Virtual Class no.6- How to make Simple Breads in 2020

[Music]let’s get startedso my name is Andres this is the bakingsteel Test Kitchenwe’ve got Craig chef a fresh Chet Craigyou hear his voice he’s kind of helpingus with all of our questions and in thebackground it’s hard to get to us on thesplit screen so we find this is a greatway to start today we are doing a simplebread class it’s gonna be a lot of funwe’re getting a ton of questions so wethought that hey let’s do it theseclasses have been really great we loveyour feedback it’s super helpful andtoday we just thought we would do somebrands right and so we’re gonna haveprobably some pauses along the way whenyou guys can ask your questions and chefCraig may pause me what I’m doing andwe’ll pause the end to those questionsbut then maybe at the end we can jump inand anybody has any questions we’re herefor it sound good all right let’s makesome bread so I thought I would startfirst one of my favorite things to doand it’s a weekly thing with my kids inparticular if we have like raviolis orsomething at home we’re always making Ialways make fresh breads with that andwhat I do is because breads flour saltwater yeast I always have my dough’s inmy delis in the fridge usually threefour or five or six days old and what Ido with these is I’m gonna make unlikewhat we call like a a shortcut ciabattabread and I’m gonna show you how I dothat and bake it in class before we getstartedso these delis are super handyand what I’m gonna do is this is exactlywhat I do when my kids are here forbread and now my surface here I canflour my surface up right to make it alittle bit non-stick I can actually alsouse like a little bit of oil if I wantedto and I take the bread out of the delijust like this we got a little olive oilnote here so I take my dough outI just plop it down and now like can youguys see this chef you can see that’spretty good I’m gonna literally stretchthis out like an accordion to about youknow six or seven inches now this thisdough has been sitting at room temp forabout maybe two hours so it’s already atroom temperature and now I’m going to dotake my pizza peel I’m gonna dust itwith luminous semolina flour okay justlike that would launch a pizza I’m gonnaplace this on my um peel I’m gonna seehow I can slide it I’m gonna turn myoven off okay I’m gonna launch it in myown is it like 450 close your other andthat’s what I’ll do is I’ll put my timeron cuz I want to get distracted becausea class I bake this for about eight ornine minutes and then take a peek okayso I’ve got my timer on eight or nineminutes that’s on the bottom steel 450degrees after eight minutes it’s gonnabe almost done I might I might elevate alittle bit and finish cooking it forabout probably 12 to 15 minutes totalbut I’m gonna have this like incrediblelike didn’t roll almost or just bread orfamily dinner it’s beautiful it’s simpleit kind of talks about everything elsewe’re gonna do in class today’sintroduce you guys to some really basicbreads that we can use and make in ourhome ovens using a baking steel or apizza stone shoot even a sheet trayalthough we’re impartial we think bakingSteel’s gonna make the best breadsthat’s usmake sense so far all right so let’stalk bread I’m gonna make a dough here afresh dough and one of the questionsthat continuously has been coming upover the last like I’d say month is thatcould be if we’re all baking more whichis greathowever the dough is our pizza dough our72 hour deal in particular is a 70%hydration which makes that a wet doughit’s not a pizza dough 101 it’s almostlike an advanced type style pizza doughso it’s really hard to work with butit’s worth it however to make it alittle simpler what we can do is reducethat water content so I’m gonna go fromsay 70% to call it 60% and that’s reallybasic math and all that means is thatflour is the main ingredient so theamount of water based on the flour is mywater percentage so in other words if Ihave 500 grams of flour and I wanted 70%hydrated dough 70% of 500 is 350 so Iuse typically 350 grams of water in mypizza dough but to make that easier towork with I’m gonna reduce thathydration to 60% so I’ve got 60% watertoday to make my basic bread dough andmake a little bit easier to uh to worknow I pre measured everything becauseI’ll repeat this again it’s definitelyworth repeating is that when I makebread to get to 70% or 60% you need todial in your recipe by measuring youringredients and I love the scales fromthat there’s no other way to eyeball itis really tricky take I don’t know ifyou can do it be honest takes a lot ofpractice and flour is also very hard tocome by as we go in the stores itsshelves Oh literally wiped out so werecommend bread flour howwe understand we can’t always find it soif you get your hands on all-purposeflourgo for itflour recommendationI know central milling comm has someflour available you have to go almostevery day another brand that we’ve beenloving it’s calledJanie’s mill that’s J am i es milcom andthey have a bunch of flour there B’sgreat sealing resealable bags it makesit really easy to work with alsoavailable but my when we’re makingbreads if you can’t find bread