The way I've learned to do the cold dutch oven method is to put it into the cold oven, set your temperature, then start your "hot dutch oven" cooking time once the oven comes up to temperature. So if for a hot dutch oven method you would bake for 20 minutes with the lid on and 20 minutes with the lid off, for the cold dutch oven method you'd put the dutch oven in, set the temp, then once the oven is done preheating you'd set the timer for 20 minutes with the lid on, then 20 minutes with it off. I prefer this method simply because I have less chance of burning myself and I can be gentler loading the dough into the dutch oven.
An interesting option is to preheat only the top of the dutch oven. This for me solved two issues: first dropping the dough in the hot bottom of the dutch oven and the inherent risk of burning your hands or dropping it in an odd way from the fear of getting burned in the process, and second, the bottom of the loaf ends up less burnt because it is cold in the first place. Tried it and it worked fine.
I use the Americas test kitchen method of putting my dough on parchment/baking paper then put it into a cold Dutch oven for its final proof then put the cold Dutch oven with the lid on into a cold oven then set it to 450° f and bake it for 30 minutes with the lid on after 30 minutes I take the lid off and then bake it for an additional 20 to 30 minutes until the loaf is golden brown and I do not have an issue with spreading like your cold oven loaf did, I get very tall beautiful boules. I have also made larger oval shaped loaves in my 7 quart oval Dutch oven and they come out beautifully as well.
Did You do your final prof with thé baking laper in a cold Dutch obvenu in thé fridge overnight or on thé countertop? Thanking you for your reply Patricia
@@patriciagimay9195 I did the final proof In a parchment paper lined Dutch oven on the countertop with the lid on. The proofing time will depend on the temperature of your house.
I recently tested both methods with sourdough and got very similar results. The cold start method gave me a lighter colored loaf with bigger crumb but the bottom of the bread was a bit tough to cut through. So I plan to put a cookie sheet under it the next time. The hot start gave me that lovely dark crust with slightly smaller crumb. From now on I plan on utilizing both methods.
I had trouble with a tough bottom crust. If you have one of those broiler pans and that come with a toaster oven, use it under your dutch oven, seems to really help.
I’ve accidentally forgotten to put my crockpot in the hot oven, but gone ahead & baked my loaf, which was beautiful. I usually do heat my oven & whichever way I do it I spray water over it before putting it in the Noel, it’s gorgeous, and sourdough!
Thank you. As a new home baker who uses a Dutch oven I have always thought about possible differences but usually went with the recipe recommendation. 💜
As the cost of energy is high and rising worldwide, the cold method is perfect, especially as you do show that there is infinitesimal difference-let's cut our charges and save energy 💋
I teach sour dough bread at a local university. I process and shape the dough which is put into a stainless steel bowl to rise, proof and bake. The bowl goes from the fridge to the 475 F oven. It bakes in that bowl covered 20 minutes and 8 minutes uncovered. Obviously there's no preheating. My bread pans cost $1.25.
That's a huge difference energy wise, Charles. Also in practicality. Does the bread stick to the bowl? Do you need to line it with parchment paper or sprinkle it with flour?
@@alessandropinto5204 I would line it with non stick baking paper, I do the same thing with my Pyrex casserole dish it has a lid and no where near so heavy!
I’ve baked for years in a hot Dutch oven. Then recently, I tried cold baking and liked it. Lately, I’ve been finding baking cold, my crust is thinner and tough, as opposed to a crunchier, thicker crust baking hot.
I enjoyed this! I’m impressed with how the cold Dutch oven worked! Now I would like to see a test with a cold Dutch oven going into a hot oven, that could be the sweet spot! I’m about to bake a sour dough loaf in a cold Dutch oven but the oven heated to 450F. It will have 25 minutes with the lid on and then another 22 minutes with the lid off but the heat reduced to 375F. I’m actually doing this in My new Le Crueset bread cloche.
Be careful of the shock element of cold into hot, especially with enamel. It can prefer to be heated gently rather than being placed in a hot oven from cold. It may cause the pot to crack.
@@vegpatchkitchen Thank you! I double checked the official instructions for the Cloche, they want you to put the cold cloche in a preheated oven, so it must be designed for the heat shock. The interior coating of the cloche is different than our other Le Crueset pans, its black.
