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Our bread has now risen 30 percent or so from the original size that it was.

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So what we're going to do is we're gonna bring this onto the bench and we're going to start developing

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some of that surface tension that we need in order for this to hold its shape.

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OK, so right now, I do not want to put anything onto the bench.

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No water, no flour, because I want to make sure that I use the tension from the wetness of the dough

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to help build up the strength.

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So I'm just going to go ahead.

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And take this out carefully.

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OK, so we're into our first initial shaping and I'm going to just use spackle knife, a stainless steel

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spackle knife that I got from Harper free for about three dollars.

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And let me use this as my as my bench knife so I do an upgrade.

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So first things first.

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We're just going to fold it in like a package, the same way that we would do this if it were a less

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wet dough.

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Just be mindful it is stickier.

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So if you want, you can have your bench knife, you can put some water on both sides of it, getting

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beneath it, stretch it out and fold it like a package.

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And with the weather, do it does help to have a tool.

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Again, all we're trying to do.

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It's that surface tension.

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Folding into itself.

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Now that we've been able to get it into a nice shape, let's go ahead, just flip it over.

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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.

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So it's going to be a little action where I'm bringing the knife underneath and then pulling it towards

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me, pulling the knife away, pushing it towards me.

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And this is just to help build some surface tension without me doing a lot of extra work, without me

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doing a lot of extra folding.

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And this will help build a nice, strong, tight surface.

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Once when once when you've had a chance to work it in a little bit, we're going to give it some time

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to have a bench rest and.

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You can see that we've already developed some tension in the dough, but it's definitely going to need

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a little bit more a bit more time.

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So let's just go ahead and cover this one trick that I like to do sometimes as I'll just take my bowl

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and I'll just kind of put it right on top.

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So this way it seals, it seals in the humidity and the water doesn't allow too much to evaporate this

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way.

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It won't create a crust on it and won't dry out.

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So we're going to leave this for about 30 minutes and we'll come back.