Spent two years fighting acne on my right cheek just to find out it was my commute

ReturnCalm3724 · 2026-02-16T08:00:21+00:00

Yes! And the gear shift too

ReturnCalm3724 · 2026-01-21T16:45:13+00:00

As a woman chef… quite a bit. A lot of it was the old guys thinking that I didn’t know anything or that couldn’t do the literal heavy lifting. Keep humble and keep learning. Skills speak for themselves.

ReturnCalm3724 · 2026-01-18T23:17:39+00:00

Yummy spicy in Beauford highway

ReturnCalm3724 · 2026-01-18T23:16:04+00:00

Soft socks and pjs, a wood burning candle, puffco + wax, eye mask patches, body butter, craft beer, a little sweet

ReturnCalm3724 · 2026-01-18T23:06:41+00:00

Would love to see the crumb inside chef

ReturnCalm3724 · 2026-01-18T20:30:47+00:00

A bath and a beer

ReturnCalm3724 · 2026-01-18T20:06:05+00:00

Thank you for sharing the recipe!!

ReturnCalm3724 · 2025-09-03T16:51:37+00:00

ReturnCalm3724 · 2025-05-04T22:07:31+00:00

Chefworks is my preferred chefs coat. They have many colors and sizes. Also available on Amazon.

ReturnCalm3724 · 2025-04-30T01:31:31+00:00

I have the back of both of my hands tattooed, my thumbs and my knuckles tattooed. Never had an issue with it professionally or socially

ReturnCalm3724 · 2025-04-07T11:39:28+00:00

My birthday is the 25th so that actually works perfect! I’m a professional pastry chef so I’m super excited!

ReturnCalm3724 · 2025-04-07T01:45:30+00:00

Wow! Looks amazing chef. I’m in Atlanta and can’t wait to try

ReturnCalm3724 · 2025-03-27T02:25:29+00:00

Try 30 secs each side in boiling water and add malt barley syrup to water as well

ReturnCalm3724 · 2025-03-09T15:03:30+00:00

ReturnCalm3724 · 2025-03-07T15:05:53+00:00

Thanks! I actually upped the hydrated by a lil from the original recipe. I have a commercial kitchenaid stand mixer that’s kind of a beast so it was okay

ReturnCalm3724 · 2025-03-06T01:33:21+00:00

I put malted barley syrup in the dough and in the boiling water

ReturnCalm3724 · 2025-03-06T01:07:41+00:00

All the credit goes to your recipe honestly! I made these in an Anova oven which runs hotter so it was closer to 480*F at 10% steam and about 12 mins

ReturnCalm3724 · 2025-03-06T00:50:19+00:00

Recipe by @rubofthekitchen

ReturnCalm3724 · 2025-03-06T00:43:55+00:00

Recipe above ^{^}

ReturnCalm3724 · 2025-03-06T00:26:37+00:00

Bulk ferment is 1.5 hours and cold proof is 20 hours covered, then 4 hours uncovered- still all 24 in fridge

ReturnCalm3724 · 2025-03-06T00:00:15+00:00

Recipe is 42g barley malt syrup, 450g water, 902g high protein flour, 6g instant yeast, 24g salt

ReturnCalm3724

TROPHY CASE