THE BEST FOCACCIA TUTORIAL - HOW TO

london cooling we started a few minutes earlier look at this weather glorious sunday afternoon we are baking for karcher today who is baking for kacho with us today are you with us [Music] market is very very busy today so let's see we have bread stole we have donut stove yummy yummy hello everyone just join you just join a few minutes earlier to tease [Music] you pastry cooner thank you very much what can we get in two days so there's a few months so market is busy our lockdown is a little it's relaxed a little bit relaxed beautiful cathedral so we are about to start the class i'm going inside i am going inside to start to find matthew yes cat was selling donuts and i was selling donuts like 50 minutes ago hello everyone hello three pounds please for the vanilla doughnut sir how can i help you today i was selling donuts lots of fun people are all happy to be out so i'm going to the studio now box box box hello mister what are you having an apple a day keeps the doctor away apparently since when you're a fan of apples cup of tea so what are we baking today we're baking focaccia yeah we're gonna make some focaccia i love making focaccia it's a really nice thing to do um and a cup of tea i hope you're all very well today good afternoon are we um we're going now is it time two o'clock london british summer time good afternoon everybody good evening good afternoon morning um wherever you're from in the world i'm matthew jones and i am the baker the owner and the founder of bread ahead bakery and we are streaming to you live from from borough market central london it's quite busy out there today lovely sunny day so thank you if you've been to barrow this morning thank you for coming to see us doing your shopping um always lovely lovely to be here today we're going to be making some of the catcher laser method or complicated matters lazy method so we've changed this a little bit recently we used to put an awful lot of effort into our for capture in sort of needing it and now i've devised a new method the lazy for capture method and you know what it's the best thing ever it's really simple easy clean quick and i think it would really encourage people to make actually make this at home more often because it's so simple you get a lovely soft because we don't need it so much the finished product has got a kind of a softer texture still got those lovely big air bubbles but it's got a bit of a different softer texture to the crumb which is really lovely um let me just get my cup of tea sauce out and then we're gonna we're gonna go here's the recipe so the recipe is is on the board so we need only a few ingredients it's very simple very simple nice and easy hello everyone who is joining us oh from all around the world greece tokyo indonesia tokyo wow the lady who came to to buy the book whose husband is at the house hospital she says how it was so nice to meet you today well we wish a speedy recovery for your husband brazil switzerland kuwait dubai seattle california new zealand dubai west scotland geneva switzerland norfolk cayman islands london london so yeah from all around the world australia germany saudi arabia barbados so matthew you should be pleased how people love you it's lovely it's really nice what on earth are you doing i'm measuring the temperature of the water so i've got this temperature my water in here is at kind of blood temperature 35 degrees what's blood temperature 36 i don't know i need to ask my mom human beings are actually quite warm something quite deceptive about when you say blood temperature when you say you know that that's 36 degrees it's actually warmer than you think so that water there now is that's 35 and actually feels really warm so somebody from san tropez oh my god so posh i love it lovely down there the the uh now the lovely little pastry that comes up we've eaten it it's like a little brioche bun with rock sugar on top and this sort of cream mussoline mix inside it's wonderful it's worth going to a central paid just to help that pastry okay everybody um for capture it's really simple really easy peasy so we've simplified this recipe and i've spent a lot of time in this lockdown period kind of looking at our recipes and really refining quite a lot of what we were doing it's given me a lot of time to really get back to basics and really sort of yeah really simplify things so what we've done with our focaccia and chia batter recipe is just really make it as basic and simple as possible to get the best possible result at home that's what we're really all about a bread ahead home baking but professional level home baking so what's quite unique about us as a business we've got an industrial sort of big bakery downstairs and then we've got this environment upstairs here where we can extract little pockets of knowledge from downstairs and put them into a domestic setting really show you something pretty special ingredients right you've got your yeast six grams of fresh yeast if you're using dry use half the amount so yeast goes into the bowl with the water slightly warm water i'm going to use a um so how warm well i've got my thermometer in there is it 34 so lower than blood temperatures slightly lower yeah because people say that blood temperature usually is 37 celsius yeah well if you think most living organisms kind of love that temperature it's like an ideal temperature for planet dwelling beams okay you cannot convert fresh yeast to starter because these are totally two different things yeah if you want to do a sourdough version of this you're going to put considerably more than six grams in there you put closer to 100 grams in there so you want about 20 of your flour weight you can do it but um yeah it's a bit of a different thing i've got my water my slightly