Formulations for leavened baked items, optimized for preparation using a stand mixer manufactured by KitchenAid, comprise a selected class inside culinary arts. These preparations usually contain elements equivalent to flour, water, yeast, and salt, mixed in proportions designed to yield a desired texture and taste profile. For instance, a recipe for a country loaf would possibly name for a better hydration degree than one for a sandwich bread, requiring the stand mixer’s dough hook to successfully develop gluten.
Some great benefits of using a stand mixer in breadmaking are multifaceted. Consistency in mixing and kneading reduces variability within the ultimate product. The mechanical motion of the mixer shortens kneading time and develops gluten extra effectively than guide strategies, leading to improved texture and crumb construction. Traditionally, breadmaking was a labor-intensive course of; the introduction of mechanical aids just like the KitchenAid mixer considerably decreased the hassle concerned, permitting for extra frequent and handy house baking.
Subsequent sections will element particular approaches to numerous bread sorts, together with sourdough, complete wheat, and enriched doughs, every tailor-made to maximise the capabilities of the stand mixer. This exploration will embody ingredient choice, mixing methods, proofing concerns, and baking directions, offering a complete information to reaching optimum leads to the house kitchen.
1. Hydration ranges
Hydration, expressed as the share of water relative to flour weight, is a pivotal issue influencing the result of formulations supposed for KitchenAid stand mixers. Applicable hydration ensures optimum gluten improvement and contributes considerably to the ultimate product’s texture and crumb construction.
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Dough Consistency
The water-to-flour ratio dictates the dough’s consistency throughout the KitchenAid mixer bowl. Decrease hydration yields a stiffer dough, requiring extra work from the mixer however leading to a tighter crumb. Increased hydration leads to a slack dough, demanding exact mixing methods to develop power however probably producing a extra open, ethereal texture. The KitchenAid’s vary of pace settings permits for adjustment primarily based on hydration ranges.
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Gluten Improvement
Water is crucial for gluten formation. Inadequate water hinders gluten community improvement, resulting in a dense, robust bread. Extreme water, whereas selling extensibility, can lead to a sticky dough that’s troublesome to handle, particularly when utilizing a stand mixer on decrease pace settings. Balancing hydration with mixing time is essential.
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Crumb Construction
Hydration instantly impacts the ultimate crumb construction. Increased hydration ranges create steam throughout baking, which inflates the dough and creates bigger air pockets. Decrease hydration leads to a finer, extra uniform crumb. Adjusting hydration inside a formulation optimized for a KitchenAid mixer presents management over the specified texture.
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Yeast Exercise
Water is crucial for yeast activation. Correct hydration supplies an appropriate atmosphere for yeast to ferment and produce carbon dioxide, which leavens the dough. Inadequate water can inhibit yeast exercise, resulting in a dense, under-risen bread. Temperature of the water used instantly impacts the pace of yeast activation, an element manageable throughout the mixer setup.
The strategic manipulation of hydration inside formulations designed for KitchenAid stand mixers permits for exact management over numerous features of the ultimate product. Understanding these interrelationships is paramount to reaching constant and fascinating outcomes, adapting the dough conduct throughout the capabilities and limitations of the blending gear.
2. Gluten improvement
The event of gluten, the protein complicated shaped from gliadin and glutenin when flour is hydrated, is a basic course of in formulations supposed for preparation with a KitchenAid stand mixer. Inadequate gluten improvement leads to a bread with a weak construction, poor rise, and undesirable texture. Conversely, over-development can result in a tricky, chewy product. The KitchenAid mixer, outfitted with its numerous attachments, performs a vital function in facilitating optimum gluten improvement.
The mixer’s dough hook attachment replicates the kneading course of, stretching and folding the dough to align and strengthen gluten strands. The pace setting and mixing time are crucial variables. As an illustration, a high-hydration dough might require an extended mixing time at a decrease pace to stop over-heating and preserve dough construction. Over-mixing can result in gluten breakdown, significantly with weaker flours. A stiff dough, however, might profit from a better pace setting initially to facilitate fast gluten community formation. The baker should observe the doughs elasticity and smoothness as indicators of gluten improvement. Examples embrace noticing the dough pulling away from the edges of the bowl or demonstrating a windowpane check, the place a small piece of dough may be stretched skinny sufficient to see gentle by means of it with out tearing.
