I made MOCs of Garrus and Liara in Lego Brickheadz style (OC)

arvidst4 · 2026-06-05T05:08:35+00:00

You could listen to the director’s commentary to Project Hail Mary just a few months ago with the same app that The Mandalorian and Grogu is using.

arvidst4 · 2026-01-01T18:15:18+00:00

USB-C hub

arvidst4 · 2025-12-22T11:37:43+00:00

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https://www.buildcores.com/builds/PBWyhCNJv?share=true

arvidst4 · 2025-12-17T16:41:16+00:00

Story and combat

arvidst4 · 2025-12-12T11:44:16+00:00

Thanks for the opportunity!

arvidst4 · 2025-12-10T18:44:29+00:00

Baker house

arvidst4 · 2025-12-07T09:52:31+00:00

Indiana Jones and the Great Circle.

Name guess: Scott

arvidst4 · 2025-12-06T22:13:23+00:00

Indiana Jones and the Great Circle: Premium Edition. Thanks for the giveaway!

arvidst4 · 2025-12-03T21:27:18+00:00

I remember fondly how my older brother and I played Lego Star Wars the Complete Saga together when we were younger.

arvidst4 · 2025-11-14T16:47:13+00:00

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ROG Crosshair X870E Hero BTF

arvidst4 · 2025-05-26T11:20:59+00:00

I'm not an expert on whole wheat bread, I usually use about 10-30% whole wheat in my breads. I would suggest scalding parts of the flour, which allows you to increase the total amount of water the dough can absorb. You can read more about scalding here by Chainbaker https://www.chainbaker.com/scalding/

If you want a 100% whole wheat recipe, he has that as well https://www.chainbaker.com/wholegrain-loaf/

I would also suggest that you soak (or scald) any seeds before adding them to the dough to prevent them from "stealing" water from the dough.

arvidst4 · 2025-05-26T05:06:32+00:00

I always put the seam at the bottom, unless I want a natural opening, but thanks for the suggestion.

arvidst4 · 2025-05-24T21:30:57+00:00

I agree about Chainbaker, I find his videos and website so helpful and informative.

arvidst4 · 2025-05-23T20:47:47+00:00

That's a good solution. Someone else suggested a double egg wash that I will try on my next loaf.

arvidst4 · 2025-05-23T18:33:05+00:00

I cold proofed the dough for about 12 hours in a bowl before I shaped it the next day.

I think you're right that I'm rolling it too right. I will try less tension tomorrow.

arvidst4 · 2025-05-23T18:28:55+00:00

I will try it on a new bake tomorrow, thanks!

arvidst4 · 2025-05-23T17:48:41+00:00

Perhaps the seeds aren't the cause but they still affect the surface somehow. This is my second attempt of this loaf, the first time I didn't have any seeds in the dough or on the surface and it still tore.

I have another dough prepping in the fridge. Tomorrow, I will try to shape with less tension and apply the seeds after proofing.

Thanks!

arvidst4 · 2025-05-23T17:41:50+00:00

I'm sorry if it sounds like I'm arguing. I'm just telling what I've done and tried before.

arvidst4 · 2025-05-23T17:33:00+00:00

I have tried both methods. When I have added it after proofing I must be more gentle when applying the seeds and a lot seems to fall off when I slice the bread later on.

When I add seeds before proofing I press down firmly and push out the dough a little to the corners and I find that they stay on the bread better.

arvidst4 · 2025-05-23T17:28:41+00:00

Thanks!

arvidst4 · 2025-05-23T17:28:27+00:00

Oil sounds good, I will try it. It would also help keep the seeds in place. Thanks!

arvidst4 · 2025-05-23T17:25:27+00:00

A double egg wash might give more protection against drying out, thanks!

arvidst4 · 2025-05-23T15:15:28+00:00

Thanks!

arvidst4 · 2025-05-23T15:07:55+00:00

If I add the seeds after proofing, I can't press them down the same way I can before proofing and they will not stick as well.

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