warm lukewarm water and i've got mine used 400 grams of yeast 400 grams 400 grams i'm so i'm still so excited we're selling donuts okay so liquid ingredient liquid pot then in this bowl here i've got my flour there and then into that i'm going to put 10 grams of salt i like to use a nice unrefined um sea salt that hasn't got any additives in it 10 grams of eight give it a little mix make sure it's not big clump in the middle now this is this is the real fun bit now we used to do this method it's real messy now i've devised this lazy method whereby you literally chuck everything together all in one go don't hold any back you know what i mean some recipes sort of say put most of your water but all of it no you put all of your ingredients together boom in one go and then using just like a spoon or you know a spatula you stir it up feel like you're making some porridge now this is an 80 hydration dough meaning the ratio between the water and the flour is 80 so if there was one kilo of flour there would be 800 water so this is 500 half a kilo flour so there's 400 water that's what a baker would call a 80 hydration dough and all i'm doing is just combining the ingredients i'm not going to knead it i'm just going to bring them together so there's no dry bits of flour in your bowl okay well it's a bit like the no knead method if you're familiar with our sourdough baking glass we do something called a no-knead sourdough which is a really good way of making bread you get a lovely result and it's kind of kind of foolproof you know so you just stir it together with your spoon like that and now using your little bread ahead spatula and the scraper which has this nice sort of rounded edge part here you just scrape around the bowl scraping down so that your bowl is all nice and clean lovely and clean around the edge see how nice and clean that is nice and focused next you take your little olive oil bottle high quality yeah decent olive oil and you go around the edge of the bowl like that so your oil is running all the way around the edge of the dough and next i use my little spatula and i kind of scoop the oil underneath the dough like that kind of digging it underneath nice and tight to the bowl so you can actually see that now the piece of dough is kind of slopping around you know in that oil yeah just keep moving in there like that so it's almost like sitting in a little bath of olive oil i'll give you a moment if you're doing this with me i'll give you a little moment to catch up and look i've got none of my hands at all look how such a nice clean way to work there's none on me okay a little bit of flour there but there's no dough everywhere you know the table's clean even the spatula a little bit of oil on there but it's all really clean really good method this is this is an absolute keeper cup of tea have you seen what it says on my cat no it says i'm happy when i'm baking and that is actually pretty true most of the time love baking okay first stage we've set the dough that's all you need to do next thing i'm going to do to it is give it a fold now this dough requires in total three folds so i'm going to now give it the first of those three folds i'm going to do on a tray so that you can have a close look at what i'm doing and really look at the technique now you can either do this on a tray or you can do it directly on the table with a bit of olive oil or you can do it in a bowl i'm going to show it to you on a tray so a question before we we do the first fold how long do we need to wait first hold straight away first fold yeah straight away okay focus pat it down a bit with my fingers one two three four and you can see even now it's still sort of slightly lumpy and bumpy in there that's fine don't worry that will sort of sort itself out later down the process and you can see it will break apart at this stage it hasn't got much of a um gluten structure right now that's okay that will come in time that goes back in the bowl you put a lid on top i like to use my little dome top layer i'm gonna leave that there for about half an hour unfortunately i prepared some earlier at two stages so i'm kind of ahead of the game so this is after 30 minutes we are making the second yeah i've done two stages so this one i'm going to give that one a fold now look at this if you look at what i do i'll do it on the tray so you can really watch closely what i'm doing see where i use my little spatula to dig around the bowl so i'm being still quite gentle with the dough tip him out onto the tray like that whoop one two so the same folding technique three yeah four oh lovely and it really transforms it's just it's the most amazing thing you know it really just in that little 20 minutes half an hour it really changes and we leave it for 30 minutes 30 minutes put the lid back on now this is one this has had a couple of folds already so what i'm going to do is give this one another fold so this will be more developed and you'll be able to see the difference i did this one an hour ago look at this you can see it's much more spongy and what you'll really notice in it is this as you can see you can now start to develop that thin veil okay again if you're doing this inside your bowl the best way to do it is each time you fold it you give it a little turn so if it's in your bowl you lift up the flap fold it give it a 90 degree turn lift the fl fold it like that lift it fold it and it's i sort of stretch that flap if you look at what i'm doing there i'm stretching that flap and folding it over capturing all those little airplanes look at those bubbles they're beautiful aren't they absolutely beautiful that's had its third fold now that one i'm just going to rest it in there for a minute before we dress it to the final stage let me just pop it in there for a minute