These are those two loaves of bread that we shaped up yesterday and it is now time for them to bake. They’ve been doing a cold proof overnight in the fridge. So I’m going to go ahead and score this loaf pan and we’re going to get it in the oven. I’ve been experimenting a little bit with bake times on how best to do in a loaf pan and honestly I’ve just been baking it side by side with my bread oven and giving it the same timing and temperature and that seems to be working out really well. So I’m just going to continue on with that. Our oven is preheated to 450 with the bread oven inside it hot. So I’m going to go ahead and score this loaf tin real quick. Just give it just a little slash. And then for the other one I like to put just like a little dusting of semolina on the bottom of my loaves and I’ve found that that helps with sticking to the bottom of my bread oven and I don’t have to use parchment or a silken liner or anything like that when I do it with just a light little dusting of semolina on the top. So we’re going to take these on over to the oven and time to get baking. Loaf tin is going in the oven and we’re going to take our bread oven out. Going to go ahead. Just going to give her a quick score. So that’s what she’s going to be like. Going to put the lid on and we’re going in for 20 minutes with the lid on and then we’re going to take the lid off and lower the timing. This is after our 20 minute timer went off so I’m going to take the lid off on this one here. She is absolutely gorgeous and this is our loaf tin one that’s also looking absolutely gorgeous. So we’re going to put those back in. Lower the temperature to 400. And we’re going to check back in 35 minutes. It’s been about 30 minutes and I think the one in the loaf tin is done so I’m going to pull this one but I’m going to let the one in the bread oven finish cooking. Oh my goodness. She’s gorgeous. Going to put a little bit of butter on the top here. It just kind of gives it that like classic shiny sandwich bread top and I also feel like it helps keep that crust from getting like too crunchy on the outside. That is gorgeous, perfect, incredible, amazing. And these are both of our loaves once they’re baked. They honestly both came out looking incredible. This one in the loaf tin is probably the most beautiful one that I’ve made in a loaf tin so far in my opinion. And I mean, she’s gorgeous. We love it. So I’m going to leave these cooling on the wire rack for like at least an hour and a half to two hours and then we got our yummy bread.