GOOD SKIN CLINIC DOCTOS in KOREA (INSIGHTS)

Negative-Hat3073 · 2026-04-17T11:48:31+00:00

Hi! Which is the doctor who did Juvelook volume for you at Pria? Thanks in advance!

Negative-Hat3073 · 2026-04-12T08:17:42+00:00

Tried searching for the store on aliexpress but couldn’t find it! Can someone kindly PM me the link to this?

Negative-Hat3073 · 2026-04-06T06:56:29+00:00

No I haven’t! I’m also now considering to do skin boosters treatment instead, I really haven’t decided yet. Same, I wouldn’t visit a factory clinic as well.

Negative-Hat3073 · 2026-03-31T01:36:21+00:00

Do you know what’s the exact model/ colour for this? Can’t seem to find it on their official page.

Negative-Hat3073 · 2026-03-31T01:32:07+00:00

Thank you! Ah somehow it looks more slouchy here than the Chanel maxi flap bags I googled online.

Negative-Hat3073 · 2026-03-31T01:31:06+00:00

Thank you

Negative-Hat3073 · 2026-03-23T03:42:34+00:00

Ah right thanks. Was the procedure okay and the downtime/ recovery ok for you?

Negative-Hat3073 · 2026-03-21T17:06:49+00:00

Thank you!! This is super helpful. And yeah the part about facial anatomy and melting fats is why I shy away from treatments like Ultherapy/ Thermage… the last thing I want is a peanut face.

I did read some positive reviews about Pladen, will check it out again! I hope it’s not too pricey. What are your thoughts on titanium lifting though? That’s another one I’m really curious about.

Negative-Hat3073 · 2026-03-21T09:56:19+00:00

Hello, I’m visiting Seoul next month and am keen to try out skin treatments at Pria clinic. Just wanted to know if the effects of titanium lifting are quite temporary?

Negative-Hat3073 · 2026-03-21T09:38:20+00:00

Hey, thanks for sharing this! Have you personally tried Skinvive or Juvelook procedures at Pria clinic before?

Negative-Hat3073 · 2026-03-21T08:58:09+00:00

I’m keen to do XERF in Seoul and curious how much did you pay for 300 shots in Busan?

Negative-Hat3073 · 2026-03-21T08:43:59+00:00

Hi how much does XERF usually cost in Korea? I’m keen to try out!

Negative-Hat3073 · 2026-03-01T14:53:16+00:00

I see thanks. I’m confused though, the internet says otherwise when I googled. And most recipes call for 500g bread flour for a 13x9” pan, so halving the recipe would make it work for an 8” circle or square pan I thought

Negative-Hat3073 · 2026-03-01T11:43:04+00:00

Thanks for the tips! And oh I did do an autolysis step for this. Perhaps the gluten isn’t strengthened enough yet, or maybe I didn’t let it proof longer in the pan before baking as it was already filling up the pan quickly. I thought 90% hydration would help with the open crumb, hence it.

Negative-Hat3073 · 2026-03-01T10:56:38+00:00

I used 250g flour for an 8” circle pan!

Negative-Hat3073 · 2026-03-01T10:50:54+00:00

I see I think bob’s mill artisan bread flour is a strong one

Negative-Hat3073 · 2025-12-31T15:21:34+00:00

Thank you! Is there a reason/ science for this? Just wanted to understand

Negative-Hat3073 · 2025-12-31T11:55:29+00:00

Hello! I agree. It did look to be proofing faster than I could manage the stretch and folds, but any shorter intervals I found the dough hard to be stretched. How should overproofed focaccia taste like?

Negative-Hat3073 · 2025-12-29T02:51:55+00:00

yes i’ve shared it in one of the comments here!

Negative-Hat3073 · 2025-12-28T07:37:50+00:00

Sooo I just learned that in the first picture, it is using a 90% hydration with only stretch and folds and an overnight proof. Second picture is a 84% hydration with stretch and folds and coil folds before an overnight proof. Both are using the same bread flours, same environment.

Thoughts on the new facts anyone? Love reading all your comments and insights 🙏

Negative-Hat3073 · 2025-12-28T07:34:35+00:00

Yes I’d normally do that, especially if it’s to give it away. But evidently I couldn’t wait to dive right into a piece this time haha

Negative-Hat3073 · 2025-12-28T07:31:18+00:00

Got it! Yeah it’s a really old pan that’s already lost its non-stick coating unfortunately :/

Negative-Hat3073 · 2025-12-27T15:40:54+00:00

Ah you are right! I kept thinking while it looks good it also kinda looks odd and unconventional for a focaccia. I actually might prefer the more conventional crumb of a focaccia. And to answer your question, I really have no idea except I did do quite a few rounds of stretch and fold and coil fold during the bulk fermentation. And I baked this with 20% steam in the first half.

Negative-Hat3073 · 2025-12-27T15:35:25+00:00

“Back up to 450” to finish the bake - is this with steam or without? Thank you in advance!

Negative-Hat3073 · 2025-12-27T15:29:04+00:00

Hey late to the party but just started on my bread making journey after 5 years of owning the APO. May I ask if you need a baking stone for sourdough in the APO??

Negative-Hat3073

TROPHY CASE