1 00:00:00,060 --> 00:00:05,350 Demands have gone by and let's take a look to see what's our bread doing. 2 00:00:07,080 --> 00:00:07,710 This is great. 3 00:00:08,220 --> 00:00:08,460 All right. 4 00:00:08,460 --> 00:00:10,300 So this is what we want to be looking for. 5 00:00:10,350 --> 00:00:12,000 OK, the bridge should have rested. 6 00:00:12,270 --> 00:00:15,810 It should sort of look like just the amount of dough. 7 00:00:16,350 --> 00:00:19,500 But really what we're looking for is we're looking that on the edges. 8 00:00:19,500 --> 00:00:24,060 You have a nice thick edge, OK, that kind of tapers off. 9 00:00:24,300 --> 00:00:25,950 It's not like a thin pancake, right? 10 00:00:26,010 --> 00:00:27,980 We don't want something that's thin and flat. 11 00:00:27,990 --> 00:00:31,920 We want something that's fat and rounded, which is exactly what we have now. 12 00:00:31,920 --> 00:00:36,060 If it was too thin, what that means is that you just didn't give it enough time. 13 00:00:36,060 --> 00:00:40,980 And the bulk fermentation stage, you know, the first two or three hours of this dough. 14 00:00:41,130 --> 00:00:46,950 So if it was too thin, what I would do is I would go and flip this over onto its back. 15 00:00:48,010 --> 00:00:50,020 I would fold this one more time. 16 00:00:50,200 --> 00:00:55,540 Flip it back over and cover it again for another 30 minutes, but ours is is in pretty good shape. 17 00:00:56,110 --> 00:01:05,080 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 18 00:01:05,080 --> 00:01:06,730 going to get a little bit of flour in my hands. 19 00:01:07,510 --> 00:01:09,490 OK, again, just give it a little bit of a stretch. 20 00:01:09,490 --> 00:01:11,730 And our goal here is we're going to try to create a pool. 21 00:01:12,220 --> 00:01:17,140 And what that is, is just a nice rounded loaf that we can put inside of a baton. 22 00:01:17,650 --> 00:01:22,530 And it will sit nicely inside here and give us a nice round shape. 23 00:01:23,840 --> 00:01:26,720 First, we're going to need to flourless up. 24 00:01:29,790 --> 00:01:35,520 You don't necessarily have to use one of these, though, it's just traditionally their use and they 25 00:01:35,520 --> 00:01:39,720 give a nice, nice shape that reuseable easy to work with. 26 00:01:40,980 --> 00:01:46,620 Some of them come with a piece of fabric like this that that kind of molds to to the surface. 27 00:01:47,130 --> 00:01:51,230 I found that every time I use one of these, I always had trouble with the dough sticking to it. 28 00:01:51,270 --> 00:01:52,230 That's me personally. 29 00:01:52,230 --> 00:01:53,870 I mean, I've been using that flour for it. 30 00:01:54,510 --> 00:01:57,600 I personally don't mind using this the way that it is. 31 00:01:58,080 --> 00:02:02,880 I like the fact that it sometimes gives a little bit of a shape to the dough itself. 32 00:02:03,300 --> 00:02:04,750 So I just put a little flour in there. 33 00:02:04,860 --> 00:02:09,360 A little trick for making sure that it doesn't stick is to use rice flour today. 34 00:02:09,360 --> 00:02:13,040 I just used my my flour mix because I ran out of rice flour. 35 00:02:14,310 --> 00:02:15,930 OK, so I'm just going to kind of stretch it out. 36 00:02:15,930 --> 00:02:19,980 And again, I'm going to kind of do the same sort of stretching that I did before. 37 00:02:19,980 --> 00:02:24,960 Stretch one edge, one edge over, OK, I'm going to stretch the bottom. 38 00:02:24,960 --> 00:02:28,440 And we have to be really delicate right now because we don't want to. 39 00:02:30,980 --> 00:02:32,770 I want to pop any of those bubbles. 40 00:02:34,730 --> 00:02:38,570 Can we have a nice shape like this? 41 00:02:39,770 --> 00:02:45,650 Flip it over onto its back and there's a few techniques you can do to try to get it into that ball shape. 