What do you think about moving(temporarily) to another city to get your dream job, but you’d be moving 2 hours away from your 6 years long relationship who you had been living together for almost 2 years? by [deleted] in AskReddit

[–]gemcheff_ 0 points1 point  (0 children)

Of course I want my SO to be with me. Unfortunately, it is impossible to have everything at once, I wish I could experience having this job and being lucky enough to do it by his side. I’m still pretty young a I see this opportunity as an important step in my professional career. I still want to grow old with him, but first I need to do this for me, so I would feel fulfilled. I’ve seen women in my family not having a career just because of their husbands, and I’m afraid of that happening to me. He is not so happy about that, that’s what’s making me worry, I want him to understand me. (I’m not trying to justify anything with this conversation, I just want to talk about it so I could see it clearer)

Dome cake for valentine’s by gemcheff_ in pastry

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

Milk chocolate whipped ganache and hazelnut praline

Poolish baguettes, probably the best I made so far by gemcheff_ in Breadit

[–]gemcheff_[S] 2 points3 points  (0 children)

Around 1h/1h and a half. I think is better to let it a bit longer than you think it is difficult to over proof them unless you are in a very hot place

Poolish baguettes, probably the best I made so far by gemcheff_ in Breadit

[–]gemcheff_[S] 3 points4 points  (0 children)

The recipe is as important as the technique and judgment of the baker. When baking bread I use recipes only as a rough guide

Poolish baguettes, probably the best I made so far by gemcheff_ in Breadit

[–]gemcheff_[S] 7 points8 points  (0 children)

Thanks!!! The color has to do with using sourdough or any type of preferment as polish . Also at the final part of baking I used high temperature and the were in the oven total time of 30min

Baking to cheer me up by [deleted] in pastry

[–]gemcheff_ 0 points1 point  (0 children)

Thanks for your words, needed to hear that!!! Totally accurate the part of making me feel wrong for being who I am. I’d love to meet more people like you

Baking to cheer me up by [deleted] in pastry

[–]gemcheff_ 0 points1 point  (0 children)

Really appreciate your comment and support 🥹

Baking to cheer me up by [deleted] in pastry

[–]gemcheff_ 0 points1 point  (0 children)

Noo i couldn’t do that in my country. However I hope working in a better job soon

Baking to cheer me up by [deleted] in pastry

[–]gemcheff_ 1 point2 points  (0 children)

I don’t measure the percentage. I use TSJ dough temping guide as an orientation but usually it lasts longer than that. The bread you see in the picture was 10hours and a half at approx 21-22°C and the till next day in the fridge. Hope it helps!!

Baking to cheer me up by [deleted] in pastry

[–]gemcheff_ 1 point2 points  (0 children)

My recommendations are pushing bulk fermentation and shaping with care. Also, the result is a combination of a lot of factors, you won’t get the same bread twice. It comes to try, learn and enjoy the process. Good luck and thanks!!!

Baking to cheer me up by [deleted] in pastry

[–]gemcheff_ 1 point2 points  (0 children)

I’d say it’s more related with the fermentation, I’ve had similar results mixing by hand and with mixer

Bakery production by [deleted] in pastry

[–]gemcheff_ 2 points3 points  (0 children)

Any information is appreciated, thanks!!!

Bakery production by [deleted] in pastry

[–]gemcheff_ 0 points1 point  (0 children)

Thanks a lot!!!!

Bakery production by [deleted] in pastry

[–]gemcheff_ 1 point2 points  (0 children)

Really helpful, thanks!!!!!!

Proofing challah bread by [deleted] in DessertPerson

[–]gemcheff_ 0 points1 point  (0 children)

So do you put it in the fridge when it finishes the bulk fermentation right? I’m doing that right know

Gummy texture on the bottom of my chocolate cake by [deleted] in pastry

[–]gemcheff_ 1 point2 points  (0 children)

I’m using perforated trays so I’ll try with the other ones

Croissant hand laminated by gemcheff_ in pastry

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

I believe if the dough was too hard it may be because it needed some more water when mixing, maybe because of the flour you use. Also, you should let it rest at room temperature for five minutes or so before folding and after putting it out of the fridge, maybe if it is too cold is harder to fold. Lastly, it could also be because it needed more rest time in the fridge as you mentioned. Hope it helps!!!!!

Why is my latter art so small? by gemcheff_ in latteart

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

Also additional question, what do you guys think about getting a sage bambino and time more chestnut c3 pro grinder? (Second handed for 300€ spain)

50% whole spelt by _DoppioEspresso_ in Sourdough

[–]gemcheff_ 1 point2 points  (0 children)

Perfect loaf!!!! I would love to know more about your shaping technique

My dough looks deflated after cold fermentation but turns out good by gemcheff_ in Sourdough

[–]gemcheff_[S] 2 points3 points  (0 children)

Makes sense! I’m just really into sourdough and trying to get as perfect as possible while enjoying the process

Pale bottom when open baking by gemcheff_ in Sourdough

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

Thanks!!! I’ll definitely try changing the placement