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OK, welcome back.

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We've just let our bread cool for 30 minutes and wow, doesn't it look great?

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You can see that from the cuts that we made, we had this nice, beautiful centerpiece that has that

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nice lip that's coming up.

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And what we're going to do is we're going to cut into this and see what the Krumm looks like on the

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inside.

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I'm going to be using a Dexter knife.

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I really love this knife.

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It's very inexpensive, but incredibly sharp.

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I remember when we first got this knife, my wife and I, we would constantly cut ourselves just by

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touching the blades.

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If you do get one, please be very, very careful.

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All right.

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So I'm going to do and I'm going to cut into it.

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And what you're looking for when you cut into that bread, you see those nice large air bubbles that

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form inside the bread.

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That means you had really good gluten structure.

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So this way was all caught inside.

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Hmm, it smells delicious.