Nah, the reason we’re chill is because the sole reason for you burning/not baking enough/having random issues is that you don’t control a lot of variables.

Do you even check moisture content of your flour? Do you know its gluten content, amount of ash and mineral impurities, titratable acidity? Do you have farinograms, alveograms, falling number for doughs made with it? Do you check room, water, flour, dough temperature? Do you put your dough to leaven at precise temperature and humidity? Do you put just enough steam into the baking chamber, and do you correct the temperature before loading the oven? Do you know the way heat moves through the oven, and do you know which corrections need to be made for your exact one?

We do. And we always make it right. So, what’s to worry about? It’s very simple and routine at that point. You do A, you get bread. Simple as that!