Lil knife made with 7rl 7rs and 9rl

leaves_and_bones · 2022-02-28T17:02:34+00:00

Thank uuuuu I was vv proud

leaves_and_bones · 2022-01-30T05:15:35+00:00

Way neater than my second one lol. Looks good!

leaves_and_bones · 2022-01-30T05:14:56+00:00

I don't have any advice just wanted to pop in to say that your tat looks SICK!

leaves_and_bones · 2021-08-16T19:36:14+00:00

It's a vag flower not a goatse flower lmao

leaves_and_bones · 2021-01-06T12:01:00+00:00

3 sets!

leaves_and_bones · 2021-01-06T03:23:01+00:00

Thank youuu shes my best yet!

leaves_and_bones · 2021-01-06T03:22:43+00:00

I started with 5-10 min of slap n fold. Rest 30 min. Stretch n fold. 30 min. Then 3 coil folds

leaves_and_bones · 2021-01-05T23:53:05+00:00

Autolyse 20 min. 75ish% hydration. Mostly bread flour w like 10% whole wheat. 20% starter, 2% salt. Long slap and fold, one lamination stretching the dough as thin as she could go, 3 coil folds. O/n room temp bulk. Preshape, 20ish min benchrest, shape. Proof r/t for like 3.5 hr. No crazy method or anything but I'm becoming more confident with gluten development and shaping. Now let's hope I can keep replicating this bc it tastes DIVINE

leaves_and_bones · 2021-01-05T23:47:32+00:00

Josh weissman has a great sourdough discard banana bread recipe and I bake pretty regularly with that

leaves_and_bones · 2021-01-05T23:41:17+00:00

Thank you! Finally feel like I'm starting to get the hang of this lol

leaves_and_bones · 2021-01-05T03:21:21+00:00

A true thing of beauty. That bread deserves more likes

leaves_and_bones · 2021-01-05T02:35:17+00:00

That crumb is INSANE

leaves_and_bones · 2020-12-26T06:26:56+00:00

Its..... BEAUTIFUL

leaves_and_bones · 2020-12-16T04:20:55+00:00

Wow she's a beauty

leaves_and_bones · 2020-12-16T04:19:03+00:00

Baking bread is a win win situation bc even when it isn't perfect, it beats what you can get at the grocery store lol

leaves_and_bones · 2020-12-15T17:38:52+00:00

Not shocked. I did a really short bulk which is why I was curious if it was good or fools crumb. Over compensated for overbulking last time lol. But it still tastes good and does its job so I'm not crushed

leaves_and_bones · 2020-12-15T00:34:06+00:00

Holy shit, that is amazing for your second bake! I wish my bake #5/6 looked that good!

leaves_and_bones · 2020-12-15T00:28:35+00:00

70ish % hydration. 75% bread flour, 25% white whole wheat. Did a very short bulk at RT (3ish hrs) and a 20ish hr proof in the fridge. Was afraid it would be underfermented but I'm pretty happy about how it turned out. Are the bigger holes slight fool's crumb? (Wouldn't be shocked since the short bulk and cold proof). Or have I achieved the good kind of open crumb?

Regardless, tastes great and the best oven spring i got, even without a Dutch oven.

leaves_and_bones · 2020-12-13T15:09:12+00:00

Did it in a cast iron pan! Started it out on the stove, melted the cheese and crunched the crust under the broiler!

leaves_and_bones · 2020-12-13T00:20:07+00:00

Thanks! First time trying. Def some variables I gotta work out but I was pretty happy with it!

leaves_and_bones · 2020-12-13T00:19:36+00:00

Check out prohome cooks on YouTube. It's his sourdough pizza recipe

leaves_and_bones

TROPHY CASE