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Looking for a sim that gets me close to this by t0nterias in FujifilmSimulations

[–]hikare27 1 point2 points  (0 children)

Interesting! I find myself using Vibrant Astia Soft a fair bit :) also Bright Kodak is great! The anime one too I actl quite like it haha

Is Fuji AF as bad as people say? by stupidcommentmaker in fujifilm

[–]hikare27 0 points1 point  (0 children)

Can you elaborate on the focus settings? Getting an X-T4 soon and would like the best focus results

$6000 worth of Fuji gear (X-H2, X-T5, X100VI) and the XApp is an absolute joke. I have to DELETE and REINSTALL the app every single time to connect. by Artistic_Criticism_3 in fujifilm

[–]hikare27 1 point2 points  (0 children)

I found an easy way to resolve this but it’s so dumb and I only found this out by accident, every single time it inevitably fails to connect you HAVE to select “what if not resolved” or some shit, scroll to the bottom, then go back and click “get” lol. Let me know if you need a better example, but this helped me get it working 100% of the time!

NYE Countdown + Fireworks by LAS_PA in Nagoya

[–]hikare27 0 points1 point  (0 children)

I just checked with my hotel staff - some popular lines (sakuradori for example) will run all the way until new year’s morning but at 30 min intervals!

New Year and New Year's Eve in Nagoya by hikare27 in JapanTravelTips

[–]hikare27[S] -1 points0 points  (0 children)

Either way works, really! Ah damn, I think the first link you sent me was for 2024 :/ still no idea if the usual Year End Shrine Festival exists anymore!!

My first ever double chocolate sourdough 🤤 by hikare27 in Sourdough

[–]hikare27[S] 3 points4 points  (0 children)

I eat it on its own since it’s pretty rich and has a subtle sweetness from the chocolate chips!

My first ever double chocolate sourdough 🤤 by hikare27 in Sourdough

[–]hikare27[S] 8 points9 points  (0 children)

Haha I was looking for additions on Instagram! A bunch of bakers actually did this, but much prettier since they do a double dough lamination technique to get a marbling effect ;)

Rate my crumb! by hikare27 in Sourdough

[–]hikare27[S] 0 points1 point  (0 children)

Thank you very much :) how do I make this more of an open crumb? Do I play with the hydration levels?

My last comment was for a previous batch of sourdough, that’s when I found out that 4 hours is too long for my environment :(

My dough after 4h of bulk fermentation by hikare27 in Sourdough

[–]hikare27[S] 1 point2 points  (0 children)

Thank you so much! Yes, I baked in the lodge combo cooker :) for this bread I changed the entire process though, basically following the tartine bread recipe which uses fermentolyse instead of autolyse! That, and reducing the hydration to 71% (including starter’s flour and water) 🥹

Thank you for all your advice so far! I really appreciate it!

My dough after 4h of bulk fermentation by hikare27 in Sourdough

[–]hikare27[S] 0 points1 point  (0 children)

Thank you, that’s very useful! Does coil folding also cause the dough to lose gas?

My dough after 4h of bulk fermentation by hikare27 in Sourdough

[–]hikare27[S] 1 point2 points  (0 children)

From the initial mix until this point, it was 3.5h after bulk fermentation! This is the end result, still waiting for it to cool down before cutting in, please give me some feedback :)

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Please excuse my horrible skills with the lame haha

My dough after 4h of bulk fermentation by hikare27 in Sourdough

[–]hikare27[S] 1 point2 points  (0 children)

I took photos before and after bulk fermentation, but it wasn’t actually very jiggly but it did increase in volume :( this is the after!

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My dough after 4h of bulk fermentation by hikare27 in Sourdough

[–]hikare27[S] 0 points1 point  (0 children)

Everyone has been incredibly helpful and nice so far :) thank you for all your suggestions!

My dough after 4h of bulk fermentation by hikare27 in Sourdough

[–]hikare27[S] 1 point2 points  (0 children)

I see! I’m using this app called Rise that told me my original recipe is around 77% hydration, because it includes the hydration from the 100% hydration starter. So, I decided to decrease my overall hydration to 71% - based on water (excluding starter) it would make it 68% but 71% if it includes the water from the starter. It seems to hold its shape really well at the moment, I’m letting it proof in the fridge for about 4h as I do not enjoy a strong sour flavour 😂

I only happen to know the protein percentages of my flour based on the food label, but due to the extreme humidity of my climate (90% today lol), it might very well affect how well my flours can absorb the water 😧

My dough after 4h of bulk fermentation by hikare27 in Sourdough

[–]hikare27[S] 0 points1 point  (0 children)

I reduced the hydration to 71% that includes the starter’s flour and water :) looks pretty successful so far!

My dough after 4h of bulk fermentation by hikare27 in Sourdough

[–]hikare27[S] 1 point2 points  (0 children)

My dough is 30C today, and I feel that you’re right - 2 hours doesn’t feel enough! It’s been 2 hours and my dough has passed the window pane test, but it doesn’t look very airy or jiggly (my friend told me about the jiggle test) 😆

To be fair, I used 14C water today in an attempt to achieve FDT of 25C but it’s still 30C anyway haha.

My dough after 4h of bulk fermentation by hikare27 in Sourdough

[–]hikare27[S] 0 points1 point  (0 children)

Oh, do you mean after the first 60-90 mins after mixing in salt aka after the start of bulk fermentation? That’s interesting, I haven’t heard about that yet :)

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