[HSC XI] Day 4 - Page 3

On July 05 2015 20:56 Oshuy wrote:


Aligulac ratings have for foreigners:
1. Lilbow
2. Snute
3. Bunny
4. MarineLorD

Lilbow was clearly on the radar for a performance after his final in WCS. MarineLorD had a small chance, after all he made Ro8 WCS and only lost to Lilbow. PtitDrogo is a bit of a dark horse, but he had been doing well online in the last few weeks.

On July 05 2015 20:59 Alchemik wrote:
hi, so this is like the earliest I've woken up in the last couple of days

On July 05 2015 21:05 Ej_ wrote:

what a party animal

On July 05 2015 20:47 Ej_ wrote:

umm Gumiho is heavily favored vs PtitPvZ

On July 05 2015 21:07 Strela wrote:

I know but I dont think that he is heavily favored against Rain. Parting will win the top half of the tournament most likely.

On July 05 2015 19:12 Oshuy wrote:


La baguette is a bread of 200 to 250 grams, roughly cylindric with a diameter of 5 cm and a length of 65 cm. Its creation is recent (probably XIXth century), mainly because it is a bread that is supposed to be eaten the day it is baked. Traditionaly breads were larger and round to last longer.

It is a simple bread made of flour, water, yeast and salt, baked 20 to 30min at 240/250°C.

From 1791 to 1986, the price of bread in France was fixed by law. When law was removed, the supermarkets started taking a growing marketshare of the bread business with industry-produced breads (today, a supermarket baguette would be ~0.5€, a baker baguette ~1€).

In 1993, the "traditional baguette" received an official label to allow bakers to keep a marketshare as long as they kept to the original recipe. What could be original in flour/water/yeast/salt ? Three things mainly. First, the supermarket bread are baked a first time, frozen for transportation, then finaly heated on site. This creates a crust that falls apart when you brake them. Second, added chemicals are limited in traditional bread. Third, flour selection.

Flours are defined by the amount of remaining ashes obtained after burning. French legislation is based on the weight (mg) remaining after burning 10g of flour. Flours are identified as T45, T55, T65, up to T150, from "white flour" to "whole flour". Standard baguettes use T55, traditional use T65. Tastier, less gluten, also a bit harder to work with.

With that in mind, how could Rain beat Marinelord ?

On July 05 2015 21:16 HolydaKing wrote:
Gotta say the first match is probably the match I'm the most hyped for. Except for maybe Gumiho vs PtitDrogo.