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We've just let our dope entrance bench rest for about 30 minutes and we're going to set this up to make

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a bull so we can go ahead, we can take our top off.

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OK, so as a note, normally I use a bigger boldness, this was a little bit tough to take out with

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the smaller ball, so you might want to just make sure you have a larger ball so it's spread out.

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So, again, we can get our knife clench, knife Harbourfront special.

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OK, when you do this, you're going to want to very quickly just break the seal.

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So this way we'll come off the bench and we're going to give it one quick flip over just like that.

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And we're going to make it into a ball just like we had before.

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OK, so we're going to stretch out the sides a little bit.

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Again, you can use the bench knife to help you get underneath.

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Um, I'm going to go ahead and take out the science, bend it over to the side, bend it over to a nice

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package

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for that.

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This way, one third and then the other way for this part over just like that.

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So now we have a nice read that has really good surface tension.

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So I'm going to do at this point, I'm going to put a little bit of flour just to help it not be so

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sticky.

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And then we're going to just kind of give it our final shaping.

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We'll put it inside our shaping proofing basket.

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OK, again, as a reminder, a great trick is to use white rice flour to and especially when you're

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working with with what those part of the reason why white rice fire works really well is it tends to

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absorb more moisture than flour does.

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So it will make it less sticky.

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Make sure you get it on the edges as well.

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I feel I still need a little more on the edge here.

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Just as we can do our final shaping.

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OK.

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See that once when we put that rice flower on my bench, like no longer sticking, which is important

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for that final shaping, so we don't want to damage the surface tension of the day that we've created.

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OK.

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I'm just going to make sure we build some good surface tension.

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Good.

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I also want to make sure that we seal the bottom.

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Once we've created that strong surface tension this way to hold its shape and also the way it will rise

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really nicely once when it comes out of the oven.

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Beautiful.

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OK, so I can feel the seam on the bottom is basically set to go ahead and add a little bit more rice

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flour to my proofing basket.

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I may add just a slight more on top of the bread.

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We definitely don't want that sticking to the proofing basket.

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That's a nightmare, right?

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And we're just going to go ahead and put that right inside our basket.

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OK, so we can see that it didn't seal completely.

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So it doesn't seal completely.

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You could just give it a little bit of a stitch.

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This waitress holds its surface tension together.

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This is a tricky part if you do end up needing to do this, but it will certainly make the bread hold

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its shape a lot better if you didn't get a good seal.

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All right, that's looking good and doesn't have to be perfect, but again, just enough of this where

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we know that it's going to hold its shape.

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So this Rightside seems to not want to stay stuck.

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So I'm just going to try it fold over another piece to it.

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There we go.

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And we'll throw just a little bit more flour on top.

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Just that.

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This way it won't stick to my cotton cloth.

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I'm going to put over it.

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Make sure to get the edges when you use floured again, you don't want it to, do you want to stick

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to the side?

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So I'm going to get my oven preheated at five hundred degrees Fahrenheit and we'll put that in and I'll

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put my Dutch oven inside as well.

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So this way you can preheat and we'll go ahead and throw that in after the oven heats up.

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So we'll see you back here once when we've cooked our bread.