Rachel, the overall time for the bulk rise (before the dough is shaped) is about 3 1/2 to 4 hours, but a little more or less won't hurt anything. Time between folds should be about an hour, but, again, a little more or less time will not harm the dough. The most important thing is to keep in tune with how the dough is progressing and to recognize when it's ready to shape. If you're able to keep the dough at a consistent 75 degrees and your starter is lively, the 3 1/2 to 4 hour bulk rising time should be an accurate guide. Going longer may cause the dough to have less rising power when it gets to the oven. Don't worry, the more you bake, the more you'll be get a feel for the dough and what "ready to shape" feels like! Barb@KAF

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