100% WHOLE Wheat Bread Recipe | by JoyRideCoffee

[@RI-ns8wz]

I did It....the separate hydrating of bran was THE TIP....no more "bricks" ! Only "fluffy" bread! A special thanks for the music!

[@heksogen5400]

Yeah, that was fucking genius. I also add salt when i hydrate the bran, so it gets even more softer.

[@JoseLausuch]

This is the best crumb I've ever seen on a whole wheat bread. Congrats. Your videos are hypnotic, can't stop watch them. Amazing bread.

[@agatalevay4151]

Thanks for inspiration! I was reluctant to try whole wheat, and now made two already! Not as beautiful as yours, but tasty! Will experiment more!

[@ariainman5383]

That BREAD is a Masterpiece. You handle the Dough with such ease. You have a "way" with Bread Making. YES. Patience. and More Patience. Not too many of us have that same creative talent. You are a MASTER. Thanks for shairng.

[@ThatGuy-dj3qr]

Great to see this method in a video. I stumbled upon this approach as I tried to improve my 100% whole wheat crumb. I have a home flour mill and recently bought a few sieves. I find that if I mill my flour on the finest setting and then sift the flour, my 60 holes per inch sieve removes bran at a 30/70 (bran/flour) ratio. I tried making a Tangzhong using the bran. While this is not a true Tangzhong, it definitely softened the bran. Next time I will try your overnight method.

[@BreadbyJoyRideCoffee]

will work, one of the most difficult part of wholemeal bread seems to me the appreciation of fermentation.

[@chendanyan7111]

Just want to thank you for this fantastic recepie! I got some wholemeal wheat flour from a mill and got amazing result using your recipe(as compared to a "brick" before). My flour had more bran but I only used 22g of it to ensure better result. Thank you ❤️

[@Emma-lv4ds]

Hello . This is a true work of art. I have seen a lot how bread is baked, but this is the first time I see this. 👍🏻🙏🙏🙏🙂🇺🇦

[@kinkarobotina]

Thank's a lot for this video!! We don't have bread flour here, and I always wondered why in the process it's SO much different and I have always other results. It's crazy! Especially the info in the community panel helps a TON!

[@kevinu.k.7042]

Re-watched today. Such skill and care. You set the standard for me. Thanks.

[@maiafelidae]

You are now, officially, the Bread Whisperer on YT. I think you really listened to that bran saying "I need water" before you used it in the dough. I have already read that the bran can "cut" the gluten so is avoided in bread making. That didn't make sense to me, so I went looking for scientific information. I found that belief is not true. Bran does not murder Gluten. The problem is that bran is too greedy for water and restrains the gluten formation. Bran has lots of carbohydrates (non starch) that steal water. Some of the gluten already formed can also loose water to these thiefs. So, in the end, you came up with the perfect solution to a misinformed information. Now I wonder what will happen if you add the hydrated bran to the flour also hydrated (autolyse). Ah, this is too much fun! 😊

[@mibe7672]

I. Am. In. Love . With. Your. Bread !!! Soooo beautiful !!!

[@chunkapur5057]

Thank you for making this great whole wheat bread 😍 I've been following your technique, but using whole wheat flour, available in India (we call it atta, and its very finely ground) so been soaking it whole in very warm water and salt overnight, at 100% hydration. Discovered that you can't go longer than 4 hours at bulk, because it starts over fermenting very fast. Going to try it this way now (no overnight proofing) Thanks again 😊

[@re-de]

I think atta is durum wheat (semolina flour?) i’ve seen a couple of people using it as if it’s normal wheat. I want to try mixing it with white flour maybe 20-80 ratio.

[@chunkapur5057]

@@re-de Atta is regular whole wheat milled very fine. Atta means whole grain flour actually, so it can be wheat atta, barley atta, oats atta, etc😊

[@BreadbyJoyRideCoffee]

in india I ate fabulous products with this flour atta ... naan, paratha, samosa etc

[@chunkapur5057]

@@BreadbyJoyRideCoffee and chapattis, our daily fare 😋😊 we have flour mill shops, so one can go there, select the wheat berries and its milled as fine as you want right away - warm, freshly milled whole wheat flour in minutes

[@osimas]

man as a classical musician and a baker I am enjoying your channel a lot. Beautiful! you are a very artistic person.

