Demands have gone by and let's take a look to see what's our bread doing.
This is great.
All right.
So this is what we want to be looking for.
OK, the bridge should have rested.
It should sort of look like just the amount of dough.
But really what we're looking for is we're looking that on the edges.
You have a nice thick edge, OK, that kind of tapers off.
It's not like a thin pancake, right?
We don't want something that's thin and flat.
We want something that's fat and rounded, which is exactly what we have now.
If it was too thin, what that means is that you just didn't give it enough time.
And the bulk fermentation stage, you know, the first two or three hours of this dough.
So if it was too thin, what I would do is I would go and flip this over onto its back.
I would fold this one more time.
Flip it back over and cover it again for another 30 minutes, but ours is is in pretty good shape.
So what I'm going to do is we're going to go ahead and get it prepared for our final shaping and it's
going to get a little bit of flour in my hands.
OK, again, just give it a little bit of a stretch.
And our goal here is we're going to try to create a pool.
And what that is, is just a nice rounded loaf that we can put inside of a baton.
And it will sit nicely inside here and give us a nice round shape.
First, we're going to need to flourless up.
You don't necessarily have to use one of these, though, it's just traditionally their use and they
give a nice, nice shape that reuseable easy to work with.
Some of them come with a piece of fabric like this that that kind of molds to to the surface.
I found that every time I use one of these, I always had trouble with the dough sticking to it.
That's me personally.
I mean, I've been using that flour for it.
I personally don't mind using this the way that it is.
I like the fact that it sometimes gives a little bit of a shape to the dough itself.
So I just put a little flour in there.
A little trick for making sure that it doesn't stick is to use rice flour today.
I just used my my flour mix because I ran out of rice flour.
OK, so I'm just going to kind of stretch it out.
And again, I'm going to kind of do the same sort of stretching that I did before.
Stretch one edge, one edge over, OK, I'm going to stretch the bottom.
And we have to be really delicate right now because we don't want to.
I want to pop any of those bubbles.
Can we have a nice shape like this?
Flip it over onto its back and there's a few techniques you can do to try to get it into that ball shape.
Basically, what we're trying to do is we're trying to get this into its final shape for the final rise.
And the final rise is going to be inside of our container here.
Again, you could technically do this in a bowl.
The first time I started with this, I think I just had a deep dish bowl and I end up putting a little
bit of flour on a little bit of oil in the side and a little bit of flour on top of that just so it
didn't stick.
So you don't have one of these now.
You can use something else as as a proofing basket.
And I'm just going to go ahead and just throw a little bit more flour on my bench.
And so what I'm going to do is two techniques.
One is where you're just going to use your hands, you're going to cut your hands and very gently,
you're going to pull the dough towards you where you're kind of tucking the bottom underneath the ball,
which you'll notice is that this has become nice and round and taut.
Well, this side is still a little bit loose.
Just go ahead and give it a spin to the same thing.
My fingers are just kind of very gently pushing underneath just to make it nice and taut.
OK, and again, you'll start to notice that it's starting to create that shape.
Nice round shape, you can do this a few times.
OK, I'm being gentle.
We don't want to pop the bubbles.
Another technique that I like to do sometimes is I'll take my bench knife and I'll just kind of come
around and do these gentle circles.
And that's maybe another way that you could do this sort of shaping where you're trying to get a just
nice and tight around the outsides.
OK, that's pretty good.
And then let's take a little bit of dough, I mean, a bit of flour sprinkled on top this way doesn't
stick inside.
Take your bench knife.
And put this bottom side down, so this is actually the outside cooking surface.
That's going to be getting that that night shaping and then this is going to be the bottom of your bread
if you want, you can give that just another light dusting.
Now, at this stage, I would go ahead and I would get my oven turned on.
We're going to cover that.
And now this can take anywhere from an hour or more.
I know, for the temperature of my house right now that this will take approximately one hour.
And then so this gives me a perfect amount of time to go ahead and start warming up my my oven.
So what I'll do is I'll set my oven to five hundred degrees Fahrenheit and I'll also put my crockpot
inside there because we want that crockpot to be really, really hot.
So I want that to warm up with the oven and I want the oven to warm up for approximately 40 minutes
to an hour.
So this way that crockpot is piping hot by the time that's done, this should be ready to go into the
oven.
So we're going to set our oven to five hundred degrees and this should be ready in about forty five
minutes to an hour.