Simple Loaf Tutorial, Start to Finish (Yeasted Bread) – Bread Tip 130 – Bake with Jack

hey omegas Jack here Bank with Jack codelike you keeping you your weekly breadbanking tip every single Thursday andthis week your full start to finishsimple yeasted loaf of bread tutorialroll that bean tune hello there andwelcome back to the Michael Jack YouTubechannel where I’m dedicating January2020 to all you first-timers out therewe’ve spoken about all the equipmentthat you need to make bread at homewe’ve spoken about why it’s a great timeto start making your own bread and nowthe moment you’ve all been waiting forit’s time to crack your first triumphantloaf of bread as always if this video ishelpful to you please click that thumbsup button to let me know and if you wantto see more of my face every singleThursday consider clicking subscribe nowbefore we begin there’s a very importantthing to know which is the temperatureof my kitchen today today my temperatureof my kitchen is 21 degrees C that’s 70degrees Fahrenheit and we’re not goingto go too much into detail about thisnow because we’ve got bread to make butthe short version is temperature isimportant if your kitchen is colder thanmine things might take a little bitlonger to puff up and if it’s warmerwhere you are then things might happen alittle bit quicker that’s all if youwant to read more about this topic youcan I wrote a short blog post about itand I’ll link it up underneath about whytemperature is important and what to doabout it if you need to do anything atall now here’s a list of ingredientsthat you’re going to need for the singlesimplest of loaves of bread don’t feellike you gotta weigh everything nowbecause we’re going to do it together inreal time we’re gonna weigh stuff alltogether exactly like you would do athome I’m not gonna waste up into littletiny bowls like I was on a TV show and Ithink I’m doing exactly like you’regonna do it at home and I’ll show youthat next for this video I’m not gonnamake one loaf I’m gonna make it too lowso I’m gonna double up the ingredientslike this as if by magic beans did yousee that that’s quite clever isn’t itthe reason is because it takes the sameamount of time to make two loaves as ittakes to make one loaf and that way Ican show you the shaping up twice if youdecide to make two loaves at home it’s areally good idea because you’re gonna dothe same amount of work and you getdouble the amount of shape in practiceand you can alwaysFreeza loaf if you’re not going to eatit straight away we spoke about theequipment that you need last week inlast week’s video I’ll leave a listunderneath this Wow and as always therecipe for this will be on the bake weekcheck blog I’ll leave a link under thattoo that’s enough talking withoutfurther ado let’s cut to the table comeonokay here we are at the table and thefirst thing we’re gonna need to do isweigh mix and knead our ingredientstogether now apologies if everything isnot in the right in the middle of thescreen when I do this I’ll try my bestbut I can’t actually see it cuz mycamera my phone is neck it out okay solet’s just see how we get on so hereI’ve got my scales here on 0 I got toput my bowl on the top of it and putthat back on to zero in here and in thisbottle put my fresh yeast I always usefresh yeast you can of course use dryyeast but I always use fresh yeast andthis is what it looks like keeping alittle box for a little bit of paper soit doesn’t get too wet and start thisover and all over the place I’m gonnatake 24 grams of this yeast okay ifyou’re using dry yeast half the quantityor they are about to 7 gram sachetsworks really well if you’ve got alreadygot in a 7 gram sachet just use 2 7 gramsachets these or as a rope half thequantity if you use in dry yeast now mywaters here’s room temperature water wespoke about that before and my roomtoday is 21 degrees and so my water hereis 21 degrees I’m gonna weigh itstraight into the bowl on top of theyeast which is a little bit risky I likea little bit of risk so I’ve put thescales back on to 0 I can see that thenif you can see that through the bowl butI can see that from here 650 rounds ofwater and a gram of wort is exactly thesame as a milliliter of water you mightbe surprised to them it’s just a littlebit easier to do it this way 600 no.41641 grams which is what ok next am igonna do is mix these together okay Iwant to get that yeastsoftened if you’ve got dry yeast at thispoint you want to make sure it’scompletely dissolved that if you’reusing fresh as long as it’s softit’s okay you know it’s not me thesoftness good to go because we’re goingto need it anyways we’re gonna getneeded through anyway it doesn’t reallymatter this is just a gesture of amixture okay give that little mix nextI’ll put my scales back on to zero againand now can go so flowers strong whitebread flour got here hey a kilo a strongwhite bread flour in and goes and goesand it goes now you gotta be carefulit’s a little bit tricky to get stuffout of the bowl if you put too much inin this case is okay we can just scoopsome off the top again if I go over theamount we need but this is the way Ilike to weigh