[@rb-ex]

this is an excellent bread-making channel with inspired dough-handling and bread-making. a few critical comments about your method here: 1. the fine sifting you are doing (called 'bolting') removes most of the bran. the size of mesh you are using is critical and it would be helpful to know the size. i do this with a 50 mesh screen 2. even sifting with a 50mesh screen will not get rid of all the bran, but it removes most of it, especially the larger pieces that undermine gluten development the most 3. bolting removes the bran but leaves the germ. bran is an insoluble fiber that may benefit the colon but has no nutritional value, while the germ, which is left intact after bolting, is a concentrated source of oils and other valuable nutrients found in wheat 4. when i bolt my whole wheat flour i do not add the bran back to the dough, as there are plenty of others ways to get the dietary fiber that is right for you. you can save some of the bran to be added to muffins, biscuits and other quick breads where it has little effect on the non-gluten based leavening. although soaking the bran as you suggest will be helpful, when you are relying on gluten for an open crumb structure, you'll get best results by removing as much bran as possible 5. if you sift this way you do not need to select a very finely milled flour, as you will end up with a very fine flour even if you are using an average-milled flour. therefore, if you are bolting, the super-fine milled whole wheat flour you are using probably has no real advantage for bread-making, although it will be helpful for those who want to add whole wheat flour to baked confections, where the finely ground bran would have minimal effect on the texture of the final product thank you for your channel and please keep the videos coming

[@glenngibson9201]

You are an artist! I can only dream of making 100 whole wheat bread that looks half that wonderful. Well done!

[@RobertaPeck]

Yes hypnotic and meditative.

[@NectereYT]

I love your videos I always learn something new in a meaningful way.

[@daniloolivira4779]

I here in Brazil love this channel

[@Rin_Chawngthu]

Thank you for this wonderful and informative video

[@Carem44]

This is a Masterpiece. You are an Artist.

[@amorosa101]

I hope you are still checking these comments... Question: Do you know the size of your mesh to separate the bran? The one I have let's most of it through so I have to get one that can do it. Thank you so much for your amazing videos! ❤️🌹

[@BreadbyJoyRideCoffee]

I don't know the size, it's something normal from supermarket. Thank you!

[@soniacarbone1857]

Maravilhoso… muito mais do que uma receita de pão, é o amor poético da transformação. 😍

[@hannecournede8312]

You live in such a beautiful and peaceful place.

[@Bee_Cathy]

Thank you for posting 100% whole meal. I have had brick like loaves up until this tutorial they taste great but with minimal rise. Looking forward to using your method. I have 60 kg of grain to use with my Mockmill so I need to find a method that works well! I love watching you handle the dough. Pretty sure my stretch and folds were not as gentle. 😍 beautiful bread.

[@peterdesmidt8742]

Try adding about 5% vital wheat gluten.

[@AnneluvsKatz]

A thing of beauty

[@lashermanasmora9145]

Genius , love your videos !

[@barbrafite9876]

You are Brilliant!!! I have learned more from you than anyone about bread. You are also an artist with bread and video! Thank you so much. Do you have a video where you explain your kneading method better?

[@BreadbyJoyRideCoffee]

there are two videos I guess where you can see better: kzbin.info/www/bejne/rITRcp16f96SatU and kzbin.info/www/bejne/bmbSYaeMpsaDZ6c

[@marianomontiel]

Definitively surreal!

[@balarammagar6467]

Subscribed! I love how all of your breads have lovely crumbs. I've just recently started baking my own bread but only using yeast, haven't gotten to the sourdough starter level yet. Could you please make one using commercial yeast? Pretty please with a cherry on top? I'd like to have a successful bake for once. Even if it doesn't have great crumb like yours, I'd be more than happy to achieve some crumb as an improvement. Love your work. Stay safe xx

[@BreadbyJoyRideCoffee]

I have no experience with commercial yeast. but of course you can make sensational breads, with a small amount of yeast, long fermented .

[@balarammagar6467]

@@BreadbyJoyRideCoffee no worries, will do just that. Thank you!

[@wouterwouterwouterso]

woaw, beautiful loaf!!!

[@dranirx6050]

Amazing video, thank you! At what step would you recommend incorporating nuts or dried fruits?

[@gerdaho1]

Gorgeous loaf. Thanks for this, I use only whole wheat in mine, so this is one to follow to the letter. Expecting not quite the same result, as the flour I use is local and not as strong as yours. But repetition makes perfect. And watching your videos has helped me improve a lot!

