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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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  • G
    Giles
    IHUK Crew
    Joined: 22 Sept 2009

    Great first attempt…

    "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 10 Apr 2021, 11:35 1 Reply Last reply Reply Quote 0
    • V
      vaquero357
      Banned
      Joined: 9 Aug 2020

      …lot's of good info @Giles and @neph93! Certainly up for the wheat variants! Fantastic! Thank you! 🙂

      last edited by 10 Apr 2021, 13:26 1 Reply Last reply Reply Quote 0
      • E
        endo
        見習いボス
        Joined: 29 May 2020

        Just some Madeleines for breakfast - nice smell of vanilla and lemon.

        si tacuisses

        last edited by 11 Apr 2021, 06:47 1 Reply Last reply Reply Quote 0
        • N
          neph93
          見習いボス
          Joined: 18 Aug 2014

          @endo:

          Just some Madeleines for breakfast - nice smell of vanilla and lemon.

          “Just” some Madeleines? Excellent humblebrag, they look delicious [emoji1]

          Thoroughly enjoying baking full levain doughs now the air temps in my house are evening out. Hit the nail on the head with a warm spot white levain and a Country Brown.


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

          • Virginia Woolf
          last edited by 11 Apr 2021, 18:31 1 Reply Last reply Reply Quote 0
          • E
            endo
            見習いボス
            Joined: 29 May 2020

            @neph93:

            Excellent humblebrag, they look delicious [emoji1]

            Actually, they're very easy to make, a 5-min-recipe. You just need the moulds.
            I'm more keen on developing some skills in bread baking. Will carry on trying …

            si tacuisses

            last edited by 12 Apr 2021, 06:29 1 Reply Last reply Reply Quote 0
            • N
              neph93
              見習いボス
              Joined: 18 Aug 2014

              @endo:

              Actually, they're very easy to make, a 5-min-recipe. You just need the moulds.
              I'm more keen on developing some skills in bread baking. Will carry on trying …

              I will keep an eye out for moulds… but if I bought all the kitchen equipment I like I'd have no money for IH 😃

              As for baking, your first loaf had a lovely shape and rise to it. How much of your wheat was all purpose flour/white flour?

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

              • Virginia Woolf
              last edited by 12 Apr 2021, 06:54 1 Reply Last reply Reply Quote 0
              • E
                endo
                見習いボス
                Joined: 29 May 2020

                @neph93:

                I will keep an eye out for moulds… but if I bought all the kitchen equipment I like I'd have no money for IH 😃

                Or where to put all the kitchen stuff … But they're not that expensive and Madeleines are alway great for the kids.

                As for baking, your first loaf had a lovely shape and rise to it. How much of your wheat was all purpose flour/white flour?

                It was 180g wholemeal wheat, 200g wheat 'typ 1050' and 125g rye 'typ 1150'.

                Apologies, but I don't know how this translates to english flour types. 'All purpose' flour in Germany would probably wheat type 405, the higher numbers have a higher content of natural mineral nutrients (I think).

                si tacuisses

                last edited by 12 Apr 2021, 11:59 1 Reply Last reply Reply Quote 0
                • E
                  endo
                  見習いボス
                  Joined: 29 May 2020

                  just found this

                  si tacuisses

                  last edited by 12 Apr 2021, 13:36 1 Reply Last reply Reply Quote 0
                  • N
                    neph93
                    見習いボス
                    Joined: 18 Aug 2014

                    @endo:

                    just found this

                    What a great chart. I’m translating between US terms, U.K. terms and Norwegian terms. I use the German type 1050 (or maybe 830) as my standard flour. I rarely make a loaf without at least 70% being this, but sometimes go 50/50.

                    Standard flour gets a bad rap generally imho, in terms of health. I like a bit of fibre and taste as much as the next man, but there’s a bunch of science that suggests too much whole grain is not actually good for you, and using a lot of it makes for so-so bread.

                    My balanced approach is regularly mixing in whole wheat, heritage corns, spelt and rye, but as texture is important too, and you won’t get that without high gluten white flour, I generally look at a 70/30 mix.

