1
00:00:00,090 --> 00:00:07,440
It now has been twenty five minutes and our bread has risen very, very well, and part of the reason

2
00:00:07,440 --> 00:00:14,070
why I was able to write so well was because of all the steam that we incorporated inside the oven and

3
00:00:14,070 --> 00:00:16,200
the fact that this spread stone was so hot.

4
00:00:16,740 --> 00:00:18,220
So we're going to do is for now.

5
00:00:18,330 --> 00:00:23,000
And you can also notice that there's a nice caramelization color that's on the outside of the bread

6
00:00:23,340 --> 00:00:24,870
that only happens from the steam.

7
00:00:24,870 --> 00:00:27,930
So the crust is now formed and now we want the inside the cook.

8
00:00:28,200 --> 00:00:32,340
So we're going to lower the temperature to four degrees and we're going to let this cook for about another

9
00:00:32,340 --> 00:00:34,200
30 to thirty five minutes.

10
00:00:35,700 --> 00:00:39,480
Another 30 minutes have gone by and this bread is ready to take out.

11
00:00:39,720 --> 00:00:42,330
So we're going to go ahead and we're going to take this bread out of the oven.

12
00:00:42,540 --> 00:00:43,530
We're going to see how it looks.

13
00:00:45,370 --> 00:00:50,530
OK, so there we go, our bread is done cooking, we will now let this rest for 30 minutes before we

14
00:00:50,530 --> 00:00:51,270
slice into it.

15
00:00:51,970 --> 00:00:56,830
This particular bread may not win an award for the best looking loaf, but I'm sure it tastes great.