[@BreadbyJoyRideCoffee]

Thank you!

[@nikinikolakaki9346]

Amazing bread as usual!!!!

[@anumsikander1158]

Beautiful trun out.. 😊 I want to ask after proofing in fridge should we bring it to room temperature before baking. Thank you

[@Cha053ngine]

Congratulations. A spectacular loaf. I can definitely see Kristens influence in your technique. Thanks for taking the time to make this.

[@sophysoo]

Thank you for the amazing tutorial. I’ll definitely give it a try. For variation in the future is it possible & how to substitute a portion of whole-wheat flour with rye or spelt?

[@BreadbyJoyRideCoffee]

spelt will help because my dough had a lack of extensibility. rye flour just a touch for flavors, not for crumb structure

[@heksogen5400]

@@BreadbyJoyRideCoffee Would even more water help with extensibility?

[@alexavasquez1992]

@@heksogen5400 depends on your flour's hydration max because every flour is different. The bread code discusses how to find your flour's ideal hydration level in his 100% whole wheat sourdough video

[@jedbowden4633]

Love it

[@safa5033]

Really enjoyed this tutorial..your bread is beautiful. I make my 100% wholewheat with 94-100% hydration but it's so hard to handle I don't think I can try laminating it...how much hydration is yours?

[@BreadbyJoyRideCoffee]

Thank you, it's around 80%

[@itaybm2]

Your videos are just awesome. Editing, music, and of course the baking itself. Please keep making them! Some questions if it's okay to ask - Do you bake with steel/stone/cast iron? What material is your proofing basket made of? Thanks again.

[@BreadbyJoyRideCoffee]

proofin basket is something called - wood pulp, I have it from a local website: www.moaradecereale.ro/categorie-produs/cosuri-dospit-aluat/ see here about my baking steel: kzbin.infoUgyVXU1zbtYfpTiV_tx4AaABCQ

[@rohitnaargolkar]

Amazing

[@PhilKoenigBrooklyn]

Quite beautiful

[@Fabrizio.deitos-navalesi]

Fantastic work mate! Congrats 👍🏼

[@hasia6035]

Your bread making was almost felt bread is playing melodious music

[@Drek32]

Great work, i love your videos

[@irenecsn3082]

Loves all your videos ♥️, one of the best out there. Thanks for sharing. May I know what is your Ambient Room Temperature when you do your bulk? The place I am staying right now is 30C

[@sfitnesssunny]

Is it okay to use yeast if i dont have starter? Anf if it yes then how much should i use? Many tks for your videos btw. Its awesome

[@sandraport5955]

Loved your video. Do you use a fan oven or static oven with the temperatures you mention please ?

[@markascott1508]

Thanks for the video Joe, wonderful looking whole wheat bread. I am envious as I have been trying with 100% whole wheat for some time now. I do not get the rise you did and I am having a particular problem with all my loaves as they all come out with the inside still sticky even though internal temp is 212 deg F Any ideas as to why this is happening? I am using good quality grocery bought flour which is not ground as finely as the one you used. Any advice would be greatly appreciated.

[@BreadbyJoyRideCoffee]

hard to tell you. I guess you must make some test with bulk time (and a very cold proofing). can be a key in proofing time in bulk ...but each flour is diffrent you must try

[@maiafelidae]

I had the same problem. You fix it by starting with a lower baking temperature and a longer baking period. You have to bake the moisture out before the top crust gets too hard and seals in the moisture. This can happen specially with whole wheat because it retains more water and can easily become gummy if not properly baked. And wait a little more for the bread to cool down before cutting.

[@markascott1508]

@@maiafelidae Tha

[@markascott1508]

@@maiafelidae Thanks for the advice Candida! Can you say what temperatures you used, the time and method of bake? I did think of that but all the advice I could find said that for good oven spring I should start with as hot an oven as possible. Thanks again!

