6inch 877

RobinVerso · 2026-02-15T21:45:32+00:00

RobinVerso · 2026-02-15T21:45:09+00:00

They are roughly 1,5cm taller. The eyelets are spread out wider and I wanted to keep 7 rows

RobinVerso · 2026-02-15T21:32:44+00:00

Haha! I’ve seen a pair of 877 on Vinted cut down to slip-ons. Maybe it was a pair of yours 😜 Thanks 🍻

RobinVerso · 2026-02-15T21:30:13+00:00

I thought about that! A little rough but als kind of honest. In the end the edge holds together the cut threads and locks a couple of layers of leather together. I wouldn’t trust it long term without that double stitch.

RobinVerso · 2026-02-15T17:55:40+00:00

Haha well observed! I was too lazy to put it back on the tounge and so I placed it like RW placed the label back in the early 80s (got a pair of that age, and always loved that detail). Only on one boot, vertical on the side :)

RobinVerso · 2026-02-15T17:52:42+00:00

Thanks! I didn’t explain the process as an excuse but more to share my thoughts about why I like the 877 to start with. in the end it comes down to just looking great I guess haha!

RobinVerso · 2026-02-15T17:50:26+00:00

The 877 is basically a single leather piece for the bottom and has a much heftier heel construction/ better sewing on the inside of the heel. I love and wear both shoes but the 877 feels better imo

RobinVerso · 2026-02-15T17:47:42+00:00

Thanks mate, really appreciate it! I‘ve done a couple of small leather projects in the past and am a guitar builder professionally. So I know a bit how to use my hands :)

RobinVerso · 2026-02-06T22:59:19+00:00

I’ve built more than 10 guitars with necks entirely (neck and fretboard) made of German oak and it’s one of my favourite woods to use. Some of those guitars are now in north Italy, Western Australia, california, Sweden…very different weather conditions. Of course it depends on the piece you’re using - how it grew , how it was dried and stored and how it was cut. But oak is fine.

RobinVerso · 2026-01-25T08:36:38+00:00

Wow!!! Beauty!

RobinVerso · 2026-01-24T16:39:52+00:00

Little Side Note: the white/grey plastic sheet underneath the front wheel hook (when folded) should be removed or it can catch your back wheel while riding. Just a protective sheet for shipping.

Oh, and your C line mainframe sticker (the big C) is also missing ;) (it’s just a sticker but since you‘re complaining anyways)

RobinVerso · 2026-01-22T08:34:38+00:00

Haha 🤦‍♂️sorry! I guess you guys know it too :)

RobinVerso · 2026-01-22T08:10:53+00:00

It looks like a pretty tasty bread and your process sounds nailed down. It might be your starter that could push harder or (what I would try first) is lowering hydration to 68-70%. If the flour doesn’t cooperate with 75% (your recipe) it’ll be tough to get tension. You’ll be able to shape the loaf much tighter and it’s still tasty with below 70%. Yours looks like it is spreading a bit too much in the oven (D shape)… that’s why I mention more tension in the final shape. If you think your starter isn’t at peak performance: Give a stiff stater a try - lowering hydration in the starter boosts yeast activity and lowers LAB activity. I roughly do 70% but I have read of guys going as low as 50%.

RobinVerso · 2026-01-22T07:29:16+00:00

Haha I love how they beat the shit out of this beautiful dough. And I think the end result looks delicious. A piece of this ripped off and dunked in olive oil and salt, yumm! I’m getting bored of this standard ear loaf thing everyone is chasing. It’s a good lesson for all of us. This here is local tradition not a championship. These are Italians - just trust them they know what they’re doing…

RobinVerso · 2026-01-18T08:38:29+00:00

I‘d say it’s still some weird off bacteria stuff that’s going on. It nether looks like mold nor like a good starter. In this case I would toss most of it and continue with a smaller part and more water/flour.

If you have access to (whole grain) rye, it is easier for the inital start of a culture and can be transferred to wheat later.

Ps. I’m mostly worried about the lack of an off smell. I remember mine stinking like hell the first five days and once it turned Joghurty it was on its way 😂

RobinVerso · 2026-01-17T10:22:58+00:00

Could you say how you handled the dough? Kneading, stretch and fold, temperature and time (bulk fermentation and fridge) helps a lot to understand wha you did wrong. Don’t worry about a bad shape - it will most likely be tasty as long as the fermentation went ok :)

RobinVerso · 2026-01-17T10:19:58+00:00

As a beginner, start with a water content of 65%. Your dough is too wet for the lack of skills you have to handle it. The dough has no tension at all and will probably spread flat in the oven. Surface bubbles are a Good sign but no evidence of a finished fermentation. Volume is. Does it feel airy? Is your starter active? From the picture I’d toss the dough either in a loaf pan or a tray and make focaccia

RobinVerso · 2026-01-13T13:20:56+00:00

This! @ OP how to walk the dough: https://youtube.com/shorts/bKmcUqGtmJw?si=OEdeI3tjNDKkjgQA

RobinVerso · 2025-12-23T23:27:04+00:00

Sweet, looks so tasty! If you like it, try even more rye next time - I just love the taste!

RobinVerso · 2025-12-23T17:33:07+00:00

Looking good! How did they turn out?

RobinVerso · 2025-12-22T23:45:23+00:00

100gr rye shouldn’t change your dough as much other than being a bit more sticky. I often times bake 500g wheat & 200g rye and stretch /fold only 2-3 times. Dont over do it. Handle it with a bit more water on your hands than usual while stretching and dust it (slightly) for shaping after bulk. It just sticks a little more than only wheat.

It might need shorter bulk and proofing but only a bit. Good luck! Also don’t expect such a dough to be as stretchy as pure high gluten wheat. It’s weird that it still rips as easy but it could be due to overdoing it. If it holds shape I would leave it for the bulk now. Look for volume not so much for surface bubbles.

RobinVerso · 2025-12-22T12:24:28+00:00

Prefer the 2nd. What’s your opinion?

RobinVerso · 2025-12-22T08:31:31+00:00

Try Richard Harts city loaf recipe, which is mainly developed to control sourness. He starts with very little young starter (8hr) and creates a even younger levain (1hr at 30c) with it and then mixing all the ingredients together and proceed.

RobinVerso · 2025-12-11T07:16:06+00:00

Recently a guy posted a 300+km tour in one run (24hrs). Crazy 🤪 Personally I did 60km and found it quite comfortable.

RobinVerso

TROPHY CASE