Sourdough Bread Making – Part 2: Stretching

okay so after about an hour you willremove this ring I’ll still look prettyshaken that’s okayand it will have hydrated so then youjust take the corners I take the edgesand lift them up hold them to the middleall the way around and do this about 20times or so just until you just lookpretty smooth as a whole to get anyother remnants pushed into the dougharound it don’t make a ball and you cantell I’m starting to look smoother ontop just keep grabbing the edges open tothe middle and this is sort of astretching phase some people will dothis on a counter slap it and fold itslapping fold this is justand they get the same effect just a fewmore times go pretty good there justkind of pinch the middle together asmuch as you canlooks like a pretty clean Bowl so thenyou just recover for about an hour todepending whatever you have time throughfour times depending on how your day isover the course about five hours soevery hour to do that and then justleave this I usually put it in the ovenit’s off and I leave the light onthat gives it enough warmth and it’s notgonna have any be drafty and KO it downtoo much it doesn’t need to be heated itjust needs to not be too cold so thatwill help the yeast grow and release gasso until then I’ll come back and showthe final steps of shaping