[@maiafelidae]

I can't precisely say what temperature, maybe 230-240 C, but I would suggest lowering by 10 degree increments to test. I use the same method of JoyRide, but instead of a stone I use an insulated baking tray. The bottom of the tray is double and hollow preventing burning. I also use a rectangular bread pan on the bottom of the stove with a small towel rolled up. I put this pan in the stove as soon as I put the bread and pour hot water over the rolled towel. I keep it in the stove for about half an hour and continue baking for 15-20 mins more. A baking stone and an infrared thermometer are on my Santa list. 😊

[@ДаниелаДимитрова-щ5м]

Hello, the bread is excellent. Why does it only ferment for 3 hours? I’m curious, just because it’s always above 10 hours.

[@harleymbaldwin]

Lovely video! Just curious, if I try to follow your method / recipe BUT my commercial whole wheat flour only has 11.5% protein content what changes or modifications should I make?

[@sharonfung1744]

Gorgeous bread! Thank you for sharing your technique. What size bread banneton are you using?

[@BreadbyJoyRideCoffee]

oval, 23×14,5x8cm

[@BreadbyJoyRideCoffee]

0.75Kg

[@dibyanshusekharmohapatra9929]

The whole wheat flour we have here has 10.5% protein and the bran was not separated after sifting.Entire flour passed through the sifter. How long should I autolyse the flour then? Can I add vital wheat gluten to increase the protein content?

[@thiagotiberio838]

Dibyanshu Sekhar Mohapatra Try a 2 hour autolyse-whole flours generally need more autolyse time.

[@MohammedAmrani]

Masterpiece !!

[@vincentyoo]

two-thumbs up!

[@annamiriam28]

Your videos are amazing! Would You, please, show whole meal 100% rye bread?

[@raquelgoni7825]

It's always a pleasure to watch your videos. Unfortunately, the past 3 days I've been having problems with my dough ( it even starts with just the autolyse part with just water and flour) for some reason I cannot think of the gluten network does not develop at all even after 4 hours, I even do foldings every 45 minutes but the dough just tears apart and becomes more liquid, I have tried with three different flours till this point but the same keeps hapenning and is so frustrating. I hope someone can help this poor soul 😭😭 Pst: previous to those days I had no problems at all for developing the gluten and i've had beautiful bread and my max percentage of water was 75%

[@thiagotiberio838]

Rebeca Wong something has to have changed... Is your mixture becoming too acidic? An acidic environment (pH

[@monia-georgianaantohe311]

If the room temp is higher than before you should shorten de bulk time.

[@raquelgoni7825]

Nop, I have not even mixed the sourdough in, just flour and water ;-;

[@ASTRALIND]

Thank you....any alternative for sour dough ?

[@dbuck4602]

What mesh is your strainer? From what I can tell from a bit elf research, a 40--50 mesh (holes per inch) works to separate the bran from the flour. But, I'm curious what you used. Thanks!

[@anumsikander1158]

Hi I liked ur videos alot 👍🏻can u please tell if I can use yeast instead of starter?

[@aysegulozer2002]

I hope you are fine, you haven't released any videos for a while. It is very good to see your bread making and experiments every week

[@BreadbyJoyRideCoffee]

Hi, thank you! I'm fine, I was in hollyday in Greece fom 10 days, so nice country.

[@inferior89]

What's the reason for only using a single coil-fold here, vs the 3-4 that you use in your other videos. Is it that the whole wheat ferments faster and you don't have enough time for more folds?

[@BreadbyJoyRideCoffee]

the folds are made only when the dough extends to the edge of the bowl. here the flour swallowed a lot of water and the dough was quite stiff, no need for more folds

[@teresateddy1]

Beautiful 😍

[@sarthakjain6996]

Magnifique

[@franciskim3920]

Great video, great music! Noticed your lamination was much tighter than the usual 1/3 followed by 1/3. It was 1/3 followed by almost a roll? Why?

[@BreadbyJoyRideCoffee]

quite stiff ... whole wheat absorbed more water

[@ivybee8105]

Thank you for another great video! My question- why didn’t you use more liquid when dough felt quite stiff?

[@BreadbyJoyRideCoffee]

Was first time when I used this flour. Next one will be with more water.

[@ivybee8105]

Bread by Joy Ride Coffee I see. Thank you 😊

[@aceto_di_meme]

do you want to try a comparative test between a bread with a lamination and one without?

[@edafade]

I haven't seen a huge difference between both of these. Most recipes never call for lamination either. Honestly, you don't even have to do the amount of kneading he does in all his videos. A few stretch and folds and time will do the same.

