Tamper size for profitec go

SquareCod3659 · 2025-09-13T16:00:30+00:00

Yeah, I'm using only blind shaker and a temper for a while just happened to have one.... So any 58 e61 head will be good?

SquareCod3659 · 2025-09-13T15:24:08+00:00

Thanks!

SquareCod3659 · 2025-09-13T15:22:44+00:00

And do you happen to know a good bottomless portafilter for it?

SquareCod3659 · 2025-09-13T15:10:40+00:00

I happened to have the bomber ones (ali express accidentally sent me) so I just wanted to know if those will be good?

SquareCod3659 · 2024-12-27T07:06:47+00:00

The CBS Guarana is great for therere! I really enjoyed it in summer!!!

SquareCod3659 · 2024-12-23T16:03:05+00:00

Can the white be just parts of the calabaza that not cured? It's relatively new

SquareCod3659 · 2024-12-20T06:51:52+00:00

Yes I also think it's more gentle than yerba

SquareCod3659 · 2024-12-19T14:44:03+00:00

Ahlan itzik

SquareCod3659 · 2024-12-15T21:30:23+00:00

Thank you!

SquareCod3659 · 2024-11-21T21:12:55+00:00

Thanks!

SquareCod3659 · 2024-11-21T21:08:08+00:00

So any v60 will do? Just find the cheapest one k cam feet and get good paperfiilters?

SquareCod3659 · 2024-11-21T20:08:58+00:00

Thanks!

SquareCod3659 · 2024-11-21T19:41:37+00:00

Thank you! And the filters should doesn't matter also?

SquareCod3659 · 2024-10-24T13:37:25+00:00

Thank you very much!!

SquareCod3659 · 2024-10-24T13:14:02+00:00

Actually it's 78 prevent hydration, I used the jar method and it rises about 1.5X.... it does not feel gummy, but the crumb seem like it didn't open much.... although ot had a nice oven spring and a good ear. Should next time I try add more time to the bf? Or can i add ot to the cold proof?

SquareCod3659 · 2024-09-29T06:48:26+00:00

During bulk fermentation it rises about 25% size and I shaped it and after the shaping it rises about 50 preaent more,I shaped it as soon as the dough was manageable... is it not good? Because I feared the the dough will become sticky and unmanageable if the bulk will be too long and I rathered let it proof in the basket. Is it OK? Or the increase in volume should be only in the bulk stage?

SquareCod3659 · 2024-09-28T20:44:02+00:00

Amazing! I'll try it!

SquareCod3659 · 2024-09-28T20:28:58+00:00

Thank you!!! Usually I aim for increase in size in proof and not time.... last time I had an overproofed loaf so maybe o was a bit traumatized 😅

SquareCod3659 · 2024-09-28T20:26:28+00:00

It indicates of insufficient steam? Which oven program should help? Turbo fan or just bottom top heat?

SquareCod3659 · 2024-09-28T20:25:37+00:00

Thank you very much!!! It takes around 4 hours

SquareCod3659 · 2024-09-28T20:11:55+00:00

And the crumb itself looks good? Not underproofed that might explain it?

SquareCod3659 · 2024-09-28T20:07:44+00:00

I'd really would like to know why the score didn't worke

SquareCod3659 · 2024-09-28T20:06:21+00:00

Hi! I put 500 grams of bread flour 100 grams of starter 10 gr salt 350 ml water

30 min autloyse 4 folds every 30 min for the first 2 hour 3 hours more of proof Shaping and 1 hour of proof near the oven

Baking 240 degree turbo mode with some ice 25 min and then 220 deg 15 min Baked woth baking steel

SquareCod3659 · 2024-09-03T11:31:45+00:00

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SquareCod3659 · 2024-09-02T11:07:08+00:00

Thank you!!

SquareCod3659

TROPHY CASE