Fiberglass blanks - do you guys like male ferrule plugs?

Fiberglass blanks - do you guys like male ferrule plugs?

I’m building up this fiberglass fly blank and it arrived without any ferrule plugs. All the carbon fiber blanks I’ve built on have arrived already plugged, and my understanding is that it’s pretty important to prevent too much ovaling when the blank is under stress. It seems like the same logic should apply to a fiberglass blank, so I reckon I’ll plug these sections too. But I figured I’d reach out for opinions and arguments for or against plugging.

What do you say, are male ferrule plugs important for fiberglass blanks?

u/swede_ass — 3 days ago

Laser cutting foam bodies

There was a post about this yesterday but it looks like the user deleted it before I got around to commenting.

How many people have tried this? I had considered giving it a shot, but I wondered how much optimization would be required to get the settings right without charring the cut edge. Do you cover the foam with masking tape or anything, or just lay it on the bed of the engraver and go for it?

Any other things to consider to get it right?

reddit.com
u/swede_ass — 5 days ago
▲ 381 r/Breadit

The 240% hydration "super poolish"

I've been doing preferments lately when I bake a simple rustic-type loaf, typically with 1/3 of the total flour and at 80-100% hydration, and I like the taste. But I asked myself, "self, why am I adding water twice?" so I did a little experiment and added all the water needed into the preferment. This makes the preferment 240% hydration, so do we call it a "super-poolish," or is it just an abomination? Anyway, it turned out well and it was easier to homogenize the preferment into the main dough than when the preferment is lower hydration and has developed some gluten structure that needs to be broken back apart during mixing.

So the preferment ended up being:
200 g bread flour
480 g water
0.66 g active dry yeast

I mixed the preferment mid-day and left it at room temperature overnight, then mixed in the rest of the dough components the next morning:
1 mL white vinegar
0.54 g active dry yeast
400 g bread flour

I let this autolyze for an hour or more, then added 13.5 g salt during the first stretch and fold, then performed three more rounds of stretches and folds every 45 minutes. After another 90 minutes or so, I shaped the dough into a batard and placed it in my proofing basket, then left it at room temperature for an hour, and put it in the fridge over night. Baked at 475°F in a Dutch oven, 24 minutes covered and 24 minutes uncovered.

Has anyone done this before? Is it a known strategy in the bread baking world, or is it more a solution looking for a problem?

u/swede_ass — 2 months ago
▲ 13 r/Seattle

Schrödinger’s Freeway

All northbound lanes of I-5 are closed on June 8. But also all lanes are open. u/wsdot, is I-5 north expected to be open or closed on June 8?

u/swede_ass — 3 months ago