Omg congrats I watch a lot of AP reaction vids bc i’m an ap student but this vid popped up on my home so i was just curious about how ib results work and how an ib student react to their score… AND I’M IN LOVE W U AND UR MUM U GUYS ARE SO CUTE AHYH😭 lots of love bro congrats fr i’m so happy for u (i don’t even know how ib works but still😭🙏🏼)
I also got a 37 in the IB, I was expecting a 38 but I guess it is what it is . What uni are you thinking on applying with that grade? I am really worried this score will put me far behind for top tier schools .
because you didnt reveal the 'result' yet, i really wanna make a joke about it: reveals result: diploma not awarded reason: CAS conditions not met jokes aside, congrats mannn so happy for you!!! 😭
@@narayanchauhan7541 I applied to HKUST, HKU and CUHK for my HK unis. For UCAS I applied for King's College, UCL, Queen Mary University and Royal Holloway. I got accepted to HKUST which is my ideal one cuz my dad already works there and I live 5 minutes away. It also has the course that I want to study and the campus is very nice.
@@shermanthefishermanThank u! I did get a remark to 38 and also got into uni!!! It wasnt my first choice, but a good one nonetheless haha! One can always do a masters somewhere better u know.
Bravo! Wonderful oven spring! I just finished my 85% loaves and am pleased that we did everything virtually the same way. It is what works! Great video
Hi! Just curious, how do you decide when to use the slap and fold method versus the coil fold method? In your main sourdough bread recipe video, I noticed you only used the coil fold. Are there any significant benefits to one method over the other?
No autolyse? My dough did not look or feel like yours after 30 minutes. I'm going to power through and see what happens but things are not going as they should ....
Interesting! You didn’t do a bulk fermentation at all! Yet the dough seemed to have fermented enough as I don’t see any large pockets in the finished loaf. At what temperature was the dough during the S&Fs?
The dough was at 24°C. Also the bulk fermentation began when I added the starter and salt to the autolyzed dough, and lasted around 5 hours. Thanks for watching!
I've never tried using dough improvers or conditioners before cause my flour is quite strong and it normally holds up pretty well. The strong flour I use is from a Korean brand called Beksul and it's 13% protein.
@@shermanthefisherman I see. I'm good w flour as I'm using King Arthur, Sir Lancelot, which I think is 14%. So a conditioner would improve bad flour, but not do much for good flour?
@@cliffcox7643 yeah I just searched it up cause I haven't heard of using dough improvers or conditioners and it's normally only used in commercially made breads. I think for making loaves such as this you don't really need to use it.
My 5th bread still collapses, and I'm not giving up. Now I want to try your recipe and steps and hopefully, this time will succeed! Thanks for sharing your video!
Thanks for following my recipe! If your bread is still collapsing, you can try reducing the water content of the bread. For this recipe, reduce water from 375g to 325g.
😯das sieht sehr gut aus, bravo! Das möchte ich nun so schnell es geht nachbacken 🙂 Brauche ich viel Geduld bis es fertig aus dem Ofen herauskommt. Die hab ich!
Great loaf Sherman! Loaf envy. I'm using 13% protein strong white flour and dough is so sloppy and sticky at all stages. It never forms into smooth dough. Any ideas or tips?
Thanks for the compliment! I recommend you to reduce the water content a little bit if your dough keeps becoming too sloppy. Reduce the water from the recipe from 330g to 290g. Hope this helps!
Yep 👍 when I was making this video the temperature was a bit too hot and humid so I chilled it twice. But if you have nice weather then you can proof it at room temp for 1.5 hours
I got it on Amazon the brand is called Mure & Peyrot. Proofing uncovered does make a skin but I don't really mind cause it's only on the bottom and that gets dried out during baking anyways.
After the first shaping at 3:50, do you bench rest for 30 min or just shape? When you put into the pan, do you spray the loaf, or add ice cubes to make more steam?
@shermanlau4107 yes very helpful.. why do so many recipes say cover w damp tea towel? I'm still new to this. One month in snd used up 25lbs of flour and made a good boule.
