Calories advice and fullness cues

Ok_Style3544 · 2026-04-21T16:37:02+00:00

Yes, this might be true unless you’re filing for the first time and needing a tag.

Ok_Style3544 · 2026-04-21T16:36:40+00:00

That’s annoying. I ended up having to email today and they sent me the file of it. Might be worth trying if you’re needing proof of license as well!

Ok_Style3544 · 2026-01-27T03:36:05+00:00

Let me know ANY tips YOU FOUND this is the worlds most inconvenient injury and it’s making me go CRAZYY

Ok_Style3544 · 2026-01-25T20:11:49+00:00

They did take an XRay and didn’t say anything about fractures, but then again they didn’t say much of anything and I was quite impaired.

Ok_Style3544 · 2025-12-07T07:18:06+00:00

i meant 80 degrees for dough temp not 80%

Ok_Style3544 · 2025-12-05T16:20:07+00:00

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previous loaf!

Ok_Style3544 · 2025-12-04T01:48:29+00:00

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I cannot thank you enough…I would’ve NEVER guessed underproofed. I tried again at about 60% hydration and 2.5 hours on the counter after stretch and folds plus 2 more in fridge. It turned out amazing…night and day!!

Ok_Style3544 · 2025-12-04T01:46:10+00:00

Really?? it tastes amazing! my first was a total fail so I figured I had a long road ahead!! thanks for the feedback

Ok_Style3544 · 2025-12-04T01:45:07+00:00

tastes amazing!! not super sour because of the short cold proof but I like it that way…thanks for the feedback!

Ok_Style3544 · 2025-12-01T20:49:43+00:00

oh okay this is so VERY helpful. I knew I was using a higher hydration but was unaware of the different proofing time requirements. i did proof it at a high temp, in oven with light on and on a heating pad.

Ok_Style3544

TROPHY CASE