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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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    • GilesG
      Giles
      IHUK Crew
      Joined:

      I don't…....I don't actually use croutons that much....

      "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
        見習いボス
        Joined:

        My bread doesn’t have time to get old… after a typical Sunday morning bake, one loaf gets eaten for breakfast, one loaf stays out for monday breakfast and packes lunch and the rest gets sliced and frozen for the remainder of the week.

        Here’s today’s:

        «Stevie Heighway on the wing!
        We had dreams, and songs to sing…»

        • Dame Vera Lynn
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        • neph93N
          neph93
          見習いボス
          Joined:

          The white rolls to the right were made by the little guys. They always follow along with my baking and want to join in, so today I helped them make a simple dough with bakers yeast.








          «Stevie Heighway on the wing!
          We had dreams, and songs to sing…»

          • Dame Vera Lynn
          last edited by 1 Reply Last reply Reply Quote 0
          • neph93N
            neph93
            見習いボス
            Joined:

            @kkibbey23 apologies for the late reply, but those last two loaves look beautiful. I now bake so dark that I’m only just on the right side of burnt. The taste is wonderful though.

            «Stevie Heighway on the wing!
            We had dreams, and songs to sing…»

            • Dame Vera Lynn
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            • GilesG
              Giles
              IHUK Crew
              Joined:

              Fantastic.  Well done little guys, showing Dad the way home  😉

              "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 1 Reply Last reply Reply Quote 0
              • jordanscollectedJ
                jordanscollected
                啓蒙家
                Joined:

                I agree! @neph93 its great to see the kids participating. Here in the U.S. kids like peanut butter and jelly sandwiches, Grilled cheese, and some meats like Turkey. How do your little ones like their bread?

                @Giles you are missing out with the lack of crouton usage. They are basically crunchy butter sponges. Melt some whole butter, toss in some garlic and herbs. Toss to coat the bread and season with salt and pepper. Bake at 350 convection for 15-20 minutes and then 250 for 30 minutes. Not just for salads. We toss ours with grilled vegetables for a burst of flavor and texture (great pairing for the preserved lemons too), and use can use them “as is” or crush them a bit to top Italian pasta dishes. And the are super snackable while rummaging for something to eat

                world tours:
                888 Fat guy chocolate WT
                Mad Red x2
                Wabidashery

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

                  Great tips….

                  Which reminded me to rummage around at the back of the cupboard, and find these....

                  "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 1 Reply Last reply Reply Quote 0
                  • neph93N
                    neph93
                    見習いボス
                    Joined:

                    @jordanscollected:

                    How do your little ones like their bread?

                    Norwegians way slices of bread with a topping for breakfast, lunch and supper. It is a central part of the culture so there are a lot of options, both recognisable (cold cuts, cheese, meat spreads, jams), imported (peanut butter, nugatti, Philadelphia etc), and traditional (normally weird things with fish). My guys eat most stuff. Salami, cheese, jam, sweet spreads, different types of ham (cured and salted is a treat), but the two favourites are very Norwegian, Kaviar (a paste made of smoked cod roe) and «brunost» or brown cheese, which is a high fat, sweetened cheese with a lot of fudge/caramel about it.

                    «Stevie Heighway on the wing!
                    We had dreams, and songs to sing…»

                    • Dame Vera Lynn
                    last edited by 1 Reply Last reply Reply Quote 0
                    • ChapC
                      Chap
                      見習いボス
                      Joined:

                      @jordanscollected:

                      Do you guys make croutons like it do with leftover bread? Or do you typically eat it all before it starts to stale?

                      I do… sometimes. Roast them in duck or goose fat, we fill potato dumplings with them

                      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:

                        "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 1 Reply Last reply Reply Quote 0
                        • neph93N
                          neph93
                          見習いボス
                          Joined:

                          What a lovely pair…

                          «Stevie Heighway on the wing!
                          We had dreams, and songs to sing…»

                          • Dame Vera Lynn
                          last edited by 1 Reply Last reply Reply Quote 0
                          • ROmanR
                            ROman
                            Haraki san Prodigy
                            Joined:

                            @neph93:

                            What a lovely pair…

                            The bread or the drawer pulls with reflection???

                            last edited by 1 Reply Last reply Reply Quote 0
                            • K
                              kkibbey23
                              Haraki san Prodigy
                              Joined:

                              Couldn't wait until the weekend. Started a batch before biking on the trainer last night…

                              Baked this am.

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

                                @jordanscollected:

                                you are missing out with the lack of crouton usage. They are basically crunchy butter sponges. Melt some whole butter, toss in some garlic and herbs. Toss to coat the bread and season with salt and pepper. Bake at 350 convection for 15-20 minutes and then 250 for 30 minutes. Not just for salads. We toss ours with grilled vegetables for a burst of flavor and texture (great pairing for the preserved lemons too), and use can use them “as is” or crush them a bit to top Italian pasta dishes. And the are super snackable while rummaging for something to eat

                                Going to do that tomorrow…..Thanks

                                "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 1 Reply Last reply Reply Quote 0
                                • neph93N
                                  neph93
                                  見習いボス
                                  Joined:

                                  @kkibbey23:

                                  Baked this am.

                                  Gorgeous. Love the split and the shape.

                                  «Stevie Heighway on the wing!
                                  We had dreams, and songs to sing…»

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

                                    @Giles:

                                    @jordanscollected:

                                    you are missing out with the lack of crouton usage. They are basically crunchy butter sponges. Melt some whole butter, toss in some garlic and herbs. Toss to coat the bread and season with salt and pepper. Bake at 350 convection for 15-20 minutes and then 250 for 30 minutes. Not just for salads. We toss ours with grilled vegetables for a burst of flavor and texture (great pairing for the preserved lemons too), and use can use them “as is” or crush them a bit to top Italian pasta dishes. And the are super snackable while rummaging for something to eat

                                    Going to do that tomorrow…..Thanks

                                    Whoops, forgot they were in the oven and left them in 10 minutes too long  ???

                                    "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 1 Reply Last reply Reply Quote 0
                                    • jordanscollectedJ
                                      jordanscollected
                                      啓蒙家
                                      Joined:

                                      You and my wife @Giles… she never uses a timer, and frequently regrets it. I admitted long ago that I’m forgetful and time everything in the kitchen.

                                      Those look salvageable though, as long as they don’t have too bitter of a finish.

                                      world tours:
                                      888 Fat guy chocolate WT
                                      Mad Red x2
                                      Wabidashery

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

                                        Started a Biga on Saturday night.  Come 16:00 yesterday, I just could not be bothered to shape and bake, so I popped the dough outside in the cold for the night.  The loaves have just gone into the oven, will be interesting to see how they fare with such negligence….

                                        "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 1 Reply Last reply Reply Quote 0
                                        • GilesG
                                          Giles
                                          IHUK Crew
                                          Joined:

                                          I may get lazy more often  🙂

                                          "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 1 Reply Last reply Reply Quote 0
                                          • jordanscollectedJ
                                            jordanscollected
                                            啓蒙家
                                            Joined:

                                            Looks like the loaves took care of themselves. I often Starr my sourdough at room temp and instead of baking that day, I’ll cold proof overnight in the fridge and pull it out in the A.M. it seems the dough takes care of itself, and when using the starter, the long proof, even at cold temps, adds even more sour flavor to the finished product.

                                            However, unlike you I have a shit oven so yours look bakery quality, and mine look edible.

                                            world tours:
                                            888 Fat guy chocolate WT
                                            Mad Red x2
                                            Wabidashery

                                            last edited by 1 Reply Last reply Reply Quote 0
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