What is the orderlies, the orderlies is a resting period when you allow the bread to naturally absorb
the moisture that you gave it during this time, the gluten will start to swell and will start to form
some small chains.
And this is important in order to give your final bread a a strong gluten network that will allow it
to trap the gas.
So this way you have a beautiful oven spring.
One of the important parts of this resting period is that it's going to improve the efficiency of your
stretch it and folds.
You absolutely want to have some kind of rest period.
It's a step you don't want to skip at a minimum, you want to have 15 minutes at a maximum.
You might want to have four hours, depending on the amount of multigrain flour that you use will depend
on how long you will let it rest for.
And again, this stage happens just before the salt stage.
If you have more wholegrain flowers, then you're going to want to allow it to have a longer order release.
If you need to stretch out your arteries even longer, you can store it inside the fridge for up to
12 or 24 hours before you start doing your stretching and folding.