well good morning this is day two and it's about 12 hours after I brought the dough in from the porch last night and you can see that it has in fact almost doubles or maybe even a little bit more you don't actually want to let your your dough get what they call overproofed which means it's risen so much that the yeast ease inside the dough have run out of food and they kind of fall in on themselves they're just saturated at that point and there's no opportunity for them to have any more activity it's kind like they're all lying around hoping no one's noticed they undone their pants after the Thanksgiving dinner and so we want to catch them well before they get to that soporific state so you can also see that on that plastic there's there's beads of moisture and that's why you cover it with pasta because you don't want to get rid of all that humidity it's important to keep everybody happy so what I'm going to do is just remove this plastic soda display I'm going to need that again in a few minutes I'm just going to take a handful of flour and make a nice floured surface on my board here don't worry about getting too much flour at this point is is still pretty wet and it will absorb everything it ok so I'm just using a regular old spatula but what you want to do is try to separate the dough from the bowl without disturbing all that lovely poufiness that's that's in there because you want I want to maintain a lot of that airiness that that the dough enjoyed as it was sitting thinking about itself on the counter last night this is actually pretty stiff dough which is going to actually inform a decision about what kind of basket I'm going to let it rise and before I put it in the oven okay so we got to go out on the board and more flour is better oh my gosh you know what you can see the front of my shirt you'll understand I'm not actually a baker it's fun one or two movies or I wouldn't have to we wear a black sweatshirt when I'm doing this but okay flour flour washes up so what you do is you just without squishing it too too much I'm just going to try to get it into a rectangle here and I'm going to fold it over on itself so this this dough is going to actually make me look pretty good because it's it's pretty stiff compared to some of the ones I was making last week and this differ they are the easier bear and handle and what I'm going to do is just fold it on itself again and you can look and kind of fudge this into whatever shape you want but what I'm going to do is try to just work it a little bit I'm going to make my I'm going to prove it in this basket so it's going to be an oblong shape so what I'm going to do is just kind of work it so that the seams are underneath mostly like I said art client I'm going to try to switch the little flower underneath there so this is just going to sit and rest for 15 minutes and the reason that you do that is so that the weight of the the dough itself is going to sit on that seam that's underneath and it helps to seal it so we're going to retrieve my plastic from earlier we're just going to cover that up this is the wet flight out point I don't want to add more moisture in there I'm just gonna let it sit there for 15 minutes okay so this this has been sitting here for 15 minutes now and you can see that even in that short time it's kind of expanded a little bit and those seams are are tucked in and sort of sealed on the bottom there the reason I did this seam side down is because I'm going to proof this in this oblong shaped basket because it's going to go into an oblong shaped clay Baker that I'm going to in the oven and so when I take this and put it seems slide up then when I flip this over to put it into the Baker this seam side will be down is going to spray this with oil and Rick is always asking you to do this outside so we don't have residual oil around the content but I'm taking liberties because while I am on TV so okay so now I've got my bag of bran and for this I'm just going to move my husband see but I'm going to move myself just over this thing here can you shoot in here just because it gets a little bit messy but just take a handful of bran and scooch it around so that it gets all in all of those little cracks in this I think this stuff is rattan but there's little kind of grooves in it which is actually really fun because those grooves make a really cool imprint again making me feel more like a baker okay so I'm just going to coax this puppy off the board you know there has been a little bit of rising taking place already so I don't want to disturb it and whether I have too little flour on your hands is always a good idea I'm just going to plop it seem side down in my proofing basket again just going to let this dip on the counter top room temperature it's always a little bit cooler in our house it's about 65 degrees you're 67 somewhere in there but it'll rise just just fine and and the recipe that I use says anywhere between one to two hours which you know that's a 100% Delta there so you just kind of have to eyeball it you don't want to let it fully double and because there's a lot of rye flour in this it won't it's a rye flour doesn't have as much gluten and it's a little bit more dense but you know my rule of thumb just for the altitude we're in and how things are worked out in the past is I'm just going to cover this same piece of plastic here and leave it for an hour and then I'm going to come back and I'm going to preheat my oven with my club acre in it and if you if you're using sometimes is the the beauty of a clay baker is that it's it doesn't stick to one thing you don't need to so good or boil it or do anything with it and you preheat it in the oven as the oven is preheating and then because it's got the lid on it you can capture all the steam which gives it that really nice crust okay oven bake for 75 start Rock robber tops clay baking vessels preheating in the oven with the oven timer 30 minutes if you have these that way so you can see that the bread did rise and so our little users are still in they're unhappy and this is sort of a tricky part because what I'm going to do is I'm going to put my up limits on I'm going to put my hands over top of the bread and just flip it into the clay Baker that is currently up to temperature in the oven one thing I almost always forget to do is to score the top of it and the reason you want to do that is because when those uci's gives a dance of joy with heat they explode and if you don't you if you don't score it on the top it can make some interesting shapes for your bread the cool thing about this is that even if you leave the oven door open to go through this step you don't actually lose the heat in the baker so what I'm going to do is just try to put this guy over to gently into the bucket okay and now I'm going to just score the top of it okay and lid goes back on and you don't need any steam the clay being a hole four so that nice crunchy crust okay so my timer went off and time to method Oh baby and reduce the temperature my hope another 10 minutes and then reduce the temperature to 450 and in ten minutes this will be a thing of beauty and by the way one thing that's really sad about video is that you have no idea have the dismount people should bake bread even if they just produce door stops just for the way it makes your house smell so here we go tada it looks like a natural beautiful loaf of bread and it's just gonna cut it and cool for about an hour we're going to go for a walk and then come back and have our corned beef sandwiches on fresh rye bread one of the fun things is um listening to a crackle yeah okay so we went out for a very wild and windy walk it's been about an hour and time to cut into our bread just see see what we scored crust nice look at that cut a few pieces and then we're going to make our corned beef and what's happening Oh fabulous can't wait