• Home
    • Recent
    • Calendar
    • Register
    • Login
    Iron Heart Forum
    Iron Heart Forum

    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Bread - What are you baking today…..

    Hobbies and Pastimes
    76
    1.7k
    241.8k
    Loading More Posts
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
    Reply
    • Reply as topic
    Log in to reply
    This topic has been deleted. Only users with topic management privileges can see it.
    • 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

          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

            last edited by 1 Reply Last reply Reply Quote 0
            • dinobarnesberlinD
              dinobarnesberlin
              啓蒙家
              Joined:

              Lovely what's going on here

              last edited by 1 Reply Last reply Reply Quote 0
              • 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

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

                    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
                        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

                        last edited by 1 Reply Last reply Reply Quote 0
                        • dinobarnesberlinD
                          dinobarnesberlin
                          啓蒙家
                          Joined:

                          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

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

                              @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

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • 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
                                        • neph93N
                                          neph93
                                          見習いボス
                                          Joined:

                                          @Giles:

                                          I love waking up to a hyper-active Poolish 🙂

                                          My sourdough levain for todays bake was also in top, top form… smelt and looked fantastic. It is a great way to start the day.

                                          «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:

                                            Forkish 80% poolish white…...Left steam oven, right Dutch oven....

                                            "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
                                            • First post
                                              Last post
                                            Copyright Iron Heart 2025.