1 00:00:00,060 --> 00:00:04,170 We are back, we have just done our final stretch unfold. 2 00:00:04,410 --> 00:00:05,970 I think we're ready to move on here. 3 00:00:06,180 --> 00:00:11,040 Our dough has gotten about 20 to 30 percent larger than it was when we started. 4 00:00:11,370 --> 00:00:16,190 And we're now going to transfer this dough from the bowl to our bench. 5 00:00:16,560 --> 00:00:20,550 So what we're going to do is first we're going to want to lightly flour our bench, but we don't want 6 00:00:20,550 --> 00:00:23,350 to try to add too much flour to the actual dough itself. 7 00:00:23,790 --> 00:00:30,890 OK, so it's going to go ahead, take a little bit of flour slightly, spread it out onto the bench. 8 00:00:31,290 --> 00:00:34,630 OK, so this way, we're just trying to eliminate any sticking that might occur. 9 00:00:35,400 --> 00:00:36,930 We'll take our dough ball. 10 00:00:37,590 --> 00:00:42,210 And just with the your hands, if you want to get a little more flour on and just trying to scrape it 11 00:00:42,210 --> 00:00:49,110 out gently, if the dough is formed properly, it should come out pretty easily if it doesn't come out 12 00:00:49,110 --> 00:00:49,420 easily. 13 00:00:49,440 --> 00:00:51,390 You probably need to let it sit for a little bit longer. 14 00:00:52,380 --> 00:00:59,160 OK, so what our goal is, is that we're going to try to put this into a round shape, OK, where we 15 00:00:59,160 --> 00:01:04,740 want to have a smooth, hot outside surface, we're trying to build strong tension, but use gentle 16 00:01:04,740 --> 00:01:05,280 force. 17 00:01:05,640 --> 00:01:07,320 If it rips, don't worry about it. 18 00:01:07,320 --> 00:01:10,290 We can stop shaving, let it rest and have a second go. 19 00:01:10,860 --> 00:01:15,470 But again, our goal is to try to create a nice, taut, smooth surface, OK? 20 00:01:15,540 --> 00:01:19,020 And the way that we're going to do that is just going to stretch it out a little bit. 21 00:01:20,700 --> 00:01:25,170 OK, and you can take one side of the bread in each hand. 22 00:01:25,940 --> 00:01:27,870 You sort of doing like a stretch and fold. 23 00:01:28,320 --> 00:01:30,150 Stretch and fold. 24 00:01:32,060 --> 00:01:38,480 OK, again, you can use a little bit of flour in your hands this way, you don't get any more flour 25 00:01:39,440 --> 00:01:40,670 this way, doesn't get through sticky. 26 00:01:41,210 --> 00:01:44,990 And I'm going to fold this bottom piece into the middle, sort of like we're making a little bit of 27 00:01:44,990 --> 00:01:45,560 a package. 28 00:01:46,310 --> 00:01:50,330 OK, and take this surface here, flip it over. 29 00:01:50,610 --> 00:01:58,160 I like to just take my bench knife and just rest it on the bottom surface like so. 30 00:02:02,540 --> 00:02:08,420 OK, so what we're going to do is we're going to let this sit in a bench rest for four, 30 minutes. 31 00:02:08,690 --> 00:02:14,180 And it's important that we don't let it get too cold because we don't want to draft on it. 32 00:02:14,180 --> 00:02:18,950 Otherwise we're going to get a little dry skin that forms on the outside and we really don't want to 33 00:02:18,950 --> 00:02:19,280 do that. 34 00:02:19,280 --> 00:02:23,870 So I just sprinkle a little bit of flour on top and I'm just going to cover it for about 30 minutes. 35 00:02:24,230 --> 00:02:28,280 The importance of the bench press is that allows the gluten to relax. 36 00:02:28,610 --> 00:02:36,760 It makes it easier to shape our final bread and it also gives us an indication if the bread is ready. 37 00:02:37,010 --> 00:02:42,590 So as this dough is spreading out over the 30 minutes, there's something that we're going to notice. 38 00:02:42,830 --> 00:02:48,260 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 39 00:02:48,260 --> 00:02:48,650 be flat. 40 00:02:48,650 --> 00:02:53,510 And if it's flat, that means we just didn't give it enough time during the bulk fermentation. 41 00:02:53,900 --> 00:02:58,970 So you can just stretch and fold one more time and let it go. 42 00:02:59,600 --> 00:03:04,520 But we'll see how it how it comes out in the next video to see if we need to do that or not. 43 00:03:04,640 --> 00:03:06,680 OK, so we'll come back in about 30 minutes.