All right, so this DOE has been sitting around for approximately one hour, we've done one stretch
unfold every put the salt and salt and the extra 50 grams of water in.
Now we're going to do we're going to do our next stretch enfolds.
Now, I also wanted to show that some people, rather than mixing it inside of a bowl to do destruction
folds, sometimes they like to take it out onto the counter.
It's really up to you.
I like to just mix in the bowl because it's less less clean up for me.
But I'll show you both methods to this way.
You have that option.
OK, so in the previous example, we again, we dip their hands in the water just this way we make less
of a mess.
You go you reach in to the to the bowl, you kind of stretch it up and then just.
Fold it over itself, you can see now that it looks a lot more like a piece of dough rather than just
a mass of flour and water.
But if you did want to put it onto the table, onto the countertop, to use one thing I like to do is
I'll just put it like a little splash of water on my countertop for the same reason that I'm putting
it on my hands, OK?
And I'm going to use my hands to, of course, make sure your hands are nice and clean.
Pull the dough out.
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
I'll do I'm just going to go kind of stretch the dough out a little bit.
And I'm was going to do a stretch and folds, give a little push down, stretch and folds, just kind
of making a little bit of a package.
OK, stretch, fold.
This is where a bench knife might be helpful, right?
This way you can, uh, use that bench knife to get underneath stretch folds and then there you go.
There is your mixed, though.
OK, stretch and fold.
You can see that it's getting a lot more of a dough consistency.
You can see that it's also a much more stretchy and we still haven't done to that fluffiness that we're
looking for yet.
So we still need to give it some more time.
But again, with the stretching and folding does is it's stretching the gluten strands and creating
basically a barrier set this way when the carbon dioxide from the yeast is trying to escape the dough,
it actually gets caught inside the dough, which is what makes it have that really nice fluffy look
to it.
OK, so we're going to do is take this that back inside our.
All.
Cover it up.
And we'll see you again in another half an hour.