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

                    • Virginia Woolf
                    last edited by 12 Apr 2021, 16:11 1 Reply Last reply Reply Quote 0
                    • N
                      neph93
                      見習いボス
                      Joined: 18 Aug 2014

                      Good morning! One of my favourite stages in the process…

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

                      • Virginia Woolf
                      last edited by 17 Apr 2021, 07:00 1 Reply Last reply Reply Quote 0
                      • Z
                        zhivago
                        Raw and Unwashed
                        Joined: 17 Aug 2010

                        Those look lovely @neph93!!!

                        Zhivago

                        MM: "we all got to start somewhere"

                        G: "Never once did he bitch, moan or complain.  He just motivated the team and got on with it"

                        last edited by 17 Apr 2021, 07:44 1 Reply Last reply Reply Quote 0
                        • E
                          endo
                          見習いボス
                          Joined: 29 May 2020

                          Hmm, looks very nice @neph93 . Please post the final results.

                          Here is my attempt #2. This time with leaven, ¾ wheat and ¼ rye, no yeast.
                          I'm really happy with the result. The crust ist nice and crispy, the crump fluffy but somehow also firmly elastic. And it tastes good …  😛

                          si tacuisses

                          last edited by 17 Apr 2021, 07:54 1 Reply Last reply Reply Quote 0
                          • N
                            neph93
                            見習いボス
                            Joined: 18 Aug 2014

                            @endo:

                            I'm really happy with the result.

                            And so you should be, that is a beautiful looking loaf. The crumb looks perfect.

                            Did you have the leaven ready, or did you make it especially?

                            About 90% of the bread I make is leavened, only when my schedule makes it hard do I bake biga or poolish with a little yeast.

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

                            • Virginia Woolf
                            last edited by 17 Apr 2021, 08:17 1 Reply Last reply Reply Quote 0
                            • Z
                              zhivago
                              Raw and Unwashed
                              Joined: 17 Aug 2010

                              Looks awesome @endo

                              Zhivago

                              MM: "we all got to start somewhere"

                              G: "Never once did he bitch, moan or complain.  He just motivated the team and got on with it"

                              last edited by 17 Apr 2021, 09:00 1 Reply Last reply Reply Quote 0
                              • E
                                endo
                                見習いボス
                                Joined: 29 May 2020

                                @neph93:

                                Did you have the leaven ready, or did you make it especially?

                                Got it from via Amazon (shame). Maybe I'll try to make some myself later, for now this works well.

                                The best measure of success here were my children. Usually they only want toast, here they asked if they can have more …  🙂

                                si tacuisses

                                last edited by 17 Apr 2021, 09:19 1 Reply Last reply Reply Quote 0
                                • E
                                  endo
                                  見習いボス
                                  Joined: 29 May 2020

                                  today's yield - half leaven, half poolish, more rye (app. 50%)

                                  si tacuisses

                                  last edited by 18 Apr 2021, 09:49 1 Reply Last reply Reply Quote 0
                                  • G
                                    Giles
                                    IHUK Crew
                                    Joined: 22 Sept 2009

                                    Nailed it…..

                                    "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 18 Apr 2021, 10:07 1 Reply Last reply Reply Quote 0
                                    • N
                                      neph93
                                      見習いボス
                                      Joined: 18 Aug 2014

                                      Yes indeed @endo Great stuff.

                                      Yesterday’s loaves…

                                      30% wholewheat



                                      20% spelt


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

                                      • Virginia Woolf
                                      last edited by 18 Apr 2021, 13:10 1 Reply Last reply Reply Quote 0
                                      • E
                                        endo
                                        見習いボス
                                        Joined: 29 May 2020

                                        hmmmm, looking wonderful!

                                        si tacuisses

                                        last edited by 18 Apr 2021, 17:44 1 Reply Last reply Reply Quote 0
                                        • G
                                          Giles
                                          IHUK Crew
                                          Joined: 22 Sept 2009

                                          Approx 30% Poolish - 500ms white, 50gms 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

                                          last edited by 19 Apr 2021, 16:40 1 Reply Last reply Reply Quote 0
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