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Iron Heart Fall/Winter 2025 Collection Preview - Now Live

Bread - What are you baking today…..

Hobbies and Pastimes
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  • N
    neph93
    見習いボス
    Joined: 18 Aug 2014

    @goosehd it's great topped with brie or avocado etc, however the Spanish use it as a dinner bread for mopping up sauces, soups etc. You can see how that would work wonderfully.

    “Some of those that work forces
    Are the same that burn crosses”

    • Virginia Woolf
    last edited by neph93 4 Dec 2024, 06:33 12 Apr 2024, 06:32 1 Reply Last reply Reply Quote 1
    • G
      Giles
      IHUK Crew
      Joined: 22 Sept 2009

      Step one of the WTF went wrong analysis.....

      IMG_0034 2.JPG

      "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

      last edited by 12 Apr 2024, 09:07 1 Reply Last reply Reply Quote 0
      • G
        goosehd
        Mod Squad
        Joined: 8 Apr 2016

        Here is a fairly local mill that produces some different flours and I was wondering if you could give me some input on what you would try.https://arvaflourmills.com/pages/our-flours

        The two in particular that I'm looking at are:

        1. Daisy Unbleached Hard Flour
        2. Area White Spelt Flour

        Love to hear your thoughts if you have a minute or two.

        "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

        last edited by 12 Apr 2024, 14:57 1 Reply Last reply Reply Quote 0
        • P
          pechelman
          啓蒙家
          Joined: 24 Jan 2022

          @goosehd, this is an incredibly easy choice

          Get both, and if you can, buy it in a larger bag of daisy and a smaller bag of the spelt.
          Then use something like a ~90/10 or even 70/30 ratio of the two flours. Spelt is among my favorites to blend in.
          Also know that you can buy whole grains of spelt, sometimes called farro, and mill it yourself. It will keep much longer this way. In either case for spelt, be sure to store it in a tightly wrapped bag, double protected, and in the freezer to make sure it keeps longer. Count on a year of good life for the spelt flour and maybe as much as 2-3 for the whole grains.

          edit: Also, their Emmer flour sounds amazing! That one might actually be top of my list. Then again, I'm still working through a 50lb bag of KA Sir Lancelot so my need of more AP or a base flour is fairly limited.

          last edited by pechelman 4 Dec 2024, 15:31 12 Apr 2024, 15:26 1 Reply Last reply Reply Quote 1
          • G
            Gulliver
            Raw and Unwashed
            Joined: 25 Apr 2023

            Does Banana a Chocolate bread count as a bread here?

            IMG_3961.jpeg

            last edited by 12 Apr 2024, 21:24 G 1 Reply Last reply 12 Apr 2024, 21:25 Reply Quote 3
            • G
              goosehd
              Mod Squad
              @Gulliver
              Joined: 8 Apr 2016

              @Gulliver It does for me 🙂

              "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

              last edited by 12 Apr 2024, 21:25 1 Reply Last reply Reply Quote 1
              • N
                neph93
                見習いボス
                Joined: 18 Aug 2014

                Its a baking thread @Gulliver so for sure. And that looks delicious.

                “Some of those that work forces
                Are the same that burn crosses”

                • Virginia Woolf
                last edited by 13 Apr 2024, 05:56 G 1 Reply Last reply 13 Apr 2024, 12:22 Reply Quote 1
                • N
                  neph93
                  見習いボス
                  Joined: 18 Aug 2014

                  @goosehd been meaning to ask... how long and at what temp did you bake that pan de cristal? And did you use a steel or stone?

                  “Some of those that work forces
                  Are the same that burn crosses”

                  • Virginia Woolf
                  last edited by 13 Apr 2024, 11:14 G 1 Reply Last reply 13 Apr 2024, 11:50 Reply Quote 1
                  • G
                    Giles
                    IHUK Crew
                    Joined: 22 Sept 2009

                    Answers on a postcard as soon as possible please (I'm trying again today). I tried starting with a 25-minute autolyse (almost per @pechelman , but I did not read how long to do it for until after I had mixed the other ingredients 🙂

                    "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                    last edited by 13 Apr 2024, 11:24 1 Reply Last reply Reply Quote 2
                    • G
                      goosehd
                      Mod Squad
                      @neph93
                      Joined: 8 Apr 2016

                      @neph93 @Giles

                      Bake Temp: 475f
                      Pizza Stone
                      15 minutes on the pizza stone
                      12 minutes on the upper oven rack

                      Total cook: 27 minutes @475

                      "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                      last edited by goosehd 13 Apr 2024, 11:50 P N 2 Replies Last reply 13 Apr 2024, 14:39 Reply Quote 1
                      • G
                        goosehd
                        Mod Squad
                        Joined: 8 Apr 2016

                        I followed the King Arthur recipe to the letter with fold times (total 4 folds) every 20 minutes, and rest for 80 minutes. The last two folds and rest were done in a warm environment (oven light turned on) and 80 minute rest was in the warming drawer.

                        Proof for two hours on the parchment paper and slid onto the stone when ready.

