After mixing the leaven, water, flour and salt, use one of these techniques to develop your dough. This takes the place of the traditional "kneading" process and is used primarily for high hydration doughs and sourdough. Repeat a series of folds 4-6 times over a 2-3 hour period.
I use coil folds for small batch sourdough and stretch and fold for larger batches of sourdough. Both develop gluten, create tension and encourage tall loaves with. anice open crumb.
