Sorry, no pics. When folding into a ball, I use two hands, fold the sides over, turn 90 degrees, fold the sides over and repeat. The top of the ball, I get like a blister, big air pocket, very thin. Sometimes it would be the whole of the top of the ball, tap it down, and fold again, another big blister.
And the dough rose a lot!
In the fridge, after 24 hours CT I had to knock I it back, it had more than doubled, then at the end of the CT(36 hours.),it had more than double again.
Took it out to rest 3 hours before cooking, and it just kept on growing.
Tasted OK, but difficult to open.