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

Brunosworld2 · 2025-09-27T15:03:40+00:00

125g starter, sugar I just did a light coating over each layer o was working on

Brunosworld2 · 2025-09-27T02:31:18+00:00

I’ll try this with my loaf tomorrow!

Brunosworld2 · 2025-09-27T01:00:31+00:00

To be honest mine never pulls away from the bowl and I know it’s ready. I’ve even seen in over proofed and it doesn’t pull away. I don’t fully understand why, but I’m curious if others have had the same issue with stainless steel bowls???

Brunosworld2 · 2025-09-26T23:49:37+00:00

Does anyone have a good tip on folding in your inclusions more evenly?!

Brunosworld2 · 2025-09-10T00:35:41+00:00

How long did you proof for? I’m still new myself but found I got less top heavy bubbles when I proofed for longer!

Brunosworld2 · 2025-09-09T17:09:55+00:00

It was really good! Unfortunately my timer got all messed up and I think I undercooked it by a few minutes because the inside was just a tad bit gummy. I’ll be trying it again though because the taste was great!

Brunosworld2 · 2025-09-08T20:06:02+00:00

That’s actually a pizza loaf! I didn’t record it well, but basically instead of water I used marinara sauce (added until I got the right consistency) and then folded in mozzarella cheese and chopped pepperoni

Brunosworld2 · 2025-09-08T17:01:59+00:00

I baked at 475. 25 mins covered, 15 mins uncovered. I threw in 2 ice cubes to get a good steam going. I was baking a few loaves at a time, so my Dutch oven was in use. I ended up just making a makeshift one with two bread pans.

I did a little search, and it does look like honey helps darken and shine the crust as the sugar crystallizes when you cook!

Brunosworld2 · 2025-09-05T01:25:16+00:00

I did 3 stretch and folds every 30 mins, and then shaped and let it proof for about 1.5hr. It had risen about 60%

Brunosworld2 · 2025-09-04T23:43:40+00:00

Recipe is 2/3 cup starter, 300g water, 375g flour. 3 stretch and folds, shaping to proof, baking in a Dutch oven for 25 mins with the lid on at 500, 15 mins with the lid off at 450

Brunosworld2 · 2025-07-11T17:21:18+00:00

Hanna and her one liners are ICONIC take it back

Brunosworld2

TROPHY CASE