Parchment paper would make easy work of this.
Double up your paper, the outside layer can be not perfect, and smaller than the inside sheet, but make sure your inside sheet is perfectly straight and aligned properly. Always double it up, and make sure there are no weird creases or folds where you don't want them. Don't both with expensive shit, I've tried most of them, and this is what I use now for every single press.
they have kits on amazon -- multiple sizes too
I have no idea how much weed I put into it, but this video might give you a decent idea
It's 35lb for the 12 x 12 and 27lb for the 14 x 14. It's worth it. They are called dixie pizza sheets on amazon.
It actually looks like parchment paper, because it's real cellulose, combed properly in a singular direction of pulp. https://www.amazon.com/PIZ121-Parchment-Silicon-Treated-Length-Sheets/dp/B007G1E5NO
Also, get some of the precut flat parchment paper. No more curling.
This is what I use: https://www.amazon.com/Reynolds-Kitchens-Parchment-Non-Stick-Square/dp/B07F6F631N/ref=sr\_1\_34\_f3\_0o\_fs\_sspa?crid=3BMBS6TVW109L&keywords=parchment+paper&qid=1660644501&sprefix=parchment+pape%2Caps%2C174&sr=8-34-spons&psc=1...
I get this from Sprouts and it's worked great, I think most unbleached parchment paper will probably be alright, but I've never had problems with this. I actually usually don't even flour the part of my bread in contact with it, just the part in the proofing basket.
Make your own stay-wet palette!
1) white parchment paper, https://www.amazon.com/dp/B07F6F631N?ref=nb_sb_ss_w_as-reorder-t1_ypp_rep_k0_1_5&amp&crid=3FWP13GCEJTRX&amp&sprefix=parch
2) paper towel
3) any old plastic container with lid - I use the ones from chinese food and Mejdool dates. The reason I don't use tupperware, say, is because sooner or later they WILL mold.
Cut or fold the paper towel to fit the container. soak it with water, pour out any excess. Cut the parchment to fit on top. Press down with your fingers to get a tight seal against the paper towel. If the parchment curls, tape it down.
-place your paint on the parchment. As long as the paper towel is damp and the lid is on, the paint will stay wet.
-as a bonus, the parchment paper is good to have around. If you just want the paint to stay usable for a few hours, you can use any flat surface, a wet paper towel, and the parchment to create as large of a palette as you want.
I like Slick Paper. Expensive yeah but totally worth it. It's not curved, it lays flat and slightly transparent. Good stuff
Slick Paper on Amazon
I'd be worried that dabbing any tiny bits of teflon would be way worse than dabbing tiny bits of silicone. But I'll look into it, thanks!
Is the plastic film cellulose maybe? I remember buying some shatter on clear plastic-looking material years ago and I thought it was much better than parchment paper. Would be interested in trying that too, if it's safe to press with.
I was looking at this based on other comments on the subreddit but I'd rather spend less and have a smaller amount up front if possible. This is a home grow, I won't be using 1,000 pizza-sized parchment sheets any time soon lol
The crumb looks good. Could be just a tad over proofed but not an issue. Are you chasing an open crumb or something like store bought white bread? If white bread check out recipes using tangzhong
I'm simple and don't mix in much to my loaves but love focaccia for stuffing or additions like potatoes, grey salt, cheese, olives, tomatoes, and herbs.
I used to cut and double layer parchment when using a Dutch oven. Had to cut before preheating but maybe check out reusable parchment Could cut a sheet to fit perfectly.
Some medical or kinesiology tapes are already attached to backing paper on the roll - I just save some of those to reuse.
I think parchment paper might also work well, since it's coated with silicone (which I think is what most "backing paper" uses). Or something like this: https://www.amazon.com/SLICK-PAPER-silicone-release-paper/dp/B01M2A56DJ
I normally use a thick sheet of glass. Like 12mm thick. And if I need to I put ice packs, with a dishcloth over it, underneath the glass. You have to wipe the glass with paper towel quite often to get condensation off it.
