My adorable enemies continue to vex me.

I usually bake my baguettes on unvarnished quarry tiles but I decided to give a baguette oven a go and it produces a different but very nice result. I will need to reduce my recipe a bit so they don’t swell to fill the whole thing next time. Crust was great.

I'm in.

Baking bread and I wish I had taken a picture of my first batch. Yeast was dead (but still smelly 🤔) and made baguette-shaped yoga mats. I don’t have a good source for fresh yeast, so I bought quick rise dry yeast (first time ever!). That made blimps! Rise is great but I prefer fresh yeast flavour.

Despite Stoney Creek being a very windy area, and all other stations having wind shelters, the designers of the Confederation GO decided they were not necessary. ⬇️

On the platform side there are two elevators, and a single staircase to access the platform. ⬇️

I have people in my family who use canes and walkers and they would struggle at this station. Instead of having an elevator, like nearly every other station, they constructed an entire building just to hold one of the biggest ramps I have ever seen ⬇️

Sigh

Always funny to run across something like this, years later, in functional software, and having only the vaguest idea why I made this decision.

The weekend started with plumbing maintenance. I had to break through concrete to get access to a back water valve that the installer sealed up. Turns out they need maintenance every year and wow did this ever. Now onto more pleasant landscaping. Today is putting down retainer for a path.

They need to change the AI icon, and then when you click on it, there is a popup that says “Get out”.

Pinterest has been ruined by AI, making it difficult to use for reference anymore, as clout-chasers make infinite copies of what’s popular completely burying other stuff in an avalanche of sameness

My body is a temple.

The temple:

Hahahaha! I have solved the left/right evenness problem. Equally crispy crust along the length. The last thing to do is to figure out how to do this faster so I don’t lose as much heat when I open the door of my cheap oven. The bread at the back is turning out way nicer than the bread at the front.

Good crumb but crust could be crustier. It is great near the edges of the tiles I bake on. So I guess it is getting the most steam. Next time, I will try separating my tiles and cutting my parchment paper so steam moves around it more.

This week’s baguettes used a bit more water, a longer proof, I put my tray of boiling water in the oven early to build up more steam, didn’t open the oven for 15, let heat out then kept baking at lower temp for another 5. Also proofing in a couche helped the bottom, and I cut better ears.

These comments are funny, but it's also a relief to get rid of them when a system is re-written.

I was trying a slightly different mix and temp to get crustier baguettes and made the mistake of peeking at 10 mins. Lost the heat and steam at the front of the oven (you can tell by the parchment). Still a decent result. Also browning on the bottom was great.

I grew up on these streets