okay so let's go through this again i'm sure you guys have seen me do this probably six times now um i never get bored of it it's just a lovely lovely process to do so it's an especially we've made it really easy with that initial mixing stage so now you're just mixing with the spoon you don't need to have to get your hands messy it's so simple if you want to do it on a little electric mixer do the same thing but use the paddle attachment so the um not dough hook use the paddle just use it on medium speed for literally two minutes and that'll be enough to mix it through how's it going everybody how are we getting on so far so good i think yeah so after the third fold what do we do put the oven on the oven now here we go okay so when you're cooking a for catcher you want a hot hot oven like you're about to how hot mine goes up to 240 maximum so you want something between 240 250. so a hot oven these little ovens heat up in no time five minutes they're hot i stick your oven on its hottie setting so you really scorch the bread you really want that really get those lovely sort of scorched edges on it okay i'm gonna let the oven heat up now i can prepare a tray [Music] so this is what we're doing after the third fold yeah okay focus guys focus very valuable information so basically one two three is this folding so one this is two happens after the folding this is actually this for catcher is a part of our italian baking lesson in the italian baking lesson we do ciabatta for catching much more in depth but i like to occasionally just pick out one of the aspects of the class so we can teach it now for the base of your focaccia what i like to do is sprinkle a little bit of um polenta yeah look at the color of that wow there's no filter on there guys that's that's natural natural light beautiful and if we don't have polenta we can use a bit of um semolina it's fine a little flour if you haven't got that bit of olive oil so this has had its final fold gorgeous just pop that onto the tray because i just folded it it's going to be a this would be a little bit um still a little bit tight so what i'll do is i'll just gently ease it out like this kind of walking my fingers underneath it and just stretching it out now we've always done our catches square there's absolutely no reason why you can't do it round you know you can make a round one that's no problem at all right you see the way i do that gently coax it out on the fingers now one of the things you're looking for in a nice for catcher is those nice little indents that you do with your fingers so i'm going to put some olive oil on top first and to get those nice little holes with the fingertips obviously this is nice and bubbly and airy now so you don't want to push it down flat you want to use your fingers like that like they're little so imagine you're doing that to the bread yeah that's what you're doing to it you can even do it just like that with two fingers when i'm doing it sort of on a more industrial scale i'm using all of my fingers it's pushing down into it like that yeah so you're even using your fingers to stretch the dough apart at the same time think i'm going to do something a little bit crazy today with this i'm going to do it with sesame and um [Music] i'm just going to have a little sort of a little bit of a middle eastern twist of this one a bit of sesame and a bit of nigelity look how instagramable it is look at that bubble i'll do one oh this is mine so i've got some um jealousy here which are really nice i've got a few look how oily and shiny shall i do one more whole little hole there's no space would misbehaving when martha doesn't sleep i'll turn my back for two minutes really a few sesame seeds on there they're lovely aren't they and now a bit more classic i've got a little bit it's fresh off the stalks you know you've got fresh herbs really i like to poke my little bits of rosemary i like to poke them into those little holes rather it's rather fun isn't it but not too much yes not too much it's not a garden like manuela says your focaccia is not a garden it's not a pizza and not a garden so be everything in moderation a bit more olive oil that's pretty nice to me spongy nice you can have a lovely texture bubbly inside pretty great i like it now before that goes in the oven i would also be tempted to give it a little spray of water and a little bit of sea salt now a spray of water why do we need to spray it now that will help it to develop a nice shiny glossy top on it and then the sea salt now this is quite an important part i was talking about this yesterday and there's a reason why chefs when they put salt on things they don't get like that they don't do that why they don't do they take these nice big confident movements like that a bit like you're serving tennis you know you want to really dissipate that sort across it just not in my face please how dramatic and why do we need to do this there is a logic you don't want little clumps of salt you want the salt to be scattered all over so when that famous beef guy is doing his soul thing there is a there is a reason you know of course he's being overdramatic but there is a reason why he's doing it okay i've been super hot up and basically getting your oven as hot as it goes this is still on his way out but i'll throw it in there anyway it's going to be fine it's on two i'm on 220 now for how long 17 minutes 2 30 to 40 and four seven year hot hot oven do you want it so those have had a little time to rest now so we can have another look at our folding method because i just think it's always beneficial for our viewers for our audience and have a look at what we're doing here having a little tidy up always clean all the cleaning as we go okay let's see what's going on so let's return to our two two what's going