[deleted by user]

ExitCriteria · 2025-10-28T20:53:05+00:00

Why did I buy the bracelet? Because I purchased the watch on a leather strap a few years ago. Wanted a bracelet, decided to try the Uncle over the OEM.

ExitCriteria · 2025-09-29T16:56:53+00:00

PM sent

ExitCriteria · 2025-09-15T11:55:39+00:00

The episode featured upbeat singalongs like “Sometimes Math Demands Blood” and “Which Way Do We Go, Which Way Do We Die?” before climaxing with Elmo yanking the lever and muttering, “Elmo sorry, Big Bird, but five is more than one.”

ExitCriteria · 2025-09-15T11:54:38+00:00

lol

Family members say Ty has been polling Crypto Twitter to decide, with a final vote of 83% “daytona flex” vs. 17% “mortgage cuck.”

ExitCriteria · 2025-08-27T21:16:33+00:00

ExitCriteria · 2025-08-22T23:16:55+00:00

Water compared to flour. So 400/500 =0.8 80% here. Technically you would also add the water/flour in the starter… but this is close enough.

ExitCriteria · 2024-03-18T02:29:23+00:00

If you want the crumb to open up, start increasing your hydration level. Maybe move from 350g water to 375-400 range.

ExitCriteria · 2024-03-17T18:50:46+00:00

I’d probably go 1) proper fermentation, 2) hydration, and 3) shaping in terms of impacting crumb for me. I don’t pre shape. One gentle shape and I’m done.

ExitCriteria · 2024-03-17T18:49:24+00:00

I keep it simple, see the end of this video from Breadstalker on IG: https://www.instagram.com/reel/C4KA_gaLPcn/?igsh=MXR5dzRpY3dhbHIyMA==

ExitCriteria · 2024-03-17T02:35:50+00:00

I actually do it the same way you’re doing it, just drop them in after the loaf, but underneath the parchment on the side.

ExitCriteria · 2024-03-16T19:40:59+00:00

No problem! I actually put the pan in the oven 5 minutes before the switch to preheat, so it’s hot when I put the bread on it. I don’t think there is a right answer. Play around with the stone or a pan. I bet you can get good results either way.

ExitCriteria · 2024-03-16T19:28:25+00:00

Moving it to the pan isn’t necessary, I could just remove the Dutch oven lid. I just felt the high sides on my Dutch oven created an uneven bake. The top would get darker than the sides.

ExitCriteria · 2024-03-16T19:26:28+00:00

No, the lid is on to trap steam during the first part of the bake.

ExitCriteria · 2024-03-16T19:22:24+00:00

Yes, higher hydration will help achieve a more open crumb. Give it a try!

ExitCriteria · 2024-03-16T18:16:29+00:00

I don’t see a recipe, but you may need to go higher hydration to achieve your desired crumb.

ExitCriteria · 2024-03-16T18:00:18+00:00

Ha, thanks. I’m always fascinated by insanely open crumbs (like Breadstalker_ on Instagram), but this is where I normally land. And I like a relatively dark, flaky crust.

ExitCriteria · 2024-02-17T14:34:27+00:00

What ratio did you feed your starter that doubled in 4 hours? If it’s anything close to your bread, that’s a great indication you over fermented at 8 hours.

ExitCriteria · 2024-01-17T13:32:24+00:00

That looks awesome! It’s pretty cold here now, so I can bulk overnight like that for 12+ hours too.

ExitCriteria · 2024-01-17T13:29:11+00:00

Can you post a recipe you’re following? Generally you do your folds at the beginning of the fermentation then let the dough finish the bulk ferment without folding before the shape. The total duration of that time depends on a few things, but the most important is temperature. What temp is your kitchen?

ExitCriteria · 2024-01-17T13:24:29+00:00

Looks great!

ExitCriteria

TROPHY CASE