Let's do our last stretch unfold before we put this onto the bench, so this way we can start shaping
it.
Make sure we wash our hands.
Now, to know when this has finished rising is that you can take a small piece of this right at the
beginning of the bulk fermentation and put that instead of a small container and make a little mark
that's about 30 percent higher.
And wherever it is, once when that mark once when that growth gets up to that 30 percent mark, you
then know that you are done with your book Fermentation.
In order to do a high hydration.
Do you really have to be a master of the fermentation process?
So I can actually tell that this is just about done.
I did give this maybe a little bit more time than half an hour, so I might give us a little bit less
time just to rest and then put this onto our bench and get this ready for our shaping.
But you can see that we are starting to build some nice tension and you can see the difference between
this bread, which was made with the bread, flour and the All-Purpose Flour Bread.
Already you can see that this bread here is already a much hotter surface.
It's much firmer.
Um, you know, it's just it's just able to handle that higher hydration much, much better.
And I can see I'm starting to get to a point where I'm stressing it out just a little bit too much.
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
do our initial shaping.