Tom Papa

Wow.

It's brilliant.

I mean, just to be able to have this quality bread in your freezer waiting for you, and that you can, because as a home baker, it's a three-day process.

That's the problem.

I know, I know.

Yeah, because like why?

I know, but when you're walking around home schleppy, you think you're pretty dialed in.

You've been doing it a long time, right?

People are complimented.

That's why you're going to venture into spreading it.

Yeah.

I mean, there is that process.

Like when you first made your first loaf of bread and you first start doing it, and you just remember how sticky it was with all of your hands, you couldn't handle it.

And just from repetition, it all gets cleaned up and you're able to handle that same hydrated bread with no stickiness.

It's just purely time.

flour held in suspension with water and that's what it is and it's incredible that it's so good it's insane i mean that's a reason why it's been talked about for all of human history uh do you ever read that was it the bread and what's the giant bread bible bread enthusiast or bread

Oh, no, the something kitchen.

It's like volumes.

No, I have not read volumes.

Man, the science behind it.