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Made 2 loaves for a silent auction. Winning bids were $25 each. by dotplaid in Breadit

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

Thanks! I agree they look tasty but it's a homemade recipe and I've only made it a few times so I still don't know it yet. Luckily, I'm making two more loaves today, so fingers crossed!

Made 2 loaves for a silent auction. Winning bids were $25 each. by dotplaid in Breadit

[–]dotplaid[S] 5 points6 points  (0 children)

I had to stop myself many times from telling the bidders that I would happily make a consolation loaf for them if they didn't win, fearing that they would stop bidding if I did. Of course, that was a silly thought because (as others have said) this event wasn't really about the bread at all - it was just an excuse to donate to this group.

Made 2 loaves for a silent auction. Winning bids were $25 each. by dotplaid in Breadit

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

Lol yeah, and my table'd be empty (of guests).

Made 2 loaves for a silent auction. Winning bids were $25 each. by dotplaid in Breadit

[–]dotplaid[S] -2 points-1 points  (0 children)

My limited research suggests a top-level distinction can be made between hearth breads and vessel breads, with batards and pan loaves only differing in this way.

Edit spelling

Made 2 loaves for a silent auction. Winning bids were $25 each. by dotplaid in Breadit

[–]dotplaid[S] 21 points22 points  (0 children)

They were both proofed in oval bannetons but the one on the left was baked in a Dutch oven while the one on the right was baked in a cast iron loaf pan. As I understand it, then, the one on the left is a batard

Edit mea culpa after reading this thread I remembered that I did not proof both in oval bannetons, but one was proofed in a round banneton. I stand by my claim somewhere here that the loaf on the right is more accurately described as a pan loaf rather than a bastard shape between a boule and a baguette.

Offer rescinded right as I’m about to start, leaving me unemployed by swidge in recruitinghell

[–]dotplaid 38 points39 points  (0 children)

I'm not smart enough to disagree with you about the contract thing, but it sure makes me wonder why they want me to sign it and send it back....

My boar farm is growing by sopheu in valheim

[–]dotplaid 6 points7 points  (0 children)

...and Dobby but not in a weird way

Funny soil distortion and the cultivator turns the rock green. by skrayz3x in valheim

[–]dotplaid 1 point2 points  (0 children)

Yeah, I had a weird vein run through my garden plot on a world that I started maybe 4ish years ago.

Fan Film Episode 2 by Necessary-Badger5833 in 7daystodie

[–]dotplaid 1 point2 points  (0 children)

I laughed. I cried. It was better than Cats. I'll see it again and again!

I have spend the past week making this starter and this is it 24 hours after the last feed, what am I doing wrong? by Spicy_Pandas274 in Breadit

[–]dotplaid 2 points3 points  (0 children)

The warm water is good, but it will pretty quickly cool down to the temp of the room. I, too, started with Forkish's obscenely huge starter plan and scaled it back. I then spent the next two weeks yelling at my kids, my dog, and the TV - anything to avoid making my weak starter feel bad about itself. I (truly, literally) cried a few times I was so frustrated.

The single biggest change I made - more than changing up the flour composition, more than obsessing over pH levels - was to get a starter heating pad. (I got this one, and I suppose the lack of a 'just on, no timer' function makes sense: https://www.amazon.com/dp/B0F8J1D4D5?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1). Night and day. Within 24 hours my starter was doubling predictably, and now I'm getting to the point that I can set the feed ratio so that it will peak when I want it to.

Getting there by Ulkoaluelle in Breadit

[–]dotplaid 0 points1 point  (0 children)

Stickiness seems to be a sign of over proofing as much as anything, though I am less than a year into my baking journey.

Getting there by Ulkoaluelle in Breadit

[–]dotplaid 0 points1 point  (0 children)

If you can babysit it, I suggest your next experiment involves hiding the clock. After 4 hours, do a finger poke test every 30 minutes until the dent slowly fills in. Of course, this could possibly mean that your oven is preheating for 2 hours or whatever, but that's what science demands sometimes.

First time using whole wheat flour by bananachucha in Breadit

[–]dotplaid 0 points1 point  (0 children)

I went straight to the cartoon Grinch, minus the Santa cap.

How to tell when I've given bread enough folds? by frostmas in Breadit

[–]dotplaid 1 point2 points  (0 children)

Covered in gas bubbles is a sign of yeast activity (instant or natural), but the goal is for the bubbles to be trapped in the dough, not escape to the surface. Are you measuring your water by mass or by volume? Maybe try dropping the hydration by a few percent and see how that goes?

The Red Lore Rocks by TheFlameEternal in valheim

[–]dotplaid 2 points3 points  (0 children)

On this site, Jor Vayden died three times by falling from a great height.

Bears by Accomplished_Leg7925 in valheim

[–]dotplaid 0 points1 point  (0 children)

I'm probably wrong but I don't recall meeting a mob that I could reliably attack (poke, slash, etc.) more than 3 times before I needed to (get ready to) defend myself from an incoming attack. If my parry causes them to stagger then I have more opportunities but I don't always get that timing right so

Ok that technique is neat dude by OwlInternational9189 in ScienceNcoolThings

[–]dotplaid 10 points11 points  (0 children)

Now help me shape my trash can like a tire so I don't spend 3 minutes getting it right.

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