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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:

      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
        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
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        • 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
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                • 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
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                  • 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
                        Joined:

                        Lovely what's going on here

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                        • neph93N
                          neph93
                          見習いボス
                          Joined:

                          Looks pretty bloody good to me.

                          Despite being flat, mine was tasty, with a decent crust and acceptable, if unspectacular crumb:

                          «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
                          • dinobarnesberlinD
                            dinobarnesberlin
                            啓蒙家
                            Joined:

                            Niiiiice

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                            • ChapC
                              Chap
                              見習いボス
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                              Another wholemeal bread…

                              Trying one of Maurizios recipes today/tomorrow

                              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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                              • den1mheadD
                                den1mhead
                                Raw and Unwashed
                                Joined:

                                You guys are making absolutely gorgeous bread. I would love to be able taste your bakes as they ALL look totally scrumptious  😛

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                                • GilesG
                                  Giles
                                  IHUK Crew
                                  Joined:

                                  Someone's been honing up his scoring skills…...

                                  "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
                                    Joined:

                                    holy crap

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                                    • GCG
                                      GC
                                      Joined:

                                      Jeez, the standards are consistently high here, the breads I've been seeing posted look incredible, totally with @den1mhead and @dinobarnesberlin

                                      Ken Forkish must be doing alright out of this thread. On the strength of the pictures here, I ordered myself a copy of this book a few weeks back. Mainly because I love to cook and lets face it, I have some time on my hands, and that my bread making hasn't ever exceeded that of pizza dough. My book is still two weeks away, so its great to see and hear the high's and low's of trialling a new skill. (pun intended) 🙂

                                      Insta @eaudepetroleum

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                                      • ChapC
                                        Chap
                                        見習いボス
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                                        @Giles:

                                        Someone's been honing up his scoring skills…...

                                        Still more fortune then skills… this one didn't perform well during fermentation absolutely no rise... shaping was a mess and I already expected another failure... but then to my surprise it did very well in the oven...

                                        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:

                                          @GC:

                                          Jeez, the standards are consistently high here, the breads I've been seeing posted look incredible, totally with @den1mhead and @dinobarnesberlin

                                          Ken Forkish must be doing alright out of this thread. On the strength of the pictures here, I ordered myself a copy of this book a few weeks back. Mainly because I love to cook and lets face it, I have some time on my hands, and that my bread making hasn't ever exceeded that of pizza dough. My book is still two weeks away, so its great to see and hear the high's and low's of trialling a new skill. (pun intended) 🙂

                                          In the meantime:

                                          https://www.theperfectloaf.com

                                          Giving the "Best Sourdough" a try at the moment…

                                          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
                                          • jordanscollectedJ
                                            jordanscollected
                                            啓蒙家
                                            Joined:

                                            this is equal parts starter, flour and water. rested at room temp for 6 hours, cut and formed. then is rested for another 30 minutes before an egg wash, sprinkle of pink salt and then baked for 25 minutes at 425.

                                            we had grass fed highland cattle beef hot dogs but no buns, so the vessel got the primo treatment as well.

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

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