[@mt7427]

Do you have a video of your sourdough starter? Mine is much wetter that yours and my bubbles are very tiny. How often do you feed your starter? That loaf was beautiful and the music with it was great.

[@BreadbyJoyRideCoffee]

here is about my starter: kzbin.infoUgyj9c5wdJuX91zZN7R4AaABCQ

[@BreadbyJoyRideCoffee]

Thank you!

[@stephcollins9346]

do you keep your starter in the fridge or at room temperature? also, do you keep a "mother starter" from which you take from to create your starter for baking? I'm wondering because I think my starter is what is letting me down, normally my breads turn out quite flat/don't give a good oven spring. The last couple of loaves i baked turned out really well because I followed a method which called to create a "firm starter" from the mother starter for baking. I'd love to know what method you use for your starter :) Great video by the way !!

[@thiagotiberio838]

Stephen Collins, which flour are you using for your starter? (Maybe I can help...)

[@SaigoncookTravel]

Is it healthy when you added 7.5 g of salt. I omitt salt completely.

[@9demirtas]

still fluffier than my white flour bread with commercial yeast

[@eSantus78]

Wonderful loaf and a fantastic background music. I'm wondering if you can help me with a 100% semola rimacinata di grano duro recipe. I'm struggling to find the sweet spot for the fermentation.

[@BreadbyJoyRideCoffee]

never did but I will try

[@eSantus78]

@@BreadbyJoyRideCoffee thank you. In Sardinia (Italy) we have a typical bread called civraxiu who is 100% semola. Very tasty.

[@rwafatawi]

So beautiful 😍

[@leo552211]

Have you tried adding the hydrated bran with the salt, to give the gluten time to develop earlier?

[@veronicaalves6228]

Wonderful video!! May I know the temperature of your fridge?

[@BreadbyJoyRideCoffee]

3-4 degrees Celsius.

[@leiferickson3183]

Wonderful bread! Thanks for explicitly stating the times and temperatures. I have been struggling since it got warm out with overproofed bread - even though I have been using a calculator for fermentation time. I ferment and proof at room temperature with a target of 16 hours with about 10 percent starter at 82% hydration. I have been cutting off a couple hours lately and still it is pretty much over proofed. I have not tried proofing in the refrigerator. Is there some magic that happens there? My calculator pretty much says that proofing stops in the refrigerator, so it is hard to estimate time.

[@thiagotiberio838]

Leif Erickson Unless it’s very cold in your kitchen, 16h seems like too much... The loaf I just baked was 85% whole wheat, 15% inoculation, and my bulk was finished in around 6h at room temps around 27 °C / 80°F. Then, I shaped and tossed it in the fridge for “retardation”-so called because the bread never really stops fermenting (especially whole wheat breads), while the cold temperature slows fermentation a lot, allowing more flavor to develop within the dough. To me, this retard is essential for a good taste-but that’s my taste! 😊 If you could tell us more about your recipe and environment, perhaps we can assist further...

[@leiferickson3183]

@@thiagotiberio838 I think you are right. I am going to start using the refrigerator and seeing how it goes. Is there a range of time to refrigerate? It seems like most people are leaving it overnight. Thanks for the information!

[@thiagotiberio838]

Leif Erickson, usually 12-24h. I usually leave mine 12h or so. Keep in mind everything depends of type of flour, hydration, temperature (room & fridge), how long the dough sat in bulk fermentation, etc.

[@feromohd5814]

Hello... Usually the sourdough starter is 20% from total flour. How much % should i add if i want to use commercial yeast instead? Thanks...

[@Tilmann5138]

If you wanted to add flax seeds and pumpkin seeds, when would you add them? Soaked at the beginning when you put the soaked bran back in or later?

[@BreadbyJoyRideCoffee]

best way is to add them at lamination step. like here: kzbin.info/www/bejne/b3u1p5ikbLRnm9k

[@Tilmann5138]

@@BreadbyJoyRideCoffee thanks so much for your answer. Did you soak the seeds?

[@BreadbyJoyRideCoffee]

Flax seeds should be hydrated. But I found some that are already broken, those as well as the rest of the seeds I no longer hydrate. It should be noted that the addition of seeds changes hydration.

[@yukinoOoO]

How do you decide how long to bulk proof and cold proof your doughs? Is it a feel or a look you're waiting for? Would I be able to achieve the same if I did a 3 hour fridge proof with a white (with a little while wheat) loaf? The science is so hard for me still!

