It now has been twenty five minutes and our bread has risen very, very well, and part of the reason
why I was able to write so well was because of all the steam that we incorporated inside the oven and
the fact that this spread stone was so hot.
So we're going to do is for now.
And you can also notice that there's a nice caramelization color that's on the outside of the bread
that only happens from the steam.
So the crust is now formed and now we want the inside the cook.
So we're going to lower the temperature to four degrees and we're going to let this cook for about another
30 to thirty five minutes.
Another 30 minutes have gone by and this bread is ready to take out.
So we're going to go ahead and we're going to take this bread out of the oven.
We're going to see how it looks.
OK, so there we go, our bread is done cooking, we will now let this rest for 30 minutes before we
slice into it.
This particular bread may not win an award for the best looking loaf, but I'm sure it tastes great.