Hours gone by, so let's go ahead and take a look and see how our bird looks.
We can see that it's starting to create a little bit of bubbles, which is great since we know that
there's lots of activities going on and we're going to go ahead and do the stretch and folds.
Personally, I like using instruction for method.
I found that I get the most consistent results using this method.
I also find that it's the easiest to do.
I like to just want to make my bread.
I don't want to have to work for it.
So I typically just to stretch and folds, build up that strength, build up a network.
You want us you want to do the stretch fold until it's sticking together.
It's become a little bit difficult to do your stretches,
a little bit of water.
I'm just going to let time do its thing, OK, so I can tell now that it's more difficult to stretch
it.
So we're going to go ahead and let it relax.
And this relaxed relaxation period between these folds is important.
So this way the gluten can relax and then it gives you a chance to stretch it again and then to create
even more networks.
OK, so let's go ahead.
That's it for another 30 minutes.
We'll come back.