In the last video, we had a small, small error, which was that I had said that we wanted to have
a total of four hundred and forty grams of water.
But when I went back to my calculator just to double check my calculations, I realized that it was
actually 400 grams in total that we needed.
So we've already added 400 grams of water to this.
So the way I'm going to correct this is I'm going to put in as little water as possible to keep this
as close to that 80 percent hydration.
And so what I'm what I have is I have 10 grams of salts that I've already pre measured, and I also
have 10 grams of water that I've already pretty measured.
So I'm going to go ahead and mix these two together just to try to dissolve some of the salts.
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
we're going to go ahead and we're going to add our salt, add the water.
And I'm also going to wet my hands a little bit at this way.
And the dough is less likely to stick to my hands.
So I'm going to wash my hands.
I'm going to take my salt mixture to make sure I get all of it in.
So this way in total, going have about four hundred and ten grams of water, pretty close to the 80
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.
So the way I do that, as I just go ahead and I squeeze the dough between my fingers, give it a little
mix, all the folds, you'll notice with that one hour that really what dough has already become a small
ball.
And once when it becomes a adobo, you get a lot less mess on your hands.
So if you find that you're getting a lot of flour and dough on your hands, you probably just need to
let it rest for a little bit longer during that autoline time.
And then you'll find that you'll get a less messy environment.
OK, so there we go.
So that should be incorporated now and then we'll go ahead and leave this cupboard for about half an
hour, and then we're going to try a different technique besides just stretching and folding.
So I'll show you guys what's called a slap and fold method.
And so we'll do that after we've got this set for 30 minutes.