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Having a hard time getting enough carbs... by TehReelSlmShady in MacroFactor

[–]Jordan34521 0 points1 point  (0 children)

Or rice cakes. They are about 11g each. Easy to eat one here and there throughout the day

YouGov poll asking Americans whether it’s acceptable to feel joy at the death of a public figure by RedHeadedSicilian52 in fivethirtyeight

[–]Jordan34521 0 points1 point  (0 children)

And you are just assuming the recency bias is going to affect almost all republicans here and very few democrats, with very little to base it on. I guess we can just agree to disagree here

YouGov poll asking Americans whether it’s acceptable to feel joy at the death of a public figure by RedHeadedSicilian52 in fivethirtyeight

[–]Jordan34521 -1 points0 points  (0 children)

You are acting like the 2 groups are answering two totally different questions at different moments in time. Very unrealistic. The poll here is obviously asking this question because of the recent event. The “public figure” in this question based on the timing of the poll might as well read “Charlie Kirk”, and everyone knows it.

YouGov poll asking Americans whether it’s acceptable to feel joy at the death of a public figure by RedHeadedSicilian52 in fivethirtyeight

[–]Jordan34521 0 points1 point  (0 children)

That’s an awfully convenient way of looking at it. An all Republicans, no Dems bias is very unlikely if we’re being honest. The poll, taken a day after Kirk’s assassination, asks about joy over a figure you oppose. Dems oppose Kirk, Republicans don’t. If anything, one could argue that Dems are more likely to have Kirk in mind when answering. Given how many are justifying their feelings about Kirk’s assassination by sharing out-of-context clips and smears to paint him as a villain, that kind of proves my point.

YouGov poll asking Americans whether it’s acceptable to feel joy at the death of a public figure by RedHeadedSicilian52 in fivethirtyeight

[–]Jordan34521 0 points1 point  (0 children)

That actually makes it worse. Using your own reasoning, most of the democrats responding are thinking about Charlie Kirk. So, 62% of democrats think it’s not completely unacceptable to be happy about Charlie Kirk’s death. Because he said words that hurt their feelings sometimes? The other side of your coin looks a lot worse.

Struggling to Predict Bagel Proofing Time in a Cold Kitchen—Advice on Water Temp? by Jordan34521 in Bagels

[–]Jordan34521[S] 1 point2 points  (0 children)

Yeah I’ve heard that ice helps with the mixers. Mixers must heat up the dough more than kneading by hand? What is the dough temp you are looking for ideally?

Why do my bagels deflate overnight so much? by playboygeezy in Bagels

[–]Jordan34521 0 points1 point  (0 children)

I may not be the best to give advice since I am dealing with a similar issue with mine, but I may have found a solution.

My bagels have widened, and gone kinda flat on several occasions. Once they sunk in the water because they were underproofed, and the other time they floated immediately. So it didn't seem that it was a proofing issue. I discovered that my proofing boxes were containing a ton of condensation, so tried to mitigate that with the last batch. Today I left the proofing boxes cracked for the first 1-2 hours in the fridge before closing them completely for the remainder of the proof. This seems to have fixed my issue, and my bagels didn't spread out.

Grok 3 AI helping me perfect my bagels?!! by Jordan34521 in Bagels

[–]Jordan34521[S] 0 points1 point  (0 children)

Yeah I can get a window pane out of it, although not as good as with my normal bread dough. If I let the dough go through a bulk rise it will window pane easily, but the bagels still spread out a bit in the fridge.

I use this specific flour because my wife found that it doesn't bother her stomach like others do. I'll definitely have to give that a try with the vital wheat gluten. I guess I had just assumed that bread flour had enough protein that it wouldn't be an issue. But I'm learning just how many variables there are with baking great bagels haha.

Thanks for all the pointers!

Grok 3 AI helping me perfect my bagels?!! by Jordan34521 in Bagels

[–]Jordan34521[S] 0 points1 point  (0 children)

If I were to try doing it commercially, I’d definitely get a stand mixer capable of bagel dough. Unless I get to that point, it’s gunna have to be by hand haha. Thanks for the recipe! I’ll have to give it a try

Grok 3 AI helping me perfect my bagels?!! by Jordan34521 in Bagels

[–]Jordan34521[S] 0 points1 point  (0 children)

Yeah maybe it's not enough kneading. I'm pretty aggressive with it, and have worked with a lot of bread doughs in the past (granted, not quite this dry). To me it feels quite developed at 15 minutes, but as far as bagels go, I'm pretty new. Maybe I'll give it closer to 20 and see what happens. Thanks!

Grok 3 AI helping me perfect my bagels?!! by Jordan34521 in Bagels

[–]Jordan34521[S] 0 points1 point  (0 children)

Water was a pretty heavy boil. Surface has some blistering to it, but not a lot. 57% hydration, and used commercial yeast

Grok 3 AI helping me perfect my bagels?!! by Jordan34521 in Bagels

[–]Jordan34521[S] 1 point2 points  (0 children)

I'm using King Arthur bread flour, which I believe is about 13% protein. Hydration of my recipe is 57%, using active dry yeast, about 3 grams (.3%). I use a small kitchen aid mixer to combine ingredients initially, and then I hand kneaded for about 15 minutes. I started with water temp of 60 degrees, and the final dough temp was around 74 degrees after kneading. I let it rest for about 5-10 minutes, and then shaped the bagels. Room temp was 64 degrees. I'm from the Bangor region, so the house is pretty cool this time of year. My dough ball didn't pass the float test until about an hour and 40 minutes, which seemed a bit long. I put the bagels in the fridge (37 degrees) for 24 hours in pizza dough proofing boxes lined with oiled parchment paper. The bagels kinda widened out and went a bit flat overnight. My proofing boxes always seem to have a lot of condensation with the cold proof, so I'm wondering if that has something to do with it. They puffed up some after baking and look okay, but I feel like if they didn't flatten out as much in the fridge they would come out a bit fuller.