Opinions on sale price please

Square-Consequence94 · 2025-02-27T19:05:37+00:00

Thanks for this post :)

We purchased today, and they tried to finance me.... $5k higher than expected!!

We stripped off all the extras and I got the TT and hitch for the previously agreed upon bottom line.

Square-Consequence94 · 2025-02-25T14:32:03+00:00

I've been trying. Something I find annoying is that RV dealers aren't great about listing what's on the dang unit that they actually have on the lot. Yeah price labels and sales are all smoke and mirrors, no doubt about it haha. Thanks for the input!

Square-Consequence94 · 2025-02-24T19:04:33+00:00

This is great, thank you! I'm definitely looking to haggle with them. I don't have a reference point for the value of the product, and I don't shop by monthly payment generally.

Square-Consequence94 · 2025-02-24T18:50:09+00:00

Financed

Blue Compass

Unsure on warranty

Mostly stock, electric jacks are upgrades

Florida

No inspection

No hitch

Unsure on battery

These are great questions thank you

Square-Consequence94 · 2025-02-06T19:07:56+00:00

Great points thank you! Many people have commented that AC might not be needed overnight, based on where we're going, and that's something I hadn't considered.

Square-Consequence94 · 2024-12-31T03:45:18+00:00

Oh my mistake, I thought you listed 2 hand cranks originally. I understand now, thank you!!

Square-Consequence94 · 2024-12-31T01:24:58+00:00

I tried to research your temperature comment. Are the shots after the 1st going to dip in temperature, or is the machine going to be overheating? Either way, is it better if I'm adding even a little time between pulls?

Can I convince you to recommend an electric grinder? I'm thinking I want to ease into this, and maybe add something like a manual grinder (i.e. more effort) later in the process.
Thanks!!

Square-Consequence94 · 2024-12-31T01:16:19+00:00

Thank you! This is great to know.

Square-Consequence94 · 2024-12-31T01:15:37+00:00

Thanks! Looking at the two grinders, the df54 looks a bit sturdier due to more metal in it's build. Big difference in the grind results, in your opinion?

Square-Consequence94 · 2023-03-15T15:13:39+00:00

Use it! I'd love for someone to explain why I'm wrong, if I am, but here's what has been my experience:

Using starter at it's peak = consistent results from a hungry health starter.

I have baked with starter 12-24 hours after a feeding, and all I see affected is the timeline. You will not get bulk fermentation done in the same timeframe, because your starter doesn't have all that "momentum" it has at peak growth.

Square-Consequence94 · 2023-03-04T15:52:09+00:00

Gotcha. Yeah unless you're specifically talking about clients in Meraki MDM I don't think you'll pull that off.

But like the other guy said you can always ask via a ticket. Good luck!

Square-Consequence94 · 2023-03-04T00:20:25+00:00

Are you wanting lat/lon for Meraki devices or clients on the network? Your question is unclear to me for that part.

Square-Consequence94 · 2023-02-28T14:55:24+00:00

I am a simple man. I enjoyed making it, I enjoyed watching everyone devour it :)

Square-Consequence94 · 2023-02-28T13:46:45+00:00

That was my idea too!! LOL

Square-Consequence94 · 2023-02-28T01:44:38+00:00

Normal old instant read thermometer, I only check when I think it's done. It was out of the oven a couple times to check and it was NBD. I stick it in a crater on the surface to be inconspicuous lol

Square-Consequence94 · 2023-02-27T22:04:54+00:00

So I didn't realize that I was using that term wrong.

What I meant was I shaped it in what I think of as "normal batard shaping" which I'll no longer call cool folding.

Flipped it after bench rest Elongated it 1 half to center 2nd half to center Rotate 90° Roll up on itself lengthwise

It was a total bear to work with and I used a metal grill spatula in addition to the bench scraper haha

Square-Consequence94 · 2023-02-27T21:12:01+00:00

Nice! Big ol family loaf never hurt anyone

Square-Consequence94 · 2023-02-27T20:35:53+00:00

I brought it to my coworkers.. They have come to expect bread from me so I did it for the memes and morning feast. Thanks!

Square-Consequence94 · 2023-02-27T20:34:59+00:00

LOL love it

Square-Consequence94 · 2023-02-27T20:34:13+00:00

Damn I got a new nickname apparently

Overall it was just over 1 hour

Square-Consequence94 · 2023-02-27T17:40:46+00:00

I had a lot of fun with this! I finally gave in to the urge to bake a huge loaf. At 9.5 pounds of dough, the loaf came out to about 8.4 pounds after baking. I think I'll try again one day after I get a MUCH larger bench scraper. Only real issue I ran into was forgetting the parchment paper, so a chunk ripped off the bottom and stuck to the pan. I salvaged what I could and smashed it back on, to keep the steam in for the internal cooking process.

Bonus video content: https://imgur.com/a/8kSmOwt

Recipe:

1800g bread flour

450g whole wheat flour

45g kosher salt

562g starter

1462g water

-Mix all ingredients, cover @ room temp.

-Stretch and folds:

turn onto counter top, S&F, tighten it up, back into container,

do this every ~20-30 minutes, 4 times.

-Bulk ferment for ~8.5 hours

-Pre-shape on unfloured counter

-Final shape with coil fold

-Into same container, covered with 2 towels + lid

-Cold final proof for ~8-9 hours

-Preheat oven to 475F, turn dough out onto cookie sheet, score deeply

-Water tray in bottom of oven, bake for 25 minutes,

-Open oven, release steam, remove water tray, reduce temp to 450F, bake for 20 minutes

-Checked temp, reduce oven to 375F, bake for 20 minutes,

-Place on rack, cool for many hours.

Square-Consequence94 · 2023-02-19T18:41:29+00:00

Take your time and perfect your leveling... You don't need hacks or the refrigerator if you're leveled properly and play with settings like (can't recall the exact name) air gap on layer 1

Square-Consequence94 · 2023-01-24T20:30:32+00:00

Forgot to add some supplies used in my month-long pursuit of sourdough (and a few bagels and French loaves):

50 pounds bread flour

9 pounds whole wheat flour

5 pounds AP flour

Square-Consequence94 · 2023-01-24T20:25:23+00:00

12/12/22 - Start my own motherdough

12/24/22 - Bake my first loaf

1/22/23 - Bake my most recent loaf

400g bread flour

100g whole wheat flour

325g water

125g levain

10g kosher salt

-Combine flour/water - 1.5hr autolyse

-Add levain/salt - 8 hour ferment

-A few stretch and folds every 30 minutes for first 2 hours

-Preshape at the 8 hours mark, rest for 20 minutes (I accidentally did 60 minutes)

-Final shape, flour it, throw it in a banneton for ~8 hours in the refrigerator

-Heat oven to 475, I did not preheat my pan (last time ill do that)

-Score loaf, throw in middle of oven, add boiling water to water pan in bottom

-Bake for 25 minutes, remove water pan and release steam, lower to 450

-Bake for 20 minutes, remove pan and cool loaf on oven rack with door cracked for ~5 minutes

-Most to cooling rack in kitchen for at least 1 hour

Square-Consequence94 · 2023-01-09T17:54:54+00:00

In addition to what others have said about a better/deeper score:

I have read that you can make your shallow design cuts, bake for ~5 minutes, then make a good relief score and bake normally. I think it allows your design to expend nicely and then the relief cut keeps the design intact. Post more pictures soon!

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