flourall-purpose flour is awesomeespecially for like a 24-hour bread sodon’t be adventurous have some fun likedon’t feel like you have to use breadflour toss some different stuff in thereI might throw some spelt in therewhatever you can get your hands on justtry it and experiments you would havethere’s no right or wrong answer if youfollow these basic principles you’ll seewhat we’re talking all right so makesense so I got our we’ve got a flourhere I’m gonna add my yeast and firstand I want you guys to when you guys aremixing your ingredients together treateach ingredient individually so I takemy yeast and I dump it literally rightinto my flour and I’m gonna whisk thatupokay so I will talk about the saltaspect a little bit here next is thesalt we don’t want to have a salt comein direct contact with the yeast itmight it might kill the yeast so itwon’t rise as much so we keep everythingseparate I’ve already whisked my yeastin I feel pretty confident I can add mysalt in and whisk that in next andthat’ll be fine another option is takemy salt I’m not gonna do this today Ican put myself into my water and let itso in other words that might take fiveor ten minutes to dissolve myself in thewater I’m not going to do now that’sanother way to assure that mighty Eastis going to stay active and alive okaysimple formula I’m gonna dump it into myflour whisk it up that’s sixteen gramsof salt and that’s fine sea salt which Icannot find right now so I’m using acoarse sea salt well I’d get this fromWhole Foods and see that there it’scoarse up the grind a little bit biggerthat’s fine okay chuck it already waterI personally drink out of a filter so Icook with filtered water personalpreference the water in my town is notis not awesome so I like to clean it weuse a reverse osmosis water filter itreally tastes greatI just essentially dump my water intothe bucket I’ve already whiskedeverything together to take my girspatula hello friends and gir and I lovethese because they clean really easyversus like a wooden spoon it’s prettystiff too just nice and I’m just gonnawhisk all my ingredients together youguys follow me so faronce I get the initial water and flourcombined I’m going to dump it onto myyellow counter here take a rubberspatula also Gir we are not affiliatedwith those guys and it’s love theirproducts ah I’m going to scrape out mybowland now I’m going to need I’m gonna needthis flour and yeast and water and salttogether for maybe two or three minutesscrape off that using a bench scraperget underneath it I’m just gonna lightlypress down into this mixture and needI’m gonna need this maybe two or threeminutes trying to keep everythingcontained I like to scrape underneath itas I’m going to so I get all that tableflour and quick mealfrom the recipe incorporated togetheryou can see it’s forming one big massivedough is awesome how am i doing cheftell us a few times and I’ll try to dois make sure I get all of those likethose dough clumps out and I do that bythis kind of pressing in it all rightI’m gonna pause this for a second pausehere I’m gonna pick you guys up and showyou guys I’m gonna take you guys for aspin inside the oven so look at thisbread I’ve been baking I’m gonna turnthis thing aroundyes you can see my bread hard to seeunderneath it’s getting there right soI’m gonna do these new baking ste okaysee that baking steel bracelets which isreally cool by the way one you can wearthem but two I can just take my loafplace it on top and now I’m gonna getairflow underneath here and that’s gonnahelp cook this bread entirely and Idon’t need to worry about burning thebottom of the bread we’re getting it toodark it’s actually a really great way toget a great crust on your breadat home it’s actually unbelievable to behonest don’t you think it’s yepif you don’t have those bracelets likeyou can literally find something in yourhome to like something I can withstandthe heat these bracelets can go up toabout five or six hundred degrees soit’s no problem for bread or the steelit’s greatin any case usually tongs metal tongswork really well even a coating orsomething to elevate the bread allowairflow get it even a better crust backto the dough so I needed this for abouttwo minutes I know itthat’s the bulk of the dough so I’mgonna bulk for Memphis I’m putting itback into the bowl okay and I’m gonnacover this from maybe covered up if Idon’t have a lid this is called cambroif I don’t have a lid saran wrap plasticwrap is fine that’s all you needI like to do a 24-hour permit for all ofmy breads nuts if I use all-purposeflour bread flour any kind ofcombination 24 hours a great rule ofthumb and how I’ve been rolling latelywith my belt ferments is I do if I have24 hours in a day I like to do aboutcall it 12 hours at room temp and 12hours in the fridge but I always endcold in the fridge because the dough ismuch easier to work with when it’s coldbecause it’s very wet does that makesense I hope to everybody and let mepause there any questions yeah yeah it’sgreat question so bread flour it’s got ahigher protein content more glue theselike stronger to make for breads thosethose glutens will break begin to breakdown after 24 