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Rebecca Piculell Saxov

@rebsaxov

a year ago

Photo by Rebecca Piculell Saxov on September 28, 2025.

Photo by Rebecca Piculell Saxov on September 28, 2025.

Photo by Rebecca Piculell Saxov on September 28, 2025.

Photo by Rebecca Piculell Saxov on September 28, 2025.

Photo by Rebecca Piculell Saxov on September 28, 2025.

Photo by Rebecca Piculell Saxov on September 28, 2025.

Photo by Rebecca Piculell Saxov on September 28, 2025.

Photo by Rebecca Piculell Saxov on September 28, 2025.

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Posted On: September 28th 2025, 07:04 pm

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Comments (3)

eydrid_floghamri

a year ago

eydrid_floghamri

Eii cute

solbjorgvestergaard

a year ago

solbjorgvestergaard

Fitta❤️

varlindenskov

a year ago

varlindenskov

Cute

More posts

Ready to cook on the ice too. 👨‍🍳

More beautiful fashion storytelling from @danielroseberry @schiaparelli this season...such a pleasure to play a character within it again! Thank you to the design teams, @_mariechaix_ @guidopalau @damepat @piergiorgio @dmcasting and many more for giving us this incredible collection to walk in! 😘

Помогите распространить ❗️
Сразу скажу, что нет никаких волшебных петиций. Всем плевать на них. Немного значимо только общественное мнение. И на это мы можем оказать влияние. Поэтому поддержите активностью и напишите, что вы думаете ?

10 HOURS vs. 17 HOURS. SAME DOUGH. 👀

Same batch of dough. Same mixing. Same coil folds. Same bulk fermentation. Same shaping. Same dough temperature. Same bannetons. Etc.

The ONLY difference? Cold proofing time.

One loaf spent 10 hours in the fridge, while the other spent 17 hours.

I’m going to be truthful here. Of all the variables I’ve spent countless hours obsessing over, cold proofing was never really one of them. 😂💀

I was so dialed in on everything else… Starter health, gluten development, coil folds, bulk fermentation, shaping…

But cold proofing? I’d typically just bake when I woke up. Not because I thought it was the ideal time, but simply because it worked with my schedule.

So, over the past couple of weeks, I decided to have a little fun experimenting with different cold proofing times.

And let me tell you, it did NOT disappoint.

Now, does that mean 17 hours is automatically better than 10? Absolutely not. There are so many factors at play, including how far you’ve pushed your bulk fermentation before that dough even makes it into the fridge.

So here’s my challenge to YOU!

Take one of your favorite recipes and experiment.

Keep your variables as consistent as possible. Same flour, hydration, levain, mixing, folds, bulk fermentation, shaping, and refrigerator temperature. (Please check your actual fridge temp, I think people have much warmer fridges than they realize!)

Change ONE thing.

In this case, your cold proofing time.

Then compare your results! The crumb, the structure, the oven spring, the texture, and the flavor.

Because sometimes the best way to understand your dough isn’t to follow another recipe.

It’s to get curious about your own.

Happy experimenting, friends! 🤍

Struggling with redness?💚

@purito_official

#puritoseoul #skinbarrier #skinresetbyseoul #puritotop100

#limpbizkit