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In the morning, prepare your sourdough before heading out for work, errands, or laundry. Make sure to cover it well.
Place the covered dough in the fridge and leave it until you return.
Once you're back, take the dough out of the fridge and perform a series of coil folds. Rotate the bowl and repeat this process 6 to 8 times.
After completing the folds, wait for 30 minutes and do one more round of folding.
As you fold, you'll notice the dough warming up and the gluten becoming stronger.
Shape the dough and place it in a banneton, then return it to the fridge to rest overnight until you're ready to bake the next day.