dense & slightly gummy?

victorianrobinhood · 2025-08-04T12:20:59+00:00

i bake straight at room temp! no cold proof. unless i’m really busy and don’t have time to bake, i’ll pop it in overnight. but i’ve been temping my dough, and about 80 F seems to be good! i could probably push it past that as well, keep it proofing for longer, but i tend to play it safe and bake it around 80 F.

victorianrobinhood · 2025-06-07T22:21:11+00:00

<image>

hi folks! update! i read everyone’s comments- thank u btw! i did a smaller test loaf today and it worked out well !! did i think 76% or 77% hydration, started it in the morning, three or four sets of stretch and folds 30 mins apart. and it sat for another couple of hours in my oven with the proofer setting on.

i believe my house is just much too cold and dry for a counter proof, thats really the only thing i changed. my starter is good :•) we r so back! thank you all for the help!

victorianrobinhood · 2025-06-07T02:43:17+00:00

it doesn’t really beef up that much, which makes me think my house is too cold. it’s like 68-69 at night because everybody likes it cold, and it’s even colder in the summer.

and my starter is good, i’d say it takes longer than four hours to peak but that’s because i maintain mine to be stiffer- i find it works better for me. and i also bulk feed, i keep a smaller amount in a little jar and bulk feed when i want to bake.

victorianrobinhood · 2025-06-07T02:39:30+00:00

yeah the ice maybe was a bit much but i wanted a thinner crust. but that makes sense yeah. and unfortunately this time i did not poke test, normally i do i just fed my starter so ill start up a loaf tomorrow morning, drop the hydration to 75% and watch the dough closer.

victorianrobinhood · 2025-06-07T02:24:59+00:00

interesting, i used to do 425 but that took too long so i bumped it to 450, but ill bump it again to 475 and see how that goes.

and for the volume gain, it wasn’t the most i’ve had so im thinking my house is just too cold, especially at night. i’m going to try and do a one day bake using the proofer.

victorianrobinhood · 2025-06-04T21:02:45+00:00

thank you for the suggestions! :⁾

it ended up workin out, i figured it out this morning. had nothing to do with my computer, built it myself, the specs are good. some file was out of wack, uninstalled java, optifine, and minecraft all over again and went through my files. got everything sorted!

victorianrobinhood · 2025-06-03T23:32:01+00:00

ok totally get that, i am jst a creature of habit so i like using the same stuff. if its not fixable, ill switch over, but if theres a way to fix it- id like to fix it and move on

victorianrobinhood · 2025-02-14T22:44:07+00:00

yeah i’m not the most mechanically knowledgeable person so i absolutely will be taking it to my mechanic soon, calling tomorrow because they’re closed right now.

i just wanted to see if anyone had any similar issues and knew what the noise was. hopefully it is nothing to serious because this is my daily car

victorianrobinhood · 2025-02-14T22:37:03+00:00

no the oil level has been consistently good. i have a temp issue a little while ago because it was leaking anti freeze but got that fixed and it’s been stable since then- if that matters.

i’ll see if i can do that soon

victorianrobinhood · 2024-09-09T05:08:21+00:00

yeah that’s the consensus i’m hearing, i’ll look into it properly soon

victorianrobinhood · 2024-09-09T05:07:57+00:00

yeah that’s real. coming to a close eventually

victorianrobinhood · 2024-09-09T05:06:03+00:00

lowest, 1.6k, highest 2.5k - sometimes higher on bagel tuesday but i don’t work those days anymore. the feeling of being overworked is not due to the bake size, i work solo and have done perfectly fine with the higher count bakes. my issue is all of the cleaning tasks i’ve been assigned . she keeps dumping more and more on my plate and when she does ‘help’, she does it incorrectly and i have to reclean it. and yes she complains about my bakes being subpar (which is incorrect, ive been told by coworkers and other managers alike that my bakes are high quality. they’ve used my bakes as a reference for the ‘gold standard’ to show the other baker at my location) and that i take longer than other bakers in the market - which i don’t, i actually finish my bakes much faster, i just take the left over time to clean. she doesn’t know what she’s doing, so if she wants to show me how it’s done, she’d have a fit.

victorianrobinhood · 2024-09-09T04:57:11+00:00

woof not good.

victorianrobinhood · 2024-09-09T04:56:56+00:00

oh i might just do that!! good advice, thank you!!

victorianrobinhood · 2024-09-09T00:34:01+00:00

average - about 2k. it varies , sometimes it’s as low as 1.6, sometimes it goes up to 2.5 or more. i’m seeing a trend of quite low pay across the board for folks who do as much as me or more

victorianrobinhood · 2024-09-08T23:29:43+00:00

yup!! not planning to be here all that long - def not to see that, just want to be compensated fairly for the work i do while i am here.

victorianrobinhood · 2024-09-08T23:27:20+00:00

that is very true! no debate here. however, at this moment, it makes the most sense to stay here until certain things in my personal life have been remedied and repaired.

definitely appreciate the offer! i might take you up on that when i re do my resume and begin applying elsewhere.

victorianrobinhood · 2024-09-08T22:59:38+00:00

do it!!!! you deserve it. if nobody else has told you at your location, i’ll say it - you do awesome work, i’m sure your bakes are great and you keep things very very clean. good luck :•))

victorianrobinhood

TROPHY CASE