on everything all right guys okay i'm gonna just take the time here and do these nice and slow nice and slow oh a long day it's been a long long week i was outside earlier we were talking i was talking to a customer and they said yeah at easter when you did something we've always forgotten didn't happen this year it's all sort of merged into one and suddenly it's the summer so now we're waiting for christmas all right we need to start thinking about christmas yeah well we're already planning on doing a bit of planning for christmas so i'm planning to do some online tutorials around mincemeat to me making mincemeat won't do them just yet and um i can share with you a little bit closer to christmas i can share my minced meat and my christmas pudding and crisp all those lovely christmas recipes with you because they are very very good ones so yeah i'm looking forward to that love christmas baking and christmas time sort of really belong together let's have a little look at the folding here yeah so guys focus focus okay i'm going to give this one a fold first and i'm going to do this one in the bowl so you can kind of see it i'll do this a little bit of olive oil on my fingertips like this now i'm picking up the back part of the dough like that like a flap and folding it over okay turning the bowl 90 degrees picking the bowl up picking the like a flap and folding it over and then getting it flat 90 degree turn stretching it and folding it over there we go again lifting the flap out here stretching it folding it over and you can i'll just take this out so we can look at it but you can really see already that that is a pretty springy old dome i mean that's just in the look that's just in the time that we've been talking you can already see you've developed something here you can see what's happening can't you there okay that's all the one we mixed at the beginning of the tutorial so already just in 27 minutes it's already kind of well on its way these little shower caps are very useful okay so this one i'll do it on the tray so you can look at the alternative method i do like the tray method personally because you can um i think you can get a bit more sort of depth into your folding as it were um turn it out and what you can do on the tray is really sort of exaggerate the whole exercise just gently you see the way i'm just gently patting it down i'm not crushing it i'm not punishing it i'm just just encouraging it to go out with my fingertips just like that quite gently really okay and now let's look at this fold what i'll do here so lift that corner up fold it over to there on this occasion i'll fold it back as long as you can encompass the four corners it doesn't really matter how the sequence you do it in now that way yeah i'm now back the other way here and look at that how you can see they're lovely beautiful cheeky little chap isn't he that's how you make it so there is one important question which it was not very clear after the third fold do we need to rest the dough or we just put it straight into the yeah it's i mean i did that one pretty much straight away it was very active um that's had his third fold now that's a little bit tight so i'd give that now 20 minutes just to start relaxing just to start dropping a little bit and then it'll be ready and can we make more folds if we want our dough to be more our bread you can go for i mean you probably go for four i don't think any more than four would be really beneficial you wouldn't achieve i don't think you'll get more aeration if you want more aeration you've just got to give a bit of a longer time between them you don't want to go for more than an hour especially if it's warm weather so this whole process you want to kind of do the whole thing at a maximum like in a four-hour window another method you can employ with this is when you've done your first mix so you very first mix the dough you can pop it in the fridge and then continue the process the following day but you'll need to give it at least an hour or so to get warmed up up to room temperature the following day but that can also work and that can help you develop some really nice big air bubbles if that's what you're after okay so laid on top i always like to keep them covered it helps keep the warmth inside i hope that they won't form the skin just keeps them nice and humid in there that's really you always want to keep the dough in a nice humid environment how's this going getting the oven looking good i like it so which flour did you use strong white flour strong white flour and alternative split oh not really i mean you can use a softer flour but you're not going to get those lovely aerated holes you're going to get something a bit more spongy still be tasty it could be nice too but it'll be a bit more spongy yeah so is there any difference if we use dried yeast and fresh yeast in with regards to the taste and structure well consistency would be the same thing but the structure yeah you dried yeast is generally a little slower to act in the beginning of its process you've got to wake it up so dried yeast you can you want to really allow probably another half an hour to 45 minutes at the beginning of this journey just to get it activated and get it going it's been sat there dormant for ages so you've got to kind of wake it up and get it moving again fresh yeast is great this is what's known as you know baker's yeast high activity so this is this is really primed and ready to go so immediately you get water and warmth those two key components moisture oxygen temperature you get those together with this and then it's off to the races you know it's very quick with the dry yeast it's just going to take that little bit more time to kind of activate it and get it going but it will happen can we use plain flour and