hello my name is Teresa Greenway with this video series I will demonstrate step by step how to achieve a crispy blistered crust sourdough bread just like this okay we're ready for life number two sure there's no wet spots on the bottle brush off as much of the flour as you can okay let's see and see some bubbles under the surface there I'll go ahead and do a simple diamond pattern okay another 15 it's beautiful to me here's our third loaf you can see if you press in gently but it will still fill out slowly up a little bit sticky there this is uh nicely done and if you use the same size or same amount same weight of Joe each time you kind of get an idea of where it should be in your bonnet on for me if it was way up here I would know that it was probably over proofed for 700 grams of dough I I think that I was trying to catch this one just a little on the on the downside of of being fermented because if you catch it on the side where it's slightly too fermented that's it's not good catching it on the other side where it oh maybe could take a little bit more time but not much 10 minutes 15 minutes it's perfect because then you get the greater oven spring that's C much shall we do for this one um we move the camera over a little bit have some room I think we'll just do a circle okay third loaf ready to go in times when it's this burnt this is why they look like this do this really fast damn should have scraped it last time but we're good really heavy this is sometimes why I need something just to get it off when I when I turn it because it will stick sometimes get back in there don't spend ten minutes and step we'll leave it in for another 15 to 20 minutes here's the last level we did good okay we have all three lobes done and I think that one great success we did good Sharper night um have a big hole there finish loaf 68 percent hydration potato water loaf you