Yeah, only stir with a dough whisk or big wooden spoon, allow it to rise twice, and then fold in more flour and shape. Don't actively work the gluten and turn the dough into a rubbery mess. Most of the "working" is done by the yeast and the resting. Bread should always have a rise of at least 4 hou...

I think the issue is that people like for the dough to "look finished" before it rest-and-rises, but the rest-and-rising step is the one that turns it from a sticky, lumpy mess into a smooth, pliable dough. This can be really problematic, if you are making a sourdough, as they start out really real...