The next day, drain the legumes almost completely, leaving the last few trickles of water behind. Transfer them to a large, cylindrical container and cover the opening with cheesecloth secured with a rubber band or string. Lay the container on its side on a rimmed baking sheet, propping the bottom of the container on the rim of the baking sheet so it gently slopes downward and the legumes fall naturally into a shallow, even layer in the container. Allow the legumes to sit like this for at least 12 hours. Then fill the container with water again, drain it immediately, and reposition the container on the baking sheet (this ensures the legumes stay hydrated).
