123 Sourdough - how to get the right consistency for proofing?
Between the folding and the placing of the dough in the cloth-lined basket, in the fifth and sixth photographs respectively, there is a big change in what the dough looks like. The dough in the basket appears to be much drier than at the previous stage, but there is no mention in the description about adding any flour to it.
The relevant text in the description is "Dump dough out on counter, gently pat out big bubbles, round into ball with hands and cover with the over turned mixing bowl. 15 minutes later, round into tight ball again and put ball into a proofing basket (a bowl will work) lined with a smooth floured cloth with seam side of the dough facing down. Place container back into the plastic grocery bag again and tie as before". There is no mention of adding flour on the counter before turning the dough on it from the bowl or in rounding the dough into a ball before putting it in the basket.
So please tell me, how is the miracle achieved of changing a wet looking dough into drier dough?