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My search skills are poor, what's the forum approved mould covering paint technique?
Wash with bleach, a coat of Guardz then a coat of B.I.N then paint as normal? Its for a bathroom ceiling. Upstairs neighbours have previously flooded us. I reckon we need a new ceiling/full bathroom but id like to cover it up for the time being.

A vote for brushed steel here

I’m a lazy pizza guy, I just proof on the kitchen counter with a damp tea towel over the top.

Lovely stuff ^

White base pies are currently my favourite right now
Mozz, courgette, basil with jalapeño and pecorino

Cheers

I used a heat gun and a shave hook for the beading. There were multiple layers of paint and varnish over the wood which when melted turned into a horrid caramel type mess, unsure if that made it easier to remove as it was my first time doing it. Never again though!

Absolute worst job.
Took me about a week to do mine, very rewarding though.
Pics are in reverse here btw.

Currently planning a kitchen refurb and was wondering on who the forum approved worktop vendors are and what material?
Has anyone used or is currently using compact laminate? Quite fancy a solid surface but the budget doesn't currently allow.
If anyones got any advice id be eternally grateful

If it were me, I'd have the patio doors opposite where you have the table set up in the new configuration, simply to have more counter space in the kitchen. Means your only knocking through once too.

https://www.youtube.com/watch?v=Sx-tspSVO7k

Heres a technique to get wok hei if you've a weak gas burner or working with induction: https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery-hack-for-stir-frying-at-home

I think it'll depend on the percentage of levain build/mother and how much water you're using plus if you're adding the levain/mother before the autolyse stage. The autolyse is to help the flour absorb the water, to breakdown the proteins and to create sugars for the levain/mother to feed from.

Sorry boss, the code has expired

If anyones ordering from ooni, I've got a 20% discount code on accessories if anyone wants it. Valid until the end of October

That sounds similar to my method. The dough is a little sticky and feels like it won't work but after a 6hr bench at 18-20 degs and plenty flour on the slap out its good to go.

No worries, i thought the pan grill method was well covered here but here's my method:

300g Warm water
16g EVOO
16G Salt
190g Levain (30g mother/80g water/80g flour + 8hrs)
500g Shipton no4

Disperse the levain in the water and oil, add the flour and salt and bring together into a shaggy mess.
Leave for an hour at 16-20degs
Give a quick gentle knead and retard at 0-5degs for a maximum of 48hrs, I gave this one 16hrs.
Portion into 200g and leave on the counter (covered) for at least 4hrs at 16-20degs.
Ive a pretty old belling oven with a separate grill that i leave on full for 5 mins.
Get the pan hot on the hob and slap out the dough
I give the dough 30/40 seconds on the pan before i sauce then another 20/30 seconds before other toppings are deployed.
Then it gets chucked under the grill as close to the element as i can.

Cheers, its taken a fair while to perfect the technique

Lovely work as ever on this thread
Here’s mine tonight. Pan/grill method

Rye:

Levain build:
20g Dark Rye mother
111g Dark Rye
222g Water

116g Water
25g Malt
20g Treacle
8g Salt
340g Levain Build
300g Light Rye

Build the levain 8hrs prior to the mix.
Mix the water, malt and treacle until its well dispersed.
Add the lev build, flour and salt and mix until its formed a complete mass.
Leave to bulk for an hour at room temp
Shape into a tin
Refrigerate/retard
Take out fridge and leave to proof
bake at 240 until core is 95 degs

100% rye today

For four 250g dough balls
OO Flour (or bread flour) - 600 g - 100%
Water, room temp - 390 g - 65%
*Instant dry yeast - 2.4 g - 0.4%
Salt - 12 g - 2%
Combine all of the ingredients in a mixer bowl
Using the hook attachment, mix on low speed at first. Once you have achieved a homogenous mass, switch to medium speed
Sprinkle the salt in as the machine mixes
Mix to full gluten development. In a stand mixer this will take between 8-10 minutes from the moment you start mixing.
Perform a windowpane test on the dough to ensure it has reached full gluten development
Let the dough rest 20 minutes.
Divide into 250 pieces and shape into a ball. At this time, place the dough covered in a tub and refrigerate for at least 24 hours**. We like it 48 hours a little more.
Always temper the dough (bring the dough out of refrigeration) at least two hours before you plan to bake it
Notes
*If you are using fresh yeast it will be 7.2 g **If you don’t want to cold proof the dough for that long, decrease the yeast to 0.1 g and let the dough balls sit well covered for 12 - 16 hours at room temperature

Todays loaf

Depends on the recipe and technique. Ive left loaves in the fridge for 48 hrs with no massive difference in appearance, they have a slightly pronounced sour flavour. Any longer with my recipe and they don't bloom/spring as much.
If you feel that they have over proofed they can just be knocked back and left to proof again

https://modernistcuisine.com/2018/11/dough-cpr/

https://www.lfgss.com/comments/13195686/

http://www.gallowaywildfoods.com

Roger Phillips mushrooms book is my go to. I wouldn't eat anything i wasn't 100% positive.
Ill be honest and say that there doesn't look like one mushroom fit for the pot in that pile but i could be wrong.
Going out with someone that is knowledgeable is the best way to find and identify culinary fungi.

250g Strong White Flour (I use Shipton no4)
8g Salt
8g Olive Oil
150g Lukewarm water
95g Mature Starter (fed 50/50)

Add the starter to the water and ensure it floats, then add the oil.
Combine the flour and salt, make a well and slowly add the starter mix. Just bring the dough together. Let it rest for at least half an hour or overnight in the fridge. Knead for a couple of mins, portion into desired weights (3x 165g or 2x250g). You can refrigerate them at this stage again or allow them to proof (couple of hours at room temp) and then use.