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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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    • GilesG
      Giles
      IHUK Crew
      Joined:

      Interestingly, my Forkish starter is a lot, lot dryer than many I see…..Two hours after its last feed....

      "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:

        @Giles:

        Interestingly, my Forkish starter is a lot, lot dryer than many I see…..

        What is the ratio? 50/50? The type of flour has an enormous affect. 50/50 with organic dala wheat or rye, is gives a totally different consistency to 50/50 with finely ground, bleached white.

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

        • Dame Vera Lynn
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        • GilesG
          Giles
          IHUK Crew
          Joined:

          50gm Levain
          50gm Spelt
          200gm White
          200gm Water

          I'm not complainin', just sayin'.  I obvs could add more water, but then I'd need to adjust the final dough ingredient quantities, and I am just not advanced enough yet, to go off piste….

          For the moment, happily following recipes slavishly...

          I got my missing sack of white flour (strong Canadian yesterday), so I now have 3 different types of white.  Soon I will do iterative bakes of the same recipe with the 3 kinds of flour and see if I can discern any differences in the end result.

          That'll be a novelty for me, as I have not made the same bread more than once 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
          • GilesG
            Giles
            IHUK Crew
            Joined:

            Today/tomorrow, I'm baking Pain Au Bacon…..

            "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
              見習いボス
              Joined:

              @Giles:

              50gm Levain
              50gm Spelt
              200gm White
              200gm Water

              I'm not complainin', just sayin'.  I obvs could add more water, but then I'd need to adjust the final dough ingredient quantities, and I am just not advanced enough yet, to go off piste….

              For the moment, happily following recipes slavishly...

              I got my missing sack of white flour (strong Canadian yesterday), so I now have 3 different types of white.  Soon I will do iterative bakes of the same recipe with the 3 kinds of flour and see if I can discern any differences in the end result.

              That'll be a novelty for me, as I have not made the same bread more than once yet  😃 😃 😃

              You should try. I did my wholemeal now the fifth time and it became better each time

              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

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                • neph93N
                  neph93
                  見習いボス
                  Joined:

                  Now that is some good looking bread…

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

                  • Dame Vera Lynn
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                  • dinobarnesberlinD
                    dinobarnesberlin
                    啓蒙家
                    Joined:

                    Perfect Crust

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                    • GilesG
                      Giles
                      IHUK Crew
                      Joined:

                      There won't be any bloody bacon left to go in the bread at this rate.  A piece is nicked every time anyone (inc. me) goes past the plate…...

                      "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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                      • N
                        neversummer
                        Raw and Unwashed
                        Joined:

                        @neph93 looks fantastic and active! Can almost smell it from here…
                        @giles it looks like Forkishs method ends up at 80% hydration. I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
                        I’ve used both to get a starter going and think Maurizio’s works better, and uses much less flour in the end(100 total g per feed vs at least 250 g, it hurt to toss that much and I can only make and eat so many sourdough pancakes!). The bread I baked with the Forkish method was definitely flatter. But could just be me. Keep with it and see what you get!
                        My thought is that Forkish uses more material and less time to get things going, while Maurizio uses less material but more time to achieve the same. I don’t know if that is sound science, but just my idea.

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                        • ChrisC
                          Chris
                          Raw and Unwashed
                          Joined:

                          You're up in Longmont, aren't you @neversummer?  How is the altitude affecting your baking?

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                          • GilesG
                            Giles
                            IHUK Crew
                            Joined:

                            Ready for 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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                            • neph93N
                              neph93
                              見習いボス
                              Joined:

                              Is pan au bacon a thing? Or did you make it up? Either way, I’m excited by the idea [emoji1]

                              «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:

                                @neversummer:

                                @neph93 looks fantastic and active! Can almost smell it from here…
                                @giles it looks like Forkishs method ends up at 80% hydration. I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
                                I’ve used both to get a starter going and think Maurizio’s works better, and uses much less flour in the end(100 total g per feed vs at least 250 g, it hurt to toss that much and I can only make and eat so many sourdough pancakes!). The bread I baked with the Forkish method was definitely flatter. But could just be me. Keep with it and see what you get!
                                My thought is that Forkish uses more material and less time to get things going, while Maurizio uses less material but more time to achieve the same. I don’t know if that is sound science, but just my idea.

                                I will take a look, thank you.

                                I dont chuck much starter away, never enough to make a pancake anyway…...

                                "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:

                                  Damn, that has already cost me box of 6 Weck jars 😃 :D.  I've been looking for exactly those for ages, but did not know what they were called…..

                                  "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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                                  • GilesG
                                    Giles
                                    IHUK Crew
                                    Joined:

                                    Bulk ferment completed…

                                    "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:

                                      Wow… that looks lively.

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

                                      • Dame Vera Lynn
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                                      • GilesG
                                        Giles
                                        IHUK Crew
                                        Joined:

                                        @neph93:

                                        Is pan au bacon a thing? Or did you make it up?

                                        You give me that much credit I'm flattered!

                                        "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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                                        • GilesG
                                          Giles
                                          IHUK Crew
                                          Joined:

                                          Shaped and ready for a 4 hour proof…

                                          Sorry it is out of focus, my nice new iPhone 11 will only take friggin' photos on portrait setting…FML

                                          "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:

                                            Looks good… better surface tension?

                                            Couple of things about that. In my (very limited) experience, more folds helps. Another thing, I started oiling my fingers and my spatula with olive oil to make working the dough easier. It seems to have a positive affect also.

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

                                            • Dame Vera Lynn
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