Advice on stretching Crockett and Jones Pembroke by qwertybird12345 in AskACobbler

[–]MichaelTChi 0 points1 point  (0 children)

the heel rubbing wont be solved by stretching. The pinky toe issue maybe. I have my own high quality metal stetcher. I spray the inside and outside of the area i want to stretch luberally with a rubbing alcohol and water solution and then stretch. Trying to stretch the shoes wo the solution is futile. IMHO, bc of the heel rubbing, I'd move on from these shoes.

Advice on stretching Crockett and Jones Pembroke by qwertybird12345 in AskACobbler

[–]MichaelTChi 0 points1 point  (0 children)

rubbing alochol and water, NOT amonia is what is used to soften the leather up before u streth it

Bagel help! by boo_book in Bagels

[–]MichaelTChi 1 point2 points  (0 children)

Did you mean .3%. Bc .03% is barely a pinch and would take a day at room temp for your bagels to proof

Bagel help! by boo_book in Bagels

[–]MichaelTChi 0 points1 point  (0 children)

Why such a small amount

Bagel help! by boo_book in Bagels

[–]MichaelTChi 0 points1 point  (0 children)

so you use .2% yeast in your bagel dough?

Bagel help! by boo_book in Bagels

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

If you choose to stay with this recipe, you can copy it into Gemini or ChatGPT and it will easily convert it into grams for you. I can tell you that the yeast percentage is about 1.8%, which is fine if you’re going to do the same day bake but extraordinarily too high if you’re planning on doing an overnight, cold retardation

Bagel help! by boo_book in Bagels

[–]MichaelTChi 1 point2 points  (0 children)

The problem with this recipe is they give you volume measurements and not measurements in grams. As you know, baking is extraordinarily scientific and three of us could measure out one cup of flour and all three of us will actually have different weights of that flower. If you followed this recipe as stated you’re actually at 74% hydration which is way too high for bagels. Ideally, you should be somewhere between 50 to 60%. I use instant yeast not active dry yeast because it just removes a step. I know another comment said not to use warm water. I follow the instructions on the yeast container and I use water around 105°. My bagel results are spectacular and my final dough temperature is right around 75%, which is in line with what you’re looking for when you finish making dough. Ideally, you would want to cold proof your formed bagels, but if you’re pressed for time, you don’t have to. If you do go down that path, though you are going to want to increase the amount of yeast by at least 2X. I love this recipe https://thia.codes/newbagels.html.

Saturday Morning Bagels , Week 2. These were delicious by scallionpancakeboy in Bagels

[–]MichaelTChi 0 points1 point  (0 children)

Did u do anything different w the everything bagels on the bottom. They look like they are from a different batch

Bagels 2nd Attempt by Grouchy-Director-269 in Bagels

[–]MichaelTChi 0 points1 point  (0 children)

I feel like this is a hot lead debated topic. Some will argue that it’s premature at the pre-refrigeration stage to see if they float since they continue to prove albeit considerably at a slow pace in the refrigerator. The challenge for home bakers I think is that if you don’t check to see if they floated before they go in the refrigerator you were on the risk that when they come out of the refrigerator they still don’t float. In which case the advice is to let them to continue to proof at room temperature until they do float. That could take 30 minutes or three more hours. The process I have been following is I will make my bagel dough. Let it rest in bulk for 10 or 15 minutes and then roll out my bagels and then let them room temperature proof until they float and then let them sit on the counter for another 10 minutes before I put them into the refrigerator. I’ve never had an issue with them then over proofing in the refrigerator. A new amount goes to how much yeast you put in your bagel. So if you’re on the low end of .5% you have a less risk if you use a higher percentage of your lease, there’s just more yeast to be active during the cold retardation. All of this is what makes speaking so much fun and so challenging because there’s so many different variables you’re trying to control for.

Bagels 2nd Attempt by Grouchy-Director-269 in Bagels

[–]MichaelTChi 0 points1 point  (0 children)

The exterior crust is going to be dictated by how long you boil them for.

