• Home
    • Recent
    • Calendar
    • Register
    • Login
    Iron Heart Forum
    Iron Heart Forum

    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Bread - What are you baking today…..

    Hobbies and Pastimes
    76
    1.7k
    241.8k
    Loading More Posts
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
    Reply
    • Reply as topic
    Log in to reply
    This topic has been deleted. Only users with topic management privileges can see it.
    • 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
                                  • GilesG
                                    Giles
                                    IHUK Crew
                                    Joined:

                                    I know do mine in a Dutch Oven….

                                    "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:

                                      A few loaves from today. Caraway sourdough.

                                      Also showing off my new cutting board that I received as a Xmas gift from my boss.

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

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • SeulS
                                        Seul
                                        Joined:

                                        Both look stellar!..

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

                                          Ditto

                                          "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:

                                            Lovely looking loaves @jordanscollected

                                            My standard warm spot levain got doubled today, because it is the most luxurious bread I know of and will work well with the strong and varied flavours of a Norwegian xmas breakfast table (think lots of salted, cured fish and meat, pickled fruit and veg).

                                            «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
                                            • First post
                                              Last post
                                            Copyright Iron Heart 2025.