Wow, one hour and this is what we made, this beautiful, beautiful bread that has a beautiful golden
color from all the criminalization of those sugars.
We have a nice, beautiful rise and often spring.
I don't think we could have made a better Britain this give me a moment when I'm going to do to get
this out is I'm going to use my fingers to pick up the paper and pull it out.
Another way that you can get it out is you can use a spatula if the paper is a little bit too short
and try to pick it up.
But give me a moment.
Let me get it out.
We'll take a closer look.
OK, so we just took it out, you can see how well the spread has cooked.
We have a beautiful caramelization of the sugars and has a beautiful crust.
One way that, you know, if your bread is done, you can pick it up and give it a little knock and
should sound a little hollow.
You can see from the lamb that we have this beautiful oven spring.
Tell me that you wouldn't want to bite into that right now, but you have to wait 30 minutes.
We need to let this cool down before we cut into it.
It's still technically cooking.
Beautiful.
So we're going to wait about 30 minutes and we'll go ahead and we'll cut this open and we'll see what
the inside looks like.
Congratulations on your second, Brad.