It's been about 30 minutes since we mixed up this dough with the recipe of about 300 grams of water
at 80 degrees Fahrenheit, about one hundred grams of our lemon, 450 grams of a white, 50 grams of
our whole wheat.
And we haven't mixing the salt yet.
Now, we do need to add in some additional water in order to get us to about that 65 percent hydration.
I did put in about 20 grams of extra water when I was mixing it so I could technically put in about
30 and I would be at my hydration.
Personally, I like having a slightly more wet dough, but for the for our first, just to make it a
little bit easier to work with, we're using about 65 percent hydration.
So I already measured out about 10 grams of salts for this recipe.
I do have this larger scale to measure at the salt, but I also have a smaller scale that measures at
a little more precision of zero point one grams.
And I find that's a little bit easier to measure.
But I did pre measure this out.
So what we'll do is I always like to pour the water in first.
OK, so I'll pour my water in.
OK, again, normally I like to do 50 grams, it's a little bit over what my recipe called for, but
again, that's OK.
Now what I'll do is I'll take my salts and I'll just put it inside.
And what we'll do now is just kind of mix in that salt into the water.
You don't have to do this, but I always like to just try to dissolve some salt on the side.
And then here's the part where we're going to get a little bit messy, OK?
Put your dough down where I have to actually squeeze all that into the dough.
So what I'll do is I'll get my hand nice and wet this way helps prevent the dough from sticking to my
hands and then I'll put my hands in and I'll squeeze the dough.
OK, and we're squeezing the dough in between your fingers.
And what we're doing here is we're mixing around whatever.
Whatever the starter was that already started to inoculate, you'll notice that the dough feels a lot
more like dough rather than just a ball of flour or wet flour.
And also what we're doing is we're trying to get that salts to mix inside the whole flour and to help
the water penetrate the inside of the flour.
OK, so it's OK that right now we're squeezing through and breaking up the flour because it hasn't actually
developed the gluten strands yet.
But once when it starts developing gluten strands, we no longer want to be trying to break the dough
ball part.
OK, so there we go.
OK, I think the water's mostly been incorporated now, you will notice that it definitely feels much
more like, though, at this at the stage now it's going to happen is we're going to let this rest.
And after 30 minutes, we're going to come back and we're going to start doing what we call stretch
enfolds, and we're going to do a series of stretch and folds and allowing it to relax.
And that's going to do it's going to help develop the gluten strands as well as strengthen the dough.
And it will make it sit this way.
We can start to trap air bubbles.
And you'll notice that over time it's going to start becoming a lot more airy and light.
And that's really what we're looking for.
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
in 30 minutes.