hours and then we love togo two or three days with the breadflour because now those glutes arereally have weakened and it’s a loteasier on our system to digest when weswitch if we can’t find bread flour andwe’re using all-purpose flour well guesswhat the protein content is not as highso those long ferments might not begreat for all-purpose flour so you mightwant to do a 24-hour ferment insteadwhich is great because it’s stillbreaking it down it’s still going tohave a really nice texture I’m after 24hours and that’s where I would that’swhat I understandnow if you can get your hands on I don’tthink we have in here vital wheat glutenwhat that’s going to do is add somestrength into your all-purpose flour andI think the way the math works is we addcall it 1 tablespoon or 16a vital wheat gluten to your batch ofall-purpose flour and what that’s gonnado is give your dough a little bit morestrength so potentially you can go tothose longer furnaces to three daysagain my strike zone is at least 24hours but we find one to four days to beideal and awesome you can see thedifference you have the difference inthose proof and those fermentation timesthat cool yes question yep so we justdid we did um 500 grams of flour we did16 grams of salt 1 gram of yeast and 300grams of water 300 grams divided by 500is 60% so it’s a 60% hydrated doughwhich is ideal it’s great for breadsit’s a little bit easier to work withand say a 70% or even an 80% that wouldbe good but whether they get the moredifficult they become so if you move tobread baking define you know let’s gohey let’s go with the 60% hydrated goeswhy not they get a little bit easier onyourself you’ll feel like an expertslowly increment that hydration levelback up and not to say better eitherit’s just different and so we made adough yesterday so this has literallybeen proofing almost 24 hours I get youcan smell that aroma of the alcoholforming it’s really nice this was anall-purpose flour and it was 60%hydrated i proofed it for 8 to 10 hoursat room temperature and then overnightin the refrigerator and i pulled thisout about an hour agoso if you make it back to this doughthis is what you’ll be this is whatyou’ll have the next day Oh My look atthat time check that one more time Ialmost forgot the time Michele fellowwhat a burnI’m at add a to moment my timing so Iwon’t forget about it maybe threeminutes and then we’ll check that maybewe move it and we have our breath of theday so back to this so this is the onewe just made we mixed did the same thinghere I’m going to show you some optionsof things that we can make with andliterally it’s anything it’s thoseciabatta bread it’s dinner rollsit’s obviously you can make peeps areout of this you can make bad gets out ofthis it really depends what you’reactually the texture you want to use ifthat makes senseor the shape it’s all fun there’s noright or wrong answer I guess my mic mything is just be adventurous don’t don’tbe afraid just try itum and in my opinion pick one pickbaguettes pick ciabatta and just reallystudy it and practice that for like aweek and get really good at it and thentry another version in other words justjust practice practice practice likethat cool good chef let me make a breadthese are this is NIC to remove this soyou guys what I do nextthese are bread baskets proofing basketsthey’re great when you have a lot ofdough when you want to bake a littleloaf if you can’t you can get these onAmazon there are I’m sure they’re instock but I might be wrong if you can’tfind that guess whateveryone’s got bowls at home glassceramic bowls you can take this andliterally remove it knead it and placeit in here next if you’d like that alsoworks okay but I like to use thesebaskets we have them so the next day Iwould essentially remove this and thisagain this is not going to be as wetit’s cold or so it’s not going to bestuck I’m gonna actually divide this inhalf and does anybody know chef up ask aquestion to you guys does anybody knowhow much how big of ahow big is this go is and wait how wouldI find out how much mass this I createddoes anybody know that answer raise yourhand give you ten secondstell me chef anybody gets that rightwaiting all right ten seconds guysfive four three two years ago use ascale okay that would workyes there you go that’s the real answeris I used 500 grams of flour let’s seeif people can get it right this timechef yeah 500yes 500 grams of flour 300 grams ofwater 16 grams of salt and 1 gram ofyeast what does that add up to 8 17that’s how you all you do all your mathit’s the same as what I started withit’s why finished um pause pause therelet’s remove this bread again let’s takea look at it all you guys to see if yousee this thing it’s got a really nicecrust on it I pick up the bottom look atthatit’s awesome it’s just hot okay I thinkit’s pretty much doneI’m gonna remove it I use a cloth boom Ican also do take my rubber bands andthen we use those again let’s see whatI’m doing here I’ve got an instantcooling rack from my own bread which isactually also pretty awesome if youdon’t want it wrong and the nice is youjust kind of keep them on your wristjust slide them off quick boom done