Attaining enough gluten improvement is crucial for producing bread with fascinating traits. Understanding the interaction between flour kind, hydration degree, mixing time, and mixer pace permits for constant outcomes. Challenges might come up with various flour protein contents or environmental humidity, requiring changes to the recipe or mixing parameters. Finally, mastering gluten improvement throughout the context of KitchenAid mixer utilization contributes considerably to the general high quality and success of any from-scratch bread recipe.
3. Yeast activation
Yeast activation constitutes a vital preliminary step in lots of formulations designed for KitchenAid stand mixers. Efficient activation ensures the organic leavening agent is viable and actively producing carbon dioxide, a fuel important for creating a lightweight and ethereal texture throughout the bread. Insufficient activation will invariably lead to a dense, under-risen loaf. The temperature of the liquid used for activation, usually water or milk, instantly impacts the yeast’s metabolic fee. A temperature vary of 105-115F (40-46C) is usually thought of optimum for dry lively yeast, whereas instantaneous yeast can typically be added on to the dry elements. Extreme temperatures, nonetheless, can harm or kill the yeast, rendering it incapable of manufacturing the mandatory gases for correct leavening.
The blending bowl of a KitchenAid stand mixer may be not directly leveraged to affect yeast exercise. Whereas direct heating throughout the bowl isn’t beneficial, ambient room temperature could be a issue, significantly throughout colder months. Using the mixer’s low-speed settings after activation to initially mix elements ensures even distribution of the activated yeast all through the dough. This distribution promotes constant fermentation and, consequently, uniform cell construction throughout the baked bread. Moreover, the addition of sugars or different carbohydrates through the preliminary mixing section supplies a available meals supply for the yeast, accelerating its metabolic exercise.
In abstract, correct activation is a non-negotiable ingredient for achievement in formulations supposed for KitchenAid stand mixers. Temperature management throughout activation, even yeast distribution facilitated by the mixer, and the supply of appropriate vitamins all contribute to optimum yeast efficiency. Understanding the exact necessities and indicators of profitable activation, equivalent to a foamy or bubbly look after a brief relaxation interval, is prime to reaching the specified texture and rise within the ultimate baked product. Failures in yeast activation typically manifest as dense, flavorless bread, highlighting the interconnectedness of this stage with total recipe success.
4. Proofing time
Proofing time, the interval throughout which yeast-leavened dough rests and rises previous to baking, is a crucial variable in bread recipes, particularly when using a KitchenAid stand mixer. The consistency and effectivity of the mixer influence dough construction, thereby influencing the optimum period of this stage.
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Dough Improvement and Proofing Fee
A KitchenAid mixer ensures thorough and constant gluten improvement. This accelerated improvement signifies that doughs would possibly require shorter proofing instances in comparison with these blended by hand. Over-proofing can happen if the dough is left unattended for prolonged durations, resulting in a collapse of the gluten construction and a ensuing dense or sour-tasting bread. The speed of growth is influenced by the preliminary gluten power established by the mixer.
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Ambient Temperature Concerns
Ambient temperature considerably impacts the speed of proofing. Hotter environments speed up yeast exercise, lowering the mandatory proofing period. Conversely, colder environments decelerate fermentation, requiring longer proofing instances. Changes to proofing time are sometimes wanted primarily based on differences due to the season or the particular microclimate of the kitchen, whatever the mixing methodology employed, however a stand mixer supplies a constant start line for evaluating these changes.
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Recipe-Particular Necessities
Totally different formulations necessitate various proofing instances. Enriched doughs, containing fat and sugars, might require longer proofing durations as a result of inhibitory impact of those elements on yeast exercise. Sourdough recipes, counting on wild yeast and micro organism, usually demand prolonged proofing to develop attribute flavors and textures. Whereas the KitchenAid facilitates constant mixing, the inherent traits of the recipe dictate the elemental proofing parameters.
