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The ovens been heating up for about one hour with the crock pot inside, or if you were using some sort

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of pizza stone or baking stone, that should also be in there for one hour preheating.

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And we're going to take off the cover of our bread, which is inside our proofing basket and see how

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it looks.

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Wow, that's beautiful.

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It definitely has risen.

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You can see how it looks a little bit like a pillow and you can see some of the air bubbles around the

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outside.

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This is going to rise beautifully.

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So what we're going to do is I'm going to go and I'm going to take out my crock pot.

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I'll put it down and I'm going to be using some parchment paper to put the dough on top of the parchment

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paper.

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And I'm going to use the parchment paper to transfer the dough into the crock pot.

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OK, so if you're using a crockpot, which has deep sides, I found this to be a nice way to be able

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to get the bread inside without burning myself.

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Give it a nice nonstick surface as well as make it easy to pull out of the crock pot as well.

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Though it's not as much of an issue taking the bread out of the crock pot because you can always use

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some other tool to help you take it out.

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We're also going to have to cut the bread and we're going to use a lamb for that.

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We'll we're going to slice into the bread to allow it some additional space to release steam and also

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give it a really beautiful oven spring.

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So let's go ahead and get the crock pot and see how we do that.

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So we now have our crock pot and be careful.

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It is extremely, extremely hot.

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So always want to make sure that you grab it with something to protect your hands, a mitten of some

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sort.

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We're now going to take this bread, flip it over onto the parchment paper.

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A nice little trick if you have trouble getting it onto the parchment paper is you can put a cutting

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board down on top, flip it over and the parchment paper and the dough will come out together.

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OK, so I have the parchment paper on top of my proofing basket.

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It's going to put my cutting board on top and then just one slick move.

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I'm going to flip this over and now my bread should come out perfectly on top of the proofing basket.

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Beautiful.

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That is an absolute beautiful red, so I'm going to do as I'm now going to give it a little bit of a

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slice using my razor.

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And I don't want to be on a 90 degree angle and I don't want to be in a zero degree angle.

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I want to be someplace around 30 degrees.

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And when you slice want to do a nice, clean, quick motion, you don't want to be sitting there trying

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to dig into the bread.

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We're trying to do a nice clean cut.

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So this way we're going to get a nice oven spring and a beautiful look that you see in the Cerrado bakeries.

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So again, about 30 degrees.

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And I'm going to give it a quick slice.

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Right now for this one, we're going to be doing a box.

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Like a square cut, you can you can experiment and do all different types of cuts.

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Right now, just take this and transfer it into a crockpot, nice and simple, I'll put the lid back

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on, put this inside the oven and I'm going to let it cook for 500 degrees Fahrenheit for about twenty

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five minutes with the cover on, OK?

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The cover is going to help trap steam and keep the steam inside the pot, which is going to help with

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that oven spring and give it a really nice rise.

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I will then take the cover off after twenty five minutes and I'll lower the temperature for 50 and that

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will then give us a nice, beautiful caramelized crust on the outside.

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OK, so I'm going to put it in the oven and we'll see you back in twenty five minutes.