We just let this dough auto lease or rest for about 30 minutes, again, that 30 minute break is really
important for the DOE.
So this way you can relax, it can build the gluten, it can hydrate the proteins and start to create
some of those complex molecules.
That's going to make it easier for when we're trying to build more gluten through stretch and folds.
So we are now going to add a little bit a little bit more water and a little bit of salt.
So this way, we now have our final hydration in our bread.
I added a little bit too much water and when I initially made this, so now I'm going to pour in a little
bit less than what I initially was thinking.
I originally wanted to put 50 grams in, but I put it in about twenty twenty five extra to many grams.
So I'm only going to aim for about twenty five grams again.
If you put in a little bit too much or a little bit too little, that's OK, because you're only going
to change the hydration just a little bit.
And again, professional bakeries, they typically use a much higher hydration.
So when I make my breads, I typically have a higher hydration even than this.
But oftentimes you'll make a little bit more of a mess when it's a higher hydration and there are some
techniques to do stretch and folds on a very high hydration dough, which will take a look at.
So we're going to go ahead and tear.
And I weighed out 10 grams of salts already.
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
water.
And then you want this water to be about 80 degrees Fahrenheit.
OK, once again, that's mixed in, I'm going to do now, so I'm just going to get my hand wet this
way the Dodos and stick to it and I'm going to incorporate that water into the flour by squeezing the
dough between my fingers.
And that's going to do two purposes.
One, it's going to allow the water to get saturated throughout the dough and to allow the salts to
also penetrate the inside of the dough.
OK, so you'll see now here that this certainly looks more like a doe, and all I did was just give
it time.
OK, so again, I'm just going to squeeze, squeeze, squeeze.
Sometimes I'll do a little fold squeeze.
And it's amazing, all I did was give it about 30 minutes and already feels a lot more like a nice developer,
though, so that auto lease period, the resting period, it's really crucial, even if you're low on
time.
15 minutes can make a big difference.
And if you ever run out of time, let's say something comes up and you have to leave right away.
Just cover your dough, put it in the fridge and you can let it develop more flavor, because right
now the flavor is developing inside the dough.
And this is one of the most crucial times for the flavor to develop, because now what we're going to
start doing is what's called the bulk fermentation.
And the bulk fermentation is when the dough will ferment all the flour that's inside.
And this is really where our flavor is going to be developed.
There is a secondary fermentation that we do later on, but that secondary fermentation isn't really
developing the main flavor profile of the bread.
What we're doing right now is so this is it.
It's ready to go.
I will let this sit for another 30 minutes and I'll do my first struction fold.
And again, I'm planning on making this bread tomorrow, so I will do about two or three stretch enfolds
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
it.
So I'll see you back in about 30 minutes for our first struction fold.