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OK, so half an hour has gone by, we're going to do our first stretch unfold just as a reminder, there

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are a few techniques that you can use with the hydration.

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Those we did show in the other series how you can do a slap and fold method.

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We've also showed how we can do a stretch and fold method.

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And there's one more method that's similar to the stretching folds, which is you're going to take your

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hands, pick the dough up, and rather than slapping it down, is going to give me give it a gentle

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fold, give it twist, reach up, let gravity do the stretch for you and then do a fold.

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And the thing with all these techniques is different people are successful with them in different ways.

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And so you have to just decide what works best for you.

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For me personally, I like to use the stretch and fold method.

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But just this way, you can see a few different techniques in the ends.

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Let's get a little more water in our hands.

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Sticky in the end, what you're trying to do, you're just trying to stretch out those strands or trying

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to fold them in.

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So this way, it's creating a more complex network.

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You can keep on doing that until it gets a little bit firm.

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OK, maybe you were more.

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And so what I'm doing, just to make sure you can see it, is I'm allowing this part of the dough to

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fall down, allowing gravity to stretch it and folding it over.

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And I'm twisting it when I stretch it again and gravity pull it down and then I'm folding it over on

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top of itself.

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I twist so you can kind of get a sense of what the motion looks like, OK.

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Again, I let Gravity pull it down a folded over itself and then rotate it.

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And so this way you're creating a very complex set of gluten structure.

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OK, so we'll let that set for another half hour and we'll come back and we'll do another section fold.