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Visible and Tactile Indicators of Readiness
Optimum proofing is decided not solely by time but additionally by visible and tactile assessments. The dough ought to roughly double in measurement and exhibit a lightweight, ethereal texture. Gently urgent a finger into the floor of the dough ought to go away a slight indentation that slowly springs again. These indicators, coupled with an understanding of recipe-specific wants and ambient temperature, are crucial for figuring out when the dough is satisfactorily proofed, regardless of whether or not a stand mixer was utilized in its preparation.
These components collectively affect the connection between formulations and proofing period. Cautious monitoring and changes primarily based on visible cues are important for persistently reaching optimum outcomes, guaranteeing that the advantages of utilizing a stand mixer will not be undermined by improper fermentation administration. The stand mixer permits a constant preliminary dough high quality, making these proofing assessments extra dependable.
5. Ingredient temperatures
Ingredient temperatures exert a big affect on the result of formulations ready utilizing a KitchenAid stand mixer. The hydration course of, yeast exercise, and gluten improvement are all delicate to temperature variations, instantly impacting the feel and construction of the ultimate product. As an illustration, water temperature determines the speed at which yeast turns into lively; overly chilly water retards exercise, whereas excessively sizzling water can harm or kill the yeast, leading to inadequate leavening. Equally, the temperature of the flour impacts its potential to soak up water; hotter flour might hydrate extra rapidly, altering the dough’s consistency. This consideration is especially essential when using the KitchenAid mixer, as its environment friendly mixing motion can additional speed up these processes.
The mixing of temperature management is usually noticed in recipes optimized to be used with stand mixers. Many formulations specify utilizing room-temperature butter and eggs to make sure correct emulsification and incorporation into the dough. Chilly butter, particularly, can hinder the blending course of and result in uneven distribution, probably overworking the dough and affecting the ultimate crumb construction. Conversely, chilled water can be utilized together with the mixer to handle dough temperature throughout prolonged mixing, significantly with high-speed settings, to stop overheating and preserve gluten integrity. Examples are recipes for enriched doughs, like brioche, the place controlling the dough’s temperature is paramount to reaching a lightweight and ethereal texture.
In abstract, exact management over ingredient temperatures is a prerequisite for constant outcomes when utilizing a KitchenAid mixer for breadmaking. Adhering to specified temperature ranges optimizes yeast exercise, facilitates gluten improvement, and ensures correct emulsification, finally contributing to the specified texture and construction of the baked product. The problem lies in precisely measuring and adjusting ingredient temperatures primarily based on environmental circumstances and the particular necessities of the formulation. The significance of this understanding lies in reaching constant and predictable outcomes, permitting for repeatable success in breadmaking.
6. Mixing pace
Mixing pace, a crucial parameter in bread formulations designed for KitchenAid stand mixers, instantly impacts gluten improvement and dough temperature. Number of an applicable pace setting influences the ultimate product’s texture and construction. Inadequate mixing, typically brought on by excessively low pace, might lead to under-developed gluten, resulting in a dense bread with poor quantity. Conversely, extreme pace can overwork the gluten, yielding a tricky, chewy texture. For instance, a sourdough recipe, requiring an extended fermentation interval, advantages from a mild, low-speed mixing to keep away from over-oxidation and preserve the integrity of the wild yeast cultures. Subsequently, cautious consideration of blending pace is crucial for reaching the specified traits.
Optimum mixing pace varies relying on the kind of bread and the stage of preparation. Initially, a low pace is often beneficial to mix elements and forestall flour from scattering. Because the dough begins to kind, the pace may be steadily elevated to facilitate gluten improvement. For enriched doughs, equivalent to brioche or challah, a slower pace is usually most popular to softly incorporate fat and eggs with out overworking the gluten. Statement of the dough’s consistency and elasticity is essential for figuring out the suitable pace. A easy, elastic dough that pulls away from the edges of the bowl signifies adequate gluten improvement. The KitchenAid mixer’s variable pace settings permit for exact management over this course of, enabling the baker to regulate the blending pace primarily based on the dough’s conduct.
