Ok, I unmolded, and whole loaf had oily, non-zappy beads of some liquid all over. slippery! felt like a cold bar of butter, hard enough to cut, soft enough to mess up if I push hard. It was not overheated, didn't gel, barely even got warm since I started at room temp which in my house is close to 72F lol. I know it didn't heat up because I kept obsessively checking on it.
Like I mentioned it took a LONG time to trace, and now that it's cut, 12hrs later, it's non-zappy most places, but slight mayyybe zap others, so I know it needs plenty more time to just sit and do its thing before I can even test a sliver *sigh*
Cut nice and clean without dragging or squishing, and I figure the slight amount of oily stuff will soak back in as it finishes up.
AND SWIRLS!!!
HP is better for my need for instant gratification, and I can layer or marble, but I am glad I finally got the hang of these swirls! I might try cpop again with the next batch, see if I can get a middle-ground I'm happy with, without overheating the darn things. This recipe was supposed to be a cpop recipe, but I didn't want to ruin it if it overheated. I see now that it probably won't, it didn't even get up the energy to 'think' about gelling lol.
ETA -- this used 2oz total of peppermint, rosemary, fir needle EO's.
10oz Olive oil
7oz Coconut oil
6oz Palm oil
3oz SAO
2oz Avocado oil.
11oz water and 3.78oz lye with 9% SF
2tbsp sugar
Also, I use ROE in my shorter-shelf-life oils... does it normally make the batter reddish at first? And try to separate at first? Could this be part of the oiliness on the outside of the loaf?
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My tablet has a wonky on-screen keyboard with a mind of its own -- ignore the typos :-/
