u/The_Olemrac

Hydroconquest 39
Wrist: 6.75”

How often do you adjust the date?

Same recipe as I posted before, but after the final set of folds, I put it in the fridge for 18 hours. Took it out, let the bowl sit outside for an hour (covered), then carried on as usual. Floured my surface and the top of the dough, cut it into the shapes I wanted, and let it rest a bit longer, about 30 to 40 minutes while the oven preheated to 450F.

Source

Ingredients
500g bread flour (or AP)
15g (5 tsp) kosher salt
2 tsp yeast
425g warm water
30g olive oil

Directions
- Mix flour, salt and yeast in a large container (red Dutch oven worked well). Then mix water and olive oil.

- Rest for 15 minutes and perform coil folds. Repeat 3 more times. (1 hour total, 4 sets of folds).

- After final fold rest for 45 - 60 minutes.

- Flour the surface and dough. Flip the dough onto the surface and shape into a rectangle. Add more flour to prevent sticking.

- Preheat the oven to 450F half way through.

- Cut into desired shapes, cover, and rest for 20-30 minutes.

- Transfer to a sheet with parchment paper.

- Bake for 15-20 minutes or until browned.

Marinate pork loin overnight in olive oil, salt, pepper, cumin, and oregano.

Preheat oven to 375°F. Sear pork over medium heat, 5 minutes per side, then remove. In the same pan, add cabbage, white beans, salt, and a splash of apple cider vinegar. Once sizzling, top with the pork and roast 30–35 minutes, until internal temp hits 155–160°F.

39mm blue

King Arthur’s Martins Bagels. Baked at 435F for 20 minutes.

HC 39mm on 6.75” wrist

Seasoned with salt, pepper, and garlic powder, then pan-seared five minutes per side. Sautéed onions and peppers separately, then finished cooking the heart alongside them.

Longines Hydroconquest on 6.75” wrist. And espresso.

Light Brioche Buns recipe adapted into a loaf from NYT. Baked for 25 minutes at 400F (cover with aluminum foil at 20 minutes).

Ingredients
- 240g warm water
- 45g warm milk
- 2 tsp yeast (~5.7g)
- 30g white sugar
- 2 eggs (1 for dough, 1 for wash)
- 470g bread flour
- 48g AP flour
- 1.5tsp kosher salt (~9g)
- 35g softened butter

Light Brioche Buns recipe from NYT. 80-85g doughs baked for 15 minutes at 400F.

Ingredients
- 240g warm water
- 45g warm milk
- 2 tsp yeast (~5.7g)
- 30g white sugar
- 2 eggs (1 for dough, 1 for wash)
- 470g bread flour
- 48g AP flour
- 1.5tsp kosher salt (~9g)
- 35g softened butter

39mm on 6.75” wrist