But dough is what we're working with, and we take that dough to the oven, and it goes into the oven.

Bread is the staff of life.

Yeast makes dough rise.

And we're hoping that, sort of, the enzyme piece of dough becomes the fuel pack for the leavened piece of dough, and when we put them together and add the final ingredients, we can create a bread that does evoke the full potential of flavor trapped in the grain.

Three transformations take place in the oven.

Because at Passover, when we have to eat unleavened bread, the rabbis say, what is the difference between dough that is made into bread, and dough that is made into unleavened bread, or matzah ?

They become accessible to the oven for caramelization to give us a beautiful crust.

You see, the baker, in this moment, has become, in a sense, sort of, the God of his dough, you know, and his dough, well, while it's not an intelligent life form, is now alive.

And at stage 10, we take it to the oven.

We call it proofing.

I've met some dough eaters, but it's not the staff of life, right?

It's just dough that is wet.

It's starting to make sense to me what goes in is dough, what comes out is bread or it goes in alive, comes out dead.

But it's the thermal death point all life ceases there.

Nobody eats bread dough a few people do, I think, but not too many.

Third transformation, alive to dead but dough to bread.

That's called rounding.

And they say It's 18 minutes.

Proofing means to prove that the dough is alive.

Again, transformed in stage 10 in the oven because what went into the oven as dough comes out in stage 11 as bread.

And it's made it can be a sourdough starter, or what we call a biga or any other kind of pre fermented dough with a little yeast in it, and that starts to develop flavor also.

The yeast, whose mission it has been up till now to raise the dough, to enliven it, to vivify it, in order to complete its mission, which is also to turn this dough into bread, has to give up its life.

It's still dough.

I'll explain a bit more about it, but it's made not only with two types of pre doughs this attempt, again, at bringing out flavor is to make a piece of dough the day before that is not leavened.

It's hydrated dough we call the soaker that helps to start enzyme activity.

We turned the Earth into a sandwich by having one person hold a piece of bread at one point on the Earth, and on the exact opposite point of the Earth having another person holding a piece of bread.

Blessed art Thou, O Lord, our God, King of the universe, who brings forth bread from the earth.

And as they're shaped, they're raised again, all along proving that they're alive, and developing character.

We were right near the market. I could hear the shots.

He means like... pow.

Like his shorts?

The other pre dough that we make is fermented our pre ferment.

So all these things are determined by the baker, and the bread goes through some stages, and characters develop.

Give me the scraps that my school friends have turned their noses up at.

Panning

Pan

( starts engine ) ( tires screeching ) ( suspenseful theme playing )

It is written, that man shall not live by bread alone, but by every word of God.

Then, at breakfast, the pig that I followed, the hairs off the pig or proteins from the hairs off the pig were used as an improver of dough.

Pan Flute

Dump it in that towel. Bread.

So as food became more plentiful, bread became cheaper.

Pan is a monkey that can spread butter on bread.

I bought a loaf of bread at the baker's.

Bakers Dozen