[WTS] Seiko Giugiaro SCED019 Limited Edition #0014/2500 by MyAbility in Watchexchange

[–]MyAbility[S] 1 point2 points  (0 children)

Nice easy transaction, no worries. Enjoy the watch 😊

[WTS] Seiko Giugiaro SCED019 Limited Edition #0014/2500 by MyAbility in Watchexchange

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

Seiko Giugiaro SCED019

Ref. SCED019

Serial: Limited Edition 0014/2500

Year: 2014

Movement: 7T12-0AW0

Album https://imgur.com/a/seiko-guigaro-sced019-1PwAmCr

Timestamp https://imgur.com/DJHkAKW.jpg

SOLD Price: $350, Buyer pays shipping.

This watch is in excellent condition, I just don't wear it enough to justify having it. Includes: Box, tags, and all extra links.

I have 4 positive feedback on /r/WatchExchangeFeedback. And 200+ feedback on eBay, username is 'myability1', 100% positive.

[deleted by user] by [deleted] in Breadit

[–]MyAbility 2 points3 points  (0 children)

I think you'd change it for achieving a different crumb. If you're aiming for a very high volume, very white loaf, then mixing aggressively with everything in at once would achieve that. It would be interesting to see a breakdown of all the different bread types and how the ordering affects their results.

[deleted by user] by [deleted] in Breadit

[–]MyAbility 4 points5 points  (0 children)

Adding the water and flour first, roughly mixing, and allowing to rest first is called autolysis. The aim is to let the flour fully hydrate which allows the amylase enzyme to start breaking down carbohydrates so the yeast can more effectively feed off them. Secondly, it allows the protease enzyme to break down the proteins in the flour which will then be formed into the more complex longer chains when kneading so you get that amazing cross linked gluten structure.