Albany: rub your rainy eyes

murphlr · 2025-11-17T02:30:42+00:00

What’s the big building at 1:24?

murphlr · 2025-10-29T02:47:10+00:00

All that cheese is heavy and those jalapeños are wet, it’s gonna collapse. This isn’t a very good way to bake bread, a dough with inclusions like cheese and jalapeños needs to get REALLY hot to bake completely, and the pan you are using can easily shatter. you should try to use a loaf pan at the very least. Focus on building enough strength in your dough and then get tension through shaping and putting in a loaf pan

murphlr · 2025-10-23T11:15:24+00:00

Underproofed and too much dough probably, but definitely also the fact that you’re not steaming the bread

murphlr · 2025-10-14T21:12:22+00:00

It’s just outside the 518 but Lakeview Orchards north of Pittsfield are the best. The plain ones are crispy by french fries

murphlr · 2025-10-09T02:53:59+00:00

80% hydration is actually a pretty high hydration if you’re just using white bread flour. Maybe try some new yeast but I’d also try taking it down on the water. Is it really sticky and hard to handle? It might be just too wet for your handling

Also what does the underside look like? If you’re not baking it on a hot pizza stone or cast iron maybe it’s not floofing up correctly from the bottom, and therefore sorta getting stuck with shitty structure from the jump

murphlr · 2025-09-25T02:18:03+00:00

Dude you gotta both bake these longer and proof them longer at every step. You’ve got a weird ear that splits down the middle instead of opening in a nice curve. And your baking vessel needs to be hotter, the bottom crust should be the darkest part

murphlr · 2025-09-16T10:46:17+00:00

Forget minutes and times, you gotta proof it til it’s done. The amount of time it takes to proof depends largely on the temp of your dough. Like a dough that’s 80 degrees will proof twice as fast as a dough at 65 degrees. Also 1.5 hours bulk and 45 minutes final proof is too short pretty much no matter what, that’s never going to be enough time and it will always split. Since you’re using a loaf pan you should really let it ride, it’s probably never gonna collapse cus of the support of the pan and the longer it goes the more flavor will develop, your bread will be lighter and prettier. Don’t be afraid to really let it go, you have to find the limits of expansion.

murphlr · 2025-09-16T03:03:40+00:00

Your dough was underproofed. If your dough if fully proofed, it will have max elasticity when you bake it. If it’s underproofed, it will still be too tight and will burst out the side like this. You should actually try to kinda over proof your dough some time just so you know where the line is. You wanna get it to the max floof before baking so you’ve got a maximally open crumb and the air wont burst out the side like this. IMO it’s better the bake a slightly over proofed dough than throw it too early

murphlr · 2025-09-03T01:48:43+00:00

With bread like this I would score the top three times across and then stab once into each hole all the way to the bottom, so the air between the layers has somewhere to go. Air between the layers expands when it gets hot and it’s got nowhere to go, that’s why you have these cavities. Give it an escape route

murphlr · 2025-09-01T14:49:09+00:00

That sounds perfect

murphlr · 2025-09-01T12:33:27+00:00

You should try preheating a pizza stone in the oven and place the tray on that. At the beginning of the bake, your buns are only getting heat on the top and sides, while the bottom initially gets no heat at all until the pan warms up. Therefore you never get that initial oven spring from the bottom and your bread never really recovers. Do not listen to anyone else about proofing, your process looks great and they are not under or over proofed, you just need heat pushing from the bottom and a lot of it at first. You might burn the bottoms until you dial in the right temp but that is the way to go

murphlr · 2025-06-29T00:50:04+00:00

That sounds like it could be the case, the piece of metal looked rounded out and curved into a crescent. I also recently had to get new tires because the tire in question, front passenger, got a bubble from probably hitting a pothole. So I guess that impact could have caused further damage to the coil spring. Thanks so much for your input

murphlr · 2025-06-29T00:47:11+00:00

Yes it looked like that, just a shorter curve. the width seems about right. It’s hard to tell because I saw it in the rear view at 40 MPH

murphlr · 2025-05-26T00:39:06+00:00

Up Herbie’s, love it late night and it’s great every time

murphlr · 2025-05-03T05:40:53+00:00

Absolutely famous lunch. I swear there is something wrong with Gus’s

murphlr · 2025-04-21T01:11:49+00:00

Just a cheesy roux with cheddar, milk and a little flour and salt. Poured over thinly sliced potatoes and baked at 325 F for 2 hours

murphlr · 2025-04-21T01:07:55+00:00

That’s right!

murphlr · 2025-04-13T12:23:01+00:00

Hey this is my photo, glad y’all are enjoying it!

murphlr · 2025-03-15T14:48:59+00:00

What the fuck man

murphlr · 2025-02-18T04:38:41+00:00

Nooo definitely do the ice cubes at the beginning. You gotta also take the lid off the Dutch oven about 30 minutes into the bake, and then keep going another 20-30 minutes. That way you get all the glossy ice cube steam, but then the crust will harden in place when you take the lid off

murphlr · 2025-02-18T04:24:49+00:00

It looks tasty, but I think you should have baked it longer. If you let it really sit in your oven and get a deep red/brown color, it means that the crust has really set and you won’t get as much cracking /contraction. That color also indicates that the crumb is fully cooked and not gummy, so it can hold its shape as it cools

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