putoff to the side here that’s in the waysorry it smells really smells reallygoodalright so anyway we’ve got our totalamount of dough herealright then where we left off chef yeswhat I can do now is because it’s alittle tricky to handle still eventhough it’s wet and what we’ll do is Ican just sprinkle a little bit of flourright carefuland this is how I would work with thereally wet dough – I’m just gonna kindof fold it a little bit rightI’ll fold it again and what this isgonna let me do is it’s gonna help mekind of work it hold itokay and now I’ve got this nice littleum will you call this I don’t even knowwe would say this is probably 400 or sograms this will make a nice little loafof bread right or I could take thiscombine the two all right just like thispress it out hold them togetherright now I got this 800 gram loaf ofbread potentially which is awesome I’mgonna fold it like an envelope so whatI’m doing is essentially just kind offolding it in half grabbing the otherside folding it and haveand I’ve got this really nice long I’mgonna put it in this basket here seamside is gonna go up I’m gonna close up ascene I’m gonna let this sit here forproof or maybe like um three or fourhours it’s gonna rest and chill out I’mgoing to cover it so it doesn’t get acrust on it and then what I’ll do isI’ll bake it later and make make a loafof breadpretty simple again if I don’t have thisbasket I would just place the same blowinto this bowl like this and let itproof a basket got anybody else a basketperson all right so that’s that I’llcover this up and I’ll bake this lateron 400 degrees for 20-25 minutes I mightelevate it off the steelafter 15 just so I don’t burn the bottomor get it too dark and now I can geteven the better crust by elevating andyou don’t have advanced set of Tom’swould work too those on my steel orpizza stone with whatever I have placedmy bread on top okay that’s gonna helpairflow underneath it pizza stone too bythe way anything it’s just gonna help itcook a little bit more thorough cool anyquestions chef yes great question comingup next though Steve since most of usdon’t have steam ovens at our home raiseyour hand if you do I’m coming over wehave to sometimes create steam and Dutchoven cooking is awesome for breads nodoubt it’s great I just think you’re alittle limited to some of your shapesbut it makes a really nice crust becauseit creates like the steam what we liketo do is create our own steam in ouroven so grab something that can goinside we use this is like I’ve pickedup our pizza pan sticklike literally I’m talking like on thebottom shelf here right I put some icecubes in just ten minutes before Ilaunch I’ll load this thing up with icecubes and what that’s gonna do is createa little bit of steam inside the ovenalso when I’m bakingI can I can use a little mist you seethat yeah see what I did therethis is like a little water we callthese thingspump it’s a garden spray we’ve gotfiltered water inside of ours and wecreate our little steam so you can wetour dough first with the sprayyou got your ice cubes in there theyalso have what they call lava rockswhich go in and people I know take moisttowels and just kind of roll them up andplace them in there with the lava rocksthat creates a steam bath inside youroven which is it’s another way to get alittle bit more crust on your bread itworks there work really well all rightokay anybody else show and I by the wayI don’t always use steam like this Giadabread no speed and it’s got a nice crispcrust it’s gonna be taste amazingthat’s a good point too if we leave ourbulk for Matt longer than 24 hours whathappens is you get a tangy sour eflavored dough which I personallydislike after 24 hours I think it’salmost too strong so we move it into thefridge for that reason it just slows thefermentation process down and it worksbeautifully but longer than 24 hours atroom temp try it you’ll see it got alittle bit of a just a tiny ish smellthat we don’t lovethat cool all righthow you guys doing good yeah um so thinklike area crispier with more waterbecause there’s more water in the doughso it’s gonna create this table thismorning more steam inside the breaditself so you get this you know crispyor go on the inside actually not it’sgot more holes potentially to wear as alower birch lower waters at have itanymore but gents bread like pink whitebread lower hydration like Wonder Breadthat’s quite a good example Wonder Breadgreat pizza dough in particular wecovered this actually on a blog post itis unbelievable the difference if youbuy store-bought dough in the plasticbags one read the ingredients make sureit’s gonna be someone there’s only fouringredients and dough so if you’rereading ingredients like 30 ingredientsthen maybe you don’t want to buy thatone but let’s say you do go to WholeFoods you buy their dough and a plasticbag we bring it home and we just can’tstretch it out it’s like their feelslike an accordion it go out it goesright back in there Ibiza lastik so whatwe’ve done is we take those tones youdivide them in half and we make ourdough dolls and we let those dough ballssit and rest for several hours at roomtemperature and suddenly it’s