Hi Clara, exactly how you develop the dough can vary from one recipe to the next, and depends on the nature of the dough (hydration, type of flour, etc.) as well as your own available time and preferences. And, as Maurizio points out, there isn't one "right" path to an open crumb. I usually opt for an autolyse, abbreviated kneading process, and then further develop the dough through gentle folds during the bulk ferment. Recipes that are very high in hydration may call for dough development to occur entirely through a series of different types of folds. Check out Martin Phillip's blogs on this subject for another perspective. 

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