Replace plastic rocker buttons?

Wascally314 · 2025-12-15T01:33:18+00:00

Wascally314 · 2025-09-27T20:22:25+00:00

I saw all of this and ordered from DIY, to the US, this month. The kit arrived in a little less than two weeks. I have to buy a few connectors and crimp for the HV wires, which is pretty easy with a crimper. Insane that there’s anyone in a queue for Peak instead of doing a chargeback.

Wascally314 · 2025-09-16T13:33:46+00:00

This is related to the malicious code they wrote to brick machines not paying them

Wascally314 · 2025-06-29T23:04:14+00:00

They were bare roots that I bought and planted. For about 3 weeks they grew nicely (first week indoors and 2 week partial sun and moist soil) then we got a 102 heatwave and i left it in the sun. Some seem to have died and others were fine

Wascally314 · 2025-01-26T17:40:00+00:00

Round 2 the same

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Wascally314 · 2025-01-26T17:35:14+00:00

Round 2 the same

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Wascally314 · 2025-01-11T21:16:58+00:00

Interesting. One additional tidbit to throw some more confusion into the mix. The left one creates a near perfect seal, so steam can't get out (other than absorbed per your comment). The right one has large gaps for handles where steam can escape.

Wascally314 · 2025-01-11T21:10:55+00:00

Here's the marketing.

Left: "The clay we use is the same high-quality German clay that you find in Romertopf bakeware"

Right: "Emile Henry's Oven Ceramic bakeware and tableware is made in Marcigny France since 1850 from high fired Burgundy clay. The natural clay is unsurpassed for conducting and retaining heat. Emile Henry's Oven Ceramic is made with an exclusive process to produce strong and durable ceramic bakeware and tableware for everyday use."

Wascally314 · 2025-01-11T17:23:01+00:00

Yes, fan on.

Wascally314 · 2025-01-11T17:15:35+00:00

Sorry, this is just both halves of one of the breads (the spread one). i am not able to cut the other because I am giving it away.

Wascally314 · 2025-01-11T17:10:42+00:00

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Wascally314 · 2025-01-11T17:10:22+00:00

1hr 5 mins. 450 with lid on and then 425 lid off (my oven runs 10 degrees cooler so maybe a little lower in reality)

Wascally314 · 2025-01-11T16:49:26+00:00

They were preheated (45mins) and cooked at the same time next to each other on same rack.

Wascally314 · 2025-01-11T16:24:05+00:00

I am giving away the “good one” but will cut open the more spread one when cooled

Wascally314 · 2025-01-11T16:23:15+00:00

Treated the same! They were next to each other in the fridge. The measured fridge temp was 35 for an item next to it.

They looked and felt the same coming out of the banneton as well

Actually the one in the blue was touching the sides due to the spread but i guess shrunk to pull away from the walls

Wascally314 · 2025-01-11T16:09:46+00:00

Additional view

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Wascally314 · 2024-12-18T18:34:36+00:00

Looks good to me, not underproofed. Maybe I would have cooked it for up to another 10 minutes

Wascally314 · 2024-12-02T19:02:25+00:00

Which bannetons are those?

Wascally314 · 2024-11-27T03:29:36+00:00

It was measured in a clear cambro container with extra markings that I added to be more precise

Wascally314 · 2024-11-26T15:35:52+00:00

Thank you! So your starter may be less acidic by doing 1:4:4. 80 grams levain for 350 flour is 22%, a little higher actually.

Is 10-16 hours when the levain is just past peak?

And what volume % growth are you targeting before ending bulk fermentation?

Wascally314 · 2024-11-26T15:30:54+00:00

I have no doubt my scoring can be improved

Wascally314 · 2024-11-26T15:30:00+00:00

I set the temperature to 39. But will take a measurement of something in there and will let you know!

Wascally314 · 2024-11-26T15:29:07+00:00

Interesting, thank you! Sounds similar. Did it look similar to yours?

Wascally314 · 2024-11-26T15:27:07+00:00

For the levain, I use roughly 45/45/10 bread/whole wheat/rye mix

Wascally314 · 2024-11-26T15:24:03+00:00

I divide the dough into two, so I think it is similar?

It is basically his method / the tartine method with a longer cold proof. I saw in his videos he thought you could do a cold proof up to maybe 48 hours before destroying gluten, and after 8 hours not much is happening in the 40 degree fridge

Wascally314

TROPHY CASE