stuff out because there’sthere’s no washing up really part fromthis bowl no we’re just trying not tomake a mess of ourselves there we gonext scale back on to zero and I gottaput my salt in 16 grams this every timeI weigh is something new I put it backon to zero because I could add it all upin my head but at some point I’m gonnaget lost where I’m at I’d have to workit all out again that noise you can hearthere’s an aeroplane isn’t it wonderfulolive oil goes in okay technically wecould put this in after we mixed it butyou know it doesn’t really matter theend of the day it’s only a small amountthirty gramspop it in like that now we get rid ofthese scales so next time take myscraper and just mix it all up togetherremember this is a kilo flour I’m justgonna be quite a big dough but I feellike it’s still manageable you can turnthe bowl you use the rounded edge of thescraper just to bring everythingtogetherget all that flour into the moisture orall the moisture into the flour itdepends on how you look atmix it all up like this you can use theedge of your scraper to sort of cut thedough up because as you get in as thewaters going in is gonna get tricky toget the last bit of dry flour into themixture so if you use the edge youscrape but you can sort of cut it andyou’re opening up a little bit ofmoisture here a little wet bit but I canthen take on the rest of that flour okaythere we gonow when I’m happy there’s no dry flourleft I’m getting it straight out on thetable right strands on the clean tableokay no flour no flour if you’ve beenwatching my videos for a while you’llknow we don’t put flour down here we donot put flour there’s no flour zero zeroflour on the table did I mention thatbefore no flour I’m gonna make this bowlnice and clean because I want to keep itwant to put the dough back in so we’reafter all that nice scrape my fingers alittle bit and then we can commencetheir kneading now for the need in it’sreally handy to use this flat edge ofthe scraper to bring everything backtogether on the table like this what I’mgonna do is I’m gonna adopt the powerstone spread my legs slightly so I’vegot a nice rock solid foundation and nowwith the heel of my hand I’m gonna pushyou up and say write this I’ll bring itback over at the table bring it back ontop okay just like this in a kind ofcircular motion like this that makessense there you see that they like thisI’ll do slowly like this okay circularmotion forwards up and back and give ita good lift that back now this stageeverything’s gonna get a bit messy likethis on the table you see like thatdon’t worry it’s a the flat edges paperit’s already up a bit like this andcontinue onyou’re going to knead the dough foreight minutes okay eight minutes and atyour style I’m probably going a bitquick now for number conscious of thevideo but you can just sort of take iteasy like this eight minutesyou’ll be all good to go every once in awhile take the flat edge of the scraperI’m bringing it together nicely and thencontinue on one hand is a good idea sothey get the other hand messy as wellbut just do what’s ever comfortable foryou to do literally however you feelmost comfortable with give you add a bitof physical energy pushing it folding itover on itself and pushing it again notstretching too much not to hair and it’snot pushing down into the table gettingall sticky if you’re heavy-handed intothe table you’re gonna get real stickymess we spoke about that before inanother video if you’re like fingered ofit you’re going to be fine quite a nicething to do actually which I do actuallywhich I’ll show you here I wasn’tshowing you this here my hand it’s set atimer like this case so you can set atimer for eight minutes from thebeginning and leave it there you canturn it the other way around so youcan’t see you’re looking at just go awayinto your special place in your mindenjoy yourselfand when it beeps you’re all good to goeight minutes Tony’s let’s fade out andfade back in again when it’s ready shallwe yeahyes okay there we gonow as a rule what I normally do at theend of eight minutes just leave it alonefor bit you can see it’s not smooth youcan see that right it’s a little bitbumping the top like this right but thisis okay when I host the class there’seight of us as a bus making bread alltogether and everyone’s different styleand technique and pace eight minutes isnormally enough don’t worry about whereLuke’s I know if we keep needing thistrying to make it smooth this is nevergoing to get smooth because it’s alwaysunder stress what I’m gonna do now isjust leave it for let’s give it twominutes because I pod have been change alittle bitlet’s give it two minutes I’m gonna justtake my time cleaning my hands ifthere’s moist though here I’m gonna addit back to my eye okayis anything dry I don’t want to do allthis rub all lots of dry crumbs all overthe top cause it’ll make my little theywere harvesting our bread which youdon’t want if there’s moist stuff onthere I’m gonna put it there what I’mgoing to do is just leave it alone for awhile and let it relax why and then wecan make into a nice smooth ball soeight minutes kneading three