Two hours have gone by and we're now going to add our water and assault's so that two hours is really
important when we're doing a high hydration dough with a high protein content.
So this way we really allow the dough to absorb the water that it needs and allows those protein structures
to start swelling and the gluten to start forming.
So this is a 80 percent hydration dough we put in three hundred and fifty grams to start off with of
water.
We're now going to add 50 grams of water.
So we're our 80 percent.
And now what we'll do is we're going to add 10 grams of salt.
OK, let me show you another technique that you can use to mix the salt in with the with the dough.
OK, so again, first things.
I like to try to mix some of the salt with the water and then now what you can do as another technique
is
slowly incorporate the water by using your hands to slowly drag down the water into the dough.
You can tell that to our orderlies has already allowed the protein to start forming, you can see that
it's already very much like a doe, OK, and once when that's incorporated a bit.
Now we can do to help start building some of the the protein structures is to start doing little falls.
Perfect's.
OK, so a technique that you can also use is you can start trying to stretch the gluten now before it's
really formed because you can be pretty rough with it.
OK, so inside the bowl,
we're just going to kind of grab it, stretch it out a little bit, fold.
And at this point, you can be a little bit rough with it.
What we're doing is we're using the stickiness of the dough to hold on to the service of the bowl
and allowing it to stretch some of the gluten early on.
And we don't have to worry about messing up any of the air pockets later on.
So you can see already it's already starting to come together.
All right.
So
I want to do this for about a minute.
And this works well with higher hydration doughs, so this way it gives it a little bit more of that
glutens structure right from the very beginning.
And there you go.
Already looks a little bit more like a like a nice ball of dough.
So just go ahead.
We'll cover this.
And and in half an hour, we'll come back and we'll do our first stretch unfold.