30 minutes went by and now we're ready to do our last stretch unfold and then I'll put this away in
the fridge for until tomorrow until I'm ready to bake it.
OK, so this is a great way to make the bread around your schedule rather than having to create a schedule
around the bread.
Was going to go ahead and let my hands.
Do one more stretch and fold what you're going to find when you do this sort of extended resting period
in the fridge.
Is that.
You're going to get a better flavor, more complex flavor, and if you just let it ferment outside and
part of the reason for that is that it's now taking a little bit more time to create all those molecules
and to develop that flavor, that fermentation.
So one thing I'm going to do is go ahead and put this over.
So that's where the folds are facing down.
So here's the top, the bread.
And I'm going to go ahead and cover this problem with some cellophane.
One thing I'll do is probably just I'll take some water, drip it around the edge.
I'll put a piece of the saran wrap or cellophane on top and stick it down.
And I put it in the fridge and then we'll come back tomorrow and see what it looks like.