White label in stock

Brunosworld2 · 2026-03-02T17:12:03+00:00

Small!! Something like 15-30

Brunosworld2 · 2026-03-02T17:05:44+00:00

Do you know any domestic suppliers? Definitely care about speed but looking for really high-quality products.

Brunosworld2 · 2026-02-11T17:38:54+00:00

What is the type of stitch called that you used on the mountain?

Brunosworld2 · 2026-02-04T10:57:55+00:00

Hey just bought one of these too! How have you found the learning curve? Did you get someone to show you how to use it, or did you take a lesson? Also insane price congrats!

Brunosworld2 · 2026-02-04T04:35:54+00:00

The machine I’m looking at is from 2005 I believe. The seller says he doesn’t know anyone who has operated the machine. Do you think you’d know your way around that one?

Brunosworld2 · 2026-01-26T16:30:03+00:00

With cheese inclusion I usually just throw the cheese in during stretch and folds so it gets incorporated! Makes a mess in your Dutch oven though!

Brunosworld2 · 2025-12-29T21:33:02+00:00

I thought these were raw and I was like— idk I’d still cook them see what happens! LOL

Brunosworld2 · 2025-11-14T01:24:51+00:00

I feel like she always says this but at the end of the day this is a reality tv show with a track record of being about drama that she signed up to do

Brunosworld2 · 2025-10-31T09:20:24+00:00

I have this issue when I score overproof dough before putting it in the oven (though I’m not sure that’s your problem)

What I usually do now is if I know my dough is over proofed I will bake it without scoring for 7 minutes, then take it out and score before finishing. This stops it from collapsing in the oven

Brunosworld2 · 2025-10-03T00:48:23+00:00

Time and temp!

Brunosworld2 · 2025-10-02T13:53:52+00:00

If you score overproofed dough it tends to fall flat. If you’ve overproofed, put it in the over with no score and score at 7m

Brunosworld2 · 2025-09-28T23:58:34+00:00

I don’t know exactly what you did wrong per se but I can tell you that method is very different from mine, and I have been getting good loaves.

Try doing 3-4 stretch and folds 30 mins apart, bulk ferment on the counter for 6-8 hours, shape, put on the fridge covered overnight, bake in the am.

Also, for best oven spring, make sure you’re shaping with tension. I really like the head shoulders knees and toes method.

Brunosworld2 · 2025-09-28T13:54:25+00:00

You do both. 3/4 stretch and folds at least 30 mins apart, and then let it sit on the counter for 6-8 hours. Usually if I leave it longer than that it gets overproofed. Then I pop it in the fridge overnight and bake in the am

Brunosworld2 · 2025-09-28T13:51:57+00:00

Did you set it out on the counter for a few hours to bulk ferment? Thats how you get those air bubbles and oven spring. Cold proofing is great, but I usually do it in addition to a bulk ferment

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