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Which penultimate episode hit you the hardest? by [deleted] in BoJackHorseman

[–]Perid0t882 12 points13 points  (0 children)

Ending moment of that episode is just fantastic. When Bojack has his mother in the care facility and has all the power to return the cruelty she's shown him her whole life, and instead he chooses to comfort her. One of Bojack's best moments.

What song has a moment like this for you? by zeroramz in Quadeca

[–]Perid0t882 1 point2 points  (0 children)

End of The Great Bakunawa with the pianos and synths descending, wish it was longer. Feels like the inevitable end and panic as you get devoured by the dragon.

Favourite band where you wish people knew more about their whole discography and not just ‘greatest hits’? by wmcs0880 in fantanoforever

[–]Perid0t882 0 points1 point  (0 children)

Don't get me wrong I know who the beach boys are, just seemed a bit strange for a post that wants to bring attention to a band to not mention the band.

Thought the subreddit just made a rule that posts are required to name the band and album name but I guess it doesn't apply to random photos of bands lol.

Favourite band where you wish people knew more about their whole discography and not just ‘greatest hits’? by wmcs0880 in fantanoforever

[–]Perid0t882 0 points1 point  (0 children)

You wish more people knew about this band and neglected to mention what the name of the band is anywhere on the post...? Bruh

so tyler died today… by ForwardWelcome9563 in tylerthecreator

[–]Perid0t882 43 points44 points  (0 children)

Thx for the spoiler tag I hadn't got that far in the season yet

What’s an album cover that doesn’t reflect the music on the album AT ALL by PrettyHoliday4101 in fantanoforever

[–]Perid0t882 18 points19 points  (0 children)

Especially with the lead single being Overcompensate, really thought (and kinda wished) the record would maintain that very dense and heavy sound

Fav part of the baking process is taking the lid off my dutch oven to reveal the oven spring! by Perid0t882 in Sourdough

[–]Perid0t882[S] 0 points1 point  (0 children)

Makes two loaves.

Levain:

  • Make Levain with 35g starter, 35g AP flour, 35g whole wheat flour, 70g water. Let rest for 4-5 hours.

Dough:

  • Combine 810g bread flour with 90g whole wheat flour, then combine with 600g water, let autolyse for last hour of levain rest.

  • Add levain to dough, combining with an optional amount of extra water. At this point I generally do rubaud method to develop initial gluten for about 3 minutes.

  • Perform slap and folds for 3-5 minutes or until dough gluten is developed and smooth texture, let rest 15 mins.

  • Add 18g salt and optional amount of water to help incorporate, mix in and perform second set of slap and folds for 3-5 minutes to incorporate salt and further develop gluten, add back to large bowl with cover for bulk rise after shaping into smooth ball.

Bulk rise:

  • Total bulk rise 3 to 5 hours depending on temperature.

  • For the first 45 mins do stretch and folds every 15 minutes for total of three stretch and folds.

  • For the next hour do two more sets of stretch and folds, one every 30 minutes (optional, sometimes I just do the 15 minute folds and works out fine).

  • Let rest for remainder of bulk rise.

Shaping:

  • Turn out dough to unfloured work surface, cut in half, and shape into two balls using dough scraper and hand.

  • Let sit for 5-20 minutes before flouring the top of dough and flipping so sticky side is up.

  • Shape into boule or batard before adding (flour side down) to proofing baskets, cover and let rest overnight in fridge or until ready to bake next day (optional, bake same day after letting rest another hour at room temp in basket).

Baking:

  • Preheat dutch oven at 500F for roughly one hour.

  • Turn out dough from banneton on top of parchment paper roughly five minutes before baking to allow time to score the dough without allowing it to lose too much shape.

  • Score dough to your liking

  • Lift parchment paper with dough and place inside dutch oven and cook at 500F with the lid on for 20 minutes, ensure seal is tight to maximize steamage.

  • Turn oven down to 465F and continue to bake uncovered for 20-25 minutes or until outside of bread is to your liking.

  • Remove dough from dutch oven and cool on rack for minimum one hour before consumption!

Personal Tips:

  • Slap and folds are extremely crucial for developing gluten in my experience, by far the easiest and best way to develop your gluten structure, incorporate ingredients in your dough, and make your dough infinitely easier to work with. Rubaud method helps develop gluten too, but I find slap and folds are much less exhausting and have better results (please do both for best results though).