                        "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                        last edited by 13 Apr 2024, 11:53 1 Reply Last reply Reply Quote 0
                        • G
                          Giles
                          IHUK Crew
                          Joined: 22 Sept 2009

                          Thanks Dennis.

                          This one is looking so much better than last time already (1 coil fold done).......

                          "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                          last edited by 13 Apr 2024, 12:08 1 Reply Last reply Reply Quote 1
                          • G
                            Gulliver
                            Raw and Unwashed
                            @neph93
                            Joined: 25 Apr 2023

                            Thanks @neph93, it tastes better the day after too

                            last edited by 13 Apr 2024, 12:22 1 Reply Last reply Reply Quote 0
                            • P
                              pechelman
                              啓蒙家
                              @goosehd
                              Joined: 24 Jan 2022

                              @goosehd said in Bread - What are you baking today…..:

                              @neph93 @Giles

                              Bake Temp: 475f
                              Pizza Stone
                              15 minutes on the pizza stone
                              12 minutes on the upper oven rack

                              Total cook: 27 minutes @475

                              While this will yield solid results, most other techniques suggest a hotter oven to start for the first 10, with loads of steam, and then dropping for the last 15ish mins until done. My go to was 500F on a baking steel for 10 min with a hotel tray full of lava rocks on the side with boiling water poured on before closing the oven door followed by 15m@450f and removing the hotel tray of rocks. Then also leave the bread in the oven for two minutes after it was done with the heat off, bread on a higher empty rack, and the door cracked open to generate a strong connection to really dry off and crisp up the outside. This also reduces the cracking you might hear when removing it straight away.

                              Though if you've never tried baking using the cold oven method it's worth a try. Basically don't preheat anything, place dough into a covered cold Dutch oven, place into a cold oven, and then bake at 500F for 50 mins. Remove lid, inspect, and bake uncovered till your desired color. I still do the last step as above with removing the Dutch oven, placing loaf on a high rack in the turned off oven, and leave the door cracked for 2ish mins.

                              last edited by 13 Apr 2024, 14:39 1 Reply Last reply Reply Quote 0
                              • G
                                Giles
                                IHUK Crew
                                Joined: 22 Sept 2009

                                Start of the 2 hour rest (I hope the lazy fucker does a bit more than rest). I'm not over the moon, but a significant improvement over the last disaster learning experience.

                                IMG_0046.JPG

                                "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                last edited by Giles 13 Apr 2024, 15:05 G 1 Reply Last reply 13 Apr 2024, 15:24 Reply Quote 2
                                • N
                                  neph93
                                  見習いボス
                                  @goosehd
                                  Joined: 18 Aug 2014

                                  @goosehd mine didn’t get anywhere near as brown and I used a higher heat. The oven is new to me however and may not be as good as my old ones. Today’s overnight white was… quite white and I didn’t have time to brown it any more.

                                  IMG_9889.jpeg
                                  IMG_9884.jpeg

                                  “Some of those that work forces
                                  Are the same that burn crosses”

                                  • Virginia Woolf
                                  last edited by neph93 13 Apr 2024, 15:08 1 Reply Last reply Reply Quote 1
                                  • N
                                    neph93
                                    見習いボス
                                    Joined: 18 Aug 2014

                                    Looking good G.

                                    “Some of those that work forces
                                    Are the same that burn crosses”

                                    • Virginia Woolf
                                    last edited by 13 Apr 2024, 15:08 1 Reply Last reply Reply Quote 0
                                    • N
                                      neph93
                                      見習いボス
                                      Joined: 18 Aug 2014

                                      Just for shits and giggles I inverted one of these to use my new lamé and give it an ear. The other went after standard Forkish lore. It’s all a matter of personal taste of course, but which does everyone prefer? Scored or au naturell?

                                      IMG_9891.jpeg
                                      IMG_9885.jpeg
                                      IMG_9890.jpeg

                                      “Some of those that work forces
                                      Are the same that burn crosses”

                                      • Virginia Woolf
                                      last edited by neph93 13 Apr 2024, 15:12 G 1 Reply Last reply 13 Apr 2024, 15:21 Reply Quote 1
                                      • G
                                        goosehd
                                        Mod Squad
                                        @neph93
                                        Joined: 8 Apr 2016

                                        @neph93 Au naturell 🙂 but both of them are ending up in my belly. Just commenting to G that I still can't get my poolish to explode open like that. A few cracks are all I can manage...

                                        I'm thinking that I'm not getting the surface tension right. I added moisture to the dough to see if it needed more internal pressure, but that didn't give me the effect that you guys are managing.

                                        "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                        last edited by 13 Apr 2024, 15:21 1 Reply Last reply Reply Quote 0
                                        • G
                                          goosehd
                                          Mod Squad
                                          @Giles
                                          Joined: 8 Apr 2016

                                          @Giles The craziest part of the pan de cristal was how extremely light they are and that they rose considerably when I placed them on the stone to bake. They almost doubled in size from when they went in to the 15 minutes shift to the upper rack.

                                          "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                          last edited by 13 Apr 2024, 15:24 1 Reply Last reply Reply Quote 0
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