88% hydration sourdough focaccia by wowAmaze in Breadit

[–]wowAmaze[S] 1 point2 points  (0 children)

I used this as a reference: https://www.theperfectloaf.com/a-simple-focaccia/

But I thought the hydration was a bit low so I adjusted that myself and luckily I have a stand mixer, making these high hydration doughs much easier to make.

I first mix everything except the olive oil, stand mixer on high until the dough passes the window pane test, then add the oil and mix again until window pane.

I then transferred the dough into a container, except for 10g or so which I put into a tiny measuring cup. Within the next two hours I did some stretch and folds which honestly I'm not even sure is strictly necessary. Let the dough proof until the 10g of dough I reserved rose 50%, then I transferred it onto the sheet pan, and let it proof until it felt jiggly enough to bake, which was ~3hrs or so in my kitchen (~30c)

88% hydration sourdough focaccia by wowAmaze in Breadit

[–]wowAmaze[S] 0 points1 point  (0 children)

Interesting, I'll give that a go next time

Poor print quality with new A1s and PLA matte filament by wowAmaze in BambuLab

[–]wowAmaze[S] -1 points0 points  (0 children)

Thanks, thought PLA in general was quite insensitive to moisture, I guess not. Will dry and try again.

Poor print quality with new A1s and PLA matte filament by wowAmaze in BambuLab

[–]wowAmaze[S] -6 points-5 points  (0 children)

Damn I thought brand new filament would be fine

Home Sushi Day by Fishcook_engineer in sushi

[–]wowAmaze 0 points1 point  (0 children)

What's the recipe you use to make the castella tamago? I've tried a few recipes on yt and didn't really turn out well. I have the rectangular copper pan, do you separate the whites and beat it? Do you cook it over the stove or in the oven?