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Discover our "What Is?" section to learn more about denim!

Bread - What are you baking today…..

Hobbies and Pastimes
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  • 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.

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

        • Dame Vera Lynn
        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


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

                  • Dame Vera Lynn
                  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
                      • E
                        endo
                        見習いボス
                        Joined: 29 May 2020

                        si tacuisses

                        last edited by 19 Apr 2021, 18:05 1 Reply Last reply Reply Quote 0
                        • G
                          Giles
                          IHUK Crew
                          Joined: 22 Sept 2009

                          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

                          last edited by 19 Apr 2021, 18:46 1 Reply Last reply Reply Quote 0
                          • E
                            endo
                            見習いボス
                            Joined: 29 May 2020

                            @Giles:

                            I can send you the link if you like….

                            Yes, please!

                            si tacuisses

                            last edited by 19 Apr 2021, 18:48 1 Reply Last reply Reply Quote 0
                            • E
                              endo
                              見習いボス
                              Joined: 29 May 2020

                              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 24 Apr 2021, 06:17 1 Reply Last reply Reply Quote 0
                              • G
                                Giles
                                IHUK Crew
                                Joined: 22 Sept 2009

                                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 27 Apr 2021, 09:03 1 Reply Last reply Reply Quote 0
                                • G
                                  Giles
                                  IHUK Crew
                                  Joined: 22 Sept 2009

                                  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 27 Apr 2021, 13:13 1 Reply Last reply Reply Quote 0
                                  • N
                                    neph93
                                    見習いボス
                                    Joined: 18 Aug 2014

                                    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 27 Apr 2021, 15:49 1 Reply Last reply Reply Quote 0
                                    • G
                                      Giles
                                      IHUK Crew
                                      Joined: 22 Sept 2009

                                      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

                                      last edited by 27 Apr 2021, 16:59 1 Reply Last reply Reply Quote 0
                                      • E
                                        endo
                                        見習いボス
                                        Joined: 29 May 2020

                                        @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 27 Apr 2021, 17:08 1 Reply Last reply Reply Quote 0
                                        • G
                                          Giles
                                          IHUK Crew
                                          Joined: 22 Sept 2009

                                          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

                                          last edited by 27 Apr 2021, 17:32 1 Reply Last reply Reply Quote 0
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