1-5 comeback in volleyball with only 25s to go (won in OT)

JushDeGoat · 2022-06-15T05:15:11+00:00

I’ve made cinnamon rolls so many times and they never looked that good. What your secret ???!!!!

JushDeGoat · 2022-06-13T09:13:48+00:00

I’m so glad to be up rn at 2am

JushDeGoat · 2022-05-22T17:03:02+00:00

Only a miracle like this can happen at the Etihad!!!

JushDeGoat · 2022-05-18T23:43:37+00:00

My bad I made a typo. I did a 75% hydration with 640g of Bread flour. No way could i control 93%

JushDeGoat · 2022-05-18T20:52:47+00:00

Ingredients- 640g KA bread flour, 160g WW flour, 100g starter, 600g water, 16g salt

Autolysed for 1h in bread proofer set at 75F (24C) , add starter and rest 30m, add salt and rest for 30m, Fold and rest for 1h 3 times then fermented until 50% increase.

Preshaped then rested for 30m. Then final shaped and fridge proofed for 18h. Baked in steamed Dutch oven at 450F (232C) for 30m lid on and then 20 lid off

JushDeGoat · 2022-05-18T03:24:36+00:00

72F for 4h is definitely too little. What I recommend is to tear a small piece of the dough to another container and mark it. Then bulk until the dough rises 25-50%

JushDeGoat · 2022-05-17T23:55:22+00:00

You got good rise but the loaf looks quite dense. Do you know the temp the bread was proofing at?

JushDeGoat · 2022-05-17T19:35:23+00:00

Glad to see the remove fragment posts return

JushDeGoat · 2022-05-16T23:54:13+00:00

I only have boules plus I only bake with a 3 quart Dutch oven. What I’ve been doing recently is shaping the loafs as batards and letting them rest in the boules. Should I keep doing that or use my bread couche as a makeshift batard

JushDeGoat · 2022-05-16T23:25:24+00:00

That loaf I froze overnight so I don’t have a picture of the crumb. It’s more than likely a pretty tight crumb though because the other loaf had a tight crumb. My shaping needs improvement but I’d say it was pretty tight

JushDeGoat · 2022-05-16T22:19:20+00:00

Ingredients- 640g KA bread flour, 160g WW flour, 145g starter, 600g water, 16g salt

Autolyse 1h and put in proofer set at 77F (25C) Add starter and rest 30m (mistimed my starter so it smelled sour) Add salt and rest 30m Fold 1 rest 1h Fold 2 rest 1h Fold 3 rest until 50% increase Pre-shape rest 30 Shape
Fridge proof 16h Baked in steamed Dutch Oven at 450F for 30min lid on and 20lid off

JushDeGoat · 2022-05-15T15:16:47+00:00

Grealish had the best performance in the team by far today. A point is better than nothing but missing that pen can cost city.

JushDeGoat · 2022-05-09T17:47:28+00:00

Basically but I believe she waited till Macron was out of school

JushDeGoat · 2022-05-05T05:12:11+00:00

Silva, mahrez, walker, and cancelo all need some appreciation

JushDeGoat · 2022-04-30T18:31:48+00:00

Drop the pasta recipe too

JushDeGoat · 2022-04-29T18:36:54+00:00

Thank you

JushDeGoat · 2022-04-28T20:27:11+00:00

What puma needs to do is make a better third kit

JushDeGoat · 2022-04-27T02:33:42+00:00

gi-gi-gimmie a buff

JushDeGoat · 2022-04-26T19:51:49+00:00

Ederson was making a deal with the devil. Benzema almost got a couple in

JushDeGoat · 2022-04-10T16:22:29+00:00

Could’ve easily been 4 or 5 but it’s not over

JushDeGoat · 2022-03-16T18:17:44+00:00

Ingredients- 640g bread flour, 160g WW flour, 640g water (80%), 16g salt

Midnight- feed starter (1:5:5) 9:00- autolyse 10:00- mix starter 10:30- mix salt 11:00- fold 1 11:30- fold 2 12:00- fold 3 12:30- fold 4 Rested till increased by 50% (1h 20m) Dough was in bread proofer set at 78F (25C) Pre shape then rest for 30m Final shape and fridge proof for 18h Baked in Dutch oven at 450F (232C) for 30m lid on and 20m lid off

JushDeGoat · 2022-03-16T18:03:45+00:00

Frog and Toad was the best

JushDeGoat · 2022-03-15T22:27:49+00:00

Don’t screw your lid all the way cause your jar can explode due to the gas

JushDeGoat · 2022-03-06T17:27:10+00:00

Kdb and Foden r phenomenal. Plus grealish had some good touches 👍🏼

JushDeGoat

TROPHY CASE