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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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    • Matty123M
      Matty123
      Raw and Unwashed
      Joined:

      For surface tension I think a mixer and dough hook get the best results. I haven’t been using a. Mixer because Forkish Recommends Hand mixing in his book. But I prefer the results from a mixer

      Maybe so. Maybe not

      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:

          Looks great…

          I just cheat and use baking tins at the moment. Mostly because the Bannetons aren’t here yet, but also because I’m more interested in tasty bread than well-formed mounds... waaaaaiiiiit a minute?!

          Anyway. Here is this mornings sourdough breakfast loaf:

          «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
          • N
            neversummer
            Raw and Unwashed
            Joined:

            @Giles @neph93 yum! Looks great!
            @Chris yes, we’re at about 5000 ft/1500 m. I don’t think there is much difference in yeast leavened stuff, other than that I bake toward or at the low end of suggested times. For chemically leavened (baking soda/powder), there can definitely be a difference. One of my favorite recipes is from my grandmother for shoofly pie, and I just can’t get it to work. I’ve tried less leavening, less water, less heat, extended baking time, etc. nothing seems to work!
            Water boils at about 202F/94C here, so that is a factor in cooking in general. Pasta takes longer for sure.

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

              Crazy baguettes, someone said they look like camels, breakfast toast with a small wholemeal part and another wholemeal bread. This one was really tricky, rye and spelt, no wheat… difficult to fold and shape

              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
                見習いボス
                Joined:

                … and my wife’s wonderful rhubarb and vanilla cream tarte

                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:

                  @Chap:

                  Crazy baguettes, someone said they look like camels

                  Who on earth would be that rude  😶 😶 😶

                  That tarte looks divine…...

                  "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
                    見習いボス
                    Joined:

                    @Giles:

                    @Chap:

                    Crazy baguettes, someone said they look like camels

                    Who on earth would be that rude  😶 😶 😶

                    😃 can’t remember… but he was absolutely right

                    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
                    • ChrisC
                      Chris
                      Raw and Unwashed
                      Joined:

                      @Chap:

                      … and my wife’s wonderful rhubarb and vanilla cream tarte

                      That looks fantastic.

                      @neversummer, I thought Longmont was higher, more like 7,000 ft, for some reason.  5k sounds like it's not too far off "average" altitude cooking.  Good to know, thanks.

                      last edited by 1 Reply Last reply Reply Quote 0
                      • jordanscollectedJ
                        jordanscollected
                        啓蒙家
                        Joined:

                        Just received starter from a coworker. Not a smart addition to the house when physical activity comes at a premium.

                        world tours:
                        888 Fat guy chocolate WT
                        Mad Red x2
                        Wabidashery

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                        • GilesG
                          Giles
                          IHUK Crew
                          Joined:

                          Great….

                          "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:

                            New starter (The Perfect Loaf version), started….

                            "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:

                              Those glasses are the t*ts, I want one. I’m going to try a spelt starter this evening as it happens.

                              I’m also going to have to discipline my initial rye starter. It needs correcting. First it was so hungry it was producing hooch in a matter of hours when adding 30g to 150g of white flour, then when I tried to calm it down by feeding only 20g with 200g of rye, it went mental and doubled in size.

                              «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
                              • K
                                kkibbey23
                                Haraki san Prodigy
                                Joined:

                                Last night made my 3rd batch, im willing to accept my first two tries were complete misses[emoji23]

                                This batch however actually is bread! I'm not sure I would classify the others as that….

                                Also got my sourdough starter going. So once it comes alive I'll give that a go too.

                                I'm thinking maybe my next loaf ill give a try on the big green egg.

                                Sent from my SM-G965U using Tapatalk

                                last edited by 1 Reply Last reply Reply Quote 0
                                • SeulS
                                  Seul
                                  Joined:

                                  ^Looks great!..

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                                  • GilesG
                                    Giles
                                    IHUK Crew
                                    Joined:

                                    Whoops, misread my recipe.  I thought the bulk ferment was 12-14 hours, it's not it's 5.  So bunged it in the fridge to trya and retard 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 1 Reply Last reply Reply Quote 0
                                    • neph93N
                                      neph93
                                      見習いボス
                                      Joined:

                                      Whereas my bake had a three hour longer bulk ferment than I'd planned and demonstrated that I have been under proofing badly. It was bloody huge when I got back to it, but hadn't collapsed and passed the prod test. Looking forward to tomorrow morning. I'm also risking having them free of bread tins. I watched a shaping video and was inspired to try. Bannetons should be here tomorrow so I need to start practising.

                                      «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
                                      • neph93N
                                        neph93
                                        見習いボス
                                        Joined:

                                        Oh bugger. Absolutely no oven spring. They just flobbed. Despite some pretty good shaping and identifiable surface tension last night, this morning it is back to oven pancakes. I was worried this would happen.

                                        The refrigerator proofing overnight showed a decent rise this morning but I think the damage was done yesterday. Even though the prod test worked (the dough came back slowly after the prod), I think the dough was over extended and overproofed. Never mind, we’ll try again tomorrow.

                                        «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:

                                          As I said, misread the recipe.  It called for a 5 hour bulk ferment and a 14 hour proof in the fridge.  I effectively reversed that, bulk ferment for 2 hours at room temp and then a further 12 hours in the fridge, then a proof for 2 hours.  Certainly, very much, not by the book.  The one on the left was done in an oven with injected steam, the one on the right was done in a Dutch oven.  Look OK, considering the trauma I put the dough through…....Too much flour on the crust, but I have had massive issues with the dough sticking to the cloth/banneton during the proof, the last few bakes, so I went a bit mad......

                                          "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:

                                            "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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