I would say there was difference in the crumb with the preheated one being slightly better. Thanks for this well done trial. A good script too. I was a little surprised you bake to 94C internal temperature to get a sandwich loaf crumb rather than 99C to get full starch gelatinisation given that this is a lean dough. Not a criticism, just a comment. Cheers and thank you for doing this test.
@@vegpatchkitchen Not just for you. That is about the standard bottom figure for a sandwich loaf. Some go as low as 85C. I like a slightly firmer crumb on my sandwich loaf and plump for 94C I was referring to full gelatinisation typical of a French crumb with a lean dough... Like this one. We each make our own baking choices. As I said, no criticism was meant.
Thanks for the video. I've often wondered about this. I've got a loaf in the oven right now. I left the dutch oven in my oven as I brought that up to 450F. Then I popped the loaf into it dutch oven (parchment paper used). I'm quite sure that the dutch oven itself did not rise all the way to 450F during the preheat. I have another 30min of baking to go before the baking is done. If I remember I will update this post when I check the bread after it cools.
Great experiment. thanks. Just noting a few things? These are not criticisms. You are clearly a pro. You use double the recommended amount of instant yeast. I am minded that too much yeast is thought to make bread stale faster. 0.0063% (Bakers) is the usual recommended dosage. A final internal temperature of 99C is when the starch is fully gelatinised. So, you are in the realms of a sandwich bread here? I would have gone for a more French/Italian full gelatinisation with this sort of loaf. But, you are baking what you want and I am merely watching. You don't draw the dough along the bench as the final stem in shaping. Sometimes that's all I do with very delicate doughs. Your Lamy is set to a curve. Great for undercutting to make an ear. A straight blade would match your mor perpendicular scoring and give an easier cut. I do hope you don't mind these comments from an old baker and of course, we all bake differently. There are few rights and wrongs. I cannot understand why your channel is not more popular. I learned a few things from watching. One of my takeaways is that when I haven't pre-heated my oven sufficiently is to push on with the bake and just give the bread longer. Better than my current practice of popping the dough belatedly in the fridge whilst wating for the oven. Thanks!
Thanks Kevin, I agree less yeast is better but I want to give people the best chance of easy success when just starting out. I appreciate your comments.
Do you think you could do a video using fresh milled hard white wheat to see the difference in what that dough should look like for an artisan loaf like this?
Thank you for this video. How would you proceed when baking on a baking steel (no Dutch oven)? At which point would you inject the water to create steam? Or do you think the could method would not work well without a Dutch oven?
Interesting question. I haven’t tried baking from cold without a Dutch oven. I might give it a go and see how it works. The steam might well be an issue. I am experimenting with baking bread in a slow cooker which works on a similar principle but the steam is contained in the pot. I suspect that it wouldn’t work well but nothing ventured nothing gained…
I've tried the same with sourdough. The hot oven is just much better. You get way better oven spring than in a cold oven. Cold oven is fine, so if you're doing multiple loaves you can do the first that way then the second hot, but you have to accept an inferior loaf.
No Dutch oven works best. Dollar Tree has 8" stainless steel dog water bowls for $1.25. You need 2, one for the bread and one for a cover. They can go directly into the preheated oven. Remove the labels and the rubber ring before cooking.
ive been trying to make bread at home but never wait long enough for the yeast to rise i think. its always so dense. i keep trying tho. soon ill get it. my gf recently took a class with her mom on sour dough and i though that was really cool because i we could share our new hobby together. it went horrible. not the bread but we just bickered the whole time about stupid stuff like hot or cold oven. its called a dutch oven and i figured all ovens need to preheat. my logic. her logic was, "its not on this instruction sheet from class so, no Anthony's wrong. im like does it say to use it cold? nope, so whats your logic again nae? oh then a fly landed on the starter jar and she had a meltdown. safe to say i wont be baking any bread with my gf.
Be careful that the heat shock doesn’t crack or damage your Dutch oven if you put a cold DO into a very hot oven. The beauty of the cold oven is it allows the bread to rise a bit more whilst the DO heats up.
@@vegpatchkitchen thanks for answering. Think I’ll just try cooking longer with the lid on or use another pot that can handle being put in a preheated oven. I get a nice crust, but the inside always needs a bit more cooking. That’s why I thought of putting in cold, so it takes longer to create a crust.
