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So I just took this out of the oven, we baked it at five hundred degrees for twenty five minutes,

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I ended up leaving it in only about 20 degrees because of the the beautiful color that you see on the

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crust.

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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

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to see, um, as like a decorative part of the Cerrado bread.

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And you can see where that oven spring had ripped apart the crust.

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And it's just beautiful.

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Absolutely beautiful.

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So one way that you can tell if your bread is done

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is if you tap on, it should have a nice hollow sound to it just the way it is.

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Now, I want to eat this, but I need to wait 30, about 30 minutes all the way up to two hours, because

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this is a higher hydration dough.

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Usually you want to let it cool down for a little bit longer.

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Otherwise, the inside is going to be very spongy and sticky.

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So I've learned from experience that even though I want to have a slice right now, I will leave it

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probably until tomorrow morning because it's already nighttime here.

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And so we'll be able to have this for breakfast tomorrow.

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But here you go.

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You can see the difference between making a high hydration dough, using either the bread, flour,

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all the All-Purpose flour.

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You can tell that this one held that shape a lot better than our first video where we used all purpose

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flour.

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From here, we're going to start looking at some new recipes that are looking at higher quantities of

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whole wheat flour.

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And I can't wait to have you back with me, so go ahead.

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This one's going to take you a lot of practice in order to get good at and keep working at it.

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It's a struggle.

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But once when you start to make some really nice breads, you'll you'll really love to work that high

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hydration dough.