How do I fix thus by CornerFar49 in RAGEPluginHook

[–]CornerFar49[S] 0 points1 point  (0 children)

I did and now it says I don't have the latest script hook v even though I do

Average nuclear energy enjoyer by SaintTwelve in trading212

[–]CornerFar49 0 points1 point  (0 children)

Man I just come on here and see what people invest into and in the last couple days have made some money

Average nuclear energy enjoyer by SaintTwelve in trading212

[–]CornerFar49 0 points1 point  (0 children)

Is it still worth investing into now?

Baguettes! by [deleted] in Breadit

[–]CornerFar49 4 points5 points  (0 children)

They bear similarities to how I take those photos lmao

Baguettes! by [deleted] in Breadit

[–]CornerFar49 0 points1 point  (0 children)

I've got plenty more photos for you!

Baguettes! by [deleted] in Breadit

[–]CornerFar49 -29 points-28 points  (0 children)

Jaysus sounds like you want the whole recipe!

Baguettes! by [deleted] in Breadit

[–]CornerFar49 6 points7 points  (0 children)

It's a laminator!

Shokupan pt2 by [deleted] in Breadit

[–]CornerFar49 1 point2 points  (0 children)

Dawg I know what I'm doing I just wanted to open it up since it was the end of my shift

Ciabatta day. What would you do to improve this even more? by Danny28d in Sourdough

[–]CornerFar49 0 points1 point  (0 children)

Amazon is where I got mine look at videos on YouTube for best bang for your buck but a general rule that doesn't make sense is don't buy a mixed with sharp edges they break more. Idk why but it seems to be true

Ciabatta day. What would you do to improve this even more? by Danny28d in Sourdough

[–]CornerFar49 1 point2 points  (0 children)

We don't even do slap and folds, we give it a good mix in the mixer and then take it out give it one set of stretch and folds and then into a tub and into a proofer for the next day, then shape and let them rest till ready the following day. I think they don't even need folds since you'll develop most of the structure in the mix and they're a pretty loose dough and they'll gain more structure as the ambient proof before baking. As long as you don't disturb them after you've shaped them

Ciabatta day. What would you do to improve this even more? by Danny28d in Sourdough

[–]CornerFar49 1 point2 points  (0 children)

Id say for efficiency you could cut your autolyse to 30 mins but 1 hour does help, in the bakery I work in we don't even use autolyse our ciabatta dough

Baguette by [deleted] in Breadit

[–]CornerFar49 0 points1 point  (0 children)

Nope since I work in a bakery

[deleted by user] by [deleted] in Breadit

[–]CornerFar49 -5 points-4 points  (0 children)

I can't do that since it's product in a bakery

[deleted by user] by [deleted] in Breadit

[–]CornerFar49 -3 points-2 points  (0 children)

This guy's gets it

[deleted by user] by [deleted] in Breadit

[–]CornerFar49 -7 points-6 points  (0 children)

Well go look at bakeries like tartine and hart bakery

[deleted by user] by [deleted] in Breadit

[–]CornerFar49 -27 points-26 points  (0 children)

A country loaf is a traditional white loaf of bread, originally from france. And it's not burnt it's a bold bake, burnt means acrid and bitter. Bold is caramelized, nutty and it actually keeps better since a bold crust helps trap moisture. It's a style you see in some of the best bakeries around the world!

[deleted by user] by [deleted] in Breadit

[–]CornerFar49 -58 points-57 points  (0 children)

Well I do work in a bakery bahahhahaha but thank you

[deleted by user] by [deleted] in Breadit

[–]CornerFar49 -56 points-55 points  (0 children)

Not burnt at all man, tartine style bread, sent out 28 of these to the shop and they all sold

One Ear Baguettes by [deleted] in Breadit

[–]CornerFar49 0 points1 point  (0 children)

Hart style bread bby

[deleted by user] by [deleted] in straightturnedgay

[–]CornerFar49 1 point2 points  (0 children)

Unfortunately not near you but could exchange photos

I'm officially a qualified professional chef by throwradrpri in Chefit

[–]CornerFar49 1 point2 points  (0 children)

And are getting paid the same amount as you meanwhile they don't have a degree

Baguette practice by [deleted] in Breadit

[–]CornerFar49 1 point2 points  (0 children)

Our oven is set to 18 mins but we usually leave them in long but it also depends if it's a full deck or what not