Also the paper plays a big part. I found this paper the best by far. https://www.amazon.com/CARE-Certified-Parchment-Baking-Paper/dp/B001T6JTMY
I started with that paper and only recently have been trying diffrent brands of paper and was quite shocked at how diffrent they are. But I have done over 12 presses on a single piece. And as long as I keep the pucks in the same place I can still collect my rosin off it. I did a big bubble hash run recently and drying the hash over tables I used a few types of parchment papers. The hash pretty much fell off this and had to be helped off the others.
Some strains are just harder than others to collect. I haven't pressed that many but have had one or two sappy sticky ones.
If you fold the paper closed and pull it apart pretty quick does the rosin stick to one side at all? If so you could keep folding the rosin in half and snapping the paper open to gather it.
Sorry if I'm rambling. been dabbing
The math on the chamber-vac bags isn't too bad either!
This is the parchment I use: (unfortunately, I've had bad luck with Silpats & most cookies!)
Parchment is currently $15 for 200 sheets, so $45 for 600 sheets. $70 total for packaging costs (3-mil bag + parchment sheet) for 3,000 cookies split into 500 six-pack bags. This is starting to sound like a word problem from high school math class LOL.
If my math is right (maybe lol) then that works out to about 3 cents per cookie as far as packaging costs go, in order to deliver on-time in a stress-free way (i.e. 10 minute's worth of prep after work per day). I've already got my first few batches down!
I have some longer-size bags as well, so I'll make a few as freezer gifts (6-pack packaged with the parchment sheet), but next I'll see how many frozen dough balls/pucks I can fit into a single bag & then just use that for an afternoon's worth of baking. I think I can stack 2 or 3 layers with parchment sheets inbetween to prevent them from sticking, plus probably at least 9 cough balls per bags in a single layer.
You've got an amazing looking loaf. Curious do you track dough temp as well? Your times look good but the only way to dial in more might be tracking dough temp. The other factors is starter health. Pair those two variables, and you'll have the insta worthy loaf. So tame the elements. Also while I love the spring of a cast iron pan a steel preserves the bottom a touch more. Oh also reusable parchment it's not a life saver but a really nice tool to have.
Only parchment I will use including for cooking!
No bleed through, no rips, no blowouts! I can usually find it at a co-op type store locally or Safeway sometimes has it.
If You Care Parchment Baking Paper – 70 Sq Ft Roll - Unbleached, Chlorine Free, Greaseproof, Silicone Coated – Standard Size – Fits 13 Inch Pans https://www.amazon.com/dp/B001T6JTMY/ref=cm_sw_r_cp_api_glt_fabc_FM0AP7837KEEQBF0N9DQ?_encoding=UTF8&psc=1
Deal link: Amazon
Category-wise subreddits for Amazon Deals:
Is your reddit feed getting flooded with deals for products you are not interested in? Below are our category-wise subreddits where I crosspost from the main sub.
Discord Server: Instant deal notifications on our Discord Server!
Amazon Canada Deals: /r/OnlineDealsCanada
Disclaimer: The deal links are affiliated. We may earn a small share on qualifying purchases. It does not affect the deal price in any way.
Did the different parchment baking paper work? I'm having a too-wet problem too (though with the default paper that came with my Army Painter palette)... wondering whether to try this, but the only paper of this brand on amazon UK is £22 for a pack of 4 rolls ( https://www.amazon.co.uk/If-You-Care-Parchment-Baking/dp/B001IZIC8I/ref=sr_1_4?dchild=1&keywords=If+You+Care+FSC+Certified+Parchment+Baking+Paper&qid=1607886657&sr=8-4 ).
So... did it work?
thx for that, just found some on amazon, the rolls are 205sq/ft , under 30$ for a 2 pack, what a steal, all the others are around 70-75 sq/ft rolls :)
Thanks I'll have a look! Assuming that since it's called super parchment it's a US product (we call it baking paper in AUS).
I found this listing on amazon https://www.amazon.com.au/dp/B00004RKFR (sorry future historians). I might give it a go but the safety warnings at the end of the description worries me. Will check if normal baking paper has similar warnings.
this stuff is cheap and great.
here's another that's gonna be hard to beat price wise, ordered some to see how good it is compared to these other 2 i have, the other brand is cut into pieces, don't like that myself, want rolls only ;)
Finding bud without asking around would be pretty hard unless you have a friend with a hookup to a dealer or is a dealer themselves.
