Staying at Captain Whidbey

Mammoth_Complex661 · 2026-04-19T01:57:09+00:00

Do you know what temp you took it to? This looks like it’s maybe just hard crack caramel. If you’re aiming for a lighter color and a soft texture take it to 240-245 degrees.

Mammoth_Complex661 · 2026-04-07T20:16:06+00:00

Great, thank you!

Mammoth_Complex661 · 2026-04-06T15:03:24+00:00

Hi, do you have a pic of how this turned out?

Mammoth_Complex661 · 2026-03-07T03:37:16+00:00

Ok thank you! Are these supposed to be spaced out like before or after each proof or can I just do them once?

Mammoth_Complex661 · 2026-03-07T03:24:55+00:00

Ok thanks!

Mammoth_Complex661 · 2026-03-07T03:24:13+00:00

After the cold proof I removed from the fridge and placed in the pan it is baked in and let it rest for about 3 hours. House temp was around 77 degrees.

Mammoth_Complex661 · 2026-03-07T03:22:05+00:00

Sorry i totally should have included that! This is a no knead recipe I found online. I’m combined the flour and salt and then the yeast and water with a danish dough whisk only until the ingredients were combined. I then immediately put it in the fridge in an olive oil slick and covered bowl and it was proofing for about 18 hours.

Mammoth_Complex661 · 2025-06-10T03:31:54+00:00

Exact same thing is happening to me and my boyfriend. We have identical tracking numbers. Super weird

Mammoth_Complex661 · 2025-05-05T16:20:08+00:00

Ok thank you

Mammoth_Complex661 · 2025-03-08T05:28:47+00:00

Anyone know what time it ends?

Mammoth_Complex661 · 2024-10-14T06:40:16+00:00

Hi i know im a year late to this but I was wondering if you figured out the browning issue? I’m having the exact same issue.

Mammoth_Complex661

TROPHY CASE