 with anything. And once you've knocked it down into that pan, it's not as aggressively leavening as a standard loaf might. So it's not going to continue on and re-blow up into something that's five inches tall. It's not going to be this big loaf. It's going to be about, I don't know, an inch to two inches tall. Yeah, it's two inches. But it'll have that really nice tenderness and fluffiness in the bread itself, and you'll have that amazing crust.