I use semolina or coarse cornmeal to prevent the loaves sticking to the banneton. It makes for a nice crunchy texture on top of the loaves. You can see how I use it in this video th-cam.com/video/0VBFYEvy_zk/w-d-xo.html
I haven’t tried low temperature baking with the Dutch oven but making bread in a slow cooker works. I have a video on my channel about that. Why do you need to know? Do you have a particular reason why you want to bake at this low temperature? It would take 3-4 hours for the bread to bake and it would be pale and soft at the end of the bake.
First of all, they were over-proofed -- because of the laundry or something -- and the one going into the cold oven was even more over-proofed. Then, baker's yeast was used, rather than natural sourdough starter. This is completely different from the way to cook this kind of bread, and that is why the crumb is so tight. I don't think this shows anything conclusive.
@@vegpatchkitchen Very informative thanks. For the second loaf, is that 1. putting a cold Dutch oven in a cold oven or 2. a cold Dutch oven in a hot oven?
@@vegpatchkitchen I will do thanks. Today, before having seen your video, I did a yeasted (using the folding dough method) in a hot oven and cold Pyrex "dutch" oven. I baked it in a cold pyrex because I didn't want to thermoshock a 250°C pyrex with a 5°C dough (was in the fridge overnight). Putting the cold pyrex in a 250°C oven was OK, however, I did protect my eyes just in case! It came out a little bit flat and a little too brown on top and a tiny amount undercooked on the inside. I think your method will fix these details. I'm curious to see what happens.
@@ninelaivz4334 interesting. Pyrex is amazing how it withstands heat and has the bonus of being able to see the bread inside too. The slow warm up with the cold oven method helps the cold dough finish proving as the oven warms up. I was surprised at how well it works.
Ideal bread has round holes. Unfortunately yours are overproofed because holes flattened. Holes stretch vertically in case bread underproofed. Try to find a root of story about "cold start" in the old books and get physics... Be a first).
I noticed that, too. Still, unless one is into the "art" of holes, the bread will taste great anyway and it is "proof" that even over-proofed bread isn't that bad.
@@richardlighthill3228 You are right. Even when I am extremely lazy and use bread-maker). But there is nuance because I have to be "artist" and adjust recipe to the technology for the best result. "Art" is a bridge between tasted good and delicious. Have a nice breading!
You can learn more about making bread by joining my Bread Made Easy Membership learn.vegpatchkitchen.co.uk/bundles/bread-made-easy-membership
The way I've learned to do the cold dutch oven method is to put it into the cold oven, set your temperature, then start your "hot dutch oven" cooking time once the oven comes up to temperature. So if for a hot dutch oven method you would bake for 20 minutes with the lid on and 20 minutes with the lid off, for the cold dutch oven method you'd put the dutch oven in, set the temp, then once the oven is done preheating you'd set the timer for 20 minutes with the lid on, then 20 minutes with it off.
I prefer this method simply because I have less chance of burning myself and I can be gentler loading the dough into the dutch oven.
Thankyou for this advice, I’m sure this will be easy to remember!
An interesting option is to preheat only the top of the dutch oven. This for me solved two issues: first dropping the dough in the hot bottom of the dutch oven and the inherent risk of burning your hands or dropping it in an odd way from the fear of getting burned in the process, and second, the bottom of the loaf ends up less burnt because it is cold in the first place. Tried it and it worked fine.
I use the Americas test kitchen method of putting my dough on parchment/baking paper then put it into a cold Dutch oven for its final proof then put the cold Dutch oven with the lid on into a cold oven then set it to 450° f and bake it for 30 minutes with the lid on after 30 minutes I take the lid off and then bake it for an additional 20 to 30 minutes until the loaf is golden brown and I do not have an issue with spreading like your cold oven loaf did, I get very tall beautiful boules. I have also made larger oval shaped loaves in my 7 quart oval Dutch oven and they come out beautifully as well.
Did You do your final prof with thé baking laper in a cold Dutch obvenu in thé fridge overnight or on thé countertop? Thanking you for your reply Patricia
@@patriciagimay9195 I did the final proof In a parchment paper lined Dutch oven on the countertop with the lid on. The proofing time will depend on the temperature of your house.
@@numsixber Even the oven is cold? That's interesting
@@Fucklesticks yes the oven was cold too.
It is in this video too. Cold oven, cold Dutch Oven versus hot oven hot Dutch oven 🙂
i preheat the oven but i use a cold dutch, i dont like fiddling with it when its searing hot.
