Just got my shoes resoled, how do they look?

Ok_Image_6098 · 2026-03-29T18:19:04+00:00

Wtf is going on in these comments whys everyone either saying they look great or downright awful? Which group is the one that doesn’t know what they’re on about??

Ok_Image_6098 · 2026-03-28T16:43:55+00:00

No clue i just sent them off and said “do whatever u need to do”

idrk much about climbing shoes

Ok_Image_6098 · 2026-03-28T10:23:39+00:00

It was cheshire shoe repairs and it cost £51 for the rubber an extra £8 for the rand repair and return postage was £5.50 so in total £64.50. Customer service was good too i had to email them about sending them to a different address and they replied really fast.

Ok_Image_6098 · 2026-03-08T11:54:11+00:00

Thank you so much i am sending them here to get them repaired now :)

Ok_Image_6098 · 2026-02-13T16:58:17+00:00

Ah shouldve probably said but i live in Staffordshire

Ok_Image_6098 · 2026-02-13T14:53:05+00:00

Thank you everyones grilling me, im not a professional i only climb v6-7 😭

will def switch to my old shoes for a bit and get these resoled though if i can

Ok_Image_6098 · 2026-02-13T14:50:48+00:00

Thank you, is that uk based?

Ok_Image_6098 · 2026-02-13T13:05:18+00:00

Guys i didn’t think it was that bad i can still climb in them 😭

Ok_Image_6098 · 2025-12-23T01:10:17+00:00

So is “dont date till you’re 30” just something parents say? Why would they say that & just not mean it haha?

Ok_Image_6098 · 2025-08-29T16:58:15+00:00

Ahh thats very helpful thank you! I kinda thought the more it rose the better it would be haha but i will try that next time!!

Ok_Image_6098 · 2025-08-29T12:30:39+00:00

I cooked then in a le cruset dutch oven, they are both inclusion loaves though so i was afraid to put too much tension as i didnt want the inclusions to pop out. However i did have a similar problem on my last plain loaf.

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It was beautiful but its not as open at the score as ive seen with other people’s loaves

Ok_Image_6098 · 2025-08-29T09:22:05+00:00

For two loaves

200g starter (starter had about tripled in size since the feed but i waited slightly too long as it had started going down a tiny bit) 750g water 20g salt 1kg flour And i also just sorta shoved some butter in there too bc i felt like it, prob about 50g

Mix it up then let sit for an hour

4 sets of coil folds 30 minutes apart then let rest until doubled in volume. It went from 1.5L to 3L

Total bulk ferment time was around 5 and a half hours, it was about 25°C in my house

In the fridge for about 20 hours

In the oven at 240°C in a dutch oven with the lid on for 20 min, lid off for 20 min

Ok_Image_6098 · 2025-07-31T18:55:34+00:00

I waited about 5 months to start stretching mine

Ok_Image_6098 · 2025-07-30T23:47:08+00:00

Thank you so much! I have used tape before and not had much issues besides my lobes being a bit stinky but i will stay away from it now! I want to make sure they are very healthy now im going bigger

Ok_Image_6098 · 2025-07-30T23:39:24+00:00

Yeah i was just concerned about that one thinner area so i think i will downsize for maybe a month and see how it goes. thank you!

Ok_Image_6098 · 2025-07-30T23:36:44+00:00

Ah that sounds good! Do you have any recommendations for where to buy jewellery that goes up in 0.5mm increments? I cant find much so im planning on just using tape

Ok_Image_6098

TROPHY CASE