So our oven's been preheating at five hundred degrees for about one hour, and we're going to do is
to take our dough, which has risen nicely, and we're going to go and we're going to have to score
it before we put it inside our crockpot.
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
that's just wide enough for the the dough itself.
I'll put that underneath.
And then what I'll do is I'll flip this dough over, because remember, this is the bottom of the dough
and the top of the dough is touching the the wall of of our bottom.
And then what you're going to do is you're just going to kind of flip this over and it should just fall
right out.
I'll take my arm, which is just a double sided razor on a stick, and it's going to score at an angle.
Oftentimes, I like to make a pattern of a box, but you can make it any pattern you want, and again,
you're cutting it not directly straight up and down, but you're cutting it at a slight angle.
And again, we're cutting that.
So this way it helps with the oven spring.
It allows some of the gas to escape from the bread itself and then lift this up using the parchment
paper and just drop it right inside like so.
OK, so after I put the bread inside the crockpot, I'll just go ahead, put the top on.
I put this inside the oven and leave the top on for twenty five minutes.
After twenty five minutes I'll take the top off and let it cook for another about twenty, twenty five
minutes at four hundred and fifty degrees.
All right, let's get this into the oven.