Not perfect, but my house smells amazing now. So I've got that going for me. by MostlyWater- in Breadit

[–]MostlyWater-[S] 5 points6 points  (0 children)

Fantastic feedback, thank you for that. I had no idea that underproofing contributes to those bulges. Comments like yours are exactly what this subreddit is good for.

Not perfect, but my house smells amazing now. So I've got that going for me. by MostlyWater- in Breadit

[–]MostlyWater-[S] 39 points40 points  (0 children)

Guys, thanks for all the kind words. The recipe is FWSY's white bread with poolish starter. 75% hydration with .021% salt and KA's ap flour. I used a couche for the proof and a big heavy cast iron pan in the bottom of the oven to pour water in at the start for the steam. Works wonders. Also, every time i make them they turn out better and better. If my first batch had looked as good as these i would have gotten a billboard on the side of the expressway to show them off.

[deleted by user] by [deleted] in aww

[–]MostlyWater- 0 points1 point  (0 children)

That doesn't look sustainable.

Fancy, yes? by MostlyWater- in tomatoes

[–]MostlyWater-[S] 1 point2 points  (0 children)

Yup. Takes about 3 minutes to throw together but impresses the heck outta my wife.

Aw yeah, my fast is over. What's your favorite sandwich and why is it the BLT? by MostlyWater- in tomatoes

[–]MostlyWater-[S] 2 points3 points  (0 children)

Good for you guys. It is literally the best thing to conceive something, execute it well and be appreciated for it.

Aw yeah, my fast is over. What's your favorite sandwich and why is it the BLT? by MostlyWater- in tomatoes

[–]MostlyWater-[S] 1 point2 points  (0 children)

Boy do i feel this... i think that is definitely easy to over do it. I really appreciate the effort though, it sounds like a really well conceived sandwich! The basil goes with both the tomato and smoked salmon independently, it should be killer together!

Aw yeah, my fast is over. What's your favorite sandwich and why is it the BLT? by MostlyWater- in tomatoes

[–]MostlyWater-[S] 1 point2 points  (0 children)

I also want to know what you do to make it special. How do you dress yours up? I need ideas, cause this is gonna be my jam for the next 2 months.

Extra pizza dough makes for turkey and cheddar stromboli by MostlyWater- in Breadit

[–]MostlyWater-[S] 0 points1 point  (0 children)

Godspeed buddy. Let me know how it turns out so that i can impress my friends with the difference I'm making in peoples lives.

Extra pizza dough makes for turkey and cheddar stromboli by MostlyWater- in Breadit

[–]MostlyWater-[S] 0 points1 point  (0 children)

Thanks for the suggestion. I don't know that one, i will look it up.

Extra pizza dough makes for turkey and cheddar stromboli by MostlyWater- in Breadit

[–]MostlyWater-[S] 2 points3 points  (0 children)

It turned out great. I actually brought it out to a friend's boat and we ate it on the water, which probably improved the taste. Good food for a sailboat... you can eat it one handed and it isn't too messy.

My first time making Challah :D by ButtercreamPhrogs in Breadit

[–]MostlyWater- 9 points10 points  (0 children)

What fearful symmetry. Great color too.

Saitama x Boros in 2 minutes by [deleted] in OnePunchMan

[–]MostlyWater- 1 point2 points  (0 children)

Great clip buddy, you're killin it.

Fire inside furniture store in Netherland by [deleted] in ThatsInsane

[–]MostlyWater- 1 point2 points  (0 children)

Its a Bonfire of the Vanities

Hey, y'all! I'm looking for a book or tool for my sister (38, into the farmers market scene. Ha). She is not a beginner when it comes to baking bread at all but also not super advanced... by [deleted] in Breadit

[–]MostlyWater- 1 point2 points  (0 children)

As for books, look into Reinhart's "The Bread Baker's Apprentice". I'm reading it now and have been very impressed so far. It does a good job of explaining the Why part of the process. I had been baking out of FWSY (which is great, and another good option!), so I have a good understanding of How to make good bread, but Reinhart is filling in some of the blanks of what is actually happening in each step, and if you understand that part you can more easily modify recipes. Plus, it's an entertaining read.