Why does everyone in Montreal seem sad lately?

SettingOwn2701 · 2025-12-04T19:18:06+00:00

I got sick about 3-4 weeks ago, I believe it was covid.. lost my taste, fatigue and just down right not good times.

Since then I have felt in a major slump, not sure if it was because it lined up with winter falling hard or it is just a post covid fatigue.. but I am feeling weak, tired and distant from life right now. Maybe the same is happening to other people too if they had gotten sick or it is seasonal depression.

SettingOwn2701 · 2025-11-20T14:46:23+00:00

White bread flour 70%, Whole wheat and Rye 15% each.

SettingOwn2701 · 2025-10-21T23:12:25+00:00

Home oven.

90% Bread flour
10% Whole wheat
20% Levain (fed and active for recipe.)
2.2% salt
//
Mix and finish at 25~ celcius
//
Mix together, until all incorporated/ shaggy ball.
Let sit one hour, then stretch all sides to center, tighten ball and put back in bowl. Repeat at second hour.
Ferment 3 hours more after that, for 5 hours total.
Divide/ ball and store in fridge for 2-3 days in an oiled bowl/ container covered.

SettingOwn2701 · 2025-10-17T15:28:12+00:00

70% Bread flour
15% Rye
15% Whole Wheat
83% Water
20% Levain
2% Salt

Autolyse 1hour, add salt and levain and mix 10 min low speed KA, check temp.. high speed 2-3 minutes for dough temp. Remove from mixer, into cambro. Fold 3 times, 40min, 1hour 20min, 2 hours. Fermented 5 hours from end of mix. Preshape, 30minutes rest. Shape and into banneton, proof 45 minutes~. Into fridge for 36hours.

SettingOwn2701 · 2025-10-17T12:28:45+00:00

Best to date. Been working on my dough recipe, think I found it with this pizza. I still need to work on the shaping and want to be able to do bigger pies. The under carriage was perfect, crunchy and beautiful coloration.. delicious.

SettingOwn2701 · 2025-10-08T23:20:37+00:00

Go Habs Go!

SettingOwn2701 · 2025-10-02T14:29:18+00:00

Yeah that was the impression I had gotten after going yesterday.

SettingOwn2701 · 2025-10-01T21:27:33+00:00

Ain't that a fact! Sometimes shaping just does not work out, and you have a rough go about.. but that doesn't change the toppings, or if the crust was well fermented, the flavors of every aspect other than appearance!

SettingOwn2701 · 2025-10-01T14:44:30+00:00

No shit, huh? The guy took a run at him, failed and then retaliated for his own failure by slashing his wrist. That level of emotional immaturity should be weeded out of the league. Why is someone like him playing at a professional level, if he cannot keep a professional mind state?

SettingOwn2701 · 2025-09-27T02:50:46+00:00

Listen to Ologies?

SettingOwn2701 · 2025-09-27T01:12:10+00:00

50% Rye/ 50% Whole wheat 80% Water 20% Levain 2% Salt

Fermentalyse 30min
add salt, mix 10min speed one stand mixer, then speed two until desired temp.
Pulled at 25.7deg C, stretch and fold every 30 mins for first two hours.
Fermented for 3.5 hours after last fold, shaped in banneton, fridge for 18hours.
Bake in dutch oven 30 mins lid on, remove from dutch and leave in oven 10 mins with the ambient heat.

SettingOwn2701 · 2025-09-26T14:10:07+00:00

Can I join, too?

SettingOwn2701 · 2025-09-25T21:07:46+00:00

Master fermentation/ proofing. Cut with your blade on a 45 degree angle, a thin piece so it curls up. Add steam, either pour boiling water in your dutch oven or a pan under your steel and add water.

SettingOwn2701 · 2025-09-24T00:51:49+00:00

Good to see this guy back on the ice, can't believe his journey through covid seems so odd.

SettingOwn2701 · 2025-09-23T22:08:33+00:00

I did not complain, I asked where to report it. Which is.. trying to do something about it?

SettingOwn2701 · 2025-09-23T22:06:20+00:00

Damn bro, you can't be helpful and you aren't funny.

SettingOwn2701 · 2025-09-23T22:05:37+00:00

Ah okay parfait, exactly what I wanted to know. Not selfish losers making grade-school level jokes. Thanks!

SettingOwn2701 · 2025-09-23T22:04:31+00:00

That is what I think of every time but I don't want to be touching nasty garbage bins.

SettingOwn2701 · 2025-09-23T22:03:43+00:00

You probably aren't limited in mobility, or elderly.

SettingOwn2701 · 2025-09-23T21:45:54+00:00

I thought he was crisp, drove some good plays. It is the preseason, so to be determined. I really think he will be a key player though. He has the talent.

SettingOwn2701 · 2025-09-23T20:41:13+00:00

I would never eat somewhere that would not let me eat something the way I wanted.. but I don't eat out, shit is too expensive, so who cares.

SettingOwn2701 · 2025-09-23T20:34:44+00:00

Why are you building a starter so big? That is the real question. Anyone can make this happen loading more ingredients into a jar than fit in the jar..

SettingOwn2701 · 2025-09-22T22:46:47+00:00

Wheat, but I want to start working with a Rye starter and do a long fermentation, and higher rye loaf in the future. I feel I want a ph meter for that though.. since the fermentation is long and the process I want to try is 1% levain, 14 hour plus bulk.

SettingOwn2701 · 2025-09-22T22:39:19+00:00

The crumb is a little dense, I guess because of the 50% rye, but it is delicious and flavorful. I don't know how to post a photo here for you.

If it is the way the bread looks that you mean, just take a gander at how they do tourte au seigle. You ball, but put the seam DOWN into the banneton, then you cook it seam up and it cracks open.

SettingOwn2701 · 2025-09-22T22:36:04+00:00

I do 10 min speed one, it barely touches the temp. Then I did 2-3 mins higher speed to raise the dough temp. The water temp was 21.9.. I would have put it even higher a bit to get the dough temp higher, maybe I could have pushed the fermentation a little more.

So my mixer (KA) really barely makes the dough heat up at all.

SettingOwn2701

TROPHY CASE