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Half an hour has gone by.

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So now we're going to do is we're going to take this bread out and we're going to do something called

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a slap and fold technique.

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So I'm not going to wash my hands again and we're going to take this bread out and put it onto our bench.

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And if it's well formed, that should come off the ball pretty easily and now in this technique we're

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going to do is we're going to lift up from underneath the bread, slap it down, folded over, OK,

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and go with underneath the bread again.

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Slapdown fold over and notice how I'm constantly going to the same side of the bread to pick it up and

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folded over.

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Part of the reason why that is because the gluten strands are forming along this edge here where we're

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slapping and then folding it over flat, folded over.

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Want to do this to help build tension as well as stretch out the gluten

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so I can see I'm ripping it a little bit now, so that tells me that I'm in a good spot.

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I'm going to do is take this put this back inside my bowl and let it sit for another 30 minutes, and

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then we'll do another set of enfolds.

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OK, 30 minutes have passed and we are ready to continue working on this bread, so let's take off the

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top and see what we have.

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So I have this little bowl scraper I'm just going to use to help scrape the sides of the bowl.

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OK, so once we've done that, you can see that our bread is a little bit more like a like a nice,

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lofty piece of dough that was going to wash my hands a little bit.

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And again, we can do the stretch, the slap and fall technique here again, just to show someone reach

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under slapdown, fold over and going to keep every time I'm doing this, I want to grab where I folded

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it over because that's where the gluten strands are strongest at this point.

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And again, this is a good technique when you're dealing with those.

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You'll notice that my hands aren't really getting dirty.

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And the reason for that is because with with the water that's on your hands and the high hydration dough

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and the fact that we gave it such a long resting period that all of these period.

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The bread.

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Doesn't get sticky to your hands or to the table, and I haven't put anything on the table yet.

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OK, but again, you always want to be grabbing it from where the fold is happening on your bread.

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You're slapping it down and stretching it over.

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OK, so we're going to go ahead and we're going to let this set for another half an hour.

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I can tell that it hasn't risen enough for us to use it to to make our dough.

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So I'm just going to go ahead and put this back inside of the bowl.

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We'll let you sit for another 30 minutes.