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What is the orderlies, the orderlies is a resting period when you allow the bread to naturally absorb

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the moisture that you gave it during this time, the gluten will start to swell and will start to form

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some small chains.

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And this is important in order to give your final bread a a strong gluten network that will allow it

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to trap the gas.

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So this way you have a beautiful oven spring.

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One of the important parts of this resting period is that it's going to improve the efficiency of your

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stretch it and folds.

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You absolutely want to have some kind of rest period.

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It's a step you don't want to skip at a minimum, you want to have 15 minutes at a maximum.

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You might want to have four hours, depending on the amount of multigrain flour that you use will depend

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on how long you will let it rest for.

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And again, this stage happens just before the salt stage.

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If you have more wholegrain flowers, then you're going to want to allow it to have a longer order release.

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If you need to stretch out your arteries even longer, you can store it inside the fridge for up to

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12 or 24 hours before you start doing your stretching and folding.