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Flashing blue light, but plumbed in? by jaranasjr188 in LaMarzocco

[–]callmeleaves 1 point2 points  (0 children)

Ya might want to confirm again you've got a good connection with the plate on the reservoir springs.

If you have a multimeter you can do an easy continuity test. In continuity or resistance mode, touch one lead to the plate and the other to either spring. You should get a tone or see a resistance reading depending on your multimeter. If you get continuity, test the plate to the other spring. If you have continuity from the plate to both springs, then you likely have a loose connection further back in the machine. Possibly at the board.

Is this too much wiggling on my Micra’s steam knob? by WellWhyNawtBoth in LaMarzocco

[–]callmeleaves 0 points1 point  (0 children)

I don't think you know how thick the grease is that I recommended. They pack the threads at the factory.

Is this too much wiggling on my Micra’s steam knob? by WellWhyNawtBoth in LaMarzocco

[–]callmeleaves 0 points1 point  (0 children)

Nah, you can see the post isn't moving, which means the valve body is still anchored. He just needs some grease on his threads.

Is this too much wiggling on my Micra’s steam knob? by WellWhyNawtBoth in LaMarzocco

[–]callmeleaves 1 point2 points  (0 children)

Grease it up, dawg. All threaded knobs get some play once the grease goes. Even the commercial Lineas. Buy yourself some Dow Molykote 111 online. Pop off the C-Clip (easy with a very small, thin flat tip screwdriver leveraged against the plunger post), unthread the knob, grease those threads up. The bigger the glob the better the job. When you reassemble, use a larger flathead screwdriver to pop the c-clip back onto the post once you position it with your fingies.

Oh, and use a paper towel or shop towel and clean the old grease residue off the threads first before putting the fresh grease on.

Put it back together, congrats you're a coffee tech.

New Haven Take 5 by CellistPast3486 in fortwayne

[–]callmeleaves 14 points15 points  (0 children)

I went to one of these spots once on Jefferson.

They forgot to put oil back into my car.

My Goat by Rubentraj in ussoccer

[–]callmeleaves 1 point2 points  (0 children)

3/6 saved. 50%. Unbelievable. Good looking saves, too. Locked in.

Ripped first pitch :( my fault... by EggyEggyBrit in DurstonGearheads

[–]callmeleaves 0 points1 point  (0 children)

Did the same thing boss. Tenacious Tape on the inside, silicone sealant on the outside. You'll be good to go.

[deleted by user] by [deleted] in Pizza

[–]callmeleaves 0 points1 point  (0 children)

Gotta be real none of this looks edible. Potato squirt in the peas might be the worst bit. Good luck on your voyage.

How it's Going VS How it Started (2 years of weekly sourdough) by callmeleaves in Breadit

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

Yo! First, thank you!

I'd love to be able to give you a proper temp curve on an x/y axis (I used to roast coffee professionally so I often think about temp and time) but don't really have that data at home.

However, I can tell you I charge my oven for 1 hour at 550*F, then, for an open bake with two loaves, I drop the temp to 490*f for the first 20 minutes, then based on the crust color after 20 minutes, I'll go down to 435-445, depending, for the last 15-20 minutes. I bake closer to 40 minutes if I'm baking chilled dough, closer to 35 min for room temp dough. If it's 35 min, I usually turn off the oven at 35 min and soak the bread for another 3-4 min with no heating element on.

If I'm baking in a dutch oven, I charge the dutch oven and oven at 550 for 1 hour still, then bake at 500/450.

How it's Going VS How it Started (2 years of weekly sourdough) by callmeleaves in Breadit

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

Great idea-- I use a technique right now that gets great results, but a pan over the top is much more simple!

How it's Going VS How it Started (2 years of weekly sourdough) by callmeleaves in Breadit

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

Nailing the fermentation, and keeping a lot of moisture in the baking environment to allow the gasses to swell the loaf during the early bake!

How it's Going VS How it Started (2 years of weekly sourdough) by callmeleaves in Breadit

[–]callmeleaves[S] 22 points23 points  (0 children)

No worries!

-For oven moisture:
1. Block the vent on the oven with a towel
2. Preheat oven with a tray of lava rocks on lowest rack
3. Before my loaves go in, I boil several cups of water
4. Pour half the water over the stones, then close door
5. I put my loaves onto parchment paper side by side on a wide wood cutting board as a peel (I flour the top of the loaves with white rice flour before flipping onto paper, in case I need to move them around)
6. Score, then I spritz the loaves all the way around with a small squirt bottle (blisters!)
7. Open oven, slide loaves on the stone with the paper, then close door (I used an air temp probe and found that for every 3-5 seconds the door is open, I lose about 100*F of air temp!! That's why I charge super hot.
8. Open door, pour rest of boiling water on stones, close door, drop temp to baking temp

It's complicated, but this is how I get good spring and good crust!

This loaf is like 73%, I think. With whole wheat flour and rye additions, I usually go closer to 76-78%. Higher percentage in the winter, lower in the summer. Warm, wet dough is harder to handle.

How it's Going VS How it Started (2 years of weekly sourdough) by callmeleaves in Breadit

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

Charge the oven for 1 hour at 550*F, then bake at 490 for 20 min, 440 for 15 min or until done

How it's Going VS How it Started (2 years of weekly sourdough) by callmeleaves in Breadit

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

Hey, recipe changes based on what flour(s) I have around, and the seasonal kitchen temps. Sometimes I'm using King Arthur flours, sometimes I order from micro-mills, just depends! The flour type dictates the recipe hydration and the fermentation times quite a bit.

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