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So our oven's been preheating at five hundred degrees for about one hour, and we're going to do is

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to take our dough, which has risen nicely, and we're going to go and we're going to have to score

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it before we put it inside our crockpot.

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So one of the tricks that I like to do when I'm putting into the crock pot is I'll take a piece of paper

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that's just wide enough for the the dough itself.

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I'll put that underneath.

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And then what I'll do is I'll flip this dough over, because remember, this is the bottom of the dough

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and the top of the dough is touching the the wall of of our bottom.

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And then what you're going to do is you're just going to kind of flip this over and it should just fall

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right out.

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I'll take my arm, which is just a double sided razor on a stick, and it's going to score at an angle.

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Oftentimes, I like to make a pattern of a box, but you can make it any pattern you want, and again,

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you're cutting it not directly straight up and down, but you're cutting it at a slight angle.

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And again, we're cutting that.

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So this way it helps with the oven spring.

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It allows some of the gas to escape from the bread itself and then lift this up using the parchment

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paper and just drop it right inside like so.

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OK, so after I put the bread inside the crockpot, I'll just go ahead, put the top on.

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I put this inside the oven and leave the top on for twenty five minutes.

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After twenty five minutes I'll take the top off and let it cook for another about twenty, twenty five

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minutes at four hundred and fifty degrees.

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All right, let's get this into the oven.