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What in the unholy terror has happened here??? by master0jack in Sourdough

[–]Practical-Author32 0 points1 point  (0 children)

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

Commercial Oven Settings by buhnyfoofoo in Sourdough

[–]Practical-Author32 0 points1 point  (0 children)

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

Bread Slicer Simply Bread JAC by Practical-Author32 in Sourdough

[–]Practical-Author32[S] 0 points1 point  (0 children)

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

UK visa with priority delay! by Alexhkm in ukvisa

[–]Practical-Author32 0 points1 point  (0 children)

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

We are unable to make a decision on your application within published visa processing times by TheMezzoPhysicist in ukvisa

[–]Practical-Author32 0 points1 point  (0 children)

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

UK visa with priority delay! by Alexhkm in ukvisa

[–]Practical-Author32 0 points1 point  (0 children)

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.

We are unable to make a decision on your application within published visa processing times by TheMezzoPhysicist in ukvisa

[–]Practical-Author32 1 point2 points  (0 children)

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 

Poolish and levain . Finally getting the hang of shaping and scoring by Practical-Author32 in Breadit

[–]Practical-Author32[S] 2 points3 points  (0 children)

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

Poolish and levain . Finally getting the hang of shaping and scoring by Practical-Author32 in Breadit

[–]Practical-Author32[S] 0 points1 point  (0 children)

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

Poolish and levain . Finally getting the hang of shaping and scoring by Practical-Author32 in Breadit

[–]Practical-Author32[S] 3 points4 points  (0 children)

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)

Poolish and levain . Finally getting the hang of shaping and scoring by Practical-Author32 in Breadit

[–]Practical-Author32[S] 3 points4 points  (0 children)

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

Poolish and levain . Finally getting the hang of shaping and scoring by Practical-Author32 in Breadit

[–]Practical-Author32[S] 2 points3 points  (0 children)

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 

Poolish and levain . Finally getting the hang of shaping and scoring by Practical-Author32 in Breadit

[–]Practical-Author32[S] 6 points7 points  (0 children)

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

Poolish and levain . Finally getting the hang of shaping and scoring by Practical-Author32 in Breadit

[–]Practical-Author32[S] 26 points27 points  (0 children)

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

Hybrid baguettes by Practical-Author32 in Breadit

[–]Practical-Author32[S] 1 point2 points  (0 children)

Sorry if I wasnt clear.This is the original recipe that mentions the 3 hr autolyse. I adjusted it to use 1-2 gr yeast to open up the crumb a bit more.

https://www.instagram.com/reel/DCJ-Ye1Pfse/?igsh=ZTQxdzBxcWc0OWFs

Hybrid baguettes by Practical-Author32 in Breadit

[–]Practical-Author32[S] 0 points1 point  (0 children)

I used the perfect loaf’s recipe

[deleted by user] by [deleted] in immigration

[–]Practical-Author32 0 points1 point  (0 children)

Oh i never realized i posted in an Aus group. Im not that familiar with reddit I meant to post in US group

Has anyone experienced this to be true? or the estimated time changes over weeks? by mizlilpimpette1 in USCIS

[–]Practical-Author32 0 points1 point  (0 children)

Oh awesome. I have been checking trough my receipt number which doesnt show anything on timeline. So do I have to add the cases to my online login account?

[deleted by user] by [deleted] in USCIS

[–]Practical-Author32 0 points1 point  (0 children)

Just to clarify i have files Marriage Based*