adding vital wheat yeah you can yeah it'll be the same thing i mean if you want to achieve 12 you typically you will put in about i think into a recipe like this into 500 grams of plain flour you put in a tablespoon up to 20 grams of vital wheat gluten mata is not following the recipe in the books people don't be mistaken matthew is using the lazy method you have to listen the recipe is the same but the method there is no needing so this is the lockdown lockdown lock down lazy method yeah i mean if you if you want to develop an even better you can do the kneading on the table but it's actually a lot of hard work and we've really developed this because we're just trying to make things that are really really nice and easy to do at home you know a lot of people at home at the moment and we've been getting a lot of interest from people who have never baked before so we really try to just adapt our recipes as much as possible to make them really accessible even like a child could you know you can literally just set them up and say hey look make some chicken you'll be amazed of what they make you know so we're just taking out anything any of the stages that people find a bit complicated you can see here this guy's coming up really nicely in the oven would you like to come out to my side starting smelling nice delicious yeah this is nice i like it i like the round we haven't done around for catches before and i'm thinking i might introduce this i think i might do a sourdough one i might do that tomorrow actually start making a sourdough for catcher with um sourdough for kacha yeah with some maybe some sort of middle eastern spices and stuff in it quite a nice thing you know a bit of a thing at the moment some nice jealousy some zatar you know these kind of spices in there lovely endlessly creative really if you want to start that's the the thing that's so lovely with um with baking being a baker and not only a you know i'm a baker obviously i've run a bakery business so i'm i'm up to my neck in it every day but even if you're a home baker just a keen home baker it's endlessly creative you can you can reinvent this and find new things and literally for the rest of your life you'll never run out of content there is always more to learn there is always more you can do you know it's it's extraordinary how how long that journey can be but you know from enjoying the most simple things you're getting really creative and generally i find as well with my own bakings i sort of go around in circles with it you know i sort of go on these little loops and i sort of go off onto sort of a bit more crazy things and then you sort of come back again to the real nice simple things you know so it's a lovely thing to have in your life will you write the book on the saudo yeah yeah i'm planning yourself we're planning a little series of new books so that's quite a lot of work to do that i've been building them in the background really quietly at the moment there is our sourdough book on um on the website you can it's free it's a free one that we did for the nhs so if you want to download that you can look on our website right now it's um you go to the book section and there's a a ebook around sourdough you download it for free um we just ask people make a donation to the nhs if they can um and that has been very popular actually so yeah it's interesting because there has been a huge interest in sourdough over the last sort of i guess not 10 weeks now we're up to aren't we um and of all the things we get really bombarded by sourdough is definitely the um the one now everybody knows what saudi arabia is it's great because people know what it is you know like 10 years ago in the uk sourdough was a bit of a bit of a mystery to people whereas now i do think people actually genuinely understand it they're making great sourdough we're seeing a lovely products being made like in people's homes by the photos they're sharing on instagram absolutely amazing you know really good stuff like it i mean one of the key things about sourdough baking for the homemaker if you can get a dutch oven one of those little um the cruiser pots they are really good for baking you get that lovely crust you know you get that lovely sort of shiny eggshell crust that really is pretty sort of special all information with regards to much how how much we raised already for nhs is official it's more than fifteen thousand we have it's you can see on the website when you are donating there is a there is a number it's more than 15 000. but we did have a huge surge in the beginning it was like massive you know um so give us a couple of minutes guys and this guy this uh this one's going to be ready to come out the um out of the oven it's got about another six minutes to run i'll probably put this one down on the market store afterwards there's some focaccia is very popular together with ciabatta people love those breads yeah i think we should take this a step further i think it's interesting really this just right now i just had this little flash of inspiration really i think because it's such a good but i think it should be sourdough we can do that here downstairs and i can really sort of master that one yeah this is looking good guys i'm pleased with it and there are a few recipes there is a section in the book i'm sending those books on monday yeah no need uh oh here it is no needs out there is a little section in the box so if you don't have look at this how pretty and beautiful how instagramable so if you don't have the book you can purchase the book i'm packing them personally personally together with the scrapers brother has creepers so books books books books books and tomorrow what are we baking tomorrow hazelnut chocolate chip cookies they're lovely i'm not going to eat one sugar free