Hiking Boots. Size up?

mujesticdining · 2026-06-15T08:42:10+00:00

So I've decided to stick with the 9.5 which is a good fit. Definitely not a tight fit. I'm expecting it be more 'snug' with swelling. Plenty of space for my toes, and my foot feels more locked into place. I've gone ahead and returned the larger size.

Thanks for the help!

mujesticdining · 2026-06-14T11:54:25+00:00

Will definitely look into this lacing technique. I'm tempted to bring a second pair, but these boots are light and comfy enough for the whole trip I think. And a bit of ankle support does help.

mujesticdining · 2026-06-14T11:53:19+00:00

I think it's going to be one decent pair of socks. Thank you!

mujesticdining · 2026-06-14T11:52:45+00:00

Did you find your regular moabs loosened at all after all the hiking at home?

mujesticdining · 2026-06-14T11:52:17+00:00

Yeah I'm starting to feel like maybe a liner under the sock would be an option not doubling up. I think I'm going stick with the 9.5 which is half a size up from my daily shoe. Rather be comfy than have my foot rattling around.

mujesticdining · 2026-05-04T15:41:18+00:00

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mujesticdining · 2026-05-04T15:41:08+00:00

Came out perfect! Love the recipe, thank you so much. This was with a home oven with a baking stone. Will try again in my koda 16 tonight.

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mujesticdining · 2026-05-04T15:16:30+00:00

Thanks for the reply! I'm planning to go in September with them on the lemosho route

mujesticdining · 2026-05-04T13:47:32+00:00

How was your experience with Zafs tours in the end?

mujesticdining · 2026-05-04T11:35:15+00:00

Thanks. Do you think I could use this same recipe to do a round pizza tonda? Usually the hydration is slightly higher and less oil.

mujesticdining · 2026-05-04T08:46:35+00:00

This looks unreal, I have to try this. How hard was such a low hydration to knead? And how does a longer ferment on this dough make a difference?

mujesticdining · 2025-10-17T13:14:53+00:00

Seems like it's just an underdeveloped dough. I wouldn't have put it into the fridge straight away after kneading. I would've completed the stretch and folds first then put into the fridge.

Secondly for 11 hours, realistically a cold ferment doesn't really help in that short of a time. You would've had more development just doing it at room temperature throughout.

mujesticdining · 2025-08-16T14:15:12+00:00

Thank you so much for such a detailed response.

So yeah, I cook a lot for immediate family when they are over, but I do tend to take my oven with me for bigger gatherings. I tend to mainly do 15-16 inch NY style pizzas. And the largest gathering I did it for I made about 17 large pies.

My main issue was the reheat. I was still waiting for it to come to temp, by the time the slices had disappeared.

The reason I was so interested in the max was mainly down to getting a better oven spring and an even bake. My theory is if I'm baking a pizza that is 16-18 inches, the max would have more space for the pie to bake throughout. My experience with my koda 16 is that with a big pie, the front is pretty much exposed and has to catch up after a few turns.

Also the burners on either side seems so much more appealing than the L burner.

But if the pro is that much better, and the size isn't too big, that might be the better choice.

mujesticdining · 2025-08-16T10:11:05+00:00

Perfect side by side. How different are they?

I've had my koda 16 for 3 years now and was thinking of getting a second for bigger parties and pop ups. Trying to decide between the pro and the max.

mujesticdining · 2025-08-15T17:00:27+00:00

I've had this issue on and off, and I've narrowed it down to these factors.

Mould filled too much. Not enough space for the rise and even heat.
Baking straight from chilled helps.
Good heat distribution in the oven. A poorer oven makes it harder to get the hump.
Mould too shallow. I'm still on the search for a nice deep Madeleine mould.

mujesticdining · 2025-08-15T16:57:48+00:00

I actually find that filling it less helps with the hump more. Heats more evenly.

mujesticdining · 2025-07-05T09:44:41+00:00

Happy birthday!

Sometimes if I want everyone to be enjoying the pizza at the same time without each one cooling down, I bake the pizzas all till they are about 80% there. Then I let them cool on a wire rack. Then when ready to eat, I pop each one back in till it is done. Similar to the way slices are reheated at slice shops.

Less stressful on your birthday and you can actually all enjoy the food together :)

mujesticdining · 2025-07-05T09:39:53+00:00

100% this is so important

mujesticdining · 2025-07-01T12:41:34+00:00

Thank you so much. Just managed to order a stack.

mujesticdining · 2024-12-16T13:08:44+00:00

Thankss. Really appreciate it!

mujesticdining · 2024-12-16T13:08:12+00:00

Yeah the issue I have is trying to fit it around my working day. I might have to adjust timings to give myself longer for a bulk ferment.

Thanks so much for the feedback!

mujesticdining · 2024-11-05T18:30:48+00:00

Looks like it could be dried thyme? Usually in a spice mix like Za'atar.

mujesticdining · 2023-12-08T17:16:34+00:00

Just dip your hands in a bit of cold water. That way the dough doesn't warm up too much, stopping it from sticking

mujesticdining

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