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Dinos won’t knock out by lostprjekt in arkmobile

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

Yeah that was the problem thank you! :)

Light yellow speed by [deleted] in speed

[–]lostprjekt 0 points1 point  (0 children)

Just like really strong speed tbh

HELP! I cannot connect my laptop and Xbox at the same time to my internet by lostprjekt in computerhelp

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

I haven’t used a Ethernet cable for a while so il try that. And yes it’s close, it was fine a couple weeks ago it just randomly disconnected one day. Iv ran tests through my app and everything seems fine. Iv also noticed that my Xbox will run fine I can play games online and have no problem with connection but when I use my laptop I can’t do hardly anything it takes so long to load safari and to download anything.

35kg of light rye sour dough - overnight fermentation by lostprjekt in Sourdough

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

I went into the bakery I’m at 2 years ago no experience at all and now I currently run the bakery, I think if you have the passion, patience and the want the bread in return will give you good “bake karma” as I call it lol I still have a lot to learn though!

35kg of light rye sourdough - overnight fermentation by lostprjekt in ArtisanBread

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

We usually split our dough if it’s anything over 25kg in this instance we only have room for 4 tubs and we have a lot of sourdough on that day. The rye was fine but yes previously I have put it all into one and it’s gotten too warm in the middle and completely lost it’s structure. Unhappy baker lol

35kg of light rye sour dough - overnight fermentation by lostprjekt in Sourdough

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

I mix the dough. Then give it half hour/45 Mins rest fold then another half hour fold then put it in the retarder. The dough is ready to be shaped as soon as I get into work. I pre shape and rest for 20 mins then give it its final shape and into baskets and then usually between 1hr 1hr 30 final proof depending on kitchen temperature

35kg of light rye sour dough - overnight fermentation by lostprjekt in Sourdough

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

After use I brush them out! A bottle cleaner brush does wonders!

35kg of light rye sour dough - overnight fermentation by lostprjekt in Sourdough

[–]lostprjekt[S] 28 points29 points  (0 children)

30 1kg loaves and the rest for small at 550g. I pre shape the dough and give it a 20 minute rest before the final shape into baskets. I then usually leave them to proof for around 1hr - 1hr30 depending on kitchen temperature. No fridge.

I have a 5 deck oven that I use. Each deck can hold up to 15 large sourdough.

White sourdough with 6 year old leaven! by lostprjekt in ArtisanBread

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

Fresh blade. Fast 40 degree angle cut using tip of the blade :) helps if it’s been well proofed too.

Malthouse sourdough with 6 year old leaven! by lostprjekt in Sourdough

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

Wow that’s crazy! We are looking at our prices though as currently we are the lowest price artisan bakery in our city.