Doe has been resting for more than 30 minutes.
I ended up having to actually leave for a little bit, so I put it in the fridge for about an hour and
a half.
But it has had time to rest.
And I think we still need a little bit more time for the flavor to develop.
And again, that's probably because I ended up leaving.
So it's going to go ahead, bring this out onto the bench
and you're going to get her hands and pick up on the sides, flip fold.
OK, now this is starting to hold its shape pretty well, I can tell it still needs a little bit more
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
and it's holding its shape fairly well.
Still needs a little bit additional time before I can actually use it.
So I will let it sit on the bench a little bit longer than I normally would.
Just make sure that it doesn't stick to my cloth.
I'm going to put over it, just going to sprinkle some flour on top just enough so it won't stick.
Make sure I get the sides and then I'll cover it with a piece of cloth and come back in half an hour,
an hour, see when I think it's ready and we'll go from there.
It's been sitting for about 45 minutes now and I can see that the edges are much thicker and that it's
ready to start working.
So we're going to do you can just wet your bench knife, bring underneath, give it a nice flip over
and I'm going to put it inside this plastic container here.
So I was looking for something that you might have at home that will allow you to have more of a loaf
type shape.
And I found this sitting in the back of my cabinet, which I think originally had some fruit in it.
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
of this just like so.
And this is going to be my proofing basket.
Now, what I'm going to use today is I also found some white rice flour.
White rice flour is really good for making sure that the dough is not going to stick to your surface
and the proofing basket.
So I'm going to use some of this to limit preferring basket.
I was going to kind of rub that into the material and by rubbing it into the material, I'm going to
ensure and the bread is not going to stick to it.
Maybe it's a little bit easier to do this on the table.
Yes, I was going to kind of rub it in.
And then I'll also quote the top of my dough with this flour as well, just to make sure that I really
don't get it to stick to the material.
OK, so now there's some white rice flour incorporated into that fabric.
OK, now, in the previous video, we made a bull, which is like a round shape we're going to make
now is a batard, which is a little bit more of a loaf type shape.
So we're looking for something that's going to be a little bit more elongated rather than something
that's round.
OK, so just like in the last one, make sure you got your hands and we're going to do so a little fold
towards the middle.
Now notice how I'm not overlapping them.
So this way I'm getting more of a round shape and I'm going to bring the bottom up about halfway and
I'm going to try to create a seal just off my hands.
And then I'm going to take this last bit here, stretch it over again, trying to create a seal.
And then I can just take my bench knife and.
Flip it over now to create a little bit more tension in the surface.
You can take the bench knife and just kind of push each side of the garden and that will just help create
some additional tension.
So this way, when it rises, have that nice, taut surface.
Beautiful.
So now this time again, I'm going to put all the white rice flower.
So.
Make sure to rub it in, make sure we get the signs and I can tell that this stuff is much stickier
than the other do is because it has a higher hydration.
So just make sure you really get all those surfaces.
Beautiful.
Again, put this in, we're going to put this in top down, so this way, when we put this into our
baking sheet, we'll be able to have the bottom hitting our stone.
Now, in this video, I'm going to show you guys how you can cook on a baking stone rather than just
baking inside of a crock pot.
OK, so we're going to go ahead, pick this up.
Regarding upsidedown.
You'll tell that the dough is much stickier.
It's like that again.
I can give it a little sprinkling of the rice flower.
And also, I'm going to make sure I just get kind of the edges, because this is going to get a little
bit bigger in size and I want to make sure that doesn't stick to my fabric.
Great.
So I'm just going to kind of fold these over.
Now what that starts to rise and I'm going to set my oven up at four hundred and fifty degrees Fahrenheit
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.
And then before I put this in about five minutes, before I put this bread in, I'm going to put some
water inside of a baking sheet pan.
So this way I generate some sort of steam because now I'm not going to be capturing the steam inside
of the crockpot.
So I have to artificially create steam.
And so I'll be doing that with just a baking sheet on the bottom with some hot water.
OK, so wait an hour and then we'll get this in the oven.