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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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    • ChapC
      Chap
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      @Matty123:

      @Chap impressive bread making. What’s ur background in this? Steady dental hands? There’s more to it than that!

      😃 Thanks @Matty123 no just a passion for good food and some try and error (I didn't post my failures  ;))

      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
      • Matty123M
        Matty123
        Raw and Unwashed
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        @Chap:

        @Matty123:

        @Chap impressive bread making. What’s ur background in this? Steady dental hands? There’s more to it than that!

        😃 Thanks @Matty123 no just a passion for good food and some try and error (I didn't post my failures  ;))

        Right on. I love working with rye and whole wheat. The dough is so tight and nice to form. Longer bench times but delicious

        Maybe so. Maybe not

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

          Today, I am making white bread with Poolish.  I started the pre-ferment last night…..

          "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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          • ChapC
            Chap
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            So do I… another day, another bread.

            Poolish made of „Dinkel“ (which is Spelt Wheat in english I think) flour

            Sourdough starter made of wholemeal Rye:

            Both started last night too and should ready for making the dough in about 3 hours

            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
            • ChapC
              Chap
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              Poolish is really a funny thing, I added a piece of yeast in the size of a rice grain to 155grams of wheat and boom…

              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:

                I put 0.3 of a gram of yeast with 500 gm flour and 500 gm water (well actually, I screwed up because I got the water up to temperature and threw it all in the flour before realizing there was way more than 500gm in the jug - wine may have been involved…. 😉 ).....

                And

                "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
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                  All right… I’m in. Hipster baking Ground Zero in the neph household. I’ve been reading lots og starter recipes for beginners, there is a lot of variation. From flours used to timing to extraneous ingredients like raisins.

                  Can I get your recommendations for a good starting point @Giles @Chap  @Matty123

                  «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
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                    @neph93:

                    All right… I’m in. Hipster baking Ground Zero in the neph household. I’ve been reading lots og starter recipes for beginners, there is a lot of variation. From flours used to timing to extraneous ingredients like raisins.

                    Can I get your recommendations for a good starting point @Giles @Chap  @Matty123

                    Welcome to the club buddy  😃

                    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
                    • ChapC
                      Chap
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                      @neph93:

                      All right… I’m in. Hipster baking Ground Zero in the neph household. I’ve been reading lots og starter recipes for beginners, there is a lot of variation. From flours used to timing to extraneous ingredients like raisins.

                      Can I get your recommendations for a good starting point @Giles @Chap  @Matty123

                      Starter: 3 Table Spoon of Wholemeat Rye Flour + 3 Table Spoon of Water 27°C, mix it gently in a jar and put a lid on it  but not tight, store it at warm place (not on a radiator, that's too hot), jar and spoon needs to be very clean, sterilise with boiled water prior
                      add the same amount of Flour and Water 24 hours later
                      add 100g of Flour and 100g of Water 24 hours later and so on
                      after 4-5 days you should have your starter to make your first sourdough bread
                      if you don't need the whole amount of starter you can now store it in the fridge and need to "feed" it only every 5-7 days to keep it alive and reuse it for the next bread

                      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:

                        I'm a Ken Forkish fanboy….His recipe is very different - however, I still have not managed to mature a Levain yet....

                        "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
                        • ChapC
                          Chap
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                          I am far away from having much expertise and am a beginner too… what seems to be an important point to start a good fermentation process are the natural yeasts and bacterias in the flour. Therefore natural, organic wholemeal flour seems to work better and Rye is the easiest to start with. To avoid the bad guys (bacterias), jar and spoon should be as clean as possible...

                          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
                          • ChapC
                            Chap
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                            Mixed the pre-doughs with flour, water and salt, kneading…

                            Dough ready, will now rest 2 hours at 24C with one fold in between

                            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

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                            • neph93N
                              neph93
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                              Well in the store cupboard I have organic whole meal wheat flour, and wholemeal rye flour that isn’t organic… and I’m not going down the shops. A mix maybe?

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

                              • Dame Vera Lynn
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                              • Matty123M
                                Matty123
                                Raw and Unwashed
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                                https://www.bonappetit.com/recipe/bas-best-bread

                                This one might match your ingredients

                                Maybe so. Maybe not

                                last edited by 1 Reply Last reply Reply Quote 0
                                • ChapC
                                  Chap
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                                  @neph93:

                                  Well in the store cupboard I have organic whole meal wheat flour, and wholemeal rye flour that isn’t organic… and I’m not going down the shops. A mix maybe?

                                  You can try both… I won't mix. You can do a Rye or a Rye/Wheat bread with a Rye starter or a Wheat bread with a Wheat starter.  Or if you do want to make a bread without a sourdough starter you can as well try Matty's recipe although I would prefer fresh yeast... but that's just my 2 cents.

                                  If you want to make a sourdough or Levain bread you need a starter...

                                  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

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                                  • ChapC
                                    Chap
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                                    OK… do you still use dry yeast? If been told fresh yeast should work better... I hope the others don't mind if this forum is now modifying from a Denim to a Bread Forum  😃 😃 😃 😛

                                    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

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                                    • neph93N
                                      neph93
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                                      I’m going to start to make a sourdough starter tomorrow using this:

                                      https://bread-magazine.com/sourdough-starter-tutorial/

                                      Similar to your recipe @Chap

                                      I haven’t decided on rye or wheat as I have two kilos of each and can score more on Monday, so probably rye.

                                      @Matty123 I may try that poolish based recipe concurrent to the starter making process.

                                      Thank you all gentlemen.

                                      «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
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                                        @neph93:

                                        I’m going to start to make a sourdough starter tomorrow using this:

                                        https://bread-magazine.com/sourdough-starter-tutorial/

                                        Similar to your recipe @Chap

                                        I haven’t decided on rye or wheat as I have two kilos of each and can score more on Monday, so probably rye.

                                        @Matty123 I may try that poolish based recipe concurrent to the starter making process.

                                        Thank you all gentlemen.

                                        Very good… this should work! Good luck... and enjoy, it's fun

                                        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
                                        • KasiK
                                          Kasi
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                                          My wife use dry yeast to make home pizza…

                                          Sent from my iPhone using Tapatalk

                                          The world's insane
                                          While you drink champagne
                                          And I'm livin' in black rain 4Q 🖕

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                                          • GilesG
                                            Giles
                                            IHUK Crew
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                                            If you are not going to make a Levain (Sourdough starter) dried yeast is fine…

                                            "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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