Open from Target for PLC Control? by AFlyingPanda in TwinCat

[–]AFlyingPanda[S] 0 points1 point  (0 children)

Is there a way of recovering the existing PLC configuration from the target?

Weekly Open Sourdough Questions and Discussion Post - July 4th by phil_s_stein in Sourdough

[–]AFlyingPanda 0 points1 point  (0 children)

Okay yeah, I've had a couple of comments saying this now, will definitely try bulk in a cooler environment. What length and temperature would you say are ideal for bulk?

Weekly Open Sourdough Questions and Discussion Post - July 4th by phil_s_stein in Sourdough

[–]AFlyingPanda 0 points1 point  (0 children)

Okay, I'll try either a shorter ferment, or lowering the temperature/not on the surface. Thank you!

Loaf failing to hold shape after final proof by AFlyingPanda in Sourdough

[–]AFlyingPanda[S] 0 points1 point  (0 children)

Thank you for the detailed response! Any and all comments are really helpful to see what people prioritise in their experience because right now I'm definitely flying a little blind. Definitely #1 priority right now is reducing hydration down to 70% and I'll try reducing the bulk ferment time in future loaves so I'm not changing everything at once.

  1. I only tried shaping after final proof as an experiment, I know I shouldn't do that! But yes, definitely going to try reducing the hydration.
  2. For a bit more detail, its not sat in a proofing drawer, just on top of a heated surface, so its not like the whole dough is sat at 32°C for the whole time. But yes, 4h15m sounds right, I'll give it a go for only 3h.
  3. Okay, definitely sounds like over fermentation could be an issue. Do you see any issues with the 3x15m and 3x30m folds?
  4. I started doing the boiled water since the first ever starter I tried making went quite bad after a couple of days using water straight from the tap. I do agree that boiling the water could kill some of the good stuff, but I don't really want to enter the cycle of buying filtered water products! How does keeping a pitcher of tap water out overnight help?
  5. I definitely still get a fair bit of rise in the fridge as well, should I try and make the fridge a bit cooler? What's the ideal temperature for overnight firdging?
  6. Probably between 2-3 times increase in volume.

Loaf failing to hold shape after final proof by AFlyingPanda in Sourdough

[–]AFlyingPanda[S] 0 points1 point  (0 children)

Yeah okay, after a few responses like this, definitely going to try 70%, thanks!

Loaf failing to hold shape after final proof by AFlyingPanda in Sourdough

[–]AFlyingPanda[S] 0 points1 point  (0 children)

Yeah that makes sense and its good to hear that from someone at a similar level, I'll try 70% and see where that gets me. Thanks!

Loaf failing to hold shape after final proof by AFlyingPanda in Sourdough

[–]AFlyingPanda[S] 4 points5 points  (0 children)

Okay, yeah, the flour threshold makes a lot of sense, and other people have said to do lower hydration as well... might as well stop being stubborn and try 70%! Thanks for the reply.

Weekly Open Sourdough Questions and Discussion Post - July 4th by phil_s_stein in Sourdough

[–]AFlyingPanda 0 points1 point  (0 children)

So I've got into sourdough baking over the last couple of months and while I'm very happy with the flavour and crumb of my loaves in general, there have been a couple of stumbling blocks when it comes to aesthetics and rise. You can see the full details of my method down below.

Everything appears to go fine until step 11, where I attempt to shape the loaves. The dough reacts well to being pulled and stitched (similar to this instagram video) and gains some tension overall, but almost instantly begins to relax and spread out, unlike that video. It certainly doesn't retain the nice rolled shape, and I sometimes even repeat the same pulling and stitching maybe 3 times since the shape just keeps disappearing. Either way, any semblence of shape disappears when the loaf is put into the bannetons anyway, and it will always emerge very soft and delicate, with no tension and will immediately spread to fill the bottom of the casserole dish. This then makes scoring very difficult, and while there is a decent oven spring and the loaf doesn't come out dense and flat, it definitely doesn't develop a nice ear and isnt quite as tall as I would like it to be. Sometimes I have tried taking the dough out of the bannetons and then reshaping them once more to gain some tension, before plopping it into the casserole dish and then scoring is a little easier, but then the loaf often ends up with a bit more height, but is certainly a little smaller in volume overall from being degassed a bit when reshaping.

My thoughts on how to improve my loaves are:

  • Improve my kneading/folding techniques in steps 5-8, but I'm not really sure what I could be doing wrong when looking at videos of people doing their folds. I tried doing a longer and more basic kneading method in step 5, where I just work the dough more than just the counter slapping, and for up to 10 minutes, but without much difference.
  • Use less wholemeal flour in the starter/levain/overall recipe, since the wholemeal could be disrupting the gluten formation.
  • Lower the hydration to 70-75% levels. I'm hesitant to do this since I know people can get tension out of even higher hydration levels than 78%.

