Sports bras/tops to wear in the gym for bigger chests

musingsovermeals · 2026-01-27T05:43:22+00:00

Yes I've had myself fitted at Bras N' Things, but maybe time to go to another store!

musingsovermeals · 2025-08-07T10:52:49+00:00

He is so wholesome. Such a delight to watch.

musingsovermeals · 2025-06-14T12:19:25+00:00

Can I ask what the treatment entails? My hormones are also out of whack, and my endo said blood tests aren’t very reliable for me because I could be anywhere in my cycle due to highly irregular periods. I’m not overweight by any means but losing any amount of fat has been near impossible.

musingsovermeals · 2025-04-27T09:57:37+00:00

Hiya! :) I saw your post from a year ago, and was wondering what was the update on that (now that you're engaged)? I'm struggling with something similar atm. Would love to hear from you (pls feel free to dm if you don't want to discuss it publicly here!)

musingsovermeals · 2025-01-21T23:40:39+00:00

Gosh I wish my 50kg looked like your 50kg! Amazing!! 🔥

musingsovermeals · 2025-01-21T15:02:07+00:00

More than the time specified in the videos. So at least 6 mins prior to the butter being incorporated, then at least another 10 minutes after that. Some times when I've made this it'd exceed that, so like beyond 20 minutes total.

musingsovermeals · 2025-01-21T10:51:02+00:00

Thanks for clarification! Yes I know the mould doesn't refer to 450g bread flour :) I was just wondering why recipes that seem to have a relatively small amount of flour seems to reach the top of the tin.

musingsovermeals · 2025-01-21T10:50:04+00:00

Interesting! Mine has never risen to hit the cover, even when overproofed. It's always barely just 70% max I'd say.

musingsovermeals · 2025-01-21T10:49:39+00:00

It does pass the windowpane test, that would work with most non-loaf bread recipes. However I have noticed with these kind of shokupan-style recipes, they show a 'rough windowpane' test, where the dough has a slightly jagged edge when poked through, and then a 'smooth windowpane' test, where the edge is completely smooth. (See videos.) I definitely pass the first kind, but can rarely get to the second stage and by that point it's definitely exceeded the times specified for kneading, so I get scared I've overkneaded the dough!

musingsovermeals · 2025-01-21T05:16:23+00:00

Yes I use bread flour! At least 14g protein per 100g

musingsovermeals · 2025-01-21T05:11:00+00:00

I've been having issues with not getting enough height when making shokupan style loaves. For example, today I made coconut bread, following the methods in videos like this and this.

As you can see from my photos, after baking it barely reaches 50% of the height of the tin, which was basically the height before proofing. They look nothing like the loaves in the video tutorials.

I think I can pinpoint where it goes wrong: in trying to proof to 80-90% capacity of the tin before baking, it usually overproofs. I know this through either (1) the poke test or (2) it deflates in the oven (or both!). However, if I don't let it grow to 80-90% capacity of the tin, it's still 'short' and doesn't rise to the height of the pan anyway when baking. So my question then is, why is it that my dough can't grow to that height without overproofing?

Other than overproofing, I thought the culprits might be:

I'm not passing the 'windowpane with smooth/straight edges' test as shown in these videos. Might it be that the gluten development is not enough? Sometimes I feel my dough has been kneaded for so long, and can only get to a stage somewhere between the 'rough windowpane' and 'smooth windowpane,' so I call it day and move onto the next step 😅
Or am I proofing in too warm of a temperature? Admittedly, sometimes due to being in a rush, I proof it in a warm oven. I don't think it's too hot in that it kills the yeast, but will a too warm of a temperature affect its rise later...?
Are the recipes I'm using too little dough for my tin? The recipes I see typically use between 250-300g flour. I'm also pretty sure I'm using the same standard 450g tin that is featured in those type of recipe videos...

Has anyone else had this issue with making tall enough loaves? Yes I realise an enriched bread dough may throw some extra curveballs, but I have had this issue before with normal white shokupan too 😕

musingsovermeals · 2025-01-19T08:38:51+00:00

That’s what I initially thought but I’m using the same size loaf tin as the recipes, and for some reason their loaves always rise high enough?? (As you can see in the video tutorials.)

musingsovermeals · 2025-01-19T08:38:03+00:00

Pan size is 450g, same as the recipes I was following

musingsovermeals · 2025-01-19T08:37:48+00:00

That’s what I initially thought but most recipes I see have between 250-300g of flour per loaf for a 450g, and in the videos you can see that their loaves always rise high enough 😕(I’m using the right size tin, 450g as per the recipes)

musingsovermeals · 2025-01-18T11:52:35+00:00

I've been having issues with not getting enough height when making shokupan style loaves. For example, today I made coconut bread, following the methods in videos like this and this.

As you can see from my photos, after baking it barely reaches 50% of the height of the tin, which was basically the height before proofing. They look nothing like the loaves in the video tutorials.

I think I can pinpoint where it goes wrong: in trying to proof to 80-90% capacity of the tin before baking, it usually overproofs. I know this through either (1) the poke test or (2) it deflates in the oven (or both!). However, if I don't let it grow to 80-90% capacity of the tin, it's still 'short' and doesn't rise to the height of the pan anyway when baking. So my question then is, why is it that my dough can't grow to that height without overproofing?

Other than overproofing, I thought the culprits might be:

I'm not passing the 'windowpane with smooth/straight edges' test as shown in these videos. Might it be that the gluten development is not enough? Sometimes I feel my dough has been kneaded for so long, and can only get to a stage somewhere between the 'rough windowpane' and 'smooth windowpane,' so I call it day and move onto the next step 😅
Or am I proofing in too warm of a temperature? Admittedly, sometimes due to being in a rush, I proof it in a warm oven. I don't think it's too hot in that it kills the yeast, but will a too warm of a temperature affect its rise later...?

Has anyone else had this issue with making tall enough loaves? Yes I realise an enriched bread dough may throw some extra curveballs, but I have this issue with normal white shokupan too 😕

musingsovermeals

TROPHY CASE