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Let's do our last stretch unfold before we put this onto the bench, so this way we can start shaping

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it.

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Make sure we wash our hands.

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Now, to know when this has finished rising is that you can take a small piece of this right at the

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beginning of the bulk fermentation and put that instead of a small container and make a little mark

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that's about 30 percent higher.

7
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And wherever it is, once when that mark once when that growth gets up to that 30 percent mark, you

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then know that you are done with your book Fermentation.

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In order to do a high hydration.

10
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Do you really have to be a master of the fermentation process?

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So I can actually tell that this is just about done.

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I did give this maybe a little bit more time than half an hour, so I might give us a little bit less

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time just to rest and then put this onto our bench and get this ready for our shaping.

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But you can see that we are starting to build some nice tension and you can see the difference between

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this bread, which was made with the bread, flour and the All-Purpose Flour Bread.

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Already you can see that this bread here is already a much hotter surface.

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It's much firmer.

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Um, you know, it's just it's just able to handle that higher hydration much, much better.

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And I can see I'm starting to get to a point where I'm stressing it out just a little bit too much.

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I'm going to let it sit for another half hour or so and we'll come back, put it on the bench and let's

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do our initial shaping.