Half an hour has gone by.
So now we're going to do is we're going to take this bread out and we're going to do something called
a slap and fold technique.
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.
And if it's well formed, that should come off the ball pretty easily and now in this technique we're
going to do is we're going to lift up from underneath the bread, slap it down, folded over, OK,
and go with underneath the bread again.
Slapdown fold over and notice how I'm constantly going to the same side of the bread to pick it up and
folded over.
Part of the reason why that is because the gluten strands are forming along this edge here where we're
slapping and then folding it over flat, folded over.
Want to do this to help build tension as well as stretch out the gluten
so I can see I'm ripping it a little bit now, so that tells me that I'm in a good spot.
I'm going to do is take this put this back inside my bowl and let it sit for another 30 minutes, and
then we'll do another set of enfolds.
OK, 30 minutes have passed and we are ready to continue working on this bread, so let's take off the
top and see what we have.
So I have this little bowl scraper I'm just going to use to help scrape the sides of the bowl.
OK, so once we've done that, you can see that our bread is a little bit more like a like a nice,
lofty piece of dough that was going to wash my hands a little bit.
And again, we can do the stretch, the slap and fall technique here again, just to show someone reach
under slapdown, fold over and going to keep every time I'm doing this, I want to grab where I folded
it over because that's where the gluten strands are strongest at this point.
And again, this is a good technique when you're dealing with those.
You'll notice that my hands aren't really getting dirty.
And the reason for that is because with with the water that's on your hands and the high hydration dough
and the fact that we gave it such a long resting period that all of these period.
The bread.
Doesn't get sticky to your hands or to the table, and I haven't put anything on the table yet.
OK, but again, you always want to be grabbing it from where the fold is happening on your bread.
You're slapping it down and stretching it over.
OK, so we're going to go ahead and we're going to let this set for another half an hour.
I can tell that it hasn't risen enough for us to use it to to make our dough.
So I'm just going to go ahead and put this back inside of the bowl.
We'll let you sit for another 30 minutes.