We've just let our dope entrance bench rest for about 30 minutes and we're going to set this up to make
a bull so we can go ahead, we can take our top off.
OK, so as a note, normally I use a bigger boldness, this was a little bit tough to take out with
the smaller ball, so you might want to just make sure you have a larger ball so it's spread out.
So, again, we can get our knife clench, knife Harbourfront special.
OK, when you do this, you're going to want to very quickly just break the seal.
So this way we'll come off the bench and we're going to give it one quick flip over just like that.
And we're going to make it into a ball just like we had before.
OK, so we're going to stretch out the sides a little bit.
Again, you can use the bench knife to help you get underneath.
Um, I'm going to go ahead and take out the science, bend it over to the side, bend it over to a nice
package
for that.
This way, one third and then the other way for this part over just like that.
So now we have a nice read that has really good surface tension.
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
sticky.
And then we're going to just kind of give it our final shaping.
We'll put it inside our shaping proofing basket.
OK, again, as a reminder, a great trick is to use white rice flour to and especially when you're
working with with what those part of the reason why white rice fire works really well is it tends to
absorb more moisture than flour does.
So it will make it less sticky.
Make sure you get it on the edges as well.
I feel I still need a little more on the edge here.
Just as we can do our final shaping.
OK.
See that once when we put that rice flower on my bench, like no longer sticking, which is important
for that final shaping, so we don't want to damage the surface tension of the day that we've created.
OK.
I'm just going to make sure we build some good surface tension.
Good.
I also want to make sure that we seal the bottom.
Once we've created that strong surface tension this way to hold its shape and also the way it will rise
really nicely once when it comes out of the oven.
Beautiful.
OK, so I can feel the seam on the bottom is basically set to go ahead and add a little bit more rice
flour to my proofing basket.
I may add just a slight more on top of the bread.
We definitely don't want that sticking to the proofing basket.
That's a nightmare, right?
And we're just going to go ahead and put that right inside our basket.
OK, so we can see that it didn't seal completely.
So it doesn't seal completely.
You could just give it a little bit of a stitch.
This waitress holds its surface tension together.
This is a tricky part if you do end up needing to do this, but it will certainly make the bread hold
its shape a lot better if you didn't get a good seal.
All right, that's looking good and doesn't have to be perfect, but again, just enough of this where
we know that it's going to hold its shape.
So this Rightside seems to not want to stay stuck.
So I'm just going to try it fold over another piece to it.
There we go.
And we'll throw just a little bit more flour on top.
Just that.
This way it won't stick to my cotton cloth.
I'm going to put over it.
Make sure to get the edges when you use floured again, you don't want it to, do you want to stick
to the side?
So I'm going to get my oven preheated at five hundred degrees Fahrenheit and we'll put that in and I'll
put my Dutch oven inside as well.
So this way you can preheat and we'll go ahead and throw that in after the oven heats up.
So we'll see you back here once when we've cooked our bread.