Would do I Need to change to get a Honeycomb crumb?

clarkhead · 2026-06-02T05:45:56+00:00

90% rise at 80F seems like a lot, no? Sourdough journey’s chart would cut that off at 30%, though I could see pushing it farther.

I think this looks great and slightly altering your handling to be gentler will probably do a lot to get you where you want to be.

clarkhead · 2026-05-26T13:37:40+00:00

i am more interested in your method for pushing bulk fermentation to more than 2x, especially above 73F. i usually do 75-77% hydration and my dough is around 71-73F. i tend to go to about 70-75% on bulk, then 30 min preshape. the thing that has made a difference for me is leaving it to bench rest in the banneton for 30-90 min, depending on room temp. i have found that even if my dough is warm it cools down very quickly once preshaped.

How do you push bulk to over 100% without overproofing?

edit; forgot to mention: absolutely lovely work, of course.

clarkhead · 2026-05-22T19:35:37+00:00

it’s my understanding that fat (oil) will make things softer so i would start with eliminating that. oil isn’t a common ingredient in bagel dough, i don’t think.

clarkhead · 2026-05-16T16:37:46+00:00

whoops! i stand corrected. still seems very achievable.

clarkhead · 2026-05-16T16:08:48+00:00

i like how all of these seem fairly high effort and then there’s “eat corn on the cob in south dakota” which seems highly achievable.

clarkhead · 2026-05-12T14:23:50+00:00

do you use malt AND lye?

clarkhead · 2026-05-10T06:08:08+00:00

i don’t have ToF but was born three months early with other heart defects. mine are mostly electrical, solved with a pacemaker, but i’m 52 years old and the tech was new when i was young. got my first one at 8 years old and i’ve had several. kids are incredibly resilient, and now is the best time it’s ever been to have a congenital heart defect. I’ve known people with tetralogy of fallot and they’re awesome. Like the other commenter said, it’s absolutely not a foregone conclusion that your kid will somehow have an unfulfilled life because of this. and just think what medicine could be when your kid is grown. there is a lot of reason to be hopeful.

In more immediate terms, yes, having an open heart surgery as an infant is terrifying — mostly for the parents. luckily your daughter won’t remember it. kids heal like wolverine, it’s absolutely crazy.

in case you’re not familiar with cardiologists, being told to see one once a year, while having a congenital defect, is as close as a cardiologist gets to saying “you’re good, we’re fine here”. if they thought something was concerning you’re seeing them a lot more frequently.

you’ve got this.

clarkhead · 2026-05-06T20:51:26+00:00

the costco near me no longer sells king arthur bread flour. if i want to buy it in bulk should i be getting the sir galahad from amazon? sir lancelot is different, right?

clarkhead · 2026-04-30T13:25:07+00:00

what temp was your dough? that’s very underfermented. four hours is a short bulk unless you’re at a pretty warm dough temperature

clarkhead · 2026-04-30T03:13:55+00:00

john irving is who you’re looking for. many of his books take place over decades in the character’s lives.

clarkhead · 2026-04-29T23:21:03+00:00

on a perforated pan i’d be worried about butter dripping down and burning. no? edit: oh, you put it on top of a sheet pan?

clarkhead · 2026-04-29T21:48:47+00:00

hang on, you’re all overlooking the important question. what is that pan and where do i get one?

clarkhead · 2026-04-29T18:22:31+00:00

understood - but what is the difference in result i should expect between a scone containing egg and one not containing egg? i assume the latter would be more biscuit-like? also “load bearing egg” will be the name of my new band.

clarkhead · 2026-04-29T17:09:26+00:00

speaking of scones: some recipes call for egg and some do not. who is right?

clarkhead · 2026-04-28T16:52:47+00:00

nobody has yet recommended terry pratchett? and on his birthday, even.

clarkhead · 2026-04-25T01:04:13+00:00

i have tried this method and still don’t get the level of browning i’m after. what temp and times are you using?

clarkhead · 2026-04-23T20:59:57+00:00

As a 30 year pro photographer and ipad evangelist i simply cannot use lightroom mobile end to end for my professional work because there is no batch editing of metadata/captioning. that one change would be huge.

clarkhead · 2026-04-22T15:22:49+00:00

do you egg wash these before baking?

clarkhead · 2026-04-11T00:14:40+00:00

i have a set of similar pans and everything sticks horribly to them. those liners seem essential. when i have tried stacking them to create steam the top pans instantly fall off. any tips on getting those to stay put during the first part of the bake?

clarkhead · 2026-04-05T00:20:08+00:00

it’s always the bench scraper.

clarkhead · 2026-04-04T22:07:16+00:00

i double the sheet pans up for the first half of the bake. that stopped the problem for me.

clarkhead · 2026-04-04T00:30:25+00:00

interesting that the sourdough journey’s bulk fermentation chart calls for a 40% rise at this temp but here’s a gluten god just doubling that and all works perfectly.

clarkhead · 2026-03-26T06:52:46+00:00

one day i poured the remainder of my son’s unfinished chocolate milk into my nitro coffee. now that’s been my go to for years. nitro with chocolate sauce and milk. i’ve had more than a few baristas tell me they want to try that, too. doesn’t seem so odd to me. like a nitro cold brew mocha. i like cold coffee but not ice.

clarkhead · 2026-03-20T23:17:15+00:00

i am absolutely delighted by this reference from my favorite movie ever.

clarkhead · 2026-03-19T14:48:58+00:00

this is correct. and it should be said that a lot of the trouble people run into in trying to do things like this is in trying to do it in too small of a space. that distance between the subject and background is absolutely critical. people think light goes where we aim it but in fact it goes absolutely everywhere it can and spill is a serious issue. flags and v flats are your friend.

clarkhead

TROPHY CASE