minutesresting they will make it into a balland say for his first rest is thehardest work you’ve got to do all day bythe way that eight minutes the hardestbut in a few of you have mentioned inthe past every once in a while somebodysays or can you show me then they don’tneeding a real time and I always thoughtthere might be quite an underinteresting long and boring video but ifyou really want to see us start tofinish in real time that eight minuteswe can put some music on or have alittle chat something I’ll make thatvideo for you if you think is helpfulwrite in the comments just let me knowif you want that video and I’ll make ithappen that is the hardest their workyou have to do all day the rest is easywe just saw hang out a bit we’ll do alittle shape up layer we’ll hang out abit more and then we’ll pop it in theoven is really is as simple as that sotake these three minutes to let thedough relax let yourself relax you knowbecause you’ve put a lot of energy andlove into this and now it’s just time tolet it do its own thing eight moreseconds on the clockwhy else can I talk about it’s nearlyfinished let’s go for the shaping yesokay now we’ve needed a completelywithout any flower and now flower isacceptable because we’re just shaping itup we’ve got a make our dough have a topand a bottom that means a dusty side anda sticky side we make this side dustythis nice dome side here and yours mightbe a nice round ball like mine and Imight know it might be sticky all overthe place but don’t stress out about itI’ve done this a few times in this downto my technique the natural way that Ihandle the dough because I’ve had somuch practice with it okay so now I’mjust a little dust on the top just thatone side only this is our dusty sidewhat I’m gonna do now is take my scraperunderneath like this flip it upside downlike that and I’m gonna ball it upnicely take your little piece from theedge fold over right so almost the wayover to the edge I’ve gone past themiddle don’t stop in the middle becauseyou get this weird donut thing right soit’s the edge like this like that allthe way around just stop when you’rehappiest of all you can do this all daylong because there’s always anotherpiece to take but just stop when you’rehappy it’s a nice ball roll it over andnow you’ve got your nice smooth top thatwe’re all been looking for okay nowyou’re there nice top if you’re anydoubt whether it is ready at this pointthere’s a video that I made called thefive signs when your dough is ready orsomething like that anyway but it’s gotthis five signs you can do the test hereor not to be quite honest with you Inever do it I’d do my eight minutes towork I’d do my three minutes rest myball out of this I’ll put it into thebowland I’ll forget about it it’s as simpleas that I never check for the signslil bit dust on the top just to stop itfrom dry now it might sound like itwould do the opposite but it just trapsany moisture that’s gonna try and leaveand then we get our magic make with Jackproven cloth pop it on the top I’m gonnaleave it here to puff up for one hourand while it is puffing up its going todevelop flavor the gluten that we’vebeen working that’s the strength that webuild up by we’re needing it’s going todevelop even further completelytransforming the flavor and the textureof our final bread one hour rest hereminimumyes okay here we are back an hour laterI hope you had a lovely rest I didactually I edited the first part ofvideo but we can see now is clearlyrisen in an hour is well puffy andthat’s exactly what we want to see itmeans everything is working perfectlyand this right here is proof that thenext time it rests is going to puff upit is a bit when you celebrate alreadybecause you know it’s gonna be a successthe rest of the time upside downquickly or we see the bubbles before itfalls out it’s like I’m really lovelyhealthy puffy wonderful and now it haspassed and now it’s time to get it outonto the table so got a little flowerpot here to accompany me and my Tomosscraper I’m gonna take you out for thedivide and pre-shape if you’re justdoing one loaf you don’t need to divideit first remember I’m doing – so I gottadivide it and then pre shape each piecethen what I’m gonna do is take the curveinto my scraper and just shimmy it downthe side here just to loosen the doughfrom the bowl a little bit I’ve dustedthis one the side remember the dustysides so that let me get it out on thebowl it’s gonna come out upside downonto that dusty side sticky side up andthey won’t stick to now because I’mdoing two loads go cut this in half I’mjust gonna check it’s not sticking whichis not which is wonderful it’s reallylight really lovely now I enjoy thispart when you get an hour that’s like areally puffiness domed up this is allthe hard work you’ve put into it incombination with just letting it restand do its own thing and the yeastpuffing up it makes it so wonderfullysilky and soft and puffy I’m going tosay you know I’m looking I was gonnaWade them out but I’m not gonna weighthem out cuz I can’t really bothersdoesn’t really make that much differenceto be honest with you I can do it by eyenice theme into