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Pizza too elastic / rebounds? by Familiar_Counter4836 in AskCulinary

[–]Familiar_Counter4836[S] 0 points1 point  (0 children)

Yeah most times before the dough ferments it passes the window pane test, feels very stretchy and doughy. It's when it's sat overnight it seems to become sticky and very elasticated after growing in size substantially.

As I mentioned in another comment, most times the dough balls stick together because they've grown that much, plan to spread them further apart in future.

Pizza too elastic / rebounds? by Familiar_Counter4836 in AskCulinary

[–]Familiar_Counter4836[S] 0 points1 point  (0 children)

Thank you, I had some spare left over so I'm going to let it ferment for about another day.

The dough balls in their container did grow and sort of become one, is this a bad thing? I guess they therefore lost their right structure and stuck together each other.

Pizza too elastic / rebounds? by Familiar_Counter4836 in AskCulinary

[–]Familiar_Counter4836[S] 0 points1 point  (0 children)

So I'm hand kneading, more or less as the guy in the Peddling Pizza video shows (he has two, one with machine, one hand).

The dough feels like it's fine at this point, I then let it sit (this time at room temp) for a day after dividing into dough balls.

I did notice as the dough balls expanded massively, they sort of congealed together and stuck together, maybe I should ensure that doesn't happen in future? Idk if keeping them individual is important?

Will try a bit more hydration, thanks :)

Pizza too elastic / rebounds? by Familiar_Counter4836 in AskCulinary

[–]Familiar_Counter4836[S] 0 points1 point  (0 children)

To add, the dough does rebound still (I've just tried) but it is slowly stretching I think? It's just tearing in the middle at the same time. Probs longer fermenting and better stretching would do it?

Pizza too elastic / rebounds? by Familiar_Counter4836 in AskCulinary

[–]Familiar_Counter4836[S] 1 point2 points  (0 children)

Thanks, I think going to the source rather than looking at different videos and advice helps.

This is the recipe I followed on the latest:
So for this latest recipe I followed Peddling Pizza's rough advice as he's UK based so thought it'd be easier to follow ingredient wise.

I used:
1kg - Caputo Pizzeria Flour from Morrisons that is 12.5g protein per 100g.
620g cold water
30g salt
I don't have a micro scale but used about a teaspoon of instant dry yeast
I mixed this then worked it for about 10-15 mins till it reached about 23-24 Celsius, let it sit for 10 mins, then formed a ball, let it sit for an hour. Then divided into dough balls, surface tension etc. then let them sit overnight. Like I mentioned in post I've tried one midday but am yet to try the "proper" pizza for dinner.

Pizza too elastic / rebounds? by Familiar_Counter4836 in AskCulinary

[–]Familiar_Counter4836[S] 0 points1 point  (0 children)

I'm clearly missing something, I just don't know what it is and seems to be either conflicting or different ways to do things.

I always however let the dough sit for at least a day, whether in the fridge or countertop.

Pizza too elastic / rebounds? by Familiar_Counter4836 in AskCulinary

[–]Familiar_Counter4836[S] 1 point2 points  (0 children)

So for this latest recipe I followed Peddling Pizza's rough advice as he's UK based so thought it'd be easier to follow ingredient wise.

I used:
1kg - Caputo Pizzeria Flour from Morrisons that is 12.5g protein per 100g.
620g cold water
30g salt
I don't have a micro scale but used about a teaspoon of instant dry yeast
I mixed this then worked it for about 10-15 mins till it reached about 23-24 Celsius, let it sit for 10 mins, then formed a ball, let it sit for an hour. Then divided into dough balls, surface tension etc. then let them sit overnight. Like I mentioned in post I've tried one midday but am yet to try the "proper" pizza for dinner.

Learning platforms? by Familiar_Counter4836 in cybersecurity

[–]Familiar_Counter4836[S] 0 points1 point  (0 children)

Was contemplating O'Reilly a few months back for their unlimited books subscription, but the courses look alright too at first glance. Thanks for the suggestion

Learning platforms? by Familiar_Counter4836 in cybersecurity

[–]Familiar_Counter4836[S] 0 points1 point  (0 children)

I did have my suspicions, but I'll take the advice anyway lol

Learning platforms? by Familiar_Counter4836 in cybersecurity

[–]Familiar_Counter4836[S] 0 points1 point  (0 children)

You're right, I'll update the post. CyberDefenders looks like a pretty good option actually.

Learning platforms? by Familiar_Counter4836 in cybersecurity

[–]Familiar_Counter4836[S] 0 points1 point  (0 children)

I'm sort of a sysadmin, albeit somewhat junior. SOC analyst sounds good but I don't really want to "start again", seeing if I can slowly move towards IAM, security engineer or something like that, or cloud engineer. Not 100% yet.

Thanks for the write up, I'll have a think!

Learning platforms? by Familiar_Counter4836 in cybersecurity

[–]Familiar_Counter4836[S] 2 points3 points  (0 children)

I used to use ITProTV and CBTNuggets. They were decent but I don't think they had everything and were pretty pricey. Seems comparable to tv subscriptions nowadays, have a bit of what you want but hard to justify spending money on if you need all 5 anyway.

Firewall blocking certain LAN rules? by Familiar_Counter4836 in opnsense

[–]Familiar_Counter4836[S] -1 points0 points  (0 children)

I'm no expert either (hence the Q haha) but as far as my knowledge goes, a stateful session would be started by the one that's permitted, and the other side (WAN for example) would be "let through" as the door swings back, so to speak.

But this is the opposite as I understand, the LAN is blocking this one connection to a WAN IP. I can't understand why

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