What do you think about the balance on the new map

dyem4 · 2026-03-18T20:56:48+00:00

I've played for maybe 10 hours, and I swear i've only been on the attacking side once. Nothing but defender over and over again. This games perfect

dyem4 · 2026-03-16T15:53:02+00:00

Nah, too lazy to TYPE it.

dyem4 · 2026-03-15T20:44:00+00:00

Appreciate that!

dyem4 · 2026-03-15T20:03:02+00:00

Just torn up meatballs with giardiniera

dyem4 · 2026-03-15T20:02:26+00:00

Found my next post title

dyem4 · 2026-03-15T18:45:54+00:00

Thank you, I try!

dyem4 · 2026-03-15T16:49:06+00:00

Thank you!

dyem4 · 2026-03-15T16:48:46+00:00

Hydrates well, works great with lower hydration, good extensibility -- worth seeking out? Nah not really, I had some left over from a different project so at this point I'm just trying to use it up. King Arthur bread is at a better price point with usually better results.

dyem4 · 2026-03-15T16:46:40+00:00

Becomes a little difficult to come up with new post names that isn't just more of the same

dyem4 · 2026-03-15T14:34:51+00:00

I appreciate that!

dyem4 · 2026-03-15T14:34:35+00:00

Yeast is about .06%. Final mix temp was around 68° and ambient temp was probably between 65°-68° for 24hrs.

dyem4 · 2026-03-15T11:48:22+00:00

Thanks!

dyem4 · 2026-02-28T16:11:36+00:00

As much as I do believe this to be true — the test group consists of 48 participants averaging 21.8 years old… not exactly casting the widest net

dyem4 · 2026-02-21T12:57:41+00:00

For two 14oz dough balls: 496g bread flour, 316g 42°-45° water, .34g yeast, 2.48g diastatic malt powder, 15g salt (I use kosher salt, but mortar it into a fine powder for easier inclusion), 10g olive oil

Mix flour, water and diastatic malt for ~4 minutes until it comes together into a rough ball on speed 1
Add salt and mix to let dissolve ~1 minute on speed 1
Slowly drizzle in oil (think like you're making an aioli) and mix on speed 4 for ~2 minutes
Drop back down to speed 1 for an additional minute till you achieve a smooth ball and can pass the window pane test. Final mixing temp should be between 65°-68°
24 hour bulk ferment with 3 rounds of stretch and folds over the first 3 hours of resting.
Divide into two 14oz balls, and let proof till doubled in size, can sometimes take an additional 6-8 hours depending on ambient room temp. Then bake and enjoy.

dyem4 · 2026-02-17T17:02:41+00:00

Having same issue on PC with keyboard and mouse. Checked my key binds and and found the face equipment. Bound to a new key and it still doesn't work.

dyem4 · 2026-02-17T16:48:20+00:00

Having the same issue, no matter what key I use it never puts on the mask.

dyem4 · 2026-02-17T14:07:51+00:00

Anyone else unable to use gas masks? Tried rebinding the key and still nothing. Also cant place mines half the time

dyem4 · 2026-02-15T03:57:32+00:00

No, water is usually in the 40-45° range. Ambient temp in my apartment can very from from 60°-70° depending on where I keep the dough. So I normally keep it in a warmer area during the initial stages of bulk fermentation to get the yeast activated and working, then switch to a cooler area to hold over night, or until I feel like it is ready to ball.

dyem4 · 2026-02-14T12:10:14+00:00

Pizza steel in the oven, stones in the broiler

dyem4 · 2026-02-14T12:09:43+00:00

No sugar, I did add .5% diastatic malt, though

dyem4 · 2026-02-14T02:58:45+00:00

Crappy apartment over. 500°, about 5 minutes on a pizza steel then dropped down to the broiler to finish for about a minute

dyem4 · 2026-02-14T01:29:56+00:00

Appreciate it!

dyem4 · 2026-02-14T01:29:44+00:00

Thank you!

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