How does it turn out? Thanks.
I recently tested both methods with sourdough and got very similar results. The cold start method gave me a lighter colored loaf with bigger crumb but the bottom of the bread was a bit tough to cut through. So I plan to put a cookie sheet under it the next time. The hot start gave me that lovely dark crust with slightly smaller crumb. From now on I plan on utilizing both methods.
It makes such a difference to time management and energy saving when both methods can be used interchangeably. The cookie sheet is a great idea.
I had trouble with a tough bottom crust. If you have one of those broiler pans and that come with a toaster oven, use it under your dutch oven, seems to really help.
I’ve accidentally forgotten to put my crockpot in the hot oven, but gone ahead & baked my loaf, which was beautiful. I usually do heat my oven & whichever way I do it I spray water over it before putting it in the Noel, it’s gorgeous, and sourdough!
Great experiment! Great video! I'll go for the "cold' method :)
Thank you, the cold method makes sense.
Excellent presentation - I use hot oven after room temperature dutch oven proofing and then bake_
Thank you.
Thank you. As a new home baker who uses a Dutch oven I have always thought about possible differences but usually went with the recipe recommendation. 💜
As the cost of energy is high and rising worldwide, the cold method is perfect, especially as you do show that there is infinitesimal difference-let's cut our charges and save energy 💋
Great Experiment! Thank you very much!
I teach sour dough bread at a local university. I process and shape the dough which is put into a stainless steel bowl to rise, proof and bake. The bowl goes from the fridge to the 475 F oven. It bakes in that bowl covered 20 minutes and 8 minutes uncovered. Obviously there's no preheating. My bread pans cost $1.25.
This sounds like an excellent method. Thanks for sharing.
That's a huge difference energy wise, Charles. Also in practicality. Does the bread stick to the bowl? Do you need to line it with parchment paper or sprinkle it with flour?
@@alessandropinto5204 I would line it with non stick baking paper, I do the same thing with my Pyrex casserole dish it has a lid and no where near so heavy!
Brilliant!
Thank you for the info! I would love to see the bowl! Do you have a TH-cam or insta page?
I’ve baked for years in a hot Dutch oven. Then recently, I tried cold baking and liked it. Lately, I’ve been finding baking cold, my crust is thinner and tough, as opposed to a crunchier, thicker crust baking hot.
Great experiment, delicious looking bread-thank you!
Very interesting, thank you.
I enjoyed this! I’m impressed with how the cold Dutch oven worked! Now I would like to see a test with a cold Dutch oven going into a hot oven, that could be the sweet spot! I’m about to bake a sour dough loaf in a cold Dutch oven but the oven heated to 450F. It will have 25 minutes with the lid on and then another 22 minutes with the lid off but the heat reduced to 375F. I’m actually doing this in My new Le Crueset bread cloche.
Be careful of the shock element of cold into hot, especially with enamel. It can prefer to be heated gently rather than being placed in a hot oven from cold. It may cause the pot to crack.
@@vegpatchkitchen Thank you! I double checked the official instructions for the Cloche, they want you to put the cold cloche in a preheated oven, so it must be designed for the heat shock. The interior coating of the cloche is different than our other Le Crueset pans, its black.
@@WhatWeDoChannel phew! I was worried. Let me know how it works out.
@@vegpatchkitchen The bread came out well! I’m pleased with the oven spring. I have a lot of practicing to do with sour dough and hearth breads.
@WhatWeDoChannel I am pleased. The benefit of practicing is all the bread you get to eat. Enjoy your loaf.
I would say there was difference in the crumb with the preheated one being slightly better.
Thanks for this well done trial. A good script too.
I was a little surprised you bake to 94C internal temperature to get a sandwich loaf crumb rather than 99C to get full starch gelatinisation given that this is a lean dough. Not a criticism, just a comment.
Cheers and thank you for doing this test.
Thank you, a minimum of 88c seems to be the magic number for me for a perfectly baked loaf.
@@vegpatchkitchen Not just for you. That is about the standard bottom figure for a sandwich loaf. Some go as low as 85C. I like a slightly firmer crumb on my sandwich loaf and plump for 94C
I was referring to full gelatinisation typical of a French crumb with a lean dough... Like this one.
We each make our own baking choices. As I said, no criticism was meant.
