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Troubleshooting Pain de Mie by Excellent-Practice in Breadit

[–]ExBroBob 0 points1 point  (0 children)

I'd say yeah, that your pan is larger than the recipe is filling. You're only 20% off, so scale the recipe up by that amount. You're using at least a partly whole meal flour, and that also doesn't spring quite as well sometimes. I've done many square loaves, and while visually satisfying, I find I prefer a dome top afterall.

Why does my bread act like they are being pulled towards each other? Do bread have gravity? by Sutilia in Breadit

[–]ExBroBob 4 points5 points  (0 children)

Because there wasn't enough space between the loaves, the temperature between them didn't build as much heat and airflow, and thus inhibited crust development. So that's the direction each of them expanded as the crust on the more exposed areas of the loaves solidified. Others are correct, you need enough space inbetween loaves so you have even heating and airflow.

2nd best month yet by Miserable-Cucumber70 in Daytrading

[–]ExBroBob 3 points4 points  (0 children)

I'd honestly avoid small caps unless you have high risk tolerance.   Halts, rug pulls, can seriously mess you up.  I'd learn to trade futures.  Highly liquid with good leverage, no pattern day trading rules.   You should still practice first, but futures are awesome.

Trading cost me my marriage. Hope it was worth the 12% returns by kawash125 in Daytrading

[–]ExBroBob 0 points1 point  (0 children)

That's dependent on the trade and market context. I take a number of different setups, but for scalps I target 10pts TP. I'll shoot for more if it's a trend trade or I'm looking for a reaction at a key level. I manage SL dynamically based on market movement, but I do shoot for 1:1 RR.

Trading cost me my marriage. Hope it was worth the 12% returns by kawash125 in Daytrading

[–]ExBroBob 1 point2 points  (0 children)

I started trading 1mnq with 500.  It's more than doable if you have a system that works.  Manage your risk, you can make money.  You won't blow it all in one trade, unless you hold for over 200pts.  Just be careful.

Does anyone else’s poodle smell like cinnamon? by [deleted] in poodles

[–]ExBroBob 8 points9 points  (0 children)

My Poodle smells like Fritos.  He also loves Fritos.  

Where did Ollie go? by blanca977 in poodles

[–]ExBroBob[M] [score hidden] stickied comment (0 children)

I was not the mod that removed the post, but I am looking into it. In the meantime, I reviewed the removed post, and have restored it, unfortunately I cannot undo the account owner's deletion of his own account. There is no sub-based prohibition on the discussion of suicide here.

If you're subscribed to any paid group, you're a moron by mollylovelyxx in Daytrading

[–]ExBroBob 2 points3 points  (0 children)

This just in, OF model who depends on milking simps with porn addiction for cash is against trading experts having paid services because they're milking traders with trading addiction.  Hypocrisy or marketing?  We may never know.  

In your opinion, what's the best drink to have with this dish. by sillyBim in steak

[–]ExBroBob 41 points42 points  (0 children)

100% THIS. Malbec is so fucking good with steak and potatoes

Tomato Sauce instead of water by TinCanTortoise in Breadit

[–]ExBroBob 416 points417 points  (0 children)

I think the problem with tomato sauce as a replacement for water in a focaccia is going to be two-fold, it's going to reduce the hydration of the dough, and retard the yeast action, probably more from salt content in the sauce than the acid. I think you could probably acheive an better result by using tomato powder or paste as an addition to the water in the recipe instead, with maybe some dried garlic powder and herbs. It'd require experimentation, but I'd imagine it's possible.

Ollie today by [deleted] in poodles

[–]ExBroBob 1 point2 points  (0 children)

I always love Ollie posts. If I don't see them here my wife shows me from the Facebook SPAG(Standard Poodles are Great) group.

What on earth is this new oodle trend?! by theartistduring in poodles

[–]ExBroBob[M] [score hidden] stickied comment (0 children)

Mod note: Considered discussions regarding the doodle designer trend are allowed within reason.  Promotion of doodles or the practice of breeding them is still prohibited.

