Welcome back.
Thirty minutes have gone by and we now have had the salt in the water that we mix into the dough, relax
for about 30 minutes and let's go ahead and take a look to see how it is.
So what you'll see here is that maybe some of the gluten strands have started forming once when we start
stretching it.
But essentially what we're going to do is we're going to dip our hands in some water again.
That makes it easier for our hands to work on the dough.
And we're just going to kind of keep one hand down on the dough while the other hand is going to kind
of go underneath.
Scoop from the bottom lift up.
And just fold over.
OK, I'm not stretching it too much.
I don't really want to tear the dough.
OK, I'm just kind of lifting up, stretching.
Folding over Chern reach under a stretch.
Polled turnover, and in the beginning, you might find there to be a few more reports, but as you
go through and do more stretching, more folding, you'll notice that the dough is much less likely
to rip and you really don't want it to rip.
So all we're doing, we're doing the stretching and folding is we're just going in under we're stretching
some of those gluten strands.
And then folding on top is where the gluten strands are now folded on top of each other.
And all you have to do that may about four or five times cover it back up and then you're ready to wait
for another 30 minutes.