OK, so half an hour has gone by, we're going to do our first stretch unfold just as a reminder, there
are a few techniques that you can use with the hydration.
Those we did show in the other series how you can do a slap and fold method.
We've also showed how we can do a stretch and fold method.
And there's one more method that's similar to the stretching folds, which is you're going to take your
hands, pick the dough up, and rather than slapping it down, is going to give me give it a gentle
fold, give it twist, reach up, let gravity do the stretch for you and then do a fold.
And the thing with all these techniques is different people are successful with them in different ways.
And so you have to just decide what works best for you.
For me personally, I like to use the stretch and fold method.
But just this way, you can see a few different techniques in the ends.
Let's get a little more water in our hands.
Sticky in the end, what you're trying to do, you're just trying to stretch out those strands or trying
to fold them in.
So this way, it's creating a more complex network.
You can keep on doing that until it gets a little bit firm.
OK, maybe you were more.
And so what I'm doing, just to make sure you can see it, is I'm allowing this part of the dough to
fall down, allowing gravity to stretch it and folding it over.
And I'm twisting it when I stretch it again and gravity pull it down and then I'm folding it over on
top of itself.
I twist so you can kind of get a sense of what the motion looks like, OK.
Again, I let Gravity pull it down a folded over itself and then rotate it.
And so this way you're creating a very complex set of gluten structure.
OK, so we'll let that set for another half hour and we'll come back and we'll do another section fold.