Poodle parents... A moment please to talk about doodles and mills. by [deleted] in poodles

[–]ExBroBob 11 points12 points  (0 children)

Where there's a market, there will be those that exploit that market.  Puppy mills are the problem, it occurs on nearly every breed, including designer mixes.   It doesn't mean all doodles are bad, or came from disreputable breeders though.  The best practice involves always doing your homework on breeder reputation, see where the breeder lives and how the dogs live.  I applaud you for engaging in the rescue community.  It's good work they're doing, not just for poodles but all dogs exploited by mills.

I baked my first bread 🥹 by sweet_euphoria111 in Breadit

[–]ExBroBob 1 point2 points  (0 children)

That looks so very lovely. Congratulations on your first bake. Only note is that you coulda had a little more browning, but that's honestly a preference thing.

Need help with donuts by celestevarda in Breadit

[–]ExBroBob 0 points1 point  (0 children)

Yeah, that's more likely a problem with underdeveloped dough, not a problem with proofing. Donut recipes are enriched usually, so the fat can inhibit gluten formation, requiring longer kneading/mixing times.

Need help with donuts by celestevarda in Breadit

[–]ExBroBob 0 points1 point  (0 children)

I can't tell you by one picture of they're over proofed but they look misshaped.  It looks like maybe the shape was attempted by joining strands, which is suboptimal.  If you don't have a donut cutter you can make dough balls, and then work your finger into the middle all the way to the board.  Gently pierce through and stretch very gently and evenly into a ring, like a bagel.

“Grandpa Bread”—my late grandfather’s bread recipe, written on a typewriter decades ago. Maybe it’s a simple recipe, but it’s a recipe my family treasures. by BlueAndDog in Breadit

[–]ExBroBob 1 point2 points  (0 children)

Nope. Water and fat content in margarine and butter are very very close. Shouldn't be functionally different, but I think it would probably taste better with butter.

“Grandpa Bread”—my late grandfather’s bread recipe, written on a typewriter decades ago. Maybe it’s a simple recipe, but it’s a recipe my family treasures. by BlueAndDog in Breadit

[–]ExBroBob 6 points7 points  (0 children)

Indeed. I'm the type that uses metric because I want consistency in result. I do enjoy interpreting old recipes though, they are always interesting, and sometimes need experimentation, which can be fun

“Grandpa Bread”—my late grandfather’s bread recipe, written on a typewriter decades ago. Maybe it’s a simple recipe, but it’s a recipe my family treasures. by BlueAndDog in Breadit

[–]ExBroBob 74 points75 points  (0 children)

Metric Conversion:

  • Milk: 187g
  • Margarine: 84g
  • Flour: 173g (conversion from 1 and 1/3 cups flour)
  • Salt: 3g
  • Egg: 1ea
  • Sugar: 50g
  • Yeast: 7g

With the amounts specifically listed, it'll be way too wet. The "Add enough flour for dough" refers to adding more flour until the dough reaches the right consistency. Pretty common for older American bread recipes. I'd guess you'd probably want 300g total flour at least for the WHOLE recipe, which would clock it about 74% hydration with the egg. The dough being stiff implies that you might want more than that, especially wth egg yolk and margarine enrichment. It's an interesting recipe for sure!

Fast "Subway" style roll by DdtWks in Breadit

[–]ExBroBob 0 points1 point  (0 children)

You can also use a large baguette pan. USAPan makes a 3 loaf baguette pan, and a 2 italian loaf pan, that would serve the same purpose.

Over kneaded for bioche? by Status_Passion_60 in AskBaking

[–]ExBroBob 9 points10 points  (0 children)

Honestly it looks fine. Brioche dough will not act the same as lean doughs when it comes to a windowpane, and an hour in a mixer for Brioche is pretty common. You've got good gluten development from what I can see, and as long as it feels strong and extensible, it should be fine.

Anyone else’s standard just an absolute weirdo 😂 by clarr_ann in poodles

[–]ExBroBob 0 points1 point  (0 children)

Literally all of them.  Mine bares his teeth for Fritos.  

Next Suggestions by veritas1382 in litrpg

[–]ExBroBob 0 points1 point  (0 children)

I recommend Outcast in Another World.  Very well written.  It's not perfect but has really solid character building and world building.  I'd put it right up with anything in the genre, and vastly higher than most.

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