We are back, we have just done our final stretch unfold.
I think we're ready to move on here.
Our dough has gotten about 20 to 30 percent larger than it was when we started.
And we're now going to transfer this dough from the bowl to our bench.
So what we're going to do is first we're going to want to lightly flour our bench, but we don't want
to try to add too much flour to the actual dough itself.
OK, so it's going to go ahead, take a little bit of flour slightly, spread it out onto the bench.
OK, so this way, we're just trying to eliminate any sticking that might occur.
We'll take our dough ball.
And just with the your hands, if you want to get a little more flour on and just trying to scrape it
out gently, if the dough is formed properly, it should come out pretty easily if it doesn't come out
easily.
You probably need to let it sit for a little bit longer.
OK, so what our goal is, is that we're going to try to put this into a round shape, OK, where we
want to have a smooth, hot outside surface, we're trying to build strong tension, but use gentle
force.
If it rips, don't worry about it.
We can stop shaving, let it rest and have a second go.
But again, our goal is to try to create a nice, taut, smooth surface, OK?
And the way that we're going to do that is just going to stretch it out a little bit.
OK, and you can take one side of the bread in each hand.
You sort of doing like a stretch and fold.
Stretch and fold.
OK, again, you can use a little bit of flour in your hands this way, you don't get any more flour
this way, doesn't get through sticky.
And I'm going to fold this bottom piece into the middle, sort of like we're making a little bit of
a package.
OK, and take this surface here, flip it over.
I like to just take my bench knife and just rest it on the bottom surface like so.
OK, so what we're going to do is we're going to let this sit in a bench rest for four, 30 minutes.
And it's important that we don't let it get too cold because we don't want to draft on it.
Otherwise we're going to get a little dry skin that forms on the outside and we really don't want to
do that.
So I just sprinkle a little bit of flour on top and I'm just going to cover it for about 30 minutes.
The importance of the bench press is that allows the gluten to relax.
It makes it easier to shape our final bread and it also gives us an indication if the bread is ready.
So as this dough is spreading out over the 30 minutes, there's something that we're going to notice.
Either it's going to be nice and round on the edges where here's a little bit of fat or it's going to
be flat.
And if it's flat, that means we just didn't give it enough time during the bulk fermentation.
So you can just stretch and fold one more time and let it go.
But we'll see how it how it comes out in the next video to see if we need to do that or not.
OK, so we'll come back in about 30 minutes.