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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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    • ChapC
      Chap
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      Well… at least they are healthy  😃

      God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

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      • GilesG
        Giles
        IHUK Crew
        Joined:

        What happened?

        "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

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        • ChapC
          Chap
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          @Giles:

          What happened?

          I have no idea… it’s 75% whole wheat, so of course there is less oven spring. It’s been fresh grounded wheat maybe less fermentation/proofing time needed?

          Only small holes, taste is very nice anyway...

          God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

          last edited by 1 Reply Last reply Reply Quote 0
          • GilesG
            Giles
            IHUK Crew
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            I'm no good at working out what went wrong with a "bad" bake…..

            "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

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            • neph93N
              neph93
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              I know it sounds obvious but are you sure you put the yeast in? I went through a phase of prepping the Biga or Poolish, but then forgetting to add either the salt or the last couple of grams of yeast to the final dough mix, then remembering either right before it was too late, or as I started mixing the dough…

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

              • Virginia Woolf
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              • ChapC
                Chap
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                @neph93:

                I know it sounds obvious but are you sure you put the yeast in? I went through a phase of prepping the Biga or Poolish, but then forgetting to add either the salt or the last couple of grams of yeast to the final dough mix, then remembering either right before it was too late, or as I started mixing the dough…

                😃 Now you mention it… no I think yeast was in

                God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

                last edited by 1 Reply Last reply Reply Quote 0
                • ChapC
                  Chap
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                  Forkish Poolish Pizza was a success…

                  God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

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                  • neph93N
                    neph93
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                    That looks fantastic!

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

                    • Virginia Woolf
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                    • AlexA
                      Alex
                      IHUK Crew
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                      How did you cook that @Chap ? Regular oven? Pizza stone?
                      Looks awesome, and Kira & I have been talking about making our own pizza at home recently.

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                      • ChapC
                        Chap
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                        @Alex:

                        How did you cook that @Chap ? Regular oven? Pizza stone?
                        Looks awesome, and Kira & I have been talking about making our own pizza at home recently.

                        You definitely should @Alex the result is amazing. With the Forkish recipes it's quite easy… I made it in our regular oven, a Falcon, about the same as Giles has, with a temperature going up to 280 C.
                        I used a Pizza stone, preheated it for about half an hour (needs to be super-preheated to get a good result) in the upper part of the oven. Baked the Pizza for about 5 minutes +2-3 min broil

                        God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

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                        • AdamJA
                          AdamJ
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                          @Chap holy shit that looks amazing!  ???

                          The devil is in the detail..

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                          • ChapC
                            Chap
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                            @AdamJ:

                            @Chap holy shit that looks amazing!  ???

                            Thanks AJ @AdamJ the taste was even better… it's realy worth making your own Pizza dough

                            God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

                            last edited by 1 Reply Last reply Reply Quote 0
                            • GilesG
                              Giles
                              IHUK Crew
                              Joined:

                              Same, same….

                              "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

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                              • ChapC
                                Chap
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                                The usual 80% Biga… white flour, dark rye and 8 grain

                                added a tad more rye this time giving the bread a really nice taste and an amazing crust

                                God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

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                                • neph93N
                                  neph93
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                                  That looks delicious! I will try and find some dark rye here…

                                  I had my first disappointing bake in a while today. A decent reminder to stay in ones toes. I put my levain down yesterday morning and mixed the dough yesterday evening. This morning after 12 hours the dough was beautiful, bubbly and smelly, but also extended to its limits. When I removed it for forming it was super sticky and uncooperative. It was obviously overprooofed, however that made little sense as I used the same routines as I have been for weeks.

                                  I have learnt how critical ambient temperature is during proofing so did some research. It turns out that during the recent spate of bad weather, Ingrid had turned on the heating in the laundry room where I proof, so the temps have risen from 19C to 22C. That is all it takes.

                                  The batons were almost a lost cause, but the boules did slightly better.



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

                                  • Virginia Woolf
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                                  • SeulS
                                    Seul
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                                    That boules looks absolutely smashing, nephy!..

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                                    • neph93N
                                      neph93
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                                      @Seul:

                                      That boules looks absolutely smashing, nephy!..

                                      Thank you buddy. It got only half the rise it normally would have and the gas is distributed in a manner typical of overproofed bread. Still tastes pretty good though.

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

                                      • Virginia Woolf
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                                      • ChapC
                                        Chap
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                                        Ah yes… have the same problems right now. With temperatures around freezing outside it's getting pretty warm in the house now... my second to last bake failed too due to overproofing because of slightly higher temperatures during fermentation

                                        God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • GilesG
                                          Giles
                                          IHUK Crew
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                                          I'm on the final proof of a Poolish atm.  Pics, disappointing or otherwise, later…

                                          "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

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                                          • GilesG
                                            Giles
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                                            Not my best, but def not my worst.

                                            50% Poolish with 75% white flour and 25% dark rye…

                                            "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

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