half like thisno one’s gonna judge me that’s eitherprobably will judge me but that’s justhow I wrong cut it down the middle use aflat edge of the scraper all the waydown push down into the table peel thedough away and you cut into two pieceslike this and now with each piece I’mjust gonna ball it up nicely ready forthe finalshape later I always do a pre shape ofthis stage which is this bull to buildextra structure for the final shape tocome up nicely all I’m going to do ispush down with my fingers like this withmy knuckles like that get rid of some ofthat gas and I’m just going to work ourway around exactly like we did earlierfold in a little piece over all the wayaroundyou might hear some squeaking andpopping at this point as you’re losingsome of the air out and that is goodthing because you’re firming it back upagain ready for the final puff when afinal puff comes up everything’s gonnabe a bit more uniformreally really strong it’s gonna rise upbeautifully I’m just taking a littlepiece there holdover little piece therethat’ll help you know as well and justwork my way around it like this all theway around making it nice and tightreally building that tension on that topsurface because that’s what’s gonna holdthe shape in the end when you get tohere you can turn over you do it’ll bethis cupping and turning action this isthe classic cup and tone they call thata classic this is your secret moves yeahthe classic cup and turn all thatsqueeze your hands together underneathnice and round double tap and we’re allgood to go so listen we’re gonna putthat there with a little bit flour ontop actually you know I always do iswhen I’m making a video I always putthem right in the way of myselfshe’s not very helpful so I’m gonna putthat there you can still see that thereI’m gonna put that theresneeze heat up there so the cloth justpopped on top that’s gonna sit thererest for 15 minutes only okay just sitand rest in relax for 15 minutes thereason is if I try and shaped up nowI’ve just built that tension it’s realtight and bouncy it’s not gonna want togo to where I want it to go to so wegive it 15 minutes to relax all thegluten that elasticity will relax andthen I shape up ready for my low fittingin the meantime you just scrape thetable down and prepare my tinsokay go couple ofit ends here these aremy go-to loaf tins I’ll leave themeasurements there for you so you cansee all from early I’m just couple alittle oil in here if you’re doing lowfor the first time youyou don’t want to risk it sticking tothe tin just give it a light to count inthe oil or butter into that team just todo your best to ensure it doesn’t getstuck in there use your hand wipe it allthe way up the sides just a little thincoating but everywhere okay normally itpaws at home I probably risk it I mark abit danger in the kitchen you know butcuz we’re on YouTube to 50,000subscribers now I better make sure itcomes out nicely after a night I’m happywith those they’re all done I’ll leavethem there I’ll put them up out of theway and then we’ll come back to thisdough 15 minuteslet’s have a lookour lovely dos yes okay so you can seecan you see that Miss Emily yes you canyou can see that they’ve spread outslightly they’re relaxed if you feelyour dome now you’ll notice it’s muchsofter than it was it was a real firmbouncy ball when that’s got a little bitof give so we can do our final shape andwe use the scraper to get underneathalways using the scraper underneath Inever just pick it up off the table andstretch it away always get your scraperin maybe t-table the other way up okayso it doesn’t stick to the table if youneed some dust underneath you can dothat but never does this but here stickyand it’s sticky for reasons because weneed all the joins during the shaping tostick to one another nicely okay so nowfrom here let say my fingertips push itdown I’m just pushing down I push thisdown like this into the table my fingersit’s going to spread into a circle it’sgonna get bigger naturally don’t feellike you have you’re trying to push itaway and push it out because if you dothat it comes back and get this crinklystuff it looks a little bit weird justpush down firmly with your fingertips oryour knuckles if you want to and let itspread where once to go now we’ve gotthis nice circle where check it doesn’tstick to the table again which is fineand now I’ll take the two sides likethat put them out slightly fold one overat an angle I’ll do that twice you cansee with the other one fold this overthe top and anyways where I’ve almostgot a triangle now I’m going to push itall back down nice and flagging okaylike this remember our tin okay if thisbottom bit of your dough if the width ofthis bottom bit is the length of your 10you’re good to go you don’t want it tobe any longer otherwise it’s not goingto fit in your teen at the end in factit is slightly shorter than your teamthat’s even better what we’re gonna dopush shut down we’re gonna roll it upnice and tight into a sausage I did avideo like this beforequite a thorough one actually if youwant to check now if you can now youmight not need to we might feel likemusic and that’s