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In the last video, we had a small, small error, which was that I had said that we wanted to have

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a total of four hundred and forty grams of water.

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But when I went back to my calculator just to double check my calculations, I realized that it was

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actually 400 grams in total that we needed.

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So we've already added 400 grams of water to this.

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So the way I'm going to correct this is I'm going to put in as little water as possible to keep this

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as close to that 80 percent hydration.

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And so what I'm what I have is I have 10 grams of salts that I've already pre measured, and I also

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have 10 grams of water that I've already pretty measured.

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So I'm going to go ahead and mix these two together just to try to dissolve some of the salts.

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And I'm going to add this to the dough, so let's see, we've let this auto lease for one hour and now

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we're going to go ahead and we're going to add our salt, add the water.

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And I'm also going to wet my hands a little bit at this way.

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And the dough is less likely to stick to my hands.

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So I'm going to wash my hands.

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I'm going to take my salt mixture to make sure I get all of it in.

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So this way in total, going have about four hundred and ten grams of water, pretty close to the 80

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and now I'm going to do is I'm going to work that into the dose at this way that salt is now incorporated.

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So the way I do that, as I just go ahead and I squeeze the dough between my fingers, give it a little

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mix, all the folds, you'll notice with that one hour that really what dough has already become a small

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ball.

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And once when it becomes a adobo, you get a lot less mess on your hands.

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So if you find that you're getting a lot of flour and dough on your hands, you probably just need to

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let it rest for a little bit longer during that autoline time.

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And then you'll find that you'll get a less messy environment.

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OK, so there we go.

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So that should be incorporated now and then we'll go ahead and leave this cupboard for about half an

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hour, and then we're going to try a different technique besides just stretching and folding.

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So I'll show you guys what's called a slap and fold method.

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And so we'll do that after we've got this set for 30 minutes.