acompletely different though it becomesvery pliable because what we’ve done iswe’ve trapped all those glutens insidewith the natural gasses and let thisbread do its thing and it becomes somuch easier to stretch so I urge youguys if you buy store-bought doughdivide it in half and make dough ballslet him rest at room temperature cutthem up cover it up with you know a dampcloth don’t want a skin on there andthose things chill out for a few hoursand then make your pizza you’ll findthat stretches beautiful it’s so simpleand amazing how that works I’m gonna getinto shaping a baguette now I know a lotof you guys have asked does that makesense chef we’ll go right into that umso we’re making and I’m blind by the wayI’m using pizza dough again put it backat because I can and it’s about the samehydrationI think baguettes we might have a 65%the flowers might be different yeah Ithink our ultimate recipe the onlyreally loved was half all-purpose flourand half bread flourthat was our ultimate recipe but for nowhey we’re all home and I just feel likehaving something different I’ve gotpizza dough in the fridge let’s utilizeit let’s make it bad yeah I’ll show youhow I do that again I’m gonna start offwith my my workstation and funny thing Icould use flourI think flowers easier but you could usea little bit of oil to a kid like and Iremove it now for a baguette oil sidegoes down okay for a baguette itrequires like three or four folds andthat fold meaning when it comes out ofthe bowl we got to kind of do our thingwith the bread so I’m gonna do so we saythree or four holes I’m gonna do thelast fold right now for you so pretend Ialready did two I’ll create like my myrectangle here and all I’m gonna do andcan you see this okay chef yeah seethat’s good all right all I’m gonna doessentially is fold it over halfway okayand then press down lightly okay takethe other half like an envelope you justpress it in boom okayand next we’re going to do and they saythat repeat that process now I’m gonnago the other way just fold it intoitself just like this same thing on thisside and press it inthat’s my envelope full okay don’t beshy don’t there’s no right or wronganswer all we’re doing is creating abetter network of the gloomies that’sall that we’re doing there’s really noright or wrong answer someone justsimplify the for us or who it was mr.bad guy he seemed to simplify it fouryears ago so that’s not what we all dowe just fold it okaythen I’ll put my timer on and I’ll letthis sit here for 20 minutes and we’llrepeat that process two or three timesand then we’re gonna get this reallynice glutton Network so we just did ourthird fold let’s hypothetically say that20 minutes just went by my dough is nowready to kind of form into a baguetteand how do I do that guess whatpretend it’s playdough there’s no rightor wrong answer I’m trying to make along a long kind of really cylinder ofbread it’s all that I’m doing so I’mgoing to take this you can see and nowI’m going to fold it almost all the wayto the edge okay I’m going to lightlypress it inright just like that yes yeah I did thatand now I’ve got this really um and I’mgonna put that seam side down if I’dlike I think I can even do that twicechef rightI can I can fold it again on the otherside nowit’s your misfolding and panshin I don’tyou can see my my fingers and foldingand just pinch it right I might popthese bubbles cuz this isn’t the properway don’t let’s close box I’m got thissilly okay and now we’re gonna do isliterally like I’m a kid it’s all is I’ma kid anyway right I’m gonna lightly iskind of roll this thing up you see howI’m doing this and I’m kind of pressingout as I roll so simple rightI might take these edges the ends butfeel like it just lightly press and rollguys with me it looks pretty good it’sgetting thereI’ll do this I’m not like wailing itdown lightly just pressing it out thisis probably about 12 inch boos now Iknow my steel 16 so I can go longer if Iwant and there’s I’ve kind of shaped mybaguette it’s not pretty yeah I guess Isee like a close-up of that mr. Ahn letme go this way bear with me for one secyou see I’ve got my form here uninformedit it’s it’s elastic because I didn’t dothisexactly properly essentially that’s itright and now you see these if I’m goingto do a few of these I can take my mylinens just place it in my linen and letit chill out here for a few minutes I’lltie it with that seam side down and Ican bulk this up like this and now I’vegot my baguettes kind of chilling outhere for a few minutes let them rest for20 minutes then we’re going to make thatand before we bake these I might want tocreate some steam I can take my rightnow I take my ice cubes put it in my ummy oven give him a little head start andnow I need to get my steam and 90 comebefore I launch I need to score scoringmeans those little lines that you see inyour breadokay they actually have certain theyhave razor blade versions of thisI’ve seen some some chefs use scissorsI like these these knives serratedknives all rightthese actually cut really sharp so Iwould literally disc or it okay I comein close here guys can see what I’mdoing that’s not very goodhow’s that now I’m