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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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    • SeulS
      Seul
      Joined:

      ^Looks great!..

      last edited by 1 Reply Last reply Reply Quote 0
      • 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
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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
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            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

                last edited by 1 Reply Last reply Reply Quote 0
                • dinobarnesberlinD
                  dinobarnesberlin
                  啓蒙家
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                  Lovely what's going on here

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                  • neph93N
                    neph93
                    見習いボス
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                    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
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                    • dinobarnesberlinD
                      dinobarnesberlin
                      啓蒙家
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                      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

                        last edited by 1 Reply Last reply Reply Quote 0
                        • 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  😛

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

                            last edited by 1 Reply Last reply Reply Quote 0
                            • dinobarnesberlinD
                              dinobarnesberlin
                              啓蒙家
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                              holy crap

                              last edited by 1 Reply Last reply Reply Quote 0
                              • 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

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

                                        @Chap:

                                        @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…

                                        Autolyse

                                        Levain

                                        Mixed dough

                                        Bulk Fermentation

                                        Preshaped

                                        Bâtard shaped

                                        Ready for overnight proofing in the fridge

                                        Fuuuuucckk

                                        Well… ok

                                        Quite nice result but that one was really tricky and sticky. High hydration  ::)

                                        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
                                        • dinobarnesberlinD
                                          dinobarnesberlin
                                          啓蒙家
                                          Joined:

                                          my bad–-thought it said what are you baking...missed the Bread part at the beginning.

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

                                            I love waking up to a hyper-active Poolish 🙂

                                            "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
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