Thanks Kevin and I really appreciate your comment, you make a very valid point which will help others.
Great information! I’m baking in a hot pot this morning!
Glad to help. I hope the loaf works out well.
I always use a cold Dutch oven into a preheated oven for 40 minutes and then uncovered for 12-15 minutes at 450. It's a lot less fuss.
Great tutorial!!
Thank you Sharon. That is lovely to hear.
I always do cold for the first loaf and hot for the second
That makes a lot of sense. It’s what we do in my sourdough courses too.
You answered my next question thanks, will give it a go 💕🦆🇬🇧
Glad to help
Thanks for the video. I've often wondered about this. I've got a loaf in the oven right now. I left the dutch oven in my oven as I brought that up to 450F. Then I popped the loaf into it dutch oven (parchment paper used). I'm quite sure that the dutch oven itself did not rise all the way to 450F during the preheat. I have another 30min of baking to go before the baking is done. If I remember I will update this post when I check the bread after it cools.
Very glad to have helped. Hope the bread is delicious.
Great experiment. thanks.
Just noting a few things?
These are not criticisms. You are clearly a pro.
You use double the recommended amount of instant yeast. I am minded that too much yeast is thought to make bread stale faster. 0.0063% (Bakers) is the usual recommended dosage.
A final internal temperature of 99C is when the starch is fully gelatinised. So, you are in the realms of a sandwich bread here? I would have gone for a more French/Italian full gelatinisation with this sort of loaf. But, you are baking what you want and I am merely watching.
You don't draw the dough along the bench as the final stem in shaping. Sometimes that's all I do with very delicate doughs.
Your Lamy is set to a curve. Great for undercutting to make an ear. A straight blade would match your mor perpendicular scoring and give an easier cut.
I do hope you don't mind these comments from an old baker and of course, we all bake differently. There are few rights and wrongs.
I cannot understand why your channel is not more popular.
I learned a few things from watching. One of my takeaways is that when I haven't pre-heated my oven sufficiently is to push on with the bake and just give the bread longer. Better than my current practice of popping the dough belatedly in the fridge whilst wating for the oven.
Thanks!
Thanks Kevin, I agree less yeast is better but I want to give people the best chance of easy success when just starting out. I appreciate your comments.
Try just preheating the lid :)
Nice video. I’ve made very nice bread with both methods.
Thank you
Do you think you could do a video using fresh milled hard white wheat to see the difference in what that dough should look like for an artisan loaf like this?
Hi Miranda, that’s a great idea. I will put one together soon.
The video is here th-cam.com/video/obWVL45J2M8/w-d-xo.html
Could be "my" machine, but the sound is bereft of any decibels, love.
Thank you for this video. How would you proceed when baking on a baking steel (no Dutch oven)? At which point would you inject the water to create steam?
Or do you think the could method would not work well without a Dutch oven?
Interesting question. I haven’t tried baking from cold without a Dutch oven. I might give it a go and see how it works. The steam might well be an issue. I am experimenting with baking bread in a slow cooker which works on a similar principle but the steam is contained in the pot. I suspect that it wouldn’t work well but nothing ventured nothing gained…
I saw a recipe where they heated a cast iron pan in the oven and put boiling water in it.
Looking forward to experimenting with hot vs cold techniques in my own kitchen. I find my regular, hot baking times are somewhat less (
Let me know how you get on. Keeping the lid on throughout felt weird to me but it worked well.
I've tried the same with sourdough. The hot oven is just much better. You get way better oven spring than in a cold oven. Cold oven is fine, so if you're doing multiple loaves you can do the first that way then the second hot, but you have to accept an inferior loaf.
Yes. I find the same. Starting with hot oven you get more of oven spring. From cold you get more of a rise. They are different
Great video!
Thank you
TY
Glad to help
No Dutch oven works best. Dollar Tree has 8" stainless steel dog water bowls for $1.25. You need 2, one for the bread and one for a cover. They can go directly into the preheated oven. Remove the labels and the rubber ring before cooking.
I'd say, don't over proof the loaves going into a cold dutch oven, because it will continue to prove as the dutch oven heats.
Coat the dog bowl for the dough with oil and flour before resting and cooking the dough.