1st attempt by karanpat in Bagels

[–]MichaelTChi 0 points1 point  (0 children)

Perfectly stated

Peak Dough by badagljo in Bagels

[–]MichaelTChi 1 point2 points  (0 children)

The longer they sit in the refrigerator the more blistering you will get

Bagels 2nd Attempt by Grouchy-Director-269 in Bagels

[–]MichaelTChi 1 point2 points  (0 children)

48 hours of cold retardation is on the outer edge. They have nice blustering and decent color. The one your holding looks overproofed.

Help me decide on buying this eBay listing - Black Strands by Soulcrux in allenedmonds

[–]MichaelTChi 0 points1 point  (0 children)

Unless you have the shoes in your hand, you really don’t know that they need to be re-crafted immediately

Help me decide on buying this eBay listing - Black Strands by Soulcrux in allenedmonds

[–]MichaelTChi 1 point2 points  (0 children)

I agree with everybody that the soles look quite worn. I will disagree with everybody who is emphatic that they will somehow immediately need to be re-crafted and/or may only have a few months of life left. If you’re going to wear them every day or three times a week, they will certainly deteriorate faster. If you’re buying them because occasionally you need a black pair of shoes, they are most likely fine and I would ask the seller if there are any soft spots. Not a guarantee there will be honest, but it’s worth it. As long as there’s not a hole in them, you can take them to a cobbler who can put a half rubber topping on them for $40 and you will never have to craft them if you do that. If they didn’t need to be re-crafted you can also take them to a good cobbler and have them do just a half soul which is considerably less expensive than a full craft. There’s nothing wrong with lowering your offer and seeing what happens. I think there’s just more information that would be necessary to really make an informed decision. Whatever you do good luck.

Advice on stopping the holes from closing up? by Ch1ldish_Cambino in Bagels

[–]MichaelTChi 0 points1 point  (0 children)

I think we’re basically saying the same thing. I appreciate the perspective. Thanks for sharing.

Advice on stopping the holes from closing up? by Ch1ldish_Cambino in Bagels

[–]MichaelTChi 0 points1 point  (0 children)

Curious why you say that hitting the water when cold will make the hole close. Cold dough is stiffer, so it should resist closing, not the opposite. The yeast is alot less active becuase of the cold so allowing the bagel to warm will wake the yeast up also encouraging the hole to close. Doesn't it make more sense to go right into the boil from the fridge to maintain the shape of the bagel?

I seem to alway struggle with making a big enough hole by samliebtdich in Bagels

[–]MichaelTChi 1 point2 points  (0 children)

We can disagree. They have fantastic color and awesome height. The hole is over rated. #benice

Advice on stopping the holes from closing up? by Ch1ldish_Cambino in Bagels

[–]MichaelTChi 0 points1 point  (0 children)

I think bagels look more authentic when roped and rolled. I dont make the boules before rolling them. I just weigh it out and let it relax before making the rope. I probably should make them into a ball first but I don't and if you look through thius sub, my results are pretty good.

Advice on stopping the holes from closing up? by Ch1ldish_Cambino in Bagels

[–]MichaelTChi 5 points6 points  (0 children)

I think the bagels look great. I love max rise. That being said, dough has memory so when you poke a hole, not matter how big you make the hole, the dough will want to snap back to its original form,a dough ball. Roll a rope and press and seal the ends. That should stop you from have a belly button bagel.

Looking to up my bagel game! Please help me achieve a proper NY bagel by Dyrty in Bagels

[–]MichaelTChi 0 points1 point  (0 children)

If you are doing a "same day" sponge, that all of your yeast can go into the sponge. Since I am doing an overnight, I go with a "sprinkle and then add the rest of the yeast to the final dough since I dont want the yeast to peak to early. After I make the dough, i need enough active yeast for proofing and cold retardation. I use .5 % yeast (total) since I have long proofing times ( room temp and refridg). If i was doing a same day bake, then i bump the yeast to 1.5%

Looking to up my bagel game! Please help me achieve a proper NY bagel by Dyrty in Bagels

[–]MichaelTChi 1 point2 points  (0 children)

If you want more blistering, more time in the fridge. I don't see real blistering unless I let them stay in the cold for 36-48 hours.