1
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30 minutes went by and now we're ready to do our last stretch unfold and then I'll put this away in

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the fridge for until tomorrow until I'm ready to bake it.

3
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OK, so this is a great way to make the bread around your schedule rather than having to create a schedule

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around the bread.

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Was going to go ahead and let my hands.

6
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Do one more stretch and fold what you're going to find when you do this sort of extended resting period

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in the fridge.

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Is that.

9
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You're going to get a better flavor, more complex flavor, and if you just let it ferment outside and

10
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part of the reason for that is that it's now taking a little bit more time to create all those molecules

11
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and to develop that flavor, that fermentation.

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So one thing I'm going to do is go ahead and put this over.

13
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So that's where the folds are facing down.

14
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So here's the top, the bread.

15
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And I'm going to go ahead and cover this problem with some cellophane.

16
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One thing I'll do is probably just I'll take some water, drip it around the edge.

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I'll put a piece of the saran wrap or cellophane on top and stick it down.

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And I put it in the fridge and then we'll come back tomorrow and see what it looks like.