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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

    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
          • G
            Giles
            IHUK Crew
            Joined: 22 Sept 2009

            I have a lamé, used it once or twice and was underwhelmed with my lamé skills. So now I only go natural. I'm pretty good at getting surface tension into the dough (but nothing like as good as @chap )

            "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, 15:40 1 Reply Last reply Reply Quote 0
            • P
              pechelman
              啓蒙家
              Joined: 24 Jan 2022

              If oven spring is the same it all comes down to preference. I like the thin crispy texture where the bread splits open in contrast to the thicker but they're fantastic looking either way.

              last edited by 13 Apr 2024, 16:54 1 Reply Last reply Reply Quote 0
              • G
                goosehd
                Mod Squad
                Joined: 8 Apr 2016

                @neph93 100% correct call on the Brie with the bread…It worked but wasn’t the perfect combination. Used the bread last night to clean up my butter chicken dish and that was a much better pairing.

                "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, 17:06 1 Reply Last reply Reply Quote 0
                • G
                  Giles
                  IHUK Crew
                  Joined: 22 Sept 2009

                  IMG_0052.jpeg

                  "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, 17:27 1 Reply Last reply Reply Quote 1
                  • G
                    Giles
                    IHUK Crew
                    Joined: 22 Sept 2009

                    image.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 13 Apr 2024, 17:28 1 Reply Last reply Reply Quote 2
                    • G
                      goosehd
                      Mod Squad
                      Joined: 8 Apr 2016

                      …much better! How do they taste?

                      "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, 17:29 G 1 Reply Last reply 13 Apr 2024, 17:35 Reply Quote 0
                      • G
                        Giles
                        IHUK Crew
                        Joined: 22 Sept 2009

                        Room for improvement, but better ( or as @Madame-Buttonfly would say “couldn’t be worse”)

                        "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, 17:31 1 Reply Last reply Reply Quote 0
                        • G
                          Giles
                          IHUK Crew
                          @goosehd
                          Joined: 22 Sept 2009

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

                          …much better! How do they taste?

                          Tell you after dinner (supper, tea?)....

                          IMG_0053.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 13 Apr 2024, 17:35 G 1 Reply Last reply 13 Apr 2024, 17:42 Reply Quote 1
                          • G
                            goosehd
                            Mod Squad
                            @Giles
                            Joined: 8 Apr 2016

                            @Giles Laura wants to know why it’s still covered up…

                            Edit: I want to know where the wine is?

                            "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, 17:42 1 Reply Last reply Reply Quote 0
                            • G
                              Giles
                              IHUK Crew
                              Joined: 22 Sept 2009

                              Because we have a couple of courses to get through first.....

                              IMG_0055.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 13 Apr 2024, 17:45 1 Reply Last reply Reply Quote 1
                              • G
                                goosehd
                                Mod Squad
                                Joined: 8 Apr 2016

                                In chatting with G about protein content, the flour I’ve been using for the poolish and Pan de Cristal is 13.3%.

                                @neph93 Any idea what your content is? I’m wondering it that’s why my poolish doesn’t explode open or if it’s my technique.

                                The one flour that I’m considering buying has a content around 15/16% which seems pretty high.

                                Love to hear your guys thoughts.

                                "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 15 Apr 2024, 11:58 N 1 Reply Last reply 16 Apr 2024, 15:47 Reply Quote 0
                                • K
                                  krebsy
                                  Haraki san Student
                                  Joined: 12 Nov 2021

                                  Just FYI, I've had success adding Vital Wheat Gluten to all purpose flour to boost the protein content. There's a good calculator around somewhere online that was a tremendous help in determining how much to add. I mostly went this route to simplify how many types of flour I had piled up in the pantry. It was getting out of control, ha ha!

                                  Looks like denim truly is the fabric of our salvation.

                                  last edited by 16 Apr 2024, 13:25 1 Reply Last reply Reply Quote 2
                                  • G
                                    Giles
                                    IHUK Crew
                                    Joined: 22 Sept 2009

                                    Now that is sage advice......

                                    "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 16 Apr 2024, 15:33 1 Reply Last reply Reply Quote 0
                                    • N
                                      neph93
                                      見習いボス
                                      @goosehd
                                      Joined: 18 Aug 2014

                                      @goosehd I use 13g as a rule as it is the best I can get cheaply. Strong bread flour is a foreign concept to Norwegians as they use so much coarsely ground whole grains and save white flour for buns.

                                      Caputo Manitoba flour (15g), is now available here but costs three time the amount as domestic (about 6USD per kilo), so I only buy it on special occasions.

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

                                      • Virginia Woolf
                                      last edited by 16 Apr 2024, 15:47 G 1 Reply Last reply 16 Apr 2024, 16:16 Reply Quote 1
                                      • P
                                        pechelman
                                        啓蒙家
                                        Joined: 24 Jan 2022

                                        For high hydration breads (say anything above 85%) I'd probably want a minimum of 12% gluten. I'm most used to working with ~13-14% in this range and find it works well for me. Most whole wheat/grain flours will have a higher gluten percentage than the average white, ap, or bread flour. These whole wheat flours will/can also take a bit more hydration and I've found make it a little more forgiving and easier to handle at the same hydration. E.g. 90% with a 100% white flour at 14% gluten will be MUCH harder to handle than the exact same hydration level even with ~10% of whole wheat flour in the blend.

                                        Vital wheat gluten also works well, know that it isnt 100% gluten when you're doing calculations. Personally, I'd want a minimum of 12% gluten flour for the breads I like to make, and not worry too much beyond that number. Go by taste from there and have fun mixing/blending flours and, if you can swing it, grinding your own from whole grains.

                                        last edited by 16 Apr 2024, 15:48 1 Reply Last reply Reply Quote 1
                                        • G
                                          Giles
                                          IHUK Crew
                                          @neph93
                                          Joined: 22 Sept 2009

                                          @neph93 said in Bread - What are you baking today…..:

                                          Caputo Manitoba flour (15g), is now available here

                                          I got this yesterday. 14.9% and reasonably priced (I think).

                                          On an unrelated note, I had a very senior moment yesterday and grabbed the wrong white flour. A general purpose 9%er. The Pan de Crystal I made with it would not have won any competitions....

                                          "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 16 Apr 2024, 16:16 1 Reply Last reply Reply Quote 0
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