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    Bread - What are you baking today…..

    Hobbies and Pastimes
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    • zhivagoZ
      zhivago
      Raw and Unwashed
      Joined:

      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"

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      • endoE
        endo
        見習いボス
        Joined:

        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

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        • neph93N
          neph93
          見習いボス
          Joined:

          @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.

          «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
          • zhivagoZ
            zhivago
            Raw and Unwashed
            Joined:

            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 1 Reply Last reply Reply Quote 0
            • endoE
              endo
              見習いボス
              Joined:

              @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

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              • endoE
                endo
                見習いボス
                Joined:

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

                si tacuisses

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                • GilesG
                  Giles
                  IHUK Crew
                  Joined:

                  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

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                  • neph93N
                    neph93
                    見習いボス
                    Joined:

                    Yes indeed @endo Great stuff.

                    Yesterday’s loaves…

                    30% wholewheat



                    20% spelt


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

                    • Dame Vera Lynn
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                    • endoE
                      endo
                      見習いボス
                      Joined:

                      hmmmm, looking wonderful!

                      si tacuisses

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                      • GilesG
                        Giles
                        IHUK Crew
                        Joined:

                        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

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                        • endoE
                          endo
                          見習いボス
                          Joined:

                          si tacuisses

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                          • GilesG
                            Giles
                            IHUK Crew
                            Joined:

                            Hey, what I did was seriously easy…..I can send you the link if you like....

                            "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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                            • endoE
                              endo
                              見習いボス
                              Joined:

                              @Giles:

                              I can send you the link if you like….

                              Yes, please!

                              si tacuisses

                              last edited by 1 Reply Last reply Reply Quote 0
                              • endoE
                                endo
                                見習いボス
                                Joined:

                                Another try, this time just by the rule of thumb, didn't follow any recipe.  The darker ones are 50/50 wheat/rye, the lighter one 100% wheat (20% whole grain). Both with leaven. Didn't rise that much, but still great smell und taste, texture good. I think I'm slowly getting closer to understanding a little. It doesn't seem to be a difficult science, but I think it won't be bad to gain more experience (or follow a recipe). Anyway, it's also great fun and the family loves it …

                                si tacuisses

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

                                  The Great Yeast-Off…..

                                  I have some German bio and some French yeast , so I thought I would try baking the same loaves with both yeasts and see what, if any difference, I can notice.....

                                  The Poolishes (or should I say Pooli?) after 15 hours.  Underwhelmingly active, I think the kitchen was very cold overnight...

                                  "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:

                                    Just done the last fold.  Germany is in the steel bowl, France in the Pyrex.

                                    I know it is hard to be objective about how things are going, but subjectively, Germany feels a lot softer and smoother atm….

                                    "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:

                                      I’m following keenly ^

                                      For various reasons I’ve been using different white bread flours recently and the difference in texture during bulk raise, folding etc is huge.

                                      I also did a 100% white Biga alongside a 100% white full levain bread and the difference in the crumb was fascinating. The sourdough has a much more waxy look to it, at the same time as the bubble structure was (less surprisingly) different.

                                      Levain bread:

                                      Biga:

                                      «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:

                                        No noticeable difference in volume after the bulk ferment…..

                                        "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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                                        • endoE
                                          endo
                                          見習いボス
                                          Joined:

                                          @Giles:

                                          I know it is hard to be objective about how things are going, but subjectively, Germany feels a lot softer and smoother atm….

                                          Amazing that anything german could be 'softer and smoother' than something french …  😃

                                          si tacuisses

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

                                            That is my surprise too….

                                            "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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