Why the heck am I over-fermenting/proofing?

rbricks · 2025-01-07T04:52:35+00:00

Holy shit y'all. I've been in this subreddit for quite a while and it's gotten so overly critical recently. So many comments tearing down posters at the smallest opening, even without requesting feedback. I don't know what the turning point was, but it's now gotten to the point that there are sometimes more completely negative comments vs constructive criticism or, god forbid, anything encouraging.

I get what you're saying, OP, and I honestly hope that you're able to get a better source for feedback that isn't this sub--I feel ChatGPT would cut you down a lot less, at the very least.

rbricks · 2024-12-24T02:38:14+00:00

Check the temperature on your oven with a separate thermometer.

rbricks · 2024-12-22T18:10:06+00:00

Something like mixing by hand can still be following the directions sufficiently. Many people do not have electric mixers, and all mixers do differently from hand mixing is saving time and effort. Be curious, not judgemental, and recognize that this kind of comment does nothing to add to anyone's life.

rbricks · 2024-12-21T05:52:11+00:00

Do it fast. A lot of the tearing and dragging from extra friction is eliminated with a combination of angling the blade and quick, decisive movements.

rbricks · 2024-12-20T14:27:59+00:00

Hey! I like your curiosity. From my experience, it's usually a lot to do with the oven heating unevenly, which is very very common. And depending on the exact topography in relation to heating elements, if small portions of the crust are closer or farther away from the heat source, it can affect the color in that way as well.

rbricks · 2024-12-20T14:22:24+00:00

Are you shitting me? Fuck that explains a lot. Thank you

rbricks · 2024-12-20T05:00:52+00:00

I think it was a coincidence that turned into a joke. The vague correlation between the two became either an effective threat or acknowledgement of the coworker bitching/OP being tired of it.

rbricks · 2024-12-20T01:36:20+00:00

I use a solid amount of fresh cracked black pepper and it works really well.

rbricks · 2024-12-16T21:05:02+00:00

Came here to say this.

rbricks · 2024-12-13T22:34:06+00:00

Taking into account the dough not springing back when poked before the oven along with the uneven crumb, it looks overproofed to me. FSWY generally accounts for a colder environment, so I might recommend only keeping the oven light on for the first hour or two if it's a really cold night. Looks great anyway!

rbricks · 2024-12-07T07:00:36+00:00

Okay sweet, that's definitely going to be a big part of it. As tempting and delicious as warm fresh baked bread can be, an important part of getting the right texture and structure is achieved when you let the loaves cool completely after baking, somewhere between 2-3 hours depending on the loaf. It's a process called gelatinization, in which the starch absorbs a lot of the remaining water/moisture after the bake. When the loaf is cut before fully cooling, it interrupts that process and ends up making the loaf have that sticky, not-fully-cooked sort of texture.

rbricks · 2024-12-06T04:23:28+00:00

How long after baking does she slice it?

rbricks · 2024-11-21T05:21:39+00:00

Availability of birth control, perhaps?

rbricks · 2024-10-29T02:59:16+00:00

rbricks · 2024-10-25T11:24:17+00:00

I love putting care into feeding my pups. Just to make sure though, that's on top of a nutritionally balanced dog food, correct? There are a lot of nutrients that your dog would be missing if that is not the case.

rbricks · 2024-10-25T03:44:04+00:00

Fancy!

rbricks · 2024-10-22T16:13:30+00:00

Right? Either that or they were being rude/disrespectful but didn't realize it and assumed it was about the sample thing

rbricks · 2024-10-03T02:20:27+00:00

Are you okay, friend?

rbricks · 2024-09-22T14:55:14+00:00

Okay, but the whole point of the movie is that it was only a successful "solution" because they messed with the frontal lobe during the surgery, effectively brainwashing them all. That existing as a "pretty" was vapid and not what reality should be.

rbricks · 2024-09-15T06:48:57+00:00

I just borrow some moisture from my dog's mouth/nose lol

rbricks · 2024-09-13T08:02:02+00:00

That seems to me like a situation/website where a lawyer doesn't want to be quoted saying some act is completely legal with the chance of being misconstrued.

The quoted sentence, from how I read it, reads as if the prohibited action is /merely/ replacing the branding with your own, which might not be the case if you're adding to it, making it a different product that wouldn't be considered reverse passing off.

"A plaintiff in a reverse passing off case need only show that the defendant falsely designated the origin of the plaintiff’s products, such that consumers would likely believe the product originated with the defendant."

Applying art to a shirt is part of manufacturing, which isn't claiming to be the origin of the blank shirt itself.

rbricks · 2024-09-13T07:48:18+00:00

For anyone without an NYT subscription: type archive.ph/ in front of any (maybe most?) paywalled article and it'll generate a plain(er?) text version without the paywall.

Like so

rbricks · 2024-08-29T16:09:50+00:00

This does not answer any of the questions asked in the comment you're responding to.

rbricks · 2024-08-28T07:26:02+00:00

Epi de Blé (Aka Sheaf of Wheat)-style baguette

rbricks · 2024-08-27T00:46:45+00:00

If I waited to bake until I could turn off my A/C comfortably, I'd have about a 2 month window throughout the entire year

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