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Doe has been resting for more than 30 minutes.

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I ended up having to actually leave for a little bit, so I put it in the fridge for about an hour and

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a half.

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But it has had time to rest.

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And I think we still need a little bit more time for the flavor to develop.

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And again, that's probably because I ended up leaving.

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So it's going to go ahead, bring this out onto the bench

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and you're going to get her hands and pick up on the sides, flip fold.

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OK, now this is starting to hold its shape pretty well, I can tell it still needs a little bit more

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time, but I think what I'm going to do is I'm going to leave it out on the bench as it warms up faster

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and it's holding its shape fairly well.

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Still needs a little bit additional time before I can actually use it.

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So I will let it sit on the bench a little bit longer than I normally would.

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Just make sure that it doesn't stick to my cloth.

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I'm going to put over it, just going to sprinkle some flour on top just enough so it won't stick.

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Make sure I get the sides and then I'll cover it with a piece of cloth and come back in half an hour,

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an hour, see when I think it's ready and we'll go from there.

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It's been sitting for about 45 minutes now and I can see that the edges are much thicker and that it's

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ready to start working.

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So we're going to do you can just wet your bench knife, bring underneath, give it a nice flip over

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and I'm going to put it inside this plastic container here.

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So I was looking for something that you might have at home that will allow you to have more of a loaf

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type shape.

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And I found this sitting in the back of my cabinet, which I think originally had some fruit in it.

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So I'm going to do is take this cloth that I have just a cotton cloth and I'm going to line the inside

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of this just like so.

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And this is going to be my proofing basket.

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Now, what I'm going to use today is I also found some white rice flour.

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White rice flour is really good for making sure that the dough is not going to stick to your surface

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and the proofing basket.

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So I'm going to use some of this to limit preferring basket.

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I was going to kind of rub that into the material and by rubbing it into the material, I'm going to

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ensure and the bread is not going to stick to it.

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Maybe it's a little bit easier to do this on the table.

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Yes, I was going to kind of rub it in.

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And then I'll also quote the top of my dough with this flour as well, just to make sure that I really

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don't get it to stick to the material.

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OK, so now there's some white rice flour incorporated into that fabric.

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OK, now, in the previous video, we made a bull, which is like a round shape we're going to make

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now is a batard, which is a little bit more of a loaf type shape.

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So we're looking for something that's going to be a little bit more elongated rather than something

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that's round.

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OK, so just like in the last one, make sure you got your hands and we're going to do so a little fold

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towards the middle.

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Now notice how I'm not overlapping them.

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So this way I'm getting more of a round shape and I'm going to bring the bottom up about halfway and

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I'm going to try to create a seal just off my hands.

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And then I'm going to take this last bit here, stretch it over again, trying to create a seal.

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And then I can just take my bench knife and.

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Flip it over now to create a little bit more tension in the surface.

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You can take the bench knife and just kind of push each side of the garden and that will just help create

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some additional tension.

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So this way, when it rises, have that nice, taut surface.

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Beautiful.

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So now this time again, I'm going to put all the white rice flower.

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So.

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Make sure to rub it in, make sure we get the signs and I can tell that this stuff is much stickier

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than the other do is because it has a higher hydration.

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So just make sure you really get all those surfaces.

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Beautiful.

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Again, put this in, we're going to put this in top down, so this way, when we put this into our

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baking sheet, we'll be able to have the bottom hitting our stone.

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Now, in this video, I'm going to show you guys how you can cook on a baking stone rather than just

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baking inside of a crock pot.

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OK, so we're going to go ahead, pick this up.

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Regarding upsidedown.

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You'll tell that the dough is much stickier.

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It's like that again.

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I can give it a little sprinkling of the rice flower.

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And also, I'm going to make sure I just get kind of the edges, because this is going to get a little

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bit bigger in size and I want to make sure that doesn't stick to my fabric.

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Great.

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So I'm just going to kind of fold these over.

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Now what that starts to rise and I'm going to set my oven up at four hundred and fifty degrees Fahrenheit

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and I'm going to have my pizza stone in there and I'm going to let that stone heat up for about an hour.

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And then before I put this in about five minutes, before I put this bread in, I'm going to put some

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water inside of a baking sheet pan.

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So this way I generate some sort of steam because now I'm not going to be capturing the steam inside

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of the crockpot.

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So I have to artificially create steam.

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And so I'll be doing that with just a baking sheet on the bottom with some hot water.

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OK, so wait an hour and then we'll get this in the oven.