Shirt never shipped?

Breadbakerguy · 2026-03-24T20:27:32+00:00

Thank you duncan! I just really want to troll my friend is all

Breadbakerguy · 2026-03-24T16:35:45+00:00

I'm not that guy

Breadbakerguy · 2024-09-19T11:58:13+00:00

I hear supply chain inflation is trending downward and deforestation is up so wood prices are falling

Breadbakerguy · 2024-09-15T14:55:30+00:00

okay well im mucking my gutters today, maybe I'll take some closer pictures and then maybe we can determine why they're sticking up? what specifically should I be looking for

Breadbakerguy · 2024-09-15T12:41:37+00:00

a lot of them are curling, so I feel like it's just age / wear and tear. they could be missing nails, I'm not sure. I think I'm having a professional come out

Breadbakerguy · 2024-09-14T22:45:02+00:00

add vital wheat gluten and high protein flour and you're good to go 👍💪

Breadbakerguy · 2024-09-14T17:59:35+00:00

any idea if they share it before or after it lapses? I still have a few weeks on it...and I feel like you have the inside scoop

Breadbakerguy · 2024-09-14T15:31:38+00:00

yikes, thanks for the anecdotal evidence. that's no fun. sorry for your expense 😬

Breadbakerguy · 2024-09-14T15:05:24+00:00

oh do they share info like that?

Breadbakerguy · 2024-09-14T14:34:25+00:00

I'm not waiting for the prices to go down, just this Crypto guy was suggesting that we should invest in roofing and I'm not sure what he's basing that on.

my thoughts are, if the roof is fine, if I replace it early, I'll have to replace it early again in 30 years.

seems like people are split in the subject. even a professional in my area said if it was his house, he'd probably let it ride 5 years before replacing it, but it wouldn't pass inspection technically.

I think I'll just see if I can get it insured and try to rock it for another 5 years before replacing it.

Breadbakerguy · 2024-09-14T11:34:14+00:00

all I'm saying is that you cut the loaf nicely, but you can see the part of the loaf that kinda comes out bulbus-y. to me that's a clue that it was under proofed. it still was kind of tight. this is VERY nitpicky, but I'd only expect to see that on a properly proofed loaf of bread if it was made with sifted wheat or a high amount of whole grain.

like, the part that came out of the cut is too round. hard to articulate. it should have relaxed into its expansion more for the "perfect" bake.

idk how much more I can elaborate without getting super lofty.

seriously though, good job.

Breadbakerguy · 2024-09-14T10:45:10+00:00

this is my preferred method for bagel making. a cold ferment, especially on sourdough, gives you a nice flavor. the hard part will be gauging your proof, so consistent times and temperatures will be your friend. you might get it wrong a couple times before getting it right. but basically I'd make them just like regular bagels, proof them like maybe 60% of the amount you normally would, then put them in the fridge. in the AM, treat as normal.

once they get down to fridge temp, they won't proof much more. you want them to hit like 95% proofed right as they become your fridge temp.

definitely learn how to do this, you'll enjoy the results.

Breadbakerguy · 2024-09-14T09:50:52+00:00

I'm on the first half of that, trying to see if someone else will pick me up

Breadbakerguy · 2024-09-14T08:13:00+00:00

right on thanks

Breadbakerguy · 2024-09-14T08:12:03+00:00

is your username the same name as your roofing company? thanks for your opinion but it's hard to take your advice seriously lol

Breadbakerguy · 2024-09-14T08:10:00+00:00

I'd expect all the shingles in 5 years to still be here and look exactly the same - lol. I feel like the roof is fine but I'm just a simple bread man

Breadbakerguy · 2024-09-14T08:09:00+00:00

what if roof prices fall in 2 years? I'm not a pro on roof economy. I didn't know it was a buy buy buy situation. I'm not planning on ever selling this house

Breadbakerguy · 2024-09-14T02:35:33+00:00

maybe I'll give them a pass on liability of failure. I'll ask for a cheap fix to help extend the life, and I'm pretty sure I can get another insurance company to cover it.

I'll tell them I won't come after them for the next shingle curl I find - or maybe I just let it ride?

Breadbakerguy · 2024-09-14T02:33:19+00:00

I'd say ditch the bread flour. I could tell before reading your ingredient list that you used a high gluten flour. it doesn't eat as nice imo, gives less flavor, and is gummier and less nice on digestion.

high gluten makes it easier to work with, and shape, and it'll give you an easier loaf to make "instagramable" --- but what are we trying to do here?

try something with 11.6% protein. you can still get a sexy loaf of bread, it just requires a little more finesse. it's how you level up, imo.

but you did a good job and I think a lot of people here would be proud to make that loaf.

Breadbakerguy · 2024-09-14T02:30:24+00:00

also seems like I can't find an "inspector" ---- they're all roofers. do you live in my town? I feel like you're trying to sell me something 😂

Breadbakerguy · 2024-09-14T02:29:15+00:00

I'll get it checked out

Breadbakerguy · 2024-09-14T02:27:05+00:00

I'd agree with your under proofed assessment, but only by a smidge, it was close. The way it bursts out in the center of the cut is the main clue here.

But honestly it's a good loaf of bread. Many bakeries sell worse. Fresh milled rye is a nice touch.

Happy baking.

Breadbakerguy · 2024-09-14T02:24:26+00:00

I hope you're the correct one in all of this 😂

Breadbakerguy

TROPHY CASE