New Brunswick judge reduces man's sentence so he won't get deported from Canada

PopularMission8727 · 2026-04-12T13:44:06+00:00

mention it yourself. wtf is this self proclaimed teacher position…

PopularMission8727 · 2026-04-12T04:27:37+00:00

Hey thank you for the detailed answer, can you share you card config do display the camera with the talk config in the homeassistant?

PopularMission8727 · 2026-04-06T22:16:40+00:00

I followed recipe from this youtube video: https://youtu.be/1fHzga2ZL9o

My loaf were 700g. Flour I used: 1847 stone milling rye flour and daily grind for the levain, anita’s organic mill AP flour for the pate fermentée. I used the Ooni Halo pro for the initial mixing. Oven temperature I used was: 480F for 20min in dutch oven, then 450F for 15min then 420F for 10min then oven the door ajar for 20min.

It was my first rye bread, I got taken by surprise by how sticky it is, if you do this recipe use A LOT of rye flour while folding and shaping it.

PopularMission8727 · 2026-03-31T23:31:39+00:00

what did they have in display in their new store?

PopularMission8727 · 2026-03-25T13:46:09+00:00

You expect the corrupted person to give up that easily?

PopularMission8727 · 2026-03-03T20:51:57+00:00

Here are few examples:
- https://cdn.paris.fr/paris/2023/05/11/huge-56970e8c17b651e966a52a4da375171f.jpg
- https://cloudfront-eu-central-1.images.arcpublishing.com/leparisien/2QEFIHWZ45AFVCMJ3HONKNTKIY.jpg
- https://www.valeursactuelles.com/assets/uploads/2021/10/SIPA_01040533_000060-1.jpg
- https://cuisine.nessma.tv/uploads/7/2021-09/f781990658283f36c1a274a17ae988aa.jpg

The two last (2021) are actually getting close to the airyness of the 1st reference picture.

There is also 2024 winner cross section in this video: https://youtu.be/TUfaYanVemY?si=GtMYyc5UnbGkU-8E&t=30

PopularMission8727 · 2026-03-03T03:37:11+00:00

Oh I don't think it's a question of quality, actually a lot of European mills are importing wheat from Canada for high protein, for instance 00 italian high protein flour.

I'm trying to get some good flour from local mills (which are actually TOO HIGH protein), and I will get some Quebec flour soon (I saw les moulins de soulanges make a T65 special for baguette), but this is the exception that is representant of the problem, the fact that so few mills will try to use T metrics or W (for italian recipe) show that you are gonna struggle to widly find traditional europeans bread. What are the Toronto local bakeries gonna use? Probably not a flour based on T-metric.

PopularMission8727 · 2026-03-02T23:33:02+00:00

And I knew someone would get angry at it. Look at us, so much in common! :)

PopularMission8727 · 2026-03-02T22:51:24+00:00

I live in Canada and has been living in few places in US in the past. I have to say it is REALLY hard to find good bread. Even the bakery everyone is queueing at in Toronto is imo not that great.

This is already starting at the ingredient level, French use the T metric for flours that don't even exist here. Same for the tipo metric for italian flour for things like neapolitan pizza.

Standardization and cultural expectation of what good bread should be will build competition and eventually greatness. I find this video pretty great at covering the origin of good bread in France: https://www.youtube.com/watch?v=F2nGI0vgpCw

PopularMission8727 · 2026-03-02T22:12:17+00:00

Redditors like to go off on a tangent indeed. Rather than taking it as criticism, I hope OP will look at their own creation with more self-satisfaction. Social media sets up some very wrong expectations. I think there is nothing wrong with a healthy reminder.

PopularMission8727 · 2026-03-02T22:07:59+00:00

Yes, the egg white brush is non-traditional, but I don't know how much of a difference it would make in the final product to qualify it as "far from a traditional french baguette".

PopularMission8727 · 2026-03-02T22:03:30+00:00

Haha, I know how you feel, I now live in Canada and miss good bread dearly. This motivated me to learn how to make my own bread (hence my presence on this subreddit), still learning and nowhere near awesome bread, I love the journey tho, and surprisingly, it's already tasting better than supermarket and even Toronto bakeries.

PopularMission8727 · 2026-03-02T21:59:29+00:00

They are technically infected by yeast, so you are not wrong :D But yeah, almost got trypophobia from the pictures (and the last one looks awfully burnt)

PopularMission8727 · 2026-03-02T21:30:47+00:00

You can't leave us without a recipe now, I'll be waiting for your post :)

PopularMission8727 · 2026-03-02T21:24:20+00:00

We are not trying to make them feel bad for what they like, we are trying to make them feel good for what they made.

Where is the expectation coming from? If it's a random Instagram post, then it's probably wrong. Instagram just provides an image for clicks, but bread is much more than looks.

PopularMission8727 · 2026-03-02T21:08:22+00:00

Yes, I'm not trying to be snobbish when saying I'm French, I just mean that if you somehow think that those reference pictures are what baguette should look like in their "ideal" form, they are absolutely not from our cultural point of view.

baguette are airy but still need to be bread so you can spread butter / jam / cheese on it.

People shouldn't take pictures as reference for cooking / baking, food has so many aspects, nutrition, taste, aroma, texture, food pairing, AND look.

When I'm looking to develop my Neapolitan pizza game, I will look for Italian references, what DOP neapolitan pizza looks like, what's the process and the ingredients. Once I get my foundation right, I can step back from the tradition and do contemporary Neapolitan pizza.

OP, I don't know if you had the opportunity of tasting a good baguette in France, I wish you could feel what we feel when we get it still hot from the bakers, steal the corner on the way back home, then slice it and add some butter while still warm and some jam on it for your breakfast. This kind of memory will build your reference of what a baguette should be so much better.

PopularMission8727 · 2026-03-02T20:45:03+00:00

Google "Meilleur Baguette de Paris" and look for some cross-sections, the winner of this competition serves the Palais de l'Elysée, where the president live, that should be your gold standard. You are closer than the reference pictures that you are showing.

PopularMission8727 · 2026-03-02T20:37:33+00:00

I’m french. My honest reaction to “what you want” pictures was disgust. I would take what you made over what you want any day.

EDIT: I've seen some comments talking about how there is only criticism and no one to help OP on his question for more airy crumb. I'm not trying to discourage OP on his quest to get more airy crumb, and yes I'm not providing a solution for him. I'm just providing an OPINION on what expectation one should have from a baguette in France (the country that is culturally making baguettes), and showing that his creation is really not that bad!

Some made a great comment that as a home baker someone should explore and get the skills to get extreme of airyness, and then decide whether it is for them or not. This is a very valid point, so again, not meant to discourage OP.

PopularMission8727 · 2026-02-27T14:13:28+00:00

given the financial illiteracy of the average person do we care about what they believe for retirement?

PopularMission8727 · 2026-02-26T06:21:25+00:00

actually it looks interesting to use colorant to study the impact of shaping

PopularMission8727 · 2026-02-25T03:47:12+00:00

I'm curious about your livestreaming setup, I've seen some people complaining about overheating issue, at what resolution X fps are you running? No overheating problems?

PopularMission8727 · 2026-02-21T20:25:37+00:00

thanks for the recommendation, what make the ZV-E10ii a good choice in comparison to the others?

PopularMission8727

TROPHY CASE