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It's been 24 hours since we put this in this dough inside the fridge.

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Well, we're going to do now.

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We're going to take this off and we're going to see the changes that have happened to the dough overnight.

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As a reminder, this dough has been sitting in the fridge for about 24 hours and we did about to stretch

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Ben Folds.

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So let's take a look.

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OK, now this story is going to have a lot of flavor because we let it rest inside the fridge for a

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long time, so the bulk fermentation had more time, which means it developed more flavor and more gluten.

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So we're going to do is we want to start folding those gluten strands back on top of each other and

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maybe only have two or three folds left because we've already let it sit for quite a long time.

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And our goal right now is to also warm it up.

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So by stretching it a little, you'll notice that it's a little bit more firm and I'm going to go and

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do my stretch.

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And stretch is really well now because of the long length of time that it had inside the fridge.

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Remember, we're not trying to rip it.

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We want to be gentle with it.

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Folds do try if we do one more and what's the word with difficult to do these stretches and folds because

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it is so cold that gluten has Fawn's really nicely great, just like that.

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We've now just provided a little bit of heat from our hands to start warming it up.

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We've now had it outside the fridge for about 20 minutes and we've done one stretch and fold.

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So I'll come back in about half an hour and we'll do another stretch fold and see if it's ready to put

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on the countertop for it to have its interest.

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OK, we'll be back in 30 minutes.