Fiasco 😊 9:10
ive been trying to make bread at home but never wait long enough for the yeast to rise i think. its always so dense. i keep trying tho. soon ill get it. my gf recently took a class with her mom on sour dough and i though that was really cool because i we could share our new hobby together. it went horrible. not the bread but we just bickered the whole time about stupid stuff like hot or cold oven. its called a dutch oven and i figured all ovens need to preheat. my logic. her logic was, "its not on this instruction sheet from class so, no Anthony's wrong. im like does it say to use it cold? nope, so whats your logic again nae? oh then a fly landed on the starter jar and she had a meltdown. safe to say i wont be baking any bread with my gf.
I would have thought to preheat the oven & then bake in the cold Dutch oven. Has anyone tried it this way?
Be careful that the heat shock doesn’t crack or damage your Dutch oven if you put a cold DO into a very hot oven. The beauty of the cold oven is it allows the bread to rise a bit more whilst the DO heats up.
@@vegpatchkitchen thanks for answering. Think I’ll just try cooking longer with the lid on or use another pot that can handle being put in a preheated oven.
I get a nice crust, but the inside always needs a bit more cooking. That’s why I thought of putting in cold, so it takes longer to create a crust.
@@Lilione111 trying longer with the lid on is a good idea.
What is the yellow powder you poured onto the loaves as they proofed?
I use semolina or coarse cornmeal to prevent the loaves sticking to the banneton. It makes for a nice crunchy texture on top of the loaves. You can see how I use it in this video th-cam.com/video/0VBFYEvy_zk/w-d-xo.html
Hello. can I cook bread at a low temperature between 70°C and 100°C ??
I haven’t tried low temperature baking with the Dutch oven but making bread in a slow cooker works. I have a video on my channel about that. Why do you need to know? Do you have a particular reason why you want to bake at this low temperature? It would take 3-4 hours for the bread to bake and it would be pale and soft at the end of the bake.
Can you tell me what is the model number of the Lodge Dutch oven you are using. Thanks
It has number 4 USA 8CF on the lid if that helps.
@@vegpatchkitchen Thanks that should help
just wondering what temperature the oven was please?
Hi, 220c or 430f for the oven
awesome
Glad to help
First of all, they were over-proofed -- because of the laundry or something -- and the one going into the cold oven was even more over-proofed. Then, baker's yeast was used, rather than natural sourdough starter. This is completely different from the way to cook this kind of bread, and that is why the crumb is so tight. I don't think this shows anything conclusive.
I did say a whole hour😅
And you were right!
@@vegpatchkitchen
Very informative thanks.
For the second loaf, is that
1. putting a cold Dutch oven in a cold oven or
2. a cold Dutch oven in a hot oven?
@@ninelaivz4334 it goes into a cold oven and you turn the oven on as you put the Dutch oven in. Let me know how it goes for you.
@@vegpatchkitchen
I will do thanks.
Today, before having seen your video, I did a yeasted (using the folding dough method) in a hot oven and cold Pyrex "dutch" oven. I baked it in a cold pyrex because I didn't want to thermoshock a 250°C pyrex with a 5°C dough (was in the fridge overnight). Putting the cold pyrex in a 250°C oven was OK, however, I did protect my eyes just in case!
It came out a little bit flat and a little too brown on top and a tiny amount undercooked on the inside. I think your method will fix these details. I'm curious to see what happens.
@@ninelaivz4334 interesting. Pyrex is amazing how it withstands heat and has the bonus of being able to see the bread inside too. The slow warm up with the cold oven method helps the cold dough finish proving as the oven warms up. I was surprised at how well it works.
Hot is where its at.
Would like to se this experiment repeated with slow acting yeast
Ideal bread has round holes. Unfortunately yours are overproofed because holes flattened. Holes stretch vertically in case bread underproofed.
Try to find a root of story about "cold start" in the old books and get physics... Be a first).
I noticed that, too. Still, unless one is into the "art" of holes, the bread will taste great anyway and it is "proof" that even over-proofed bread isn't that bad.
@@richardlighthill3228 You are right. Even when I am extremely lazy and use bread-maker).
But there is nuance because I have to be "artist" and adjust recipe to the technology for the best result. "Art" is a bridge between tasted good and delicious.
Have a nice breading!
please be care full razer sharp very dangerous, please dont use your other hand while drawing the line.
Her accent is too difficult for me to understand.
Sorry about that
Just keep listening to her. You'll get it fairly quickly.
Thanks Genevieve.