slowly.