this week br when i was selling donuts matt can you make an announcement official announcement when are we selling eaton mass donuts when because people are asking which saturday next week wow so next week on friday we're doing the instagram live i've eaten eating mess at two o'clock and then the following day on a saturday we're going to be doing them on the market store and there will be a long queue because many people are asking what about eaton mess oh yeah yeah next friday so next friday it's on ig live and i'm expecting to see everybody on that it's going to be a massive i think it will be a record one for us so yeah next friday is eating mess on ig live how to make the filling it's really really good english strawberries you have to use them a bit of a little bit of um some broken meringue in there which is lovely that gives those textures okay and another question in all branches wembley chelsea uh we'll start with borough market and then we'll extend it to the other branches in time we certainly have them in beak street when we reopen there so another good question there was a lady asking about spraying uh your focaccia don't you need to spray it once it is in the oven no it's not important actually no you can spray before it goes in it's fine you just want that a little bit the other way you can do if you don't have a water spray you can literally dip your fingers into some water and you can you can literally just put some water over the top like that of your bread before it goes in the oven it will have the same effect you don't need to actually create stains you actually need to create moisture on the surface of the bread and just water does the same thing let me just do this with regards to the babka recording we are editing the the recording right now so please have patience with us because we have to record it due to privacy law and we will share it share the video once it's ready okay something nice going on with you guys so and what about this team if the lady she says lady says i have a steamer inside do i need to push that button oh yeah fantastic you know yeah totally you know i mean it's a you know steam oven is brilliant if you do have that that function on your oven it's really useful and you will get the best result you know you get that lovely really crunchy edge totally but the combination of steam baking and high heat is really the way that you get that that lovely thin crust on your bread and also there's kind of scorch so you've got a real differentials in your in your palette of colors on the on the surface of the loaf of bread so you want it ranging from quite dark to quite pale you know so you don't want it all just one uniform color you want those real extremes going on that's where the flavors come from really incredible you know that real sort of flavor dynamic you know when you eat a little bit there's a little bit almost burnt and charred oh wow that's that's challenging you know that's exciting mobile uh with regards to you recording could you please send me a direct message on instagram and i will i will look into this okay yes reduce the scraper separately 44 seconds to go everybody are you ready i'm going to give you something really good here it's going to be pretty special are you ready guys for focaccia now having a tea every time i i beg your mom became a habit if you if you want to get recording of your zoom class you need to send an email to admin breadhead.com yes we do sell the freshies we sell flour we sell books scrapers donuts whatever you wish well up to the point there you go so when your forecast comes out of the oven now i always like to sort of look at this like we're feeding you know we're feeding them for catching so you see all those lovely little holes where you put your fingers in now i like to just put little pockets of olive oil in there now and use the best quality olive oil good don't be stingy don't save money on your oil okay and in they go okay so that's the sesame and nigella version i made two holes i wonder which ones which ones they are i'm just all around be quite generous with it that's how bread needs to be isn't it there you go it's like something you'd get in a street market in turkey you know a beautiful thing and a feast of flavors it's the sort of thing where uh that's what we're all about right ahead guys that's what we do we give it to you i'm not going to cut into that right now but you can already see by the nature of these holes here that it's just going to be full of lovely holes yeah so there you have it guys have a good day thank you matthew it's good isn't it very good people love you i love you too so sweet of you matthew well i think that's us done for today later on today we're doing donuts um on zoom 3 30 we have class i'm ready for that now um we are also doing tomorrow we're doing our chocolate and hazelnut cookies which are pretty wild they're really good loads of other stuff going on june schedule is up our new e-book is out the new ebook three that's got the eaton mess in it it's got lemon meringue pie in there sticky toffee pudding it is full of fantastic recipes absolutely delicious stuff got some really nice puddings in there summer puddings in there yeah real good stuff um yeah keep up the good work everybody keep baking keep coming back so i will leave marthu to prepare for his donut class and i have 30 minutes to sell donuts so if you want to say hello to me come and come to the dinner come to the donut so i'll be selling donuts hello can i help you how many donuts for you today 25 good good choice is that all okay see you guys bye bye bye

Channel: Bread Ahead

Views: 9,957

Keywords: Bread Ahead, Baking school, Matthew Jones, Borough Market

Id: MUdDAASF16k

Length: 50min 52sec (3052 seconds)

Published: Thu Jun 04 2020