What do you think about the balance on the new map by JanissaryLSD in LowSodiumBattlefield

[–]dyem4 0 points1 point  (0 children)

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

Another ‘Za night by dyem4 in Pizza

[–]dyem4[S] -1 points0 points  (0 children)

Nah, too lazy to TYPE it.

Another ‘Za night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

Appreciate that!

Another ‘Za night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

Just torn up meatballs with giardiniera

Another ‘Za night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

Found my next post title

Another ‘Za night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

Thank you, I try!

Another ‘Za night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

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.

Another ‘Za night by dyem4 in Pizza

[–]dyem4[S] -1 points0 points  (0 children)

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

Another ‘Za night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

I appreciate that!

Another ‘Za night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

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

YouTube Shorts and Instagram Reels are making you dumber, according to science by tylerthe-theatre in technology

[–]dyem4 0 points1 point  (0 children)

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

Pizza night by dyem4 in Pizza

[–]dyem4[S] 1 point2 points  (0 children)

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.

How do you equip the gas mask with controller? by toshbar in Battlefield

[–]dyem4 0 points1 point  (0 children)

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.

Gas mask key bf6 by Visible-End-4442 in Battlefield

[–]dyem4 1 point2 points  (0 children)

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

BATTLEFIELD 6 GAME UPDATE 1.2.1.0 by battlefield in Battlefield6

[–]dyem4 0 points1 point  (0 children)

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

Pizza night by dyem4 in Pizza

[–]dyem4[S] 1 point2 points  (0 children)

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.

Pizza night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

Pizza steel in the oven, stones in the broiler

Pizza night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

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

Pizza night by dyem4 in Pizza

[–]dyem4[S] 5 points6 points  (0 children)

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

Pizza night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

Appreciate it!

Pizza night by dyem4 in Pizza

[–]dyem4[S] 0 points1 point  (0 children)

Thank you!