Our bread has now risen 30 percent or so from the original size that it was.
So what we're going to do is we're gonna bring this onto the bench and we're going to start developing
some of that surface tension that we need in order for this to hold its shape.
OK, so right now, I do not want to put anything onto the bench.
No water, no flour, because I want to make sure that I use the tension from the wetness of the dough
to help build up the strength.
So I'm just going to go ahead.
And take this out carefully.
OK, so we're into our first initial shaping and I'm going to just use spackle knife, a stainless steel
spackle knife that I got from Harper free for about three dollars.
And let me use this as my as my bench knife so I do an upgrade.
So first things first.
We're just going to fold it in like a package, the same way that we would do this if it were a less
wet dough.
Just be mindful it is stickier.
So if you want, you can have your bench knife, you can put some water on both sides of it, getting
beneath it, stretch it out and fold it like a package.
And with the weather, do it does help to have a tool.
Again, all we're trying to do.
It's that surface tension.
Folding into itself.
Now that we've been able to get it into a nice shape, let's go ahead, just flip it over.
And now what we're going to do is we're just going to use the the knife as a way to help build tension.
So it's going to be a little action where I'm bringing the knife underneath and then pulling it towards
me, pulling the knife away, pushing it towards me.
And this is just to help build some surface tension without me doing a lot of extra work, without me
doing a lot of extra folding.
And this will help build a nice, strong, tight surface.
Once when once when you've had a chance to work it in a little bit, we're going to give it some time
to have a bench rest and.
You can see that we've already developed some tension in the dough, but it's definitely going to need
a little bit more a bit more time.
So let's just go ahead and cover this one trick that I like to do sometimes as I'll just take my bowl
and I'll just kind of put it right on top.
So this way it seals, it seals in the humidity and the water doesn't allow too much to evaporate this
way.
It won't create a crust on it and won't dry out.
So we're going to leave this for about 30 minutes and we'll come back.