We've just let this doe sit for about 40 minutes and you can see that it's much more puffy than it was
before.
So let's take this off and take a look.
And I think at this point, I'm going to take it off out of the bowl and put it onto my bench because
the bench will help warm it up a little bit faster.
And I want to start getting a little bit more structure, and I can do that really well on the bench.
So what we'll do is take a little bit of.
Flour just to coat the bench a little bit.
Hey, we're not trying to add extra flour, we're just trying to make it so this way it doesn't stick.
I had this really nice tool here that will allow me just to scrape the bowl, OK?
And so I'll just come out and scrape the bowl, scrape the bread out of it, and it comes out as one
nice solid mass.
Yeah, it's looking great.
Just get a little flour on our hands and now we can go ahead and we can do some some stretching.
So when I do my stretches, the first thing I like to do is pull this bottom part out, just this kind
of stretch a little bit away for me, stretch it a little bit towards me.
And now what I'm going to do is I'm going to kind of stretch it out left and right and then fold it
in.
OK, and you can just kind of like let gravity do the work, just the nice light tug, right, and then
hold folds and notice, I just kind of press those edges down a little bit and you'll start to see some
of the air bubbles.
We want to be a little bit careful not to pop those because those air bubbles or what's going to give
us that really pretty sour look.
OK, so I folded those two edges and now I'm going to fold the top about one third in and then I'm going
to fold the bottom towards me over.
OK, so we sort of have a little package now, what you could do just to kind of help give it a little
more shape and tension is you can take your your pinkies and you can kind of put it just underneath
the bread.
And I'm not holding on to the bread.
I'm just going to kind of drag the bread on under the onto to the table.
And it will just start to build some tension on the bread.
You can turn, do it again, turn, do it again, turn, do it again.
And what you're going to notice as you do this is you're starting to get a little more of a ball and
that's what we're trying to form.
We'll go over other shapes a little bit later.
This is a really common shape.
OK, we don't want to give it too much.
So what we're going to do is I'm not going to give this time to rest, OK?
I'm just going to cover it this way.
It doesn't dry out.
Give it some time to put a little bit of flour on top so it doesn't stick to our plastic and just going
to cover it just to keep it moist.
And we'll get the set again for about half an hour and then we'll come back and see how it looks.