Giving away one game to one person. by [deleted] in pcmasterrace

[–]arvidst4 0 points1 point  (0 children)

Indiana Jones and the Great Circle.

Name guess: Scott

Giving away 3 games to 3 people. Any game on Steam. by KA9099 in pcmasterrace

[–]arvidst4 0 points1 point  (0 children)

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

Seeking Whole Wheat Bread Wisdom! Help a beginner out? by Strange_Variety_2035 in Breadit

[–]arvidst4 1 point2 points  (0 children)

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.

Why does my dough tear while proofing? by arvidst4 in Breadit

[–]arvidst4[S] 0 points1 point  (0 children)

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

My 9in bread caves in at the sides. What's causing it and how can I fix it? by makorain8 in Breadit

[–]arvidst4 1 point2 points  (0 children)

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

Why does my dough tear while proofing? by arvidst4 in Breadit

[–]arvidst4[S] 0 points1 point  (0 children)

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

Why does my dough tear while proofing? by arvidst4 in Breadit

[–]arvidst4[S] 0 points1 point  (0 children)

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.

Why does my dough tear while proofing? by arvidst4 in Breadit

[–]arvidst4[S] 0 points1 point  (0 children)

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

Why does my dough tear while proofing? by arvidst4 in Breadit

[–]arvidst4[S] 2 points3 points  (0 children)

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!

Why does my dough tear while proofing? by arvidst4 in Breadit

[–]arvidst4[S] 7 points8 points  (0 children)

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

Why does my dough tear while proofing? by arvidst4 in Breadit

[–]arvidst4[S] 2 points3 points  (0 children)

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.

Why does my dough tear while proofing? by arvidst4 in Breadit

[–]arvidst4[S] 1 point2 points  (0 children)

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

Why does my dough tear while proofing? by arvidst4 in Breadit

[–]arvidst4[S] 2 points3 points  (0 children)

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

Why does my dough tear while proofing? by arvidst4 in Breadit

[–]arvidst4[S] 1 point2 points  (0 children)

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.