73
Surface bubbles
(lemmy.world)
A little L-Lysine will clear that right up.
All I have is N-N-DMT :(
Say hi to the machine elves for me!
Quartelochblortch says "three to the right one to the left, the first door turns the last door bends," said you would understand.
To be fair anyone should be able to understand that.
u/SatansMaggotyCumFart says hi
Hawt
Nice blisters. What was your proofing/retard schedule?
Starter was really active late afternoon, I mixed around 6pm and put in to shaping basket for cold ferment around midnight, baked from cold just before posting this. That would be abut 6 hours proof and 12 hours retard which is about standard for me but I don't really time it. Ideally I'd retard for twice as long but that doesn't work with my daily schedule too often.
I used an Emile Henry "Artisan Bread Baker" in at 500 and reduced to 450 for 50 minutes, top off to brown for about 10.
this post was submitted on 15 Dec 2023
73 points (97.4% liked)
Bready
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Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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