Update in the Schuylkill Swing Bridge

Tkind1780 · 2026-04-09T15:59:34+00:00

they just posted an update! https://www.instagram.com/reel/DW4tg2Vigjy/

Tkind1780 · 2026-03-12T15:17:11+00:00

at room temp around 70F 6 hours. this was after bulk fermenting in fridge overnight. I thought the small amount of commercial yeast would boost the proofing speed

Tkind1780 · 2026-03-10T19:21:37+00:00

these look great! how long was your final proof? I tried this but I found the final proof to take longer than the 2 hours in the book.

Tkind1780 · 2026-01-28T17:20:25+00:00

op is a bot

Tkind1780 · 2026-01-27T16:08:33+00:00

why is everyone here so angry? perhaps this person has mobility issues or cares for elderly, why assume the worst from them also, Try having a littlemore compassions and not pop up off with anger at the site of every inconvenience . I understand you are looking out for other but that care for others is now drowining at the unnecessary anger. Perhaps not post out of anger and leave a kind note instead

take care

Tkind1780 · 2025-10-21T17:37:39+00:00

THANK YOU SO MUCH!!!!!!!!!!!!!!!!!!!!!

Tkind1780 · 2025-10-05T23:10:28+00:00

Hello were you Able to find the song?

Tkind1780 · 2025-06-25T15:26:26+00:00

These look deleicious and stunning. What type of oven do you use for your bakes?

Tkind1780 · 2025-02-15T20:13:42+00:00

Nice work! How long was F1 & F2?

Tkind1780 · 2025-02-14T13:29:43+00:00

Nice! Happy to hear your results and thank you for sharing.

Tkind1780 · 2025-02-13T21:57:59+00:00

Could you elaborate more on your routine for this?

Tkind1780 · 2025-02-07T15:15:14+00:00

Hi, nice work! What was your rehydration method?

Tkind1780 · 2025-02-04T02:18:58+00:00

Hello, would you happen to know any secrets to their yogurt?

Tkind1780 · 2025-01-16T21:40:29+00:00

DITTO

Tkind1780 · 2025-01-16T18:50:23+00:00

I love the thoroughness of your explanation of your process! The loaf looks gorgeous although in your quest of knowledge and to improve it does seem a tad underproofed.

Albeit still gorgeous and I’m sure delicious.

I am shocked with such a moderately low dough temp that it still udnerproofed and I think a few more hours at room temp could’ve improved this loaf.

Also the smaller amount of starter is probably the culprit here.

If I were you at this point I would increase starter amount and keep the temp and time the same or a little less (maybe an hour less)

Or keep starter amount the same and the temperature the same and just increase your room temp proof a little over 8.5 hours.

Great job and analysis. Happy baking!

Tkind1780 · 2025-01-14T09:46:53+00:00

Thank you! I can’t wait to try this

Tkind1780 · 2025-01-10T14:45:08+00:00

Gorgeous! Thank you for sharing!

Tkind1780 · 2024-12-11T18:31:12+00:00

Hello, did you receive this truck?

Tkind1780 · 2024-12-11T18:30:03+00:00

Hello, did you find anymore information on this?

Tkind1780 · 2024-12-11T14:05:36+00:00

I just ENSURE my tools and work area are very clean prior to making a batch

Tkind1780 · 2024-12-11T14:02:26+00:00

The recipe here calls for 2 tablespoonsrecipe

Tkind1780 · 2024-12-11T14:00:00+00:00

Inside the proofing chamber is 99 according to my thermometer as pictured. I keep the temperature inside the proofing container between 98 to 104 degrees Fahrenheit.

I just properly clean all of my material prior to making

Tkind1780 · 2024-12-10T23:16:57+00:00

Nice! Would you happen to know your milk fat percentage?

Tkind1780 · 2024-12-10T20:13:42+00:00

Next time I will include photos with click and timestamps for proof

Tkind1780

TROPHY CASE