So I just took this out of the oven, we baked it at five hundred degrees for twenty five minutes,
I ended up leaving it in only about 20 degrees because of the the beautiful color that you see on the
crust.
And we had this nice ear and it's not a big ear, but we had this nice ear that a lot of people like
to see, um, as like a decorative part of the Cerrado bread.
And you can see where that oven spring had ripped apart the crust.
And it's just beautiful.
Absolutely beautiful.
So one way that you can tell if your bread is done
is if you tap on, it should have a nice hollow sound to it just the way it is.
Now, I want to eat this, but I need to wait 30, about 30 minutes all the way up to two hours, because
this is a higher hydration dough.
Usually you want to let it cool down for a little bit longer.
Otherwise, the inside is going to be very spongy and sticky.
So I've learned from experience that even though I want to have a slice right now, I will leave it
probably until tomorrow morning because it's already nighttime here.
And so we'll be able to have this for breakfast tomorrow.
But here you go.
You can see the difference between making a high hydration dough, using either the bread, flour,
all the All-Purpose flour.
You can tell that this one held that shape a lot better than our first video where we used all purpose
flour.
From here, we're going to start looking at some new recipes that are looking at higher quantities of
whole wheat flour.
And I can't wait to have you back with me, so go ahead.
This one's going to take you a lot of practice in order to get good at and keep working at it.
It's a struggle.
But once when you start to make some really nice breads, you'll you'll really love to work that high
hydration dough.