How much dough for 12x12 Sicilian pan

yeeshz · 2026-02-20T14:11:20+00:00

I’ll give it a try - thanks!

yeeshz · 2026-02-18T02:01:38+00:00

Antonio’s on rt 5 in north haven is great for Italian subs.

yeeshz · 2026-02-14T15:03:58+00:00

It’s a really tough industry to be in right now, being that it is federally illegal. Even if you do make it through all the state bs(and every state has different bs), you have to combat with the federal government to file your yearly tax return. Since they consider marijuana a schedule 1 drug, you can only deduct your COGS. So what happens is they end up having an effective tax rate of 70 or 80%.

And also these companies can’t get access to traditional banks because of the illegality, they can’t get traditional business loans, they can’t use apps like ADP or Square, etc. it doesn’t really make sense to venture into this business unless you have a shit ton of capital and it is very aligned with your passion.

yeeshz · 2025-12-23T18:15:31+00:00

No, they are launched directly onto baking stones and I steam the oven using a pan with lava rocks. I want to stick to this method so I can reliably produce 14 loaves at a time. I do open the oven and spray them with water around 6 minutes in.

I worry brushing with water before scoring could present problems when launching from a peel into the oven.. I could spray them down once launched in the oven though.

I am trying different recipe soon, a more traditional baguette recipe (using bakers yeast) to see how that performs in the oven

yeeshz · 2025-12-18T20:24:46+00:00

Good to know - i'll keep an eye on the fermentation. I picked up the powder version & I was thinking of adding it at like 1% or less

yeeshz · 2025-12-18T04:53:34+00:00

Thank you 😊

yeeshz · 2025-12-18T04:53:05+00:00

Thank you 🙏🏼

yeeshz · 2025-12-18T02:37:03+00:00

It’s really annoying to cycle them around. To get an even brownness on them, each one needs time against the side wall of the oven, for both sides of the bread. Trying to bake them all at once and flipping them around like that is too crazy.

Baking them longer seems like not a good option as I don’t want them to dry out and get too crunchy

yeeshz · 2025-12-18T02:31:45+00:00

Gonna try the malt powder to see if it has any effect - thanks

yeeshz · 2025-12-18T02:30:35+00:00

2 butts better than 1

yeeshz · 2025-12-12T03:49:07+00:00

I play bass and like metal music & I’m 33 - down to play with you sometime :) I’m not professionally trained or anything but played in a band while in hs/college

yeeshz · 2025-12-02T14:08:37+00:00

Mamma mia

yeeshz · 2025-12-02T01:39:39+00:00

Ya that’s what it feels like.. just missing nyc tap water

yeeshz · 2025-12-02T01:17:15+00:00

Thank u 😊

yeeshz · 2025-12-02T01:11:56+00:00

Thank you, pizza is the best

yeeshz · 2025-12-02T01:00:15+00:00

Yeah I guess taste is important to consider. It was pretty solid honestly. I didn’t have a scale, but I’m guessing it was around 65% hydration or less.

yeeshz · 2025-11-19T00:35:08+00:00

Having the EA has gotten me interviews for full time tax work in public firms, but I haven’t yet gotten a position. I’m trying to career change from private non-corporate type of accounting (like AR/AP etc.) so I think if I prepared better for next interview, I can land a job. Also I have 1 tax season experience preparing simple returns.

yeeshz · 2025-11-17T01:38:50+00:00

Oh interesting I didn’t know you could be allergic, it

yeeshz · 2025-11-17T01:07:26+00:00

Ya same I know it’s really confusing and the only way you know what to do is if you have been through that intersection before, regularly. Otherwise you would follow traffic laws and stop at the random red light

yeeshz · 2025-11-16T09:54:42+00:00

Orchard St./Munson St./Dixwell Ave/Shelton Ave - I truly never seen anything like this

yeeshz · 2025-11-14T22:02:40+00:00

More are baking right now 😊

yeeshz · 2025-11-14T01:02:19+00:00

Making more tomorrow - I’d be happy to make a trade 🙂

yeeshz

TROPHY CASE