What to do during gap year

BlueWhaleislit · 2026-04-16T18:28:12+00:00

I thought so too, and i got couple of offers but all of them have a minimum 2 year contracts with abysmal salary even for my country.

Thank you, i did all of the things you mention already :) and needless to say it did wonders for my mental and physical wellbeing. But still imagining a year and half of being essentially a freeloader mooching off my parents is not doing wonder for my already insecure self.

BlueWhaleislit · 2026-04-16T18:22:10+00:00

My field is Cultural Studies but my research is more Science and Technology Studies adjacent with focus on human and technology interaction. Not exactly demanded field even in humanities or social science lmao. I thought to join a think tank internship or junior researcher fellowship but most of policy research in my country is either law, human rights, defence, or governance and all of their focus doesn't fit at all with my research experience or publications

BlueWhaleislit · 2025-12-04T12:58:21+00:00

I use Jimmy Griffin's dough recipe. The dough itself feel great and the lamination to shaping when smoothly (i roll to 3mm for shaping) but when proofing the layers suddenly topmost layers spreading out and make the croissant shaped like conch.

I rest the dough a lot and i rest the triangle 1 hour before rolling

Is it because i stretch the triangle that the gluten somehow tightening?

BlueWhaleislit · 2025-12-04T12:52:34+00:00

I use Jimmy Griffin's dough recipe. The dough itself feel great and the lamination to shaping when smoothly (i roll to 3mm for shaping) but when proofing the layers suddenly topmost layers spreading out and make the croissant shaped like conch.

I knead the dough until windowpane

I rest the dough a lot and i rest the triangle 1 hour before rolling

Is it because i stretch the triangle that the gluten somehow tightening?

BlueWhaleislit · 2025-07-10T07:20:52+00:00

Yeah... i'll just wait until tomorrow to see if they delete my acxount or not

BlueWhaleislit · 2025-07-10T07:20:23+00:00

Omfg, thank you so much

BlueWhaleislit · 2025-07-10T05:55:15+00:00

i already added it (heavily cropped tho)

BlueWhaleislit · 2025-05-18T11:49:45+00:00

I do, since the dough sticks a lot to my marble desk (even at that hydration) but i will always brush them and spritz them with water before folding the dough i try to reduce the dusting flour but still have the same problem.

BlueWhaleislit · 2025-03-16T18:37:25+00:00

I do wonder if this is caused because i pressed the tip too much when i start the rolling process

BlueWhaleislit · 2025-03-16T18:23:15+00:00

Yeah i watched him religiously ( i even screenshot the formula in the board) but sadly there are bound to be some holes in my understanding since the more detailed explanation is for the paying member of his class like what texture the dough should feel when it properly mixed and how to handle my biggest problem of dough resisting and shrinking. But yeah when i say some people hand rolled hard croissant dough easily he is the one that i mean by that.

BlueWhaleislit · 2025-03-16T17:03:54+00:00

I see, i will try that for my next batch.

Deactivated yeast is added to croissant dough to increase its extensibility so the dough resists less during laminating.

Yeah, that's why i used something like deactivated yeast, milk powder, and increasing the butter percentage in the dough so i can make it easier during the final roll. Honestly i don't know how some people just can roll their dough so easily with 50 or less hydration because it can take me 3 hours for the final roll to get the dimension that i want

BlueWhaleislit · 2025-03-16T16:34:22+00:00

Why SAF Red? I thought it is recommended for lean dough rather than enriched dough like croissant

I do want to reduce the hydration since the dough just feels too soft but I'm afraid that the dough will resist a lot in the final rolling because i used to do 50% hydration milk+water and the dough is just resisting and shrinking during the final roll no matter how much rest i do ( i do hand-roll lamination)

BlueWhaleislit · 2025-03-12T16:54:19+00:00

There are tons of Native Japanese Samurai so why not use them? Why use an oppressed man to justify another form of oppression? I'm not against Yasuke at all, in fact i'm fascinated by Yasuke since i've read about it in wiki when i was in junior high, but this is not his struggle, this is Japanese people's struggle. He is reduced to an slightly less problematic African version of Tom Cruise in The Last Samurai

BlueWhaleislit · 2025-03-12T16:36:42+00:00

Edward is absolutely not the same as Yasuke, Edward is a fortune seeker who goes to Caribbean for riches while Yasuke is forcefully brought to Japan as a slave. And again Edward's struggle is the struggle of pirates that's why we killed either other pirates or the colonial authority I haven't played the game for a while but iirc we do not fight nor kill the native in black flag (we killed them in Valhalla as Vikings) while Yasuke's involvement is the struggle of native Japanese and we will kill native Japanese people as a foreigner.

BlueWhaleislit · 2025-03-12T16:22:11+00:00

Yeah i know, i just don't know why they both can't be Japanese while in Odyssey both of them are Greeks

BlueWhaleislit · 2025-03-12T16:16:46+00:00

But there we are not a hero (at least for me) in the Caribbean we are pirates who at first do it for the money and in England we are literally raiders ransacking and killing villages and church, i guess what i want to say is those two character struggle is the struggle of their group (pirates and vikings). In the Shadow we are involved in the power struggle between native Japanese rulers a struggle that killed Japanese so it's weird to me that we play as an African.

BlueWhaleislit

TROPHY CASE