1
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Hours gone by, so let's go ahead and take a look and see how our bird looks.

2
00:00:04,800 --> 00:00:11,280
We can see that it's starting to create a little bit of bubbles, which is great since we know that

3
00:00:11,280 --> 00:00:16,290
there's lots of activities going on and we're going to go ahead and do the stretch and folds.

4
00:00:16,830 --> 00:00:19,520
Personally, I like using instruction for method.

5
00:00:20,490 --> 00:00:23,700
I found that I get the most consistent results using this method.

6
00:00:24,180 --> 00:00:27,840
I also find that it's the easiest to do.

7
00:00:29,910 --> 00:00:32,220
I like to just want to make my bread.

8
00:00:32,220 --> 00:00:33,450
I don't want to have to work for it.

9
00:00:34,980 --> 00:00:44,730
So I typically just to stretch and folds, build up that strength, build up a network.

10
00:00:53,150 --> 00:00:57,540
You want us you want to do the stretch fold until it's sticking together.

11
00:00:58,420 --> 00:01:00,960
It's become a little bit difficult to do your stretches,

12
00:01:04,590 --> 00:01:05,370
a little bit of water.

13
00:01:15,080 --> 00:01:21,500
I'm just going to let time do its thing, OK, so I can tell now that it's more difficult to stretch

14
00:01:21,500 --> 00:01:21,650
it.

15
00:01:22,250 --> 00:01:24,050
So we're going to go ahead and let it relax.

16
00:01:24,740 --> 00:01:29,430
And this relaxed relaxation period between these folds is important.

17
00:01:29,460 --> 00:01:36,080
So this way the gluten can relax and then it gives you a chance to stretch it again and then to create

18
00:01:36,080 --> 00:01:38,060
even more networks.

19
00:01:38,200 --> 00:01:39,200
OK, so let's go ahead.

20
00:01:39,660 --> 00:01:40,730
That's it for another 30 minutes.

21
00:01:40,740 --> 00:01:41,330
We'll come back.