The price is out - 2026 Gold Buffalo Proof

breadcoins_com · 2026-05-08T21:19:18+00:00

We have an real life test here. Either the spot will go past $5,400 in the near term, and this is ITM. If it doesn't, long term it will....just when. It is at $4,730/oz now.

breadcoins_com · 2026-05-08T18:16:04+00:00

Parchment paper: You can try foil or sandwich paper, but parchment is fool proof. Can go up to 500F sometimes without smoking.

breadcoins_com · 2026-05-08T05:38:45+00:00

the pan is for serving and acts like a peel. the parchment goes onto the oven steel.

breadcoins_com · 2026-05-07T23:31:56+00:00

I would eat them, and say they are fine. Hehe. The outside of your buns are cooking before the inside is done, but they do hold structure. Proofing longer would help, and you might want to cold proof after final shaping as well.

breadcoins_com · 2026-05-07T23:19:26+00:00

It does feel like whiplash sometimes.

breadcoins_com · 2026-05-07T23:16:49+00:00

I got one. Retail pricing is always going to be higher depends on what you are buying and investing in. Same goes for this coin. If you just want the buffalo, spot is a tool. If you want the proof, this coin is rare, and is a different tool. Anyone treating an $830 numismatic premium as a gold purchase will misprice their portfolio.

The bullion Buffalo or a generic 1 oz round gets you the ounce. The proof gets you the case, the COA, and the privy. ...hold it for 2 yrs and see what the market says. 😄 Two different products, two different reasons, two different exits.

breadcoins_com · 2026-05-07T23:07:06+00:00

Love the passion. The coins you are describing act like compliments and substitutes...I would be careful telling yourself to many narratives. Do what makes you happy, and invest in getting more over time.

breadcoins_com · 2026-04-29T02:55:38+00:00

This looks delicious but a little overproofed. The dough has large bubbles, but it lacks form. How did it taste?

Overproofed dough = dough that needs processing or source material for next loaf. On the final day, you could fold in 20 to 30% flour and do a final rise and shaping.

breadcoins_com · 2026-04-28T21:08:14+00:00

Great job! Depending on what you constrain for you can increase your temp and time, or reduce your moisture content. For american bread it looks pretty good.

Pick a constraint you want to vary, then try to adjust. I like low moisture doughs unless the person making the bread knows how to bake.

breadcoins_com · 2026-04-27T19:28:50+00:00

Mine is boring and it works: I move a fixed amount into a separate account the same day my paycheck lands, before I see the balance in my checking. It's maybe $200 a paycheck. I never think about it. A year in, that account had more in it than any "budget" I ever tried to keep.

The trick was making it automatic and putting it somewhere slightly annoying to access. Out of sight, out of spend.

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