It’s not a PROBLEM untill you Give It A Name – Bread Tip 121 – Bake with Jack

hi I’m baby this Jack here baby JackDarko do you keep bringing you yourweekly bread making tip every singleThursday and this week I want to talkabout problems the kind of problems thataren’t a problem until you give them aname Robleshello then welcome back to the bakeryJackie YouTube channel where I share alittle bit of my bread making expertisewith you every single Thursday that’syour cup of teen you haven’t been herebefore consider click and subscribebefore you go subject to this video cameto me through a few recent experiencesand I want to talk about it a lot ofthese things that I want to talk aboutjust tend to slide by because maybe it’snot quite appropriate or maybe Jack’sgone crackers again but this time I feellike it’s really relevant I feel likethere’s room here for videos like thisand there hasn’t been one for a while soyou must be expecting it and whether youlike stuff like this will you don’t besure to let me know with a thumbs upbutton with a thumbs down button andleave a comment in the box if you like Isaw an Instagram post recently from afriend of mine it was a crumb shot of asourdough bread and it said somethinglike it’s a shame this loaf got overapproved I had a look at the picture andI thought hey there’s nothing wrong withit but he part of the post was that itsaid this loaf is over proved for me theloaf had a structure that wasn’t exactlyto the posters taste now you can givethat a name like over proof but thepunchline is that had passed the pointof perfection and by perfection I meanwhatever picture of perfection was inthe posters mind at the time that pointof perfection is so my new on a scale ofyummy or good or success but the perfectpoint of puff is personal because youput it there if you’re judging yourselfupon a point of perfection that isreally really small you’re more thanlikely gonna go over it or you’re gonnago under it and nothing else would begood enough apart from that point in mymind is a home baker there’s a hugerange of acceptable great yummy sandwichins host making material that I’m happywith and so then overproofed is definedby something that’s a complete disastersomething I can no longereat in much the same way as I definedover needed last week it’s not about thefinal bread being a little bit chewierthan normal which defines to me by me bycomplete disaster inedible bread youmight make a loaf of bread at home thatyou pull out the oven and you’re sopleased with it but then an experiencedbaker or TV show judge host might say toyou that’s a shame it’s over prove thenyou’ll say oh how so and then they drawyour attention to a tiniest detail whichup to that point you had no idea waseven then you probably would have nevernoticed in the first place than they saysee that’s why and now you’ve got aproblem that you never knew you had nowyour eyes are open you look teen youlook too close you zoomed in looking fora problem and you found it and now it’syours to deal with do yourself a favorand zoom out do I like it could be themeasure of success is it toast did itpuff at all that could be it to zoom outevery once in a while I feel like peopledon’t do that enough in life alwayslooking and smaller and smaller for thenext thing to make them unhappy andyou’ll find it the next thing you feelthat need to work on or make better orfix the next thing that if only itwasn’t there maybe you’d be a little bithappier zoom out a bit increase yourscope broaden your range from whatsomebody else considers to be perfect sowhat you consider to be nice I’ve beenpart of the judging team at the worldbred Awards for the last couple yearswhich is a great event but somethingdoesn’t quite sit right with me and it’spersonal this year I realized what itwas it’s the complete opposite of how Ilive my life we’re in a beautiful roomfull of hundreds of breads baked byhundreds of different people it’s acelebration and that fact doesn’t gounnoticed but we spend most of our timezooming in on the imperfections insteadof looking at that bigger picture wespend too much time identifying theinconsistencies the folks and errors ofthe bake of the mistakes picking apartthe detail and deciding between us justhow big those mistakes really are howmuch those mistakes are gonna cost theenter er the enter early entry oh theentrant we don’t spend enough time azoom in our and appreciating the lovethe care the attention and the effort ofthe Baker whetherhome maker or professional I get it it’scompletely necessary to do things thatway in that scenario because it’s acompetition but it just makes me feel alittle bit uneasy inside to spend theday that way or me silly or naive orwhatever but it makes me feeluncomfortable I feel like we shouldspend more time taking a broader look atall the passion inside of that room thefire burning inside each individual forjust wanting to give it go in the firstplacecertainly a home when we are reallytrying hard when we just starting out Ibread-making journey or if ourbread-making continues to evolve throughpractice where we play with theprinciples and make it work for us let’snot zoom in too closely hey so often Isee Instagram post like the one Imentioned earlier but it’s missing thatkey partthe key for me part my breads a littlebit over proved for me my loafs come outa bit misshapen for me a problem is nota problem until you give it a name andyou won’t have anything to give a nameif you don’t go hunting in the firstplace be kind to yourself if it’s edibleyou win say things like here’s what Iwould have life not here’s what itshould have been like if you’re obsessedby the detail in the hunt is bringingyou joy if you’re constantly tweakingand refining the process and you’reloving itgo nuts enjoy yourself but if those tinyimperfections and inconsistencies arebringing you down try something new ifthey’re making you sad zoom out and takea look at the bigger picture every oncein a while like I can eat this or mightdough puffed up today or the sun isshining or whatever take a moment toappreciate the love care and attentionand effort of the maker because that’syou you did it all by yourselfand you didn’t have to so now let’s doit again listen I hope this video hasbrought you some sort of value I reallytruly do like making bread at homeconquering anything for the first timeand continuing to persist is something Iadmire in a lot of people that send meemails and pictures of stuff when theyfinally cracked in they’re so pleasedand proud of themselves but let’s notgethung up on those tiny littleinconsistencies that somebody else mightfrown upon I hope you enjoyed thisweek’s Brits if you must have known avideo like this was true for a while andI’ll see you again for another practicalone next week bye bye and there it isthanks so much for stopping by freeweekly bread making tip of this weekdon’t forget if you’re not alreadysigned up to the home bakers bulletinyou can get all my content in a niceneat package in your inbox every singleThursday you can sign up with the linkin the descriptions underneath see younext week