just gonna take justgo inside of this thing and just scoreoh I’m like literally just right and nowI can see my scores turns again seethose scores and now I can launch intomy oven I’m gonna do that with my appeala little semolina flour[Music]I’ll place this on top okay I’m notgonna use my steam right now because Ilaunched this in my other there’s mylittle mini baguette I’ll put my timeron for maybe he’s taking about 18 to 20minutes so I’m gonna put it on 10 nutsfirst and then open the oven up check itout maybe use my bands again underneathit just to kind of create that um justlike this this one right here yeah I’dlove tooh yeah let’s do that okay so this isthe bread here right through those holesthis awesomethis makes great bread dip it in oliveoil a good olive oil it’s awesome um Idid make a baguette before you guys yousee it’s got a nice color bottoms cookedbeautifully it’s not hot I’m gonna keepthis up and then break it up and meltsome butter dip it in there ah and nottell anybodyno one’s here sound good so baguettesciabatta bread sticks great questionmy preference would be to freeze thatred so make your bread I think breadfreezes great I’ve already got like myEast has already done its thing flavorsalready got its thing so I find if I’mgonna freeze bread and I do this all thetime with sliced bread too it flees itor bagels or anything just freeze it andthen when you remove it it flies outalmost in like I don’t know threeminutes and then toast it it’s deliciousanybody else have any questions for usyeah go for itI mean my whole thing is I don’t usemalt I have I just I mean justexperiment I try different things trydifferent liquids try some milk in theretry some beer try some with youseven that we’ve used coffeewe just experiment there’s no right orwrong answer just try it and see whathappens if you invent something it’stotally totally up to you what else wehave chef coffee coffee winter breadthere’s a conversion I don’t know it offthe top of my head we use active dryyeast and just convert to fresh cheese Ithink these need to google that andthey’ll tell you what the conversionshould be sorrywell yeah that’s a great question thebread bakers like yes they will checktheir temperatures it’s really specificthey are they really dial it in andthey’re making really consistent loafafter the loaf right at home we’re notdoing that also why we say roomtemperature water 24-hour bulk fermentbecause everything kind of evens out andI think pizza dill might be moreforgiving than say what a breadaficionado might be doing but theyreally get dial in those temperaturesyes but uh yeah in our opinion don’t usecold water don’t use hot water use roomtemp are really simple basic math workseverybody it’s gorgeous look at thatgreat question we need to do a sourdoughclass I think that might we set a figureout how we getting structured that maybeit’s a series of classes on sourdoughfor example if I’m gonna substitutesourdough into my yeasted dough and Iuse 500 grams of flour I’m gonna now andI’m gonna now reduce that by call it 10%and use fourunder 50 grams of flour and I’m areproduce by my water by the same amount10% and I’m gonna add my mice our 20% ofmy sourdough starter into that toreplace that makes sense that makessense Jeff I say that right 20%substitution into my music there justremove equal parts water and flour fromyour dough recipe no I think we’realready at a pretty high hydrationanyway that’s a great again experimentand see I’m not sure what temperatureyou’re cooking that at some of thosewood-fired ovens get really hot somecook at five or six hundred degrees soreally depends on what my my thing wouldbe just experiment see what happensbye now- over welcome over a minute a minutemaybe maybe 30 seconds I umto be honest and I make these for thekids I I bring it in the house it comesin hot and I just slice it up and wejust devouring with a little bit ofolive oil and yeah that’s a greatquestionno they are not all created equal that’sanother reason why we really recommend ascale I don’t think there’s a shortageof scales right now but your pantry or 4cups are to be different than my 4 cupsregardless of the style flour that’s whywe say use especially for baking I urgeyou to get a scale because you want todial it in when we design recipes it’snot designed UNPROFOR centage yeah youmight yeah you might do this you mightmic up chef stop there’s a mic up so wedo it by weight all right in a pinchlet’s say I’m on an island and there’sno scales there’s no Amazon what do I doI’m gonna eyeball it and I’m gonnaeyeball it only based on experienceI can’t eyeball that any other way so ittakes practice practice practice butstill again it’s better than not makingit so yeah give it a shot awesome youguys so um thank you guys again forthese classes so much fun for us too andthe feedback we get if you guys havequestions or want to give us feedbackplease do we’re gonna post this up liveon YouTube later today so if you want toget back to itplease doand thank you hope you’re safe if youneed any resources on anything flouryeast send us a message comment below wecan we can answer that way as wellit’d be great can I be legendary