Working a High-Hydration Sourdough
What I'm working with:
I just did the first fold. I don't have a long enough container, with a lid, that I can turn this out into so I'm keeping it in the mixing bowl (Which, like a dork, I forgot to oil - it's always something, isn't it?!) Anyway, I just gave it 2-3 good folds at the 50 minute mark and have to do the next fold in 100 minutes. I'm assuming that the dough is going to stiffen up some as it goes. It's very, very wet right now. Not sticky per se, but it's a bit like playing with that 'goo' stuff that we got out of the vending machines as kids.
This has all been hand mixed, no KA or other electric mixer. I assure you, you DEFINITELY know when things are 'just mixed' when mixing nearly 4 pounds of dough by hand. Holy moley, I'm going to need a sling :) Anyway, as I said, I just did the first fold. I grabbed as much as I could and gave it a slow tug vertically until it looked like it was about to tear (in one case it did, oops) and then folded it over, turned the bowl one-quarter turn and repeated. I made 2 1/2 turns of the bowl. It's practically running through my hands like the aforementioned 'goo.'
What should I look for when I do the next set of folds? What texture am I looking for to know that it's 'done' and ready for shaping, or if I need to give it a few more folds? I haven't worked with such a wet, stretchy dough before! I'm going to divide out half and immediately refrigerate to use for pizza dough. The rest I'm going to -attempt- to shape into two batards on my pastry cloth.
Any tips would be greatly appreciated. (Videos that show a good close-up of the proper texture of a completed folded dough would be a blessing)