It's been 24 hours since we put this in this dough inside the fridge.
Well, we're going to do now.
We're going to take this off and we're going to see the changes that have happened to the dough overnight.
As a reminder, this dough has been sitting in the fridge for about 24 hours and we did about to stretch
Ben Folds.
So let's take a look.
OK, now this story is going to have a lot of flavor because we let it rest inside the fridge for a
long time, so the bulk fermentation had more time, which means it developed more flavor and more gluten.
So we're going to do is we want to start folding those gluten strands back on top of each other and
maybe only have two or three folds left because we've already let it sit for quite a long time.
And our goal right now is to also warm it up.
So by stretching it a little, you'll notice that it's a little bit more firm and I'm going to go and
do my stretch.
And stretch is really well now because of the long length of time that it had inside the fridge.
Remember, we're not trying to rip it.
We want to be gentle with it.
Folds do try if we do one more and what's the word with difficult to do these stretches and folds because
it is so cold that gluten has Fawn's really nicely great, just like that.
We've now just provided a little bit of heat from our hands to start warming it up.
We've now had it outside the fridge for about 20 minutes and we've done one stretch and fold.
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
on the countertop for it to have its interest.
OK, we'll be back in 30 minutes.