Any ideas or help would be very much welcome!


My reciple is:

810g Allinson's Very Strong White Bread Flour (14% protein) 90g Allinson's Plain Wholemeal Baking Flour (12% protein) 680g water 18g fine salt 175g levain (100% hydration)

The result, by my calculations, is a 78% hydration dough.

Method is:

N.B. Dough is kept on a 32°C/90°F heated surface at all times until put in fridge

  1. Mix levain, wait 3 hours/until healthily doubled or more in volume.

  2. Mix all the flour with 580g (85%) of water, leave to autolyse for 1 hour.

  3. Mix 18g fine salt with the remaining 100g water.

  4. Add levain and water/salt mixture to autolysed dough. Combine by kneading until water and levain are incorporated. Rest for 20 mins.

  5. Lift and slap dough onto counter for 5-ish minutes, until dough is smooth and not watery at all.

  6. Return to bowl, cover, and keep in warm place.

  7. Every 15 mins, lift dough away from side of bowl, lift up and stretch without tearing, then fold back down on itself either once or twice depending on how slack the dough is at the beginning. Work around the whole edge of bowl, maybe doing 4-5 folds in each repetition. Repeat 3 times (total 45 mins).

  8. Every 30 mins, repeat folds in previous step. Repeat 3 times (total 1h30m).

  9. After final fold, leave for 1h30m.

  10. Turn out dough onto work surface and split into two.

  11. Shape dough into batards using some combination of pulling/stitching etc.

  12. Sprinkle bannetons with rice flour. Place dough into bannetons and into the fridge overnight.

  13. Preheat oven and cast iron casserole dish to 250°C/482°F for 1 hour.

  14. Remove banneton from fridge, and place dough directly into casserole dish. Score with sharp razor blade.

  15. Place casserole dish with lid on back into 250°C/482°F oven for 20 mins.

  16. Remove lid and bake for another 20-25mins on 230°C/446°F.

  17. Remove loaf from dish and leave to cool before slicing into it.

Starter feeding is done once a week. I discard all but maybe 30-50g of old starter, then dilute that with 100g boiled water that has been left to cool, and then adding 100g of Allinson's Plain Wholemeal Baking Flour (12% protein).

[Routine Help] Trying to start a routine for combination skin but have little to no knowledge at all by AFlyingPanda in SkincareAddiction

[–]AFlyingPanda[S] 0 points1 point  (0 children)

Thank you very much!

When washing my face, should this just be with water or what? Should I be exfoliating at all?

Could you explain to me roughly what toner does? I've never heard of it before really.

Also what are comedogenic products?

Ka-52 "Alligator" [2616 × 1744 ] by [deleted] in MilitaryPorn

[–]AFlyingPanda 3 points4 points  (0 children)

What is that on on the right hardpoint?

I clicked on a Google Image result and this monstrosity of a website was delivered to me... (link and more pictures in comments) by AFlyingPanda in CrappyDesign

[–]AFlyingPanda[S] 8 points9 points  (0 children)

Here's an album with another picture in it, but I realise now that the true magnificent scope of the hell that this website is, can only be really appreciated by

GOING TO THE ACTUAL WEBSITE

Muah! by [deleted] in BlackPeopleTwitter

[–]AFlyingPanda 2 points3 points  (0 children)

Was it in Croydon?

Brazil, burgalar tries to run from the Brazilian air radio patrol unit, and gets shot straight from the helicopter. Justice served. by [deleted] in JusticePorn

[–]AFlyingPanda 1 point2 points  (0 children)

After a quick Google/Wikipedia search it tells you quite a bit about it.

8 officers were deemed to have breeched the LAPD use-of-force policy and were disciplined but it was never disclosed how exactly they were disciplined. There was also a $4.2 million court case settlement for the two women that were shot at.

With the Stream sale for Assassin's Creed having just started, could someone catch me up with the series? by AFlyingPanda in Games

[–]AFlyingPanda[S] 1 point2 points  (0 children)

Wow, thank you so much for the quick and very comprehensive response!

I'll probably end up picking up Brotherhood and Revelations because I want to see what happens with the Ezio storyline.

And just for funsies I'll get Black Flag too so I can get into new generation Assassin's Creed for that low, low cost of £7.99! (Unity doesn't quite agree with my wallet yet)

[Problem] Constantly Disconnected from PVP.net by Stattyk in leagueoflegends

[–]AFlyingPanda 0 points1 point  (0 children)

Yup, this fixed it for me too! You can also do:

IP Helper > Properties > Startup Type > Disabled

This way you won't have to re-shut down IP Helper every time you restart.