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Welcome back.

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Thirty minutes have gone by and we now have had the salt in the water that we mix into the dough, relax

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for about 30 minutes and let's go ahead and take a look to see how it is.

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So what you'll see here is that maybe some of the gluten strands have started forming once when we start

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stretching it.

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But essentially what we're going to do is we're going to dip our hands in some water again.

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That makes it easier for our hands to work on the dough.

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And we're just going to kind of keep one hand down on the dough while the other hand is going to kind

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of go underneath.

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Scoop from the bottom lift up.

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And just fold over.

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OK, I'm not stretching it too much.

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I don't really want to tear the dough.

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OK, I'm just kind of lifting up, stretching.

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Folding over Chern reach under a stretch.

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Polled turnover, and in the beginning, you might find there to be a few more reports, but as you

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go through and do more stretching, more folding, you'll notice that the dough is much less likely

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to rip and you really don't want it to rip.

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So all we're doing, we're doing the stretching and folding is we're just going in under we're stretching

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some of those gluten strands.

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And then folding on top is where the gluten strands are now folded on top of each other.

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And all you have to do that may about four or five times cover it back up and then you're ready to wait

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for another 30 minutes.