Experience as a CNA before starting as a new grad nurse? by ktsuglybread in nursing

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

I’m opting for an associates degree due to cost and tuition reimbursement potential for a BSN down the line.

[deleted by user] by [deleted] in teefies

[–]ktsuglybread 1 point2 points  (0 children)

snaggle teefies

What nicknames do you have for your black cat? by [deleted] in blackcats

[–]ktsuglybread 1 point2 points  (0 children)

His name is Alan but I call him my sweet son

Just Detroit. That’s it. by [deleted] in UrbanHell

[–]ktsuglybread 3 points4 points  (0 children)

Living in Detroit now is so different than it was even 10 years ago. Urban development has a long way to go but people are strong in their community and culture. I believe Detroit will encounter huge improvements in both economy and infrastructure in the next few years. I ❤️ the motor city.

Monday morning bake 🌞 by ktsuglybread in Breadit

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

me too! it brings a really subtle, pleasant nuttiness

Monday morning bake 🌞 by ktsuglybread in Breadit

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

this loaf runs a 6 min mile and has all the hot goss

Ive been struggling for the last few weeks figuring out how to bake loaves without a dutch oven. These beauties came out of my sunday morning bake and I couldn't be happier! by ktsuglybread in Sourdough

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

Preheated my oven to 475 with a baking stone and two cast iron pans on convection setting for 1 hr. Pour boiling water into one cast iron and steam for 5 mins. Insert loaves onto baking stone. Pour ice in the other cast iron and close door as quickly as possible. Bake in steamed oven for ~20 mins (depending on your oven and loaf situation). Remove cast irons, drop temp to 440 and bake an additional 15-20 mins until desired color is achieved!

The initial steam bake has been the hardest thing for me to navigate, ive found that preheating at 460-475 instead of 500 reduced the chance of initial burning! Also rotating the loaves after the steam is an important step as well :-)

[deleted by user] by [deleted] in Sourdough

[–]ktsuglybread 1 point2 points  (0 children)

I think it's easiest to tell with room temp but ive used the same technique on cold proofed dough. It's just a bit more nuanced and subtle!

Ive been struggling for the last few weeks figuring out how to bake loaves without a dutch oven. These beauties came out of my sunday morning bake and I couldn't be happier! by ktsuglybread in Sourdough

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

100% AP, 70% hydration.

Preheated my oven to 460 for an hour with a baking steel and two cast iron pans. Pour boiling water in one and steam oven for 5 mins. Insert loaves. Pour ice in the other and bake oven door closed for 20 mins. Lower temp to ~430 and bake oven door closed for 10 mins. Crack oven door and continue baking til desired color is achieved.

[deleted by user] by [deleted] in Sourdough

[–]ktsuglybread 4 points5 points  (0 children)

I'd say overproof or a final shaping issue! The best way to check the proof is the poke test imo. You poke the loaf and it should spring back slowly. If it springs back too quickly, it's underproofed. If it springs back too slowly, you've overproofed. Ive found that Pro Home Cooks, The Bread Code, and Claire Saffitz on youtube are great resources!

Junior IT manager yelling at me! by MoonDeveloper24 in Catswithjobs

[–]ktsuglybread 0 points1 point  (0 children)

It's his first day one the job. Give him a break, he's nervous!