42 00:02:46,590 --> 00:02:50,960 Basically, what we're trying to do is we're trying to get this into its final shape for the final rise. 43 00:02:50,960 --> 00:02:54,490 And the final rise is going to be inside of our container here. 44 00:02:54,520 --> 00:02:56,300 Again, you could technically do this in a bowl. 45 00:02:56,300 --> 00:03:00,230 The first time I started with this, I think I just had a deep dish bowl and I end up putting a little 46 00:03:00,230 --> 00:03:04,430 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 47 00:03:04,430 --> 00:03:04,920 didn't stick. 48 00:03:05,150 --> 00:03:06,790 So you don't have one of these now. 49 00:03:06,860 --> 00:03:09,290 You can use something else as as a proofing basket. 50 00:03:09,770 --> 00:03:14,390 And I'm just going to go ahead and just throw a little bit more flour on my bench. 51 00:03:14,630 --> 00:03:16,970 And so what I'm going to do is two techniques. 52 00:03:16,970 --> 00:03:22,550 One is where you're just going to use your hands, you're going to cut your hands and very gently, 53 00:03:22,550 --> 00:03:30,080 you're going to pull the dough towards you where you're kind of tucking the bottom underneath the ball, 54 00:03:30,170 --> 00:03:33,560 which you'll notice is that this has become nice and round and taut. 55 00:03:33,740 --> 00:03:36,890 Well, this side is still a little bit loose. 56 00:03:37,260 --> 00:03:39,950 Just go ahead and give it a spin to the same thing. 57 00:03:40,790 --> 00:03:45,920 My fingers are just kind of very gently pushing underneath just to make it nice and taut. 58 00:03:46,310 --> 00:03:49,400 OK, and again, you'll start to notice that it's starting to create that shape. 59 00:03:51,100 --> 00:03:54,820 Nice round shape, you can do this a few times. 60 00:03:55,840 --> 00:03:57,000 OK, I'm being gentle. 61 00:03:57,100 --> 00:03:59,110 We don't want to pop the bubbles. 62 00:03:59,890 --> 00:04:06,370 Another technique that I like to do sometimes is I'll take my bench knife and I'll just kind of come 63 00:04:06,370 --> 00:04:08,140 around and do these gentle circles. 64 00:04:09,550 --> 00:04:15,000 And that's maybe another way that you could do this sort of shaping where you're trying to get a just 65 00:04:15,010 --> 00:04:18,470 nice and tight around the outsides. 66 00:04:19,040 --> 00:04:20,350 OK, that's pretty good. 67 00:04:22,880 --> 00:04:28,970 And then let's take a little bit of dough, I mean, a bit of flour sprinkled on top this way doesn't 68 00:04:28,970 --> 00:04:29,990 stick inside. 69 00:04:30,620 --> 00:04:31,580 Take your bench knife. 70 00:04:35,350 --> 00:04:41,620 And put this bottom side down, so this is actually the outside cooking surface. 71 00:04:42,490 --> 00:04:46,540 That's going to be getting that that night shaping and then this is going to be the bottom of your bread 72 00:04:46,930 --> 00:04:50,110 if you want, you can give that just another light dusting. 73 00:04:51,190 --> 00:04:56,140 Now, at this stage, I would go ahead and I would get my oven turned on. 74 00:04:56,740 --> 00:04:57,760 We're going to cover that. 75 00:04:58,510 --> 00:05:01,880 And now this can take anywhere from an hour or more. 76 00:05:01,900 --> 00:05:06,010 I know, for the temperature of my house right now that this will take approximately one hour. 77 00:05:06,490 --> 00:05:12,700 And then so this gives me a perfect amount of time to go ahead and start warming up my my oven. 78 00:05:13,000 --> 00:05:18,820 So what I'll do is I'll set my oven to five hundred degrees Fahrenheit and I'll also put my crockpot 79 00:05:18,820 --> 00:05:21,670 inside there because we want that crockpot to be really, really hot. 80 00:05:22,030 --> 00:05:27,040 So I want that to warm up with the oven and I want the oven to warm up for approximately 40 minutes 81 00:05:27,040 --> 00:05:27,600 to an hour. 82 00:05:27,610 --> 00:05:32,470 So this way that crockpot is piping hot by the time that's done, this should be ready to go into the 83 00:05:32,470 --> 00:05:32,740 oven. 84 00:05:32,890 --> 00:05:38,560 So we're going to set our oven to five hundred degrees and this should be ready in about forty five 85 00:05:38,560 --> 00:05:39,220 minutes to an hour.