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Lesson

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Kind
Lesson
Id
lesn-869e9e228e2621a…
Props
16
Edges
0
v:Lesson:lesn-869e9e228e2621a1039b4e44f2d802d8

Properties

KeyValue
bodyIn the first two hours of bulk, give the dough three or four sets of stretch and folds, 30 minutes apart. With a wet hand, lift one edge of the dough until it resists, fold it over the middle, turn the bowl a quarter turn, and repeat four times. Each set should feel different from the last: slack and sticky at first, then elastic, then holding a shape in the bowl. When the dough holds a rounded edge after a fold, it has enough strength. Stop folding and let it rise undisturbed.
content_kindtext
content_refnull
course_idcourse-a2f621eb91c66d28b19b044d2a35bdfb
created_ts_ms1791172842037
duration_seconds420
idlesn-869e9e228e2621a1039b4e44f2d802d8
max_attemptsnull
module_idcmod-a19106a707f786d08b592a8ee19f0ee0
order_index1
pass_percentnull
release_after_daysnull
release_at_msnull
requires[]
titleFolds: building strength
updated_ts_ms1791190341413

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