In conclusion, mixing pace is an indispensable element of profitable bread baking with a KitchenAid stand mixer. Understanding its influence on gluten improvement and dough temperature permits for knowledgeable changes to realize desired texture and construction. Whereas recipes present common pointers, commentary and adaptation are essential. Improper mixing speeds signify a big problem for novice bakers, typically leading to undesirable outcomes. Mastering the connection between mixing pace and dough traits permits for constant, high-quality bread manufacturing.
7. Dough consistency
Dough consistency represents a pivotal issue influencing the ultimate high quality of bread formulations ready utilizing a KitchenAid stand mixer. Its affect extends from gluten improvement to fermentation and, finally, the baked product’s texture. Optimum consistency facilitates environment friendly mixing and shaping, contributing considerably to repeatable outcomes.
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Hydration Ranges and Dough Rheology
Hydration ranges instantly dictate dough rheology, or its circulation properties. Increased hydration leads to a softer, extra extensible dough, whereas decrease hydration produces a stiffer, extra resistant one. The KitchenAid mixer’s energy and vary of speeds are crucial for managing these variations. Excessive-hydration doughs, for instance, require prolonged mixing at decrease speeds to develop power with out overheating. Choosing a formulation optimized for a selected mixer functionality is paramount.
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Flour Sort and Water Absorption
Totally different flour sorts exhibit various water absorption capacities. Stronger flours, characterised by larger protein content material, require extra water to realize optimum dough consistency. Adapting the hydration degree primarily based on the flour’s traits is essential, particularly when using the constant mixing motion of a stand mixer. Failure to regulate for flour variability can result in both a dry, crumbly dough or a sticky, unmanageable one.
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Mixing Time and Gluten Improvement
Mixing time is inextricably linked to dough consistency. Inadequate mixing leads to under-developed gluten, producing a weak, slack dough missing elasticity. Over-mixing, conversely, can result in gluten breakdown, making a sticky, unmanageable mass. The KitchenAid mixer’s pace settings allow exact management over mixing time, permitting the baker to observe gluten improvement and regulate accordingly. Skilled bakers depend on visible and tactile cues to find out optimum mixing period.
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Affect on Fermentation and Shaping
Dough consistency influences each fermentation and shaping. An excessively stiff dough inhibits fuel retention throughout fermentation, leading to a dense, under-risen bread. An excessively slack dough, however, may be troublesome to form and should unfold excessively throughout baking. Attaining the proper dough consistency ensures optimum fuel retention, facilitating a lightweight, ethereal texture and simplifying the shaping course of. The mixer facilitates a constant start line, however exact evaluation of the doughs conduct stays crucial.
These interconnected aspects underscore the significance of reaching optimum dough consistency in formulations supposed for KitchenAid stand mixers. Cautious consideration to hydration ranges, flour kind, mixing time, and their mixed influence on fermentation and shaping is crucial for persistently producing high-quality baked items. The mixer’s capabilities improve consistency, however understanding the underlying ideas is paramount for reaching repeatable success.
8. Baking temperature
Baking temperature exerts a decisive affect on the ultimate traits of bread formulated for preparation with a KitchenAid stand mixer. It’s a parameter that dictates the speed of growth, crust formation, and inner doneness, instantly impacting texture, taste, and total high quality.
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Crust Formation and Coloration Improvement
Increased baking temperatures promote fast crust formation by means of Maillard reactions, leading to a darker, extra intensely flavored crust. Decrease temperatures, conversely, yield a softer, much less coloured crust. Formulations incorporating enriched doughs or larger sugar content material typically require decreased baking temperatures to stop extreme browning. As an illustration, a challah recipe, blended utilizing a KitchenAid, would possibly profit from a barely decrease temperature to make sure even baking with out burning the crust. Controlling crust improvement by means of temperature adjustment is essential for reaching the specified sensory qualities.
