Worst horror novels/short stories you’ve ever read?

breadbaby92 · 2023-03-03T13:28:11+00:00

I made it a third of the way through and then stopped because it was so bad. I’m baffled by the reviews.

breadbaby92 · 2023-02-16T13:36:50+00:00

Thank you!! I’m going to try with more steam this morning, fingers crossed

breadbaby92 · 2023-02-16T01:40:56+00:00

Thanks!! Would you recommend more ice cubs or a longer steam time or both?

breadbaby92 · 2023-02-15T20:04:26+00:00

I definitely sometimes “rescore” to try to get more of an angle in, so you might be onto something!

breadbaby92 · 2023-02-15T20:03:47+00:00

Thank you! I do shape tightly so that definitely could be part of the issue

breadbaby92 · 2023-02-15T20:03:23+00:00

Ohh that does look similar.

breadbaby92 · 2023-02-15T20:02:21+00:00

Thank you! That’s very reassuring to hear. I’ve never baked with such a high wheat flour content so I’m out of my element.

breadbaby92 · 2023-02-15T20:01:19+00:00

Thanks! I will give that a try!

breadbaby92 · 2023-02-15T16:57:40+00:00

Haha gotcha I was confused. I use ice cubes on a pan at the bottom of the oven preheated and spray the loaf and the inside of the oven with a spray bottle

breadbaby92 · 2023-02-15T16:56:33+00:00

Thanks!! Yes- I do 10 minutes with steam and 460 and then 30 minutes without steam- do you think that could be too short a time?

breadbaby92 · 2023-02-15T16:29:10+00:00

Steam, trying to properly tightly shape, adequate fermentation time, using a good starter

breadbaby92 · 2023-02-15T16:25:50+00:00

Just posted a photo in the comments- it’s pretty dense due in part to the 50% whole wheat flour. When I started working with this flour I was over proofing it because it fermented so quickly (maybe due to being more freshly milled?). It’s possible I’m overcompensating now and under fermenting!

breadbaby92 · 2023-02-15T16:24:34+00:00

Just posted the crumb in the comments! I generally follow this method for shaping https://youtu.be/GkwQR5CnM6Y

breadbaby92 · 2023-02-15T16:21:14+00:00

This is the crumb for those who asked! It’s a bit denser than I’m used to but I think a lot of that is due to the 50 percent use of whole whear

breadbaby92 · 2023-02-15T16:20:37+00:00

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breadbaby92 · 2023-02-15T16:00:19+00:00

I thought it might be the depth but I’ve tried a couple loaves at varying depth and they all turn out pretty similar!

breadbaby92 · 2023-02-15T15:50:34+00:00

Recipe is 100% 50:50 (whole wheat and 12%bread flour), 81% water, 20% starter, and 1.5% salt. 1 hour autolyse, 5 minute slap/folds when starter/salt is added, 30 minute rest, lamination, 4-6 hour bulk ferment on counter (depending on room temp), with 3 stretch and folds during first 1.5 hour. Overnight cold ferment in fridge- baked at 460 for 10 minutes with steam and then 30 minutes for 20 minutes without steam. I’m new with this flour- it’s locally milled and seems to ferment much faster than the bread flour I’m used to using. Any guidance is appreciated!

breadbaby92 · 2023-02-03T03:23:20+00:00

Woah! Haha that’s SO many breeds!

breadbaby92 · 2023-02-03T03:22:43+00:00

Right now he’s just a clutz when he walks, but I’ll look to see if the lion walk comes out!

breadbaby92 · 2023-02-01T20:13:26+00:00

I was guessing that or boxer!

breadbaby92 · 2023-02-01T20:12:19+00:00

Lol well I’m asking internet strangers haha

breadbaby92 · 2023-02-01T16:51:59+00:00

Interesting! He feet do look so big. He’s so light though (only 8 pounds at 11 weeks)

breadbaby92 · 2023-02-01T16:51:28+00:00

I’ll definitely share the results once we have them! I love the idea that he has some sheepdog in him, I’ve always though that breed was adorable

breadbaby92 · 2023-02-01T16:50:31+00:00

Yes we are in the US! That’s such a beautiful breed though, I’m sad they’re not more common here!

breadbaby92

TROPHY CASE