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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:

      "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
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        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
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        • 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.

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          • ChapC
            Chap
            見習いボス
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            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
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              … 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

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                • ChapC
                  Chap
                  見習いボス
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                  @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

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                  • 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

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                        • 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

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                          • neph93N
                            neph93
                            見習いボス
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                            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

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                              • 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

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                                  • neph93N
                                    neph93
                                    見習いボス
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                                    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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                                          • dinobarnesberlinD
                                            dinobarnesberlin
                                            啓蒙家
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                                            Lovely what's going on here

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