The ovens been heating up for about one hour with the crock pot inside, or if you were using some sort
of pizza stone or baking stone, that should also be in there for one hour preheating.
And we're going to take off the cover of our bread, which is inside our proofing basket and see how
it looks.
Wow, that's beautiful.
It definitely has risen.
You can see how it looks a little bit like a pillow and you can see some of the air bubbles around the
outside.
This is going to rise beautifully.
So what we're going to do is I'm going to go and I'm going to take out my crock pot.
I'll put it down and I'm going to be using some parchment paper to put the dough on top of the parchment
paper.
And I'm going to use the parchment paper to transfer the dough into the crock pot.
OK, so if you're using a crockpot, which has deep sides, I found this to be a nice way to be able
to get the bread inside without burning myself.
Give it a nice nonstick surface as well as make it easy to pull out of the crock pot as well.
Though it's not as much of an issue taking the bread out of the crock pot because you can always use
some other tool to help you take it out.
We're also going to have to cut the bread and we're going to use a lamb for that.
We'll we're going to slice into the bread to allow it some additional space to release steam and also
give it a really beautiful oven spring.
So let's go ahead and get the crock pot and see how we do that.
So we now have our crock pot and be careful.
It is extremely, extremely hot.
So always want to make sure that you grab it with something to protect your hands, a mitten of some
sort.
We're now going to take this bread, flip it over onto the parchment paper.
A nice little trick if you have trouble getting it onto the parchment paper is you can put a cutting
board down on top, flip it over and the parchment paper and the dough will come out together.
OK, so I have the parchment paper on top of my proofing basket.
It's going to put my cutting board on top and then just one slick move.
I'm going to flip this over and now my bread should come out perfectly on top of the proofing basket.
Beautiful.
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
slice using my razor.
And I don't want to be on a 90 degree angle and I don't want to be in a zero degree angle.
I want to be someplace around 30 degrees.
And when you slice want to do a nice, clean, quick motion, you don't want to be sitting there trying
to dig into the bread.
We're trying to do a nice clean cut.
So this way we're going to get a nice oven spring and a beautiful look that you see in the Cerrado bakeries.
So again, about 30 degrees.
And I'm going to give it a quick slice.
Right now for this one, we're going to be doing a box.
Like a square cut, you can you can experiment and do all different types of cuts.
Right now, just take this and transfer it into a crockpot, nice and simple, I'll put the lid back
on, put this inside the oven and I'm going to let it cook for 500 degrees Fahrenheit for about twenty
five minutes with the cover on, OK?
The cover is going to help trap steam and keep the steam inside the pot, which is going to help with
that oven spring and give it a really nice rise.
I will then take the cover off after twenty five minutes and I'll lower the temperature for 50 and that
will then give us a nice, beautiful caramelized crust on the outside.
OK, so I'm going to put it in the oven and we'll see you back in twenty five minutes.