Plans for today (2025)

JAS_OH1 said:
Well I had thought that might be the case but I don't like to assume, you know what they say...and I didn't search the model number or I guess I would have found that out!
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Sorry. I did say it was a Breville, but it was earlier. Maybe in my post that was not made public until it was approved. You could have missed it.
 
JAS_OH1 said:
Yeah, I am not sure my dough is ready, I just cut off a small piece and shaped it, I am going to let it do it's rest then boil and bake just the 1 to see how it turns out. If it isn't how I want it, I might have to let the remainder of the dough come back to room temperature and let it proof some more (I kept it in the refrigerator overnight). It does look doubled, but it was a ball originally and it flattened out during it's long proof yesterday, so it's hard to tell. Which is why I want to get some of those straight-sided containers with the markings on them for the future.
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Did you do a first proof or put it straight away in the fridge?
 
Barriehie said:
Pics when you're done please! 🙏
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Okay the test bagel wasn't great. Looked funny and it's dense. Not sure where I went wrong, but I put the chilled dough bowl out and I am going to let it sit for the evening and try again. I might end up having to scrap the dough though, guess I will figure it out later. Glad it wasn't a big batch!
 
PAcanis said:
Sorry. I did say it was a Breville, but it was earlier. Maybe in my post that was not made public until it was approved. You could have missed it.
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I somehow missed it, probably because I just wasn't looking back far enough.

Edit: I missed it because I can't read, apparently. It was in the post that I quoted and replied to. DUH on me!
 
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JAS_OH1 said:
Yeah, I am not sure my dough is ready, I just cut off a small piece and shaped it, I am going to let it do it's rest then boil and bake just the 1 to see how it turns out. If it isn't how I want it, I might have to let the remainder of the dough come back to room temperature and let it proof some more (I kept it in the refrigerator overnight). It does look doubled, but it was a ball originally and it flattened out during it's long proof yesterday, so it's hard to tell. Which is why I want to get some of those straight-sided containers with the markings on them for the future.
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Did you check out those containers I posted pic of?
 
JAS_OH1 said:
I somehow missed it, probably because I just wasn't looking back far enough.

Edit: I missed it because I can't read, apparently. It was in the post that I quoted and replied too. DUH on
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I have that happen all the time. Lately :laugh:
 
JAS_OH1 said:
I did about a 10 hour proof, but it's cold in my house up here in NE OH. I think it just didn't get enough rise time.
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The lowest my oven will go is 170 °F and sometimes I'll heat it up to that, turn it off, and put my dough that's in a thick glass bowl in there, covered with plastic wrap. Works a wonder it does! 👍
 
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