another aeroplane rollpush with your thumbs roll push this totighten upall push roll push all push get to theend squeeze up that seam so it sticks toitself now we’ve got a definite seamhere that’s the underside of our breadand we’ve got a nice smooth top wherethe tension is which is going to hold anice shape and with us they’re all overnow and on the ends because that willhelp us so it doesn’t stick to the tinand it goes okay ones in give it a shakeII make sure so cool and just leave itlike that and its natural form we aredoing next one next here’s a flower awayagaincuz you need some grip scrape underneathflip it upside down little bit of flourif you need to pick up it in from therefor one push down into a circle likethat Heather squeaks those squeaks andthose pops it’s just a few bubblesbursting that’s just the signal it wework toward though really well in thefirst place is rested up nicely it’sreally strong ready for the next bit nowhands underneath sideways like that oneover one over the top and angle pushyour back down flat nice and firmly makesure all the time make sure it doesn’tstick today we’re starting to stickbeing a scraper under there get a littlebit of flour sugar underneath just makesure nothing sticking there’d be realshame if it was so it’s all flat downlike that no roll push roll push yourold fish fish fish okay squeeze up thatseam and there we go our life dust itreally nicely actually I could use adust on the table save some – roll itall around in the dust side on this oneI got to cut this one cuz I like itI’ve been doing this ever reason they’llreally like it I just got a serratedknife here do a few diagonal cuts quitelong ones yeahshe look really nice when it puffs outthere now I know you can see like thisone came out quite nicely that feelsit’s hand really nicely this one we gotdodgy area here’s a bit skinny there hasbeen fighting there and to be quitehonest with you I couldn’t care less I’mjust kind of puff up it’s gonna fill thetin it might be a little bit higher thisside than that side but hey is homemadebread if it looked like I bought in ashop I may as well just boy in a shopI’m gonna leave those two there likethat get my cloth then put it back onthe top I’m gonna clean up this mess I’mgonna let this sit here for an hour andone is seen here for an hour within thathour probably a half way through I’llget the oven on start preheating theoven so it’s nice and ready nice and hotfor when it’s time so baked see you inan hourmy oh my look how they’ve grown isn’tthat lovely you can see at this pointafter an hour has passed that my doughhas puffed up my loaves are puffy I’mgonna put them in the oven let’s talk alittle bit about how we know when it’sready but I don’t want to spend too muchtime on this bit because in true bakewith Jack style you’re going to learnway more over time as you practice asyou bake and you bake in your bake againthat’s where you learn about this stuffyou can learn way more than Y cantranslate to you across this video butI’ll do my bestin the meantime now look you can seethis puffed up I kind of want to tip ita little bit so you can see it’s puffedup over the top of the tin which isgreat by our home you can’t go by thesize of it compared to mine because yourtin might be a little bit differentall your flour might have a little bitdifferent qualities making it strongernow and it’s a puff up more or you mayhave kneaded it slightly differently soit might pop up more or less than minebefore he gets delicate but a point iseverything starts off quite firm andbouncing when you put it in your tinhave a little feel of it when it’s inthe tin now a little free liver and inour latency how you getting on it’sgoing to be softer the more gas thatinside the more puffs in pass and puffsthe more delicate is gonna become untilthere’s a point where as well puffy iswell fragile and it’s collapse and so alot of people do this finger press testand you can take this with a pinch ofsalt because it’s really subjective andit’s down to the amount of experiencethat you have how useful it actually isthe finger press test that people saythat when you press it bounces all theway back it’s not ready for the oven ifyou press it it balances a little wayback it’s ready for the ovenif you press it doesn’t back it bouncedout at all it’s getting you’re in dangerthen get into delicate you need to getit in the oven and all this stuff isfine but the point I want to make aboutit is at this point if this is yourfirst loaf of bread please don’t stressout about it don’t poke it 67 timesthinking is it ready isn’t it ready Idon’t know it’s clearly clearly puffedup here it’s clearly passed it has alittle bit of bounce left but it’sdefinitely risen if I bake this now it’sgonna make wonderful bread if I bake itat 15 minutes agoit would have made wonderful bread andif I15 minutes for now it’s probably goingto make wonderful bread the window youcan bake inside is huge so for now ifit’s clearly written and it’s moredelicate to the touch get it into theoven and then you’ll learn when it comesout and you’ll learn next time and thenext time and the next time so I’m