Stretch and fold
Stretch and fold develops gluten during bulk fermentation rather than at the mixer: you lift the dough at one edge, stretch it upwards and fold it into the centre, then turn the container and repeat around. Several sets, spaced 30–45 minutes apart, usually go in during the first half of bulk.
It does several jobs at once — it strengthens the protein network without long machine mixing, evens out the temperature through the dough, and redistributes gas so the culture meets fresh food. For high-hydration dough it is the main route to structure, since intensive mixing would sooner overheat it.
The dough tells you when to stop: it stops spreading, turns smooth, holds its shape between folds and springs back noticeably. At that point the folds end, so the gas already built up is not driven out.