Baking requires total fearlessness

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Yes, I once met one. But maybe he was angry because I was drunk and woke him up in the middle of the night (for me it was middle of the night, for him it was two hours before he had to get up) and asked for breadrolls.

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You testing your fate, there.

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Ah mine is wooden, wouldn't work with oil or butter.

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I tell Ms. bunnys that the reason I can’t bake is because I’m such a good cook and the reason she can’t cook is because she’s such a good baker.

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“Fear is the dough killer. Fear crumbles the crust, withers the rise, and spoils the yeast. I will let the fear knead through me. And when it has passed, I will turn the loaf to see its path. Where the fear has gone, the bread will grow. Only the loaf will remain.”

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Put corn meal under the dough while adding toppings.

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Did you forget about baked beans? The don't smell your fear, but others may fear you smell. Checkmate beanthesists.

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Yes once you get the hang of it after a few loaves it's so easy. I make bread all the time, and so much cheaper too.

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I also find you really have to watch your yeast. It might say it's not expired, but if your dough starts to not rise very well, dump it and get a new one. Yeast is finicky.

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The three levels of bread baking:

I make this bread the same way every time and it comes out great!
I don't think I got a good crumb on this one. Maybe I overproofed? I really need a longer autolyze. I should really get a proofing drawer. Maybe I should start using the tangzhong method. Am I scoring too deep?
I make this bread the same way every time and it comes out great!

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That’s a cake batter and certain bread thing. Cookies cannot sense fear. Pie Crusts can sense uncertainty and take advantage of it.

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I'm currently at :

huh, I didn't know you could make bricks with flour

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The degree to which baking is pure chemistry entirely depends on what you are making. Bread does not care for the laws of chemistry to the degree cakes do.

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Damnit... dioxygen-diflouride again.

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I was always admiring (and a bit envious of) pros handling dough with complete confidence, then one day I realized it is literally the way you have to handle the dough if you don't want it to stick everywhere.

Makes sense though if you really think about it... just remember those "pool full of custard" videos. Starch and water mixtures are non-newtonian fluids.