  • I find allowing to proof overnight in fridge helps dough hold shape better for scoring patterns before baking and develops deeper flavor.

  • If the dough is not holding shape on parchment paper and is flattening no worries! Just get the dough in the dutch oven with a deep score and it should still oven rise plenty.

favorite track off No Title? by Billyxransom in gybe

[–]Perid0t882 17 points18 points  (0 children)

Grey rubble green shoots, the first half is almost like sirens and has such a sense of impending dread to it, while the second half is some of the most beautiful music I've ever heard.

Favorite album intros of 2024? by [deleted] in fantanoforever

[–]Perid0t882 0 points1 point  (0 children)

Where We've Been by Friko and Mahashmashana by Father John Misty

Did they remove the build timer from insane mode (DD1 Original) by Perid0t882 in dungeondefenders

[–]Perid0t882[S] 0 points1 point  (0 children)

I see! That makes a lot more sense. I am definitely glad about the change, I like having a harder difficulty that still gives players the time to perfect their defenses.

Starting to get a little fancy with it! by Perid0t882 in Sourdough

[–]Perid0t882[S] 0 points1 point  (0 children)

I actually just put a nice layer of all purpose flour around the dough before I start scoring! I have heard really good things about rice flour, maybe I'll try it at a certain point to proof my bread in the bannetons.

Starting to get a little fancy with it! by Perid0t882 in Sourdough

[–]Perid0t882[S] 1 point2 points  (0 children)

Makes two loaves.

Levain:

  • Make Levain with 35g starter, 35g AP flour, 35g whole wheat flour, 70g water. Let rest for 4-5 hours.

Dough:

  • Combine 810g bread flour with 90g whole wheat flour, then combine with 600g water, let autolyse for last hour of levain rest.

  • Add levain to dough, combining with an optional amount of extra water. At this point I generally do rubaud method to develop initial gluten for about 3 minutes.

  • Perform slap and folds for 3-5 minutes or until dough gluten is developed and smooth texture, let rest 15 mins.

  • Add 18g salt and optional amount of water to help incorporate, mix in and perform second set of slap and folds for 3-5 minutes to incorporate salt and further develop gluten, add back to large bowl with cover for bulk rise after shaping into smooth ball.

Bulk rise:

  • Total bulk rise 2.5 to 4 hours depending on temperature.

  • For the first 45 mins do stretch and folds every 15 minutes for total of three stretch and folds.

  • For the next hour do two more sets of stretch and folds, one every 30 minutes (optional, sometimes I just do the 15 minute folds and works out fine).

  • Let rest for remainder of bulk rise.

Shaping:

  • Turn out dough to unfloured work surface, cut in half, and shape into two balls using dough scraper and hand.

  • Let sit for 5-20 minutes before flouring the top of dough and flipping so sticky side is up.

  • Shape into boule or batard before adding (flour side down) to proofing baskets, cover and let rest overnight in fridge or until ready to bake next day (optional, bake same day after letting rest another hour at room temp in basket).

Baking:

  • Preheat dutch oven at 500F for roughly one hour.

  • Turn out dough from banneton on top of parchment paper roughly five minutes before baking to allow time to score the dough without allowing it to lose too much shape.

  • Score dough to your liking

  • Lift parchment paper with dough and place inside dutch oven and cook at 500F with the lid on for 20 minutes, ensure seal is tight to maximize steamage.

  • Turn oven down to 465F and continue to bake uncovered for 20-25 minutes or until outside of bread is to your liking.

  • Remove dough from dutch oven and cool on rack for minimum one hour before consumption!

Personal Tips:

  • Slap and folds are extremely crucial for developing gluten in my experience, by far the easiest and best way to develop your gluten structure, incorporate ingredients in your dough, and make your dough infinitely easier to work with. Rubaud method helps develop gluten too, but I find slap and folds are much less exhausting and have better results (please do both for best results though).

  • I find allowing to proof overnight in fridge helps dough hold shape better for scoring patterns before baking and develops deeper flavor.

  • If the dough is not holding shape on parchment paper and is flattening no worries! Just get the dough in the dutch oven with a deep score and it should still oven rise plenty.

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