gonnatake these over to the other now we’llcut to the oven and I’ll show you I showmy little cell welcome to my kitchenfloor he’s my oven here right this is afan electric oven it’s not posh it’s notfancy it’s just a straight-up fanelectric I wanna get some lovely breadout of this there’s a baking stone onthat shelf there don’t worry about thatit’s only there because it lives thereI’ll never take it out it just livesthere forever but you don’t need oneit’s not necessary just there becauseit’s there I’m gonna be baking thisbread with steam I’m gonna use hot waterout of this kettle here just boiled andI’ve got a deep roasting tray in thereand I’m gonna pour the water in you cancompletely bake bread without steam it’sa nice touch if you feel like you wantto do it try wish thing it makes thecrust better makes the color bettermakes it rise up but it makes everythingbetter but you can do it without sodon’t let that put you off so it’s timeto load the oven I’ve got my loaves ofbread up here let’s open it off both innice and central be careful don’t slamthem down onto that shelf because wemight be gas them and lose them I’mgonna get the hot water in that traythere keep all that steaming more timehere I’m gonna set up for 40 minutesstart to finish you might want to do itfor 30 minutes and have a look you mightwant to have a little look at your paper30 minutes see what’s going on I have inthe meantime just hang out look for yournice amador cleaned up here it’s niceand then we can see itit’s been saving[Music][Music][Music][Music]check them out[Music]number two now in theory they will justpop out of the tents in theory yeahcheck out about calling rank here I’mgonna put the strattice at a rack nicewe can check the underside good oh yeahit’s been 40 minutes and I’m confidentin my oven that’s gonna be okay itsounds nice and Hollow now depending onyour up and you might find underneaththere’s a little bit of power fit youcan hear this listen to this that’s niceand toasty underneath but if yourunderneath is a little bit pale then youcan just pop it out of the tin like thisand put back on the oven shelf like thatand bake it for another five or tenminutes or if your oven is noticeablyhot on the top hotter on the top then onthe bottom you might need to flip itupside down a little bit just to toastoff that bottom bit the same goes if itdoesn’t come out your tin do not slide aknife down there so and try and rent youout because you’re gonna ruin your loafyou’ll leave a bit in el Vietnam everydisaster so just leave it in the tinflip the tin upside down for a bit andbake a little bit longer and it shouldwith a few taps come off nicelylet them cool down and then we have aproper look and there you have it 45minutes later I need to pick the kids upin a minute this is nearly cool it lookspretty nice doesn’t it on the other onewhat I’ll do in a minute is I’m gonnaslice these up I’m not gonna slice themup we’re gonna say one slice off thembecause it’s still warm and ideally Ilet them cool down completely before Icut them but we haven’t got a lot ofsongs so I’m gonna slice you end up andtake a slice off the end and we’ll seewhat it’s like but listen you hear thatoh nice and crusty which is lovelysmells amazing we’re smashing it withthese camera angles today aren’t wecheck this out okay let’s go this wayshall we I’m going to take the end offit’s still a little bit warm yes a bitsteamy entire still oh yes supersoftlovely see if I get slice off thiswarmth oh yes there you go how’s thatsuper soft on the inside crunchy crispycrust ah delicious absolutely deliciouswhat do you think people do this breaksmy heart a little bit by a pf1 does itbut I don’t know why looks like breadtastes like bread it’s gonna make wickedtoast oh yes oh yeah yes and there wehave it the full yeasted loaf of breadstart to finish it’s been such a longday I don’t remember water cooling itnow I need to go and pick up the kids ina minute but this the finished life ifyou have a go it let me know post oninstagram using the hashtag bagel withjack so i can see but not only just sothat i can see so you can go to thehashtag bank with jack and see whateverybody else is up to you can postproblems there you can post yourtriumphs i hope it goes really reallywell for you’ve hoped you’ve learnedloads of stuff in this super long videonot only about the my amazing variety ofcamera angles that may work to reducethese days listen if you haven’t clickSubscribe yet and you like this sort ofvideo consider clicking subscribe beforeyou go if you like this if you enjoyedit they helped you please click likebefore you go really house me out morethan you think thank you so much forbeing here for your weekly bread makingtip I look forward to seeing you nextweek for another one see you laternow and that’s it for this week thanksso much for stopping by for your weeklybread making tip I hope you got a ton ofvalue out of this epically long videothis week don’t forget you can get therecipe it’s in full on the bakery Jackblog and I’ll put a link in thedescription you can find that there andbest of luck on your first epic loaf ofbread see yayouyou