How much you're gonna end up paying varies A LOT. A state would really help answer that question. Legal states tend to be much cheaper. A good rule of thumb is $10 a gram. I'm in a legal state, and pay about 5.50 a gram, and buy a 1/4th at a time (approx 7 grams) If you wanna make sure you're not getting ripped off you're gonna need some sort of scale.
Joints are mobile, fun to smoke, and don't need to be cleaned, or handled delicately like a glass piece would, and, you smoke a joint slower than you smoke a bowl, so you have a more slow comeup which is something I really like. Only thing is joints are hard to roll in the beginning. You could get a roller to do it for you, and a a paper/filter combo book off Amazon for under $10 (RAW stuff is really good quality and not expensive at all). You can then look up a quick YouTube video and learn how to use a roller. They're not hard to use at all.
Don't smoke at home if you don't wanna get caught, if it's not too cold go on a walk and light up a joint you've already rolled. Or just smoke at a friend's house/garage. Also, it wouldn't hurt to get a doob tube to put your joints in to conceal the smell. Keeping your stash isn't too hard, you can put it in a Ziploc bag, and put that Ziploc bag inside another Ziploc bag. Make the bags as flat as possible and take it to your room while it's inside your inside jacket pocket.
As far as hiding it, just make sure it's in a smell-proof container, and out it somewhere in your room.
Hoped this helped, if you have any more questions to ask, or want something I said clarified let me know. Have fun toking frent!
Right now, I'm ~75% fat by calories (some days ~70, other days over 80%.) I'll have to play with this further and check out those silicon mats. Up in this range, I can still keep SFA down ~10% if I avoid dark chocolate + MCT oil... but I'm not quite sure if that's necessary yet. (I often hear that SFA is actually pretty useful for hormones / cell membranes and such, so long as your sdLDL + LDLP doesn't get elevated out of range. I've seen a few new articles where the higher SFA intakes were associated with decreased all-cause mortality / decreased cardiovascular disease risk, and dark chocolate seemed to be among the most cardioprotective foods.)
I'm currently using this stuff on the pan (or cooking straight onto borosilicate glass):
I figure that's probably fairly similar to the silicon mats. It looks like its safe up to ~428F. When cooking with oils, I might try backing off closer to 320F.
I ran a blood test a few weeks ago for basic metabolic work, then I'd like to run an advanced metabolic panel next month to get a better look at a high SFA (from MCT) intake. I did an advanced metabolic panel around a year ago, and a couple others the previous year. It's a little obsessive from the perspective of friends / family members that just eat whatever / whenever and just sort of do whatever their doctor recommends or prescribes... but I'm pretty entertained and motivated by the learning + tweaking process. I've got the lab work from my previous ~75% fat diet if you're curious to see the numbers (I suspect this MCT is elevating things, but I'd really like to see that in writing and compare apples to apples. If you google "Caprylic Acid Cholesterol", many articles seem to argue that it might actually lower cholesterol since it doesn't behave like any other saturated fat -- if anything, it reminds me more of glucose.)
It's a cut from a 10x10 sheet from oil slick. I usually transfer to the raw sheets for storage.
Link: Oil Slick Paper Silicone Release Paper (250 10x10" Sheets) https://www.amazon.com/dp/B01M2A56DJ/ref=cm_sw_r_cp_api_MD3Tyb3T5YP8J
So i just did a bit of reading and Parchment paper in itself has to have silicone coating thats by definition what it is... But apprently other brands of parchment add in additional chemicals in the coating during the processing and that chemical is called Quilon Quilon paper is made on a paper machine with a Chrome 3 complex of chemicals. The Quilon is what contains the chrome 3 complex and this Brown parchment i ordered says its Quilon free.
Back when I was magnetizing bases I used rare earth magnets, hot glue, a metal baking sheet and a silicon parchment paper like this:
I set up my baking pan and liner and followed these steps:
put a glob of hot glue on the pan (with silicon sheet)
put a magnet int he middle of that glob
put glue in the bottom of the miniatures base
put the miniature on the magnet and glue
when dry, peel away from the silicon sheet.
the magnet floats in the solidified glue. the whole process only takes a few minutes, but you have a lot of problems with the metal rings that are so popular. I found my best deals on magnets on ebay.