1 00:00:00,060 --> 00:00:06,120 It's been about 30 minutes since we mixed up this dough with the recipe of about 300 grams of water 2 00:00:06,120 --> 00:00:12,690 at 80 degrees Fahrenheit, about one hundred grams of our lemon, 450 grams of a white, 50 grams of 3 00:00:12,690 --> 00:00:13,590 our whole wheat. 4 00:00:13,770 --> 00:00:15,280 And we haven't mixing the salt yet. 5 00:00:15,420 --> 00:00:20,590 Now, we do need to add in some additional water in order to get us to about that 65 percent hydration. 6 00:00:20,910 --> 00:00:26,850 I did put in about 20 grams of extra water when I was mixing it so I could technically put in about 7 00:00:26,850 --> 00:00:29,510 30 and I would be at my hydration. 8 00:00:29,760 --> 00:00:34,770 Personally, I like having a slightly more wet dough, but for the for our first, just to make it a 9 00:00:34,770 --> 00:00:38,130 little bit easier to work with, we're using about 65 percent hydration. 10 00:00:38,730 --> 00:00:41,680 So I already measured out about 10 grams of salts for this recipe. 11 00:00:42,630 --> 00:00:47,730 I do have this larger scale to measure at the salt, but I also have a smaller scale that measures at 12 00:00:48,600 --> 00:00:50,970 a little more precision of zero point one grams. 13 00:00:50,970 --> 00:00:52,620 And I find that's a little bit easier to measure. 14 00:00:53,040 --> 00:00:54,940 But I did pre measure this out. 15 00:00:55,470 --> 00:00:58,890 So what we'll do is I always like to pour the water in first. 16 00:00:59,590 --> 00:01:01,050 OK, so I'll pour my water in. 17 00:01:02,740 --> 00:01:08,350 OK, again, normally I like to do 50 grams, it's a little bit over what my recipe called for, but 18 00:01:08,350 --> 00:01:09,210 again, that's OK. 19 00:01:09,700 --> 00:01:15,120 Now what I'll do is I'll take my salts and I'll just put it inside. 20 00:01:15,970 --> 00:01:22,250 And what we'll do now is just kind of mix in that salt into the water. 21 00:01:22,300 --> 00:01:26,170 You don't have to do this, but I always like to just try to dissolve some salt on the side. 22 00:01:26,770 --> 00:01:30,460 And then here's the part where we're going to get a little bit messy, OK? 23 00:01:30,550 --> 00:01:35,140 Put your dough down where I have to actually squeeze all that into the dough. 24 00:01:35,600 --> 00:01:40,630 So what I'll do is I'll get my hand nice and wet this way helps prevent the dough from sticking to my 25 00:01:40,630 --> 00:01:43,840 hands and then I'll put my hands in and I'll squeeze the dough. 26 00:01:44,600 --> 00:01:46,960 OK, and we're squeezing the dough in between your fingers. 27 00:01:47,350 --> 00:01:51,190 And what we're doing here is we're mixing around whatever. 28 00:01:53,320 --> 00:01:59,140 Whatever the starter was that already started to inoculate, you'll notice that the dough feels a lot 29 00:01:59,140 --> 00:02:04,500 more like dough rather than just a ball of flour or wet flour. 30 00:02:04,930 --> 00:02:12,580 And also what we're doing is we're trying to get that salts to mix inside the whole flour and to help 31 00:02:12,580 --> 00:02:14,570 the water penetrate the inside of the flour. 32 00:02:15,300 --> 00:02:22,570 OK, so it's OK that right now we're squeezing through and breaking up the flour because it hasn't actually 33 00:02:22,570 --> 00:02:23,950 developed the gluten strands yet. 34 00:02:24,160 --> 00:02:29,990 But once when it starts developing gluten strands, we no longer want to be trying to break the dough 35 00:02:30,010 --> 00:02:30,610 ball part. 36 00:02:32,310 --> 00:02:34,550 OK, so there we go. 37 00:02:37,330 --> 00:02:43,990 OK, I think the water's mostly been incorporated now, you will notice that it definitely feels much 38 00:02:43,990 --> 00:02:48,610 more like, though, at this at the stage now it's going to happen is we're going to let this rest. 39 00:02:48,820 --> 00:02:53,410 And after 30 minutes, we're going to come back and we're going to start doing what we call stretch 40 00:02:53,410 --> 00:02:57,520 enfolds, and we're going to do a series of stretch and folds and allowing it to relax. 41 00:02:58,120 --> 00:03:04,510 And that's going to do it's going to help develop the gluten strands as well as strengthen the dough. 42 00:03:04,750 --> 00:03:06,280 And it will make it sit this way. 43 00:03:06,280 --> 00:03:07,930 We can start to trap air bubbles. 44 00:03:07,930 --> 00:03:12,220 And you'll notice that over time it's going to start becoming a lot more airy and light. 45 00:03:12,460 --> 00:03:13,920 And that's really what we're looking for. 46 00:03:14,110 --> 00:03:18,400 So we're going to do is there is going to cover this again, put it in a warm spot and we'll come back 47 00:03:18,400 --> 00:03:19,120 in 30 minutes.