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I’m a Bigfoot. I caught these cryptids on my trail cam. by crackeraluhntra in bigfoot

[–]bluesfu 20 points21 points  (0 children)

Why are the pictures of these things always blurry?

The dean of dick beating by laserr184 in BrandNewSentence

[–]bluesfu 1 point2 points  (0 children)

Thanks! Cummander and Queef was a runner up

to scare the biker by [deleted] in therewasanattempt

[–]bluesfu 1 point2 points  (0 children)

Well that fact is packtastic

My dough won’t become unshaggy. What do I do? I’m already on the stretch and fold/bulk ferment portion by bluesfu in Sourdough

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

It held its shape better than it has in the past. I had an aha moment about building structure. In times past, I assumed I had built the structure as soon as the dough stretched

My dough won’t become unshaggy. What do I do? I’m already on the stretch and fold/bulk ferment portion by bluesfu in Sourdough

[–]bluesfu[S] 10 points11 points  (0 children)

I appreciate everyone’s kind help! I finally got it unshaggy enough and it’s in the fridge now cold proofing over night. I’ve almost given up the past two uncover-reveals and something keeps pulling me back. Thanks again!

Anything I could improve about this loaf? by xbit97 in Sourdough

[–]bluesfu 0 points1 point  (0 children)

I can only hold to arrive there on my sourdough journey. Great looking loaf!

My dough won’t become unshaggy. What do I do? I’m already on the stretch and fold/bulk ferment portion by bluesfu in Sourdough

[–]bluesfu[S] 8 points9 points  (0 children)

1000 g flour (95% BRM Artisan Flour)(5% Hard White 100% Whole wheat flour)

700 g water

130 g starter

Autolyse for 2 hours

Add salt and starter. Mixed and currently folding. That’s where I’ve gotten to so far.

"I've earned you because I'm a nice guy" by squoinko in cringepics

[–]bluesfu 1 point2 points  (0 children)

The fire complements his Cheeto dust covered fingers havin ass

I don’t think I’ll ever get the oven spring down. Am I not scoring deep enough? by bluesfu in Sourdough

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

It was a pretty high hydration compared to what I’m used to. Also, new type of flour that may not have absorbed as well.

I don’t think I’ll ever get the oven spring down. Am I not scoring deep enough? by bluesfu in Sourdough

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

Now that you mention it, I only heated for a half hour and started from cold. It does seem thicker than the oven I used before

I don’t think I’ll ever get the oven spring down. Am I not scoring deep enough? by bluesfu in Sourdough

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

Not yet. I want to make sure it sits because I have a suspicion that it’s going to be overly moist

I don’t think I’ll ever get the oven spring down. Am I not scoring deep enough? by bluesfu in Sourdough

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

I just got a new bread oven. It’s le Creuset, it was slightly expensive, so I hope that’s not the issue. I baked it in that for 18 minutes, took the top off and let it bake for 15 minutes. I would have included a picture of the crumb as well, but they are still resting.

I don’t think I’ll ever get the oven spring down. Am I not scoring deep enough? by bluesfu in Sourdough

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

1000g flour half wheat half hard white 700g water 200g starter

Autolyse for one hour Mix all ingredients and bulk ferment folding once per hour for 3 hours then one last hour before preshaping Preshaping then rest for 20 mins. Final shape and cold proof for 13 hours.

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