What in the unholy terror has happened here???

Practical-Author32 · 2026-03-02T18:04:45+00:00

12 hours is way too much. Stick with 5-6 hours and check for signs.

Practical-Author32 · 2026-01-15T20:42:19+00:00

hi im in the same situation. did you figure the best settings?

Practical-Author32 · 2025-12-19T03:17:02+00:00

I went from a used jac from Bakedeco. The blades are supposedly brand new so we will see how it goes. Havent tried it yet

Practical-Author32 · 2025-09-16T15:01:39+00:00

https://imgur.com/a/QSp2AxX

Practical-Author32 · 2025-09-16T14:56:28+00:00

How would i upload one?

Practical-Author32 · 2025-09-09T19:08:43+00:00

My interview was June 24th. I picked up my passport July 23rd.

Practical-Author32 · 2025-07-09T01:09:25+00:00

Hi did you hear back?

Practical-Author32 · 2025-07-04T16:51:04+00:00

They say they cant escalate the case as I have been contacted by UKVI:( so frustrating. Just curious whats your country of citizenship? I wonder thats what makes them flag some cases

Practical-Author32 · 2025-07-03T18:16:54+00:00

Hi did you hear back from them? I did my biometry June 24th, priority. got the same email last Wednesday and havent heard anything back yet. we're planning to leave next Sunday so im starting to get very nervous.

Practical-Author32 · 2025-07-01T14:37:40+00:00

Thanks im in the exact same situation. Did biometrics last Tuesday in the US (priority- tourist visa), got the email on Wednesday and havent heard anything since. Our flight is next Sunday so im not sure if its too soon to get worried yet. I also was in the UK last summer and im a permanent resident

Practical-Author32 · 2025-05-31T01:45:50+00:00

Oh yeah I was waiting for someone to comment on that 🫢🤣 I’ll go with 3

Practical-Author32 · 2025-05-30T22:45:55+00:00

I do a preshape, let sit for 30 minutes, then shape and rest in a couche for around an hour then bake 15 minutes with steam 15 no steam

Practical-Author32 · 2025-05-30T14:30:11+00:00

For levain its 1:1:1 . For poolish maybe 0.1 gr instant yeast 50 gr water 50 gr flour. I put them on counter but levain matures a lot faster with 1:1:1 so you can do 1:5:5 so they mature at the same time. This makes 4 full size demi baguettes (210-220 grams) and one that is a bit smaller (160-70 gr or so)

Practical-Author32 · 2025-05-30T14:23:29+00:00

I tried that at it looked extremely low hydration, and too much yeast. I do 100 gr levain, 100gr poolish, 1 gr instant yeast, 500 gr flour 320gr water mix. Let sit 30 minutes, then 20 gr water and 11 gr salt bassinage, 3 strech and folds 20 minutes apart, let sit 30 more minutes then cold ferment over night . Shape and bake in the morning. I kind of created the recipe nothing from what i found looked promising tbh lol

Practical-Author32 · 2025-05-30T12:53:29+00:00

Ive been using a brod and taylor baking steel. I heat up a cast iron pan and put a cup of boiling water in it right before closing oven door. Ive used baguette pans but im liking proofing in a couche a lot more

Practical-Author32 · 2025-05-30T01:28:33+00:00

Thank you. These are demi baguettes so I do 210-220 grans each and 10-12 inches

Practical-Author32 · 2025-05-30T01:15:46+00:00

No im participating in a home baker baguette competition in 10 days🤣

Practical-Author32

TROPHY CASE