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Two hours have gone by and we're now going to add our water and assault's so that two hours is really

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important when we're doing a high hydration dough with a high protein content.

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So this way we really allow the dough to absorb the water that it needs and allows those protein structures

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to start swelling and the gluten to start forming.

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So this is a 80 percent hydration dough we put in three hundred and fifty grams to start off with of

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water.

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We're now going to add 50 grams of water.

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So we're our 80 percent.

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And now what we'll do is we're going to add 10 grams of salt.

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OK, let me show you another technique that you can use to mix the salt in with the with the dough.

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OK, so again, first things.

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I like to try to mix some of the salt with the water and then now what you can do as another technique

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is

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slowly incorporate the water by using your hands to slowly drag down the water into the dough.

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You can tell that to our orderlies has already allowed the protein to start forming, you can see that

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it's already very much like a doe, OK, and once when that's incorporated a bit.

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Now we can do to help start building some of the the protein structures is to start doing little falls.

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Perfect's.

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OK, so a technique that you can also use is you can start trying to stretch the gluten now before it's

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really formed because you can be pretty rough with it.

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OK, so inside the bowl,

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we're just going to kind of grab it, stretch it out a little bit, fold.

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And at this point, you can be a little bit rough with it.

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What we're doing is we're using the stickiness of the dough to hold on to the service of the bowl

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and allowing it to stretch some of the gluten early on.

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And we don't have to worry about messing up any of the air pockets later on.

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So you can see already it's already starting to come together.

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All right.

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So

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I want to do this for about a minute.

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And this works well with higher hydration doughs, so this way it gives it a little bit more of that

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glutens structure right from the very beginning.

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And there you go.

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Already looks a little bit more like a like a nice ball of dough.

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So just go ahead.

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We'll cover this.

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And and in half an hour, we'll come back and we'll do our first stretch unfold.