[@BreadbyJoyRideCoffee]

most feel. but some trying/error too

[@davidnicolae769]

Painea arata exceptional. Ce brand de faina folosesti de obicei?

[@BreadbyJoyRideCoffee]

Salut. Multumesc. Folosesc orice imi pica in mana. De la moaracupietre.ro, fainuri strong italienesti de la vinoonline.ro, de la mori locale de prin sate etc. Faina integrala mi-o macin si singur pe un mochmill (am boabe de grau, emer, einkorn, spelt, secara de la biofarmland.)

[@peterdesmidt8742]

What sifter/ screen did you use?

[@baccaraty]

After taking the dough out of the fridge, how much time should be left in room temp before start to bake ? every time I scoring the brad doesnt show as yours one edge up as tit show a line in the top on the bread, thanks in advance .

[@BreadbyJoyRideCoffee]

I bake straight from the fridge. So no rest time at RT.

[@natalierice6528]

That's a beautiful boule! Do you find that whole wheat flours require less water- lower hydration? My partial whole wheat loaves this week turned out very flat. They were very high hydration, 90% I think. I don’t always run the numbers, just follow a recipe I’ve used before. 🤔

[@BreadbyJoyRideCoffee]

a few tests must be made with each flour. I wanted volume first and for that reason I decreased the hydration so that I could tension it at shaping. there are no rules, you have to try diffrent hydration.

[@Trangnguyen-ql6vj]

Anh ơi e dùng men công nghiệp thì tỉ lệ thế nào ạ

[@edafade]

What is the hydration percent of your started? That looked suuuuuuper thick.

[@BreadbyJoyRideCoffee]

starter is 100% hydration

[@BreadbyJoyRideCoffee]

fed with strong flour - manitoba. bit "young" in this video I guess

[@heksogen4788]

Whered you get that sieve?

[@drrao2612]

How much yeast can be used instead of dough starter?

[@jajoek]

hi there..I wanna try this, but what if the bran already smooth? Could I just proceed to autolyse stage? thanks

[@BreadbyJoyRideCoffee]

sure you can try. In my case this method works well.

[@rollingstone3017]

I’ve never seen anyone knead bread like that. What are you doing? Squeezing and turning?

[@walid7885]

Did you really need to add the flour for shaping? :) The dough seemed stiff enough not to stick.

[@BreadbyJoyRideCoffee]

:))))) power of habit ... bad habit I know. sorry

[@alonsoguilherme1]

Beautiful bread and wonderful technique. Really inspiring! Congrats!

[@danielle2704]

Hi! Can I cold proof overnight :) ?

[@BreadbyJoyRideCoffee]

sure, but your fridge need to be very cold 3-4 degrees Celsius

[@evillongdead5868]

how can i make a starter ??? :( ... i mean a whole wheat starter ?? .... thx

[@conitramosmartin4045]

Salut, Sper sa nu ma înșel, dar imaginile sunt din parcul Sub Arini, asa ca daca locuiești prin zona, te astept la o cafea. Locuiesc si eu aproape de parc si in acest moment am la cuptor niște pâinici cu maia de toată frumusețea. Da un semn sa ne cunoastem!

[@winnieyap975]

Hi. Why don't v proof it for 16 hrs in fridge?

[@waynerobinson7143]

Whole meal flour and whole wheat flour are not the same , so which is it you used .

[@muktagurung3377]

Don't we have to keep it in the refregrator for 12 hours?

[@dianeky617]

I don’t have wheat flour but I do have rye berries that I can mill. Would rye work instead of wheat? Thanks for a great video.

[@BreadbyJoyRideCoffee]

Can't tell you, never tried. But I guess will be more difficult, need other method because lack of gluten from nature of rye.

[@ww4102]

Please come back to youtube

[@magedfares6909]

please , can u tell me what kind of floor ?what is the name of the grain? what do u mean whole wheat ? I am from Egypt

[@BreadbyJoyRideCoffee]

white flour: www.bienmanger.com/2F23775_Professional_Type_Flour_Superiore.html#:~:text=Previous%20Next whole wheat flour: www.le5stagioni.it/Le-Farine/MORA-2

[@jeffpoernomo2303]

B. R. E. A. D

[@drticzon]

You got a excellent rise and a nice ear. Amazing.