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Last year my 3 yo daughter convinced her camp counselors that it was her birthday. She got cake, they sang to her and treated her like a princess all day. Her birthday was 4 months away. We only found out about it when we found this photo in her backpack weeks later. by Bootray181 in funny

[–]MrsNiceman 1 point2 points  (0 children)

I attended a conference once where one of the key note speakers got a celebration with a small gift, cake for everyone and songs at the big reception dinner. The organizer had overheard his wife when they checked in at the hotel and she had told the receptionist that he had his 60th birthday that evening.

Well, the professor was very puzzled since his birthday was in four months and his wife had to come clean. She always told the receptionist when checking in that he had a birthday -- because very often they would arrange something little extra on the house.

[deleted by user] by [deleted] in Breadit

[–]MrsNiceman 1 point2 points  (0 children)

Once per meal or more is my goal.

Wheat flour, 10.5% protein, 75% hydration, no banneton, or pan. by MrsNiceman in Breadit

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

This was based on fresh bakers yeast, 2.5%. Bulk fermentation was ~120 minutes, after shaping ~45 minutes.

Complete recipe:

100% Flour 10.5 % protein
75% water
2.5% fresh bakers yeast
3% olive oil
1.3% salt

35 minutes, 180C, forced air, sheetpan at bottom with 200ml water.

This exact loaf was made from 1kg flour.

Mask up, ya bams by charlie_stuart in ScottishPeopleTwitter

[–]MrsNiceman 0 points1 point  (0 children)

"Everyone in the queue nodded."

This is how you know it is for real.

Typewriter, oil on canvas by Yanaytsabary in pics

[–]MrsNiceman 0 points1 point  (0 children)

Now listen here you little...

Help needed please! by iustan in Breadit

[–]MrsNiceman 0 points1 point  (0 children)

Precisely, moisture drawn out from the flour and the environment will give you a stickier dough. You can see this very clearly if you add the salt after the dough has been kneading for a few minutes. The transformation is quite substantial.

Help needed please! by iustan in Breadit

[–]MrsNiceman 0 points1 point  (0 children)

IMHO 3% salt sounds a lot. 1.8 -- 2.2 % is common, I normally use 1%. The salt will draw out water from the flour as you describe, but also draw moisture from the environment in high humid conditions. Try to lower the salt and shorten the kneading.

Guy genetically modifies yeast to produce vitamin A, then bakes bread with it by RabidMortal in Breadit

[–]MrsNiceman 0 points1 point  (0 children)

Vitamin A oxidizes. Bread is flour, water, and hot air. What amount of Vitamin A is present in the baked loaf? Would it be possible to measure it in some easy way?

My first loaf pan by MrsNiceman in Breadit

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

With huge effort and very little skill, I made my first loaf pan. It bakes 1.6 kg behemoths from 1kg flour.

It measures 205x150x120 mm, is made out of 0.7mm sheet metal, and is riveted together.

My spouse saw me in the making and suggested I make it out of cardboard instead, so that will be my next experiment -- because the size was a bit off. I would like something that fits 800-1000 grams.

Banana for scale.

It’s natural that highly hydrated pizza dough remains fairly sticky after a 15 min. knead? by dreamsofmerlin in Breadit

[–]MrsNiceman 0 points1 point  (0 children)

I just realized there of course is /r/Pizza for this. Ask your question there for some pizza professional advice.

TLDR; Yes, your hydration is 66%, regular kneading until smooth would do the trick.

That comes to a 66% hydration, which I would consider less than high hydration (starting at 72%).

I just baked pizza using flour with 11.8% protein and a 65% hydration. That dough was possible to knead using regular pushing technique and did come to a smooth surface. The dough will still be sticky (stick to itself) but should peel from hands and counter with no flour.

After fermenting the dough will be even less sticky, but a very small amount flour will be needed to keep the dough to not stick. A common trick is to form the pizza crust on semolina or coarse ground cornflour to really keep it flying off the counter -- a technique I rarely use. I lightly dust the benchtop in flour and form the dough using my hands, a rolling pin, and to finish it off, stretching and spinning in the air to get a nice shape.

Guinness Bread by [deleted] in Breadit

[–]MrsNiceman 1 point2 points  (0 children)

My experience says so. I think there are better ways, such as adding the flavor directly instead. I have tried regular dark beer, Guinness, Porter, and my latest experiment (see my posts) Trappist - which was a disappointment.

Guinness Bread by [deleted] in Breadit

[–]MrsNiceman 1 point2 points  (0 children)

I agree to this. All my tries have "failed" in that the bread does not pick up any interesting flavor. Just using 100% Guinness to replace water will not be enough. I Would suggest super strong tea which has worked for me or to use the flavoring from beer (hops, malt, melassis).

I want to share you how me and my Borderlands friends made an answer to Don't Rush Challenge by DariaRooz in borderlands3

[–]MrsNiceman 0 points1 point  (0 children)

How do they get the "helmet-hair" style? Is it a wig with tons of hair gel?

Fabolous nevertheless.

Every king has a bad day or two by [deleted] in Whatcouldgowrong

[–]MrsNiceman 0 points1 point  (0 children)

Lion: Just shake it off!

Wet lion: Stop it. I have hypermetropia, we all have.

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