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DCross

@dckuztoms

a year ago

Posted On: November 23rd 2025, 05:38 pm

@392scatpack_dc came in for Hood, Roof, and Trunk Carbon Fiber Wrap.

✨ Professional Installation ✨ Underglows ✨ Starlights ✨ Interior lighting ✨ Hood, Roof, and Trunk Wrapping ✨Minor Mechanic work ✨ All makes and Models ✨
Deposit required & non-refundable

💫 kUZTOMS BY DC 💫
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DM for a quote or to book appointment. Deposit required at time of booking…
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📍Aubrey, Tx.

#dckuztoms #starlights #underglows #hustle #carwrapping

Comments (1)

a year ago

cesrmdz_

🔥🔥🔥🔥

Malam bola, rame-rame dukung Persib! 💙🔥
Nonton bareng @gadiiing , @uusbiasaaja @el_locogoliadorcg10_ @okirengga33 @radotvalent di @rans.entertainment . Satu layar, satu semangat, satu harapan: Persib menang!
Gaskeun barudak!

Lucky No.7❤️‍🔥 Shanghai, you have my HEART ❤️

Thank you to everyone who came out and cheered me on this week. The love and support mean more than words can say.

Thank you @buicklpgashanghai2026 @lpga_tour

#YINProgress

Swipe ⬅️ to see how the internet reacts to Tesla’s Roadster reveal.

It's 2026, and we're watching a car lift off the ground, flip through the air, and drive upside down. Of course the internet has something to say about it.

Elon Musk has never been one for ordinary product launches, but this one might be his wildest yet.

The reactions are almost as entertaining as the reveal itself. 💀

Which reaction is your favorite?

تا حالا به ترانه این آهنگ دقت کردی؟
به عمری باهاش میرقصیدم ولی این دفع اینجوری که میخونم حسش کن 😞
#امیر_حسین_زاده
#آقاسی
#دل_شده_یک_کاسه_خون
#موزیک_ایرانی
#تنهایی

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! 🤍

DCross

@dckuztoms

cesrmdz_

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