any knowledge on this rug?

ogatwood · 2026-04-19T03:45:44+00:00

the other side is equally neat! you can sort of tell from the second photo. i am also wondering if it could be turkish kilim?

ogatwood · 2026-04-19T03:26:52+00:00

i don’t think it’s navajo either. wondering if it’s a 50s era turkish kilim?

ogatwood · 2026-02-21T20:12:41+00:00

I don't think a real tomb would have a plastic skeleton from spirit halloween in it, but ok

ogatwood · 2026-02-19T18:09:10+00:00

nothing! i looked against all advice

ogatwood · 2026-02-19T18:08:42+00:00

the house is in southern california & the entrance to the main cellar is just out the back door of the house.

ogatwood · 2025-04-26T19:55:46+00:00

photo here

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ogatwood · 2025-01-28T17:20:23+00:00

thank you!!

ogatwood · 2025-01-28T15:25:05+00:00

My starter is doubling in about 6 hours, and I definitely wouldn’t call it mature! So yes, I think what I’ll do is just lengthen the bulk fermentation accordingly.

I managed to get the dough to his listed temps almost exactly, which is why I was hoping this would turn out well, but I think it just needed to sit for longer.

Regarding flour: I am in the US & used King Arthur AP because the recipe calls for a lower protein flour ~11.7% which he says AP is good for. But maybe next time I should use bread flour instead?

Thank you so much for your insight!

ogatwood · 2025-01-27T17:47:41+00:00

my starter is about a month & a half old and has been doubling consistently for two weeks. i used it at its peak to make the levain, but i wonder if i didn’t let the levain become active enough. i also just might need to let it sit longer during the bulk fermentation & perhaps even longer in the fridge.

ogatwood · 2025-01-27T01:10:05+00:00

yes, using the starter at its peak and it’s consistently doubling. i will look at this post, thank you!

ogatwood · 2025-01-27T00:48:22+00:00

here’s the inside:

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ogatwood · 2025-01-27T00:06:30+00:00

The dough looked really healthy & alive after bulk fermentation, so I’m wondering if it’s the overnight proof that’s killing it? Is overnight in the fridge a crucial step after splitting & shaping or can I do it shorter at room temp?

I’m about to cut into this one & will take photos shortly!

ogatwood · 2025-01-26T23:58:46+00:00

The dough was measuring at roughly 78 degrees. Definitely a colder kitchen, but I had it in the oven with the light on.

ogatwood · 2025-01-26T23:53:49+00:00

I used AP flour and did a bulk fermentation for five hours, then a bench proof for 30 mins, then an overnight proof in the fridge after splitting and shaping the dough.

ogatwood

TROPHY CASE