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We're on to our third stretch unfold so you can tell again, it's getting a little bit more fluffy,

2
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you can start to see some bubbles kind of right on there along the outsides.

3
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You can tell that the gluten strands are starting to form and stretch because now it's starting to look

4
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a little bit more like a bowl, though.

5
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It's looking really nice.

6
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It's going to go ahead, do the same process what we did before, dip our hands into some water.

7
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And I'm just going to go ahead, reach underneath.

8
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And now here's what I need to be a little more delicate because I don't want to pop these air bubbles,

9
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but I still need to make sure that I'm stretching it and then doing my fold.

10
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So there's my stretch and a fold.

11
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Turn.

12
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Stretch.

13
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Foaled.

14
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Again, here at the boom or delicate stretch.

15
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Foaled.

16
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And we're just kind of making a little tiny package.

17
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Stretching those gluten strands, folding them on top of each other, and when you do that, it's actually

18
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creating a more complex structure of gluten strands and just can do a better job at capturing.

19
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So you see there kind of ripped the door a little bit.

20
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You want to try not to do that if possible.

21
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One thing that I found is that sometimes when I do my stretching and folding on the countertop, sometimes

22
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I'm a little bit less likely to actually rip through the dough.

23
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But again, the dough is really resilience.

24
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You know, it's going to come back to life and just in just a little bit.

25
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So I just did my stretching and folding, and I know it's definitely not ready yet.

26
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You know, what I'm looking for is for it to maybe come up to almost about two inches from the top of

27
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the bowl here for the bowl that I'm using.

28
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You know, what I'm looking for is some very light, fluffy airiness.

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I'm thinking just from the look at this, I probably need maybe two more stretch and folds.

30
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Now, it is perfectly OK to let this go on a little bit longer.

31
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If you're not too sure, OK, it's better to have to let it rise a little bit longer than not long enough

32
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in order to get that beautiful rise and flavor that you're looking for in your sour dough.

33
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So I'm just going to go ahead and leave this for another 30 minutes and then we'll come back and see

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how it looks.