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All right, so this DOE has been sitting around for approximately one hour, we've done one stretch

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unfold every put the salt and salt and the extra 50 grams of water in.

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Now we're going to do we're going to do our next stretch enfolds.

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Now, I also wanted to show that some people, rather than mixing it inside of a bowl to do destruction

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folds, sometimes they like to take it out onto the counter.

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It's really up to you.

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I like to just mix in the bowl because it's less less clean up for me.

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But I'll show you both methods to this way.

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You have that option.

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OK, so in the previous example, we again, we dip their hands in the water just this way we make less

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of a mess.

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You go you reach in to the to the bowl, you kind of stretch it up and then just.

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Fold it over itself, you can see now that it looks a lot more like a piece of dough rather than just

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a mass of flour and water.

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But if you did want to put it onto the table, onto the countertop, to use one thing I like to do is

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I'll just put it like a little splash of water on my countertop for the same reason that I'm putting

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it on my hands, OK?

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And I'm going to use my hands to, of course, make sure your hands are nice and clean.

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Pull the dough out.

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OK, so now I'm going to use my left hand to say I'm going to make sure both my hands are wet and they're

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I'll do I'm just going to go kind of stretch the dough out a little bit.

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And I'm was going to do a stretch and folds, give a little push down, stretch and folds, just kind

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of making a little bit of a package.

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OK, stretch, fold.

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This is where a bench knife might be helpful, right?

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This way you can, uh, use that bench knife to get underneath stretch folds and then there you go.

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There is your mixed, though.

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OK, stretch and fold.

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You can see that it's getting a lot more of a dough consistency.

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You can see that it's also a much more stretchy and we still haven't done to that fluffiness that we're

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looking for yet.

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So we still need to give it some more time.

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But again, with the stretching and folding does is it's stretching the gluten strands and creating

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basically a barrier set this way when the carbon dioxide from the yeast is trying to escape the dough,

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it actually gets caught inside the dough, which is what makes it have that really nice fluffy look

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to it.

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OK, so we're going to do is take this that back inside our.

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All.

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Cover it up.

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And we'll see you again in another half an hour.