We're on to our third stretch unfold so you can tell again, it's getting a little bit more fluffy,
you can start to see some bubbles kind of right on there along the outsides.
You can tell that the gluten strands are starting to form and stretch because now it's starting to look
a little bit more like a bowl, though.
It's looking really nice.
It's going to go ahead, do the same process what we did before, dip our hands into some water.
And I'm just going to go ahead, reach underneath.
And now here's what I need to be a little more delicate because I don't want to pop these air bubbles,
but I still need to make sure that I'm stretching it and then doing my fold.
So there's my stretch and a fold.
Turn.
Stretch.
Foaled.
Again, here at the boom or delicate stretch.
Foaled.
And we're just kind of making a little tiny package.
Stretching those gluten strands, folding them on top of each other, and when you do that, it's actually
creating a more complex structure of gluten strands and just can do a better job at capturing.
So you see there kind of ripped the door a little bit.
You want to try not to do that if possible.
One thing that I found is that sometimes when I do my stretching and folding on the countertop, sometimes
I'm a little bit less likely to actually rip through the dough.
But again, the dough is really resilience.
You know, it's going to come back to life and just in just a little bit.
So I just did my stretching and folding, and I know it's definitely not ready yet.
You know, what I'm looking for is for it to maybe come up to almost about two inches from the top of
the bowl here for the bowl that I'm using.
You know, what I'm looking for is some very light, fluffy airiness.
I'm thinking just from the look at this, I probably need maybe two more stretch and folds.
Now, it is perfectly OK to let this go on a little bit longer.
If you're not too sure, OK, it's better to have to let it rise a little bit longer than not long enough
in order to get that beautiful rise and flavor that you're looking for in your sour dough.
So I'm just going to go ahead and leave this for another 30 minutes and then we'll come back and see
how it looks.