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Inner Temperature and Doneness
Attaining the proper inner temperature is crucial for guaranteeing that the bread is totally cooked and secure for consumption. Underneath-baking leads to a gummy texture, whereas over-baking results in dryness. The perfect inner temperature varies relying on the bread kind, usually starting from 190F to 210F (88C to 99C). Correct temperature monitoring, aided by a digital thermometer, is crucial for verifying doneness, significantly in recipes the place the KitchenAid mixing course of has optimized gluten improvement and fuel retention.
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Oven Spring and Quantity Enlargement
Oven spring, the fast growth of the dough through the preliminary section of baking, is closely influenced by baking temperature. Sufficiently excessive temperatures promote fast fuel growth, contributing to a lightweight, ethereal texture. Inadequate warmth, nonetheless, restricts growth, leading to a dense, under-risen loaf. The optimum baking temperature balances the necessity for oven spring with the prevention of untimely crust formation, which might impede growth. Doughs blended utilizing a KitchenAid mixer, recognized for environment friendly gluten improvement, typically exhibit a extra pronounced oven spring, requiring cautious temperature administration.
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Moisture Content material and Staling Fee
Baking temperature impacts the moisture content material of the completed bread, which in flip impacts its staling fee. Increased temperatures promote moisture evaporation, resulting in a drier bread that stales extra rapidly. Decrease temperatures, however, assist retain moisture, extending the bread’s shelf life. Adjusting the baking temperature primarily based on the specified shelf life is a key consideration. For instance, a country loaf, blended in a KitchenAid, is perhaps baked at a barely decrease temperature to retain moisture and delay freshness.
In conclusion, baking temperature is a vital variable governing the result of bread recipes optimized for KitchenAid stand mixers. Cautious consideration to crust formation, inner temperature, oven spring, and moisture content material permits for exact management over the ultimate product’s high quality. Understanding the interaction between these components, significantly within the context of environment friendly KitchenAid mixing, is crucial for reaching constant and fascinating outcomes, permitting for tailor-made optimization for particular bread sorts and desired traits. The power to fine-tune baking temperature primarily based on visible and tactile cues contributes considerably to the general success of breadmaking.
Incessantly Requested Questions
This part addresses frequent inquiries concerning the utilization of KitchenAid stand mixers within the preparation of bread.
Query 1: Is a KitchenAid stand mixer important for profitable bread baking?
Whereas not strictly important, a KitchenAid stand mixer considerably simplifies and streamlines the bread-making course of. It supplies constant mixing, reduces guide labor, and facilitates gluten improvement, particularly in high-hydration doughs. Nonetheless, expert bakers can obtain glorious outcomes with guide kneading.
Query 2: What’s the applicable mixing pace for bread dough in a KitchenAid mixer?
Typically, a low pace (pace 2 on most fashions) is beneficial for preliminary ingredient incorporation, adopted by a medium pace (pace 4-6) for gluten improvement. Over-mixing at excessive speeds can result in overheating and gluten breakdown. The particular pace may have adjusting primarily based on the dough’s consistency and the recipe’s directions.
Query 3: Can all forms of bread dough be ready in a KitchenAid mixer?
Most bread doughs, together with these for sandwich loaves, rustic breads, and enriched doughs, may be efficiently ready utilizing a KitchenAid mixer. Nonetheless, extraordinarily stiff doughs or these with very giant portions of elements might pressure the motor and require guide intervention.
Query 4: How does ingredient temperature have an effect on bread dough blended in a KitchenAid?
Ingredient temperature considerably impacts yeast exercise and gluten improvement. Water must be throughout the vary of 105-115F (40-46C) to activate yeast. Room temperature butter and eggs are sometimes beneficial for correct emulsification and incorporation, whereas chilled water may also help forestall overheating throughout extended mixing.
Query 5: What attachment is greatest for kneading bread dough in a KitchenAid mixer?
The dough hook attachment is particularly designed for kneading bread dough. It replicates the folding and stretching motion of guide kneading, successfully growing gluten with out overworking the motor. The flat beater is usually unsuitable for kneading bread dough.
