OK, welcome back.
We've just let our bread cool for 30 minutes and wow, doesn't it look great?
You can see that from the cuts that we made, we had this nice, beautiful centerpiece that has that
nice lip that's coming up.
And what we're going to do is we're going to cut into this and see what the Krumm looks like on the
inside.
I'm going to be using a Dexter knife.
I really love this knife.
It's very inexpensive, but incredibly sharp.
I remember when we first got this knife, my wife and I, we would constantly cut ourselves just by
touching the blades.
If you do get one, please be very, very careful.
All right.
So I'm going to do and I'm going to cut into it.
And what you're looking for when you cut into that bread, you see those nice large air bubbles that
form inside the bread.
That means you had really good gluten structure.
So this way was all caught inside.
Hmm, it smells delicious.