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We've just let this doe sit for about 40 minutes and you can see that it's much more puffy than it was

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before.

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So let's take this off and take a look.

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And I think at this point, I'm going to take it off out of the bowl and put it onto my bench because

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the bench will help warm it up a little bit faster.

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And I want to start getting a little bit more structure, and I can do that really well on the bench.

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So what we'll do is take a little bit of.

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Flour just to coat the bench a little bit.

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Hey, we're not trying to add extra flour, we're just trying to make it so this way it doesn't stick.

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I had this really nice tool here that will allow me just to scrape the bowl, OK?

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And so I'll just come out and scrape the bowl, scrape the bread out of it, and it comes out as one

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nice solid mass.

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Yeah, it's looking great.

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Just get a little flour on our hands and now we can go ahead and we can do some some stretching.

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So when I do my stretches, the first thing I like to do is pull this bottom part out, just this kind

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of stretch a little bit away for me, stretch it a little bit towards me.

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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

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in.

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OK, and you can just kind of like let gravity do the work, just the nice light tug, right, and then

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hold folds and notice, I just kind of press those edges down a little bit and you'll start to see some

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of the air bubbles.

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We want to be a little bit careful not to pop those because those air bubbles or what's going to give

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us that really pretty sour look.

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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

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to fold the bottom towards me over.

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OK, so we sort of have a little package now, what you could do just to kind of help give it a little

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more shape and tension is you can take your your pinkies and you can kind of put it just underneath

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the bread.

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And I'm not holding on to the bread.

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I'm just going to kind of drag the bread on under the onto to the table.

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And it will just start to build some tension on the bread.

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You can turn, do it again, turn, do it again, turn, do it again.

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And what you're going to notice as you do this is you're starting to get a little more of a ball and

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that's what we're trying to form.

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We'll go over other shapes a little bit later.

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This is a really common shape.

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OK, we don't want to give it too much.

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So what we're going to do is I'm not going to give this time to rest, OK?

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I'm just going to cover it this way.

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It doesn't dry out.

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Give it some time to put a little bit of flour on top so it doesn't stick to our plastic and just going

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to cover it just to keep it moist.

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And we'll get the set again for about half an hour and then we'll come back and see how it looks.