Query 6: How can one forestall the KitchenAid mixer from overheating whereas kneading bread dough?
Overheating may be mitigated by limiting mixing time, utilizing chilled water, and permitting the motor to relaxation periodically. Keep away from exceeding the mixer’s most capability and guarantee enough air flow across the equipment. Monitoring the motor’s temperature and adjusting mixing parameters accordingly is suggested.
Profitable bread baking with a KitchenAid mixer depends on understanding the interaction of blending pace, ingredient temperatures, dough consistency, and the mixer’s capabilities. Vigilant monitoring and adjustment are key.
The following part delves into troubleshooting frequent points encountered when getting ready bread utilizing a KitchenAid stand mixer.
Important Tips for Formulations Optimized for KitchenAid Mixers
Profitable preparation of leavened baked items using a KitchenAid stand mixer necessitates adherence to particular protocols. These pointers promote constant outcomes and mitigate frequent errors.
Tip 1: Hydrate Flour Precisely. Exact measurement of water relative to flour weight is essential. Variations in hydration ranges considerably have an effect on dough consistency and gluten improvement. Make the most of a kitchen scale for correct ingredient measurement, guaranteeing the proper water-to-flour ratio, usually expressed as a share.
Tip 2: Monitor Dough Temperature. Extreme dough temperature, significantly throughout prolonged mixing, can denature proteins and negatively influence gluten construction. Make use of chilled water or pause mixing periodically to take care of dough temperature beneath 78F (26C). Steady monitoring with a digital thermometer is beneficial.
Tip 3: Optimize Mixing Velocity. Make use of a low-speed setting (usually Velocity 2 on KitchenAid fashions) for preliminary ingredient incorporation. Steadily improve to a average pace (Velocity 4-6) for gluten improvement. Keep away from extended mixing at excessive speeds, which might overwork the dough and harm the mixer motor.
Tip 4: Carry out the Windowpane Take a look at. Assess gluten improvement by stretching a small piece of dough into a skinny, translucent sheet. The dough ought to stretch with out tearing, indicating enough gluten community formation. If the dough tears simply, proceed mixing for a short interval and re-test.
Tip 5: Alter Proofing Time Primarily based on Environmental Circumstances. Proofing time varies relying on ambient temperature and humidity. Monitor the dough’s quantity improve and textural modifications reasonably than relying solely on mounted time intervals. The dough ought to roughly double in measurement and exhibit a lightweight, ethereal texture.
Tip 6: Guarantee Correct Oven Temperature. Confirm oven temperature utilizing an impartial oven thermometer. Variations in oven temperature can considerably have an effect on baking time and crust formation. Calibrate the oven if obligatory to make sure correct temperature readings.
Tip 7: Cool Bread Totally. Enable baked bread to chill utterly on a wire rack earlier than slicing. This prevents a gummy texture and permits extra moisture to evaporate. Cooling usually takes 1-2 hours, relying on the dimensions and density of the loaf.
Adherence to those protocols facilitates constant and predictable outcomes when getting ready bread formulations with a KitchenAid stand mixer. Understanding the interconnectedness of those components permits exact management over the baking course of.
The following part presents sources for additional exploration of bread recipes and methods appropriate for KitchenAid mixers.
Bread Recipes for KitchenAid Mixer
This exposition has comprehensively examined the preparation of leavened baked items using formulations optimized for KitchenAid stand mixers. The investigation encompassed crucial parts equivalent to hydration ranges, gluten improvement, yeast activation, proofing period, ingredient temperatures, mixing speeds, dough consistency, and baking temperatures. Every of those parameters considerably influences the ultimate product’s texture, taste, and total high quality. Profitable software requires diligent consideration to element and a radical understanding of the underlying ideas governing breadmaking.
The continuing pursuit of enhanced methods guarantees additional refinements in using KitchenAid mixers for bread manufacturing. Bakers are inspired to experiment with numerous formulations, adapting established strategies to their particular gear and preferences. Continued exploration will undoubtedly yield additional insights into optimizing formulations, thereby increasing the boundaries of culinary craftsmanship.
