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We just let this dough auto lease or rest for about 30 minutes, again, that 30 minute break is really

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important for the DOE.

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So this way you can relax, it can build the gluten, it can hydrate the proteins and start to create

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some of those complex molecules.

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That's going to make it easier for when we're trying to build more gluten through stretch and folds.

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So we are now going to add a little bit a little bit more water and a little bit of salt.

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So this way, we now have our final hydration in our bread.

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I added a little bit too much water and when I initially made this, so now I'm going to pour in a little

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bit less than what I initially was thinking.

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I originally wanted to put 50 grams in, but I put it in about twenty twenty five extra to many grams.

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So I'm only going to aim for about twenty five grams again.

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If you put in a little bit too much or a little bit too little, that's OK, because you're only going

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to change the hydration just a little bit.

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And again, professional bakeries, they typically use a much higher hydration.

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So when I make my breads, I typically have a higher hydration even than this.

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But oftentimes you'll make a little bit more of a mess when it's a higher hydration and there are some

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techniques to do stretch and folds on a very high hydration dough, which will take a look at.

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So we're going to go ahead and tear.

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And I weighed out 10 grams of salts already.

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Again, I like to use salts and what I'll do is I'll just go ahead and I'll mix that salts into the

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water.

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And then you want this water to be about 80 degrees Fahrenheit.

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OK, once again, that's mixed in, I'm going to do now, so I'm just going to get my hand wet this

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way the Dodos and stick to it and I'm going to incorporate that water into the flour by squeezing the

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dough between my fingers.

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And that's going to do two purposes.

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One, it's going to allow the water to get saturated throughout the dough and to allow the salts to

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also penetrate the inside of the dough.

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OK, so you'll see now here that this certainly looks more like a doe, and all I did was just give

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it time.

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OK, so again, I'm just going to squeeze, squeeze, squeeze.

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Sometimes I'll do a little fold squeeze.

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And it's amazing, all I did was give it about 30 minutes and already feels a lot more like a nice developer,

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though, so that auto lease period, the resting period, it's really crucial, even if you're low on

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time.

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15 minutes can make a big difference.

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And if you ever run out of time, let's say something comes up and you have to leave right away.

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Just cover your dough, put it in the fridge and you can let it develop more flavor, because right

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now the flavor is developing inside the dough.

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And this is one of the most crucial times for the flavor to develop, because now what we're going to

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start doing is what's called the bulk fermentation.

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And the bulk fermentation is when the dough will ferment all the flour that's inside.

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And this is really where our flavor is going to be developed.

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There is a secondary fermentation that we do later on, but that secondary fermentation isn't really

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developing the main flavor profile of the bread.

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What we're doing right now is so this is it.

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It's ready to go.

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I will let this sit for another 30 minutes and I'll do my first struction fold.

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And again, I'm planning on making this bread tomorrow, so I will do about two or three stretch enfolds

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and then I'll cover it and I'll put it in the fridge and I'll leave it there until I'm ready to use

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it.

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So I'll see you back in about 30 minutes for our first struction fold.