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QUÉ🦇 aka "Sayat Nova"

@que_odinson

4 months ago

NEW ALBUM OTW

The Veil : Montaña Sagrada

#TheVeilMontañaSagrada #rocnation
#applemusic #fyp #newmusicdroppin

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Posted On: June 2nd 2026, 02:28 am

NEW ALBUM OTW

The Veil : Montaña Sagrada

#TheVeilMontañaSagrada #rocnation
#applemusic #fyp #newmusicdroppin

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I remember getting SO much backlash for working out while pregnant. The comments, the DMs, the unsolicited opinions. 😭

“Omg, you need to rest!”
“You’re going to hurt the baby!”
“Your abs aren’t going anywhere!”
“You’re so vain!”

Respectfully… SHUT UP! 😂

Because continuing to move my body during pregnancy was one of the BEST things I could’ve done for myself.

Was it easy? Absolutely NOT! Some days getting out of bed was a workout itself. 😭 But I listened to my body and moved however I could.

And YES, I gained weight! I was growing a whole human. 😂 My goal was never to control my weight or maintain my abs. It was to stay strong, support my mental and physical health, and prepare my body for birth and recovery.

So if you’re a mama-to-be or plan to be one someday, let this encourage you to KEEP MOVING! Staying active during a healthy pregnancy has so many benefits when done safely.

And I’m so excited that my pregnancy workout program is officially LIVE inside @l1ftwellness 🥹

Click the link in my bio to access the full program! 💪🏾

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! 🤍