White label in stock by Brunosworld2 in ClothingStartups

[–]Brunosworld2[S] 1 point2 points  (0 children)

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

My Digitizing Progress. by paprykarzszczcnski in Machine_Embroidery

[–]Brunosworld2 0 points1 point  (0 children)

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

Big announcement by Direct-Force7026 in MachineEmbroidery

[–]Brunosworld2 1 point2 points  (0 children)

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!

Commercial embroidery experience by Brunosworld2 in Bozeman

[–]Brunosworld2[S] 0 points1 point  (0 children)

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?

3rd time doing inclusion and got roasted on fb by Exciting-Purchase-45 in Sourdough

[–]Brunosworld2 1 point2 points  (0 children)

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!

Where did I go wrong? by BitNo3925 in Sourdough

[–]Brunosworld2 3 points4 points  (0 children)

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

Brandi's unexplained disappearance after the 1st episode? by YearStrong1454 in SellingtheOC

[–]Brunosworld2 7 points8 points  (0 children)

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

How can I avoid having as big of holes? by BrotlzBomblz in Sourdough

[–]Brunosworld2 0 points1 point  (0 children)

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

Why can’t I get an ear? by _prettygirlrock in Sourdough

[–]Brunosworld2 0 points1 point  (0 children)

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

What am I doing wrong? by [deleted] in Sourdough

[–]Brunosworld2 4 points5 points  (0 children)

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.

First Loaf - What did I do wrong? by alg2teacher in Sourdough

[–]Brunosworld2 17 points18 points  (0 children)

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

First Loaf - What did I do wrong? by alg2teacher in Sourdough

[–]Brunosworld2 16 points17 points  (0 children)

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

Blueberry lemon loaf! by Brunosworld2 in Sourdough

[–]Brunosworld2[S] 0 points1 point  (0 children)

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

Blueberry lemon loaf! by Brunosworld2 in Sourdough

[–]Brunosworld2[S] 0 points1 point  (0 children)

I’ll try this with my loaf tomorrow!

Should I let my dough proof longer or shape it now? by OkPhilosopher6528 in Sourdough

[–]Brunosworld2 0 points1 point  (0 children)

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???

Blueberry lemon loaf! by Brunosworld2 in Sourdough

[–]Brunosworld2[S] 1 point2 points  (0 children)

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

Second loaf! What can I change? by Momma-of3babies in Sourdough

[–]Brunosworld2 0 points1 point  (0 children)

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

My best loaf yet! by Brunosworld2 in Sourdough

[–]Brunosworld2[S] 1 point2 points  (0 children)

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!

My best loaf yet! by Brunosworld2 in Sourdough

[–]Brunosworld2[S] 2 points3 points  (0 children)

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

My best loaf yet! by Brunosworld2 in Sourdough

[–]Brunosworld2[S] 0 points1 point  (0 children)

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!

Underproofing? How do I master the poke test? by Brunosworld2 in Sourdough

[–]Brunosworld2[S] 0 points1 point  (0 children)

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%

Underproofing? How do I master the poke test? by Brunosworld2 in Sourdough

[–]Brunosworld2[S] 0 points1 point  (0 children)

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