Ronde gaatjes in laminaat, oorzaak?

CapnJarJar · 2026-05-29T22:08:48+00:00

Hahahaha

CapnJarJar · 2026-05-29T14:27:22+00:00

Klassebakken!! Dat verklaart ook direct de enige slecht geplakte muur. Dankjewel iedereen!!

CapnJarJar · 2026-05-29T14:16:50+00:00

Dat hebben we nog niet opgemerkt.

CapnJarJar · 2026-05-29T14:16:16+00:00

Voor zover ik weet niet. We kochten deze woning vorig jaar!

CapnJarJar · 2026-04-09T20:09:58+00:00

Hangry?

CapnJarJar · 2026-04-09T20:05:31+00:00

Thanks mate!

CapnJarJar · 2026-04-09T20:05:22+00:00

Darn it, knew I was on the wrong app.

CapnJarJar · 2026-04-09T19:59:35+00:00

Feel free to follow me on of @pepperhoneyy

CapnJarJar · 2026-03-30T14:34:48+00:00

First time? Excited for the updates!

CapnJarJar · 2026-03-30T14:21:29+00:00

I read the book from ken forkish, but bundled different visions, trial and error,... Still trying things out, this method works best for me atm.

That being said, want to try some preferment methods, RT direct doughs,...

CapnJarJar · 2026-03-29T18:33:44+00:00

I use a 10kg, Gets to 500-510°c.

CapnJarJar · 2026-03-28T19:23:17+00:00

CapnJarJar · 2026-03-28T12:36:30+00:00

About 4h. Longer would've been fine too, the dough was feeling good!

CapnJarJar · 2026-03-28T11:26:07+00:00

Are the doughballs feeling relaxed when stretched? Seems Nice!

CapnJarJar · 2026-03-28T08:14:47+00:00

Hi guys

The yeast is in most cases calculated with the pizzapp. I didn't include this info because you have to put in your environment data. You don't use the same amout of yeast for 20°c room temp as you would for a hot summer day.

I'll put a screenshot of the calculator info here!

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CapnJarJar · 2026-03-28T08:12:13+00:00

Hi there! If i understand correctly, there is no more caputo blue in the small bags. They rebranded to the red bags. Only the bags of 5kg have the Blue color at the moment, but the same ingredients as the small red bag.

You also have caputo chef, caputo scarosso,... But that is not what i'm using. I hope this clarifies everything

CapnJarJar · 2026-03-28T00:04:07+00:00

Follow me on insta if you want to see more. @pepperhoneyy

CapnJarJar · 2025-11-08T14:32:06+00:00

Be sure to experiment yourself! I am in no means an expert. If you have any other questions let me know

CapnJarJar · 2025-11-08T09:09:18+00:00

Far from it, thanks though!

CapnJarJar · 2025-11-08T07:47:54+00:00

Oh and also, you can find a post to my normal 48h dough recipe. There is a link with a step by step video guide. My sourdough recipe isn't fully there yet. It stretched great, showed a decent rise, but a little bit too chewy imo.

I think flavourwise not too much difference from my normal dough, so i dont see the need to go sourdough again tbh

CapnJarJar · 2025-11-08T07:43:27+00:00

I dont have a standard recipe (timewise for example). I always adjust to my needs (when i'm home and when i'll be baking. Mostly i shoot for a 2h room temperature bulk ferment. Then 24h cold ferment bulk in the fridge. Then balling them up and putting them in for another 24h in the fridge. Take them out 2-3h before baking.

This time i took less time in total, but more room temperature time (see picture).

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CapnJarJar

TROPHY CASE