• 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.
    • LewisStonehouseL
      LewisStonehouse
      啓蒙家
      Joined:

      Your fridge might not be as cold as some, so I think shorter cold proof is worth a crack.

      Like the look of that bloomer neph!

      Edit: Not necessarily any need to quote pics, especially if it the next post….Giles

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

        Mothertruckers using Dupont cidre to make bread… Dear gods I love this thread...

        last edited by 1 Reply Last reply Reply Quote 0
        • N
          neversummer
          Raw and Unwashed
          Joined:

          @dinobarnesberlin I've probably overcomplicated it!  It's really quite easy- the only tools you need beyond what you likely already have are a scale and digital thermometer.  And flour, if you can find some!
          @Giles You got it.  Could pretty easily be made using the Biga method, and would be quite good.  I think whole wheat or spelt would be great in place of rye, the important ingredient according to him is the cider.
          @Seul I know!  😃  Like using Cristal to cook with!  Though way less expensive…

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

            I just like coming here to see all the great bread that you guys are baking:)
            it all looks good to me!

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

              Had a go at sourdough bagels (again my oven sucks).

              They came out well and made a hell of a breakfast sandwich

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

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

                @neversummer:

                @Giles You got it.  Could pretty easily be made using the Biga method, and would be quite good.  I think whole wheat or spelt would be great in place of rye, the important ingredient according to him is the cider.

                Dark Rye found and ordered….... 🙂 🙂

                Once it comes I'll try and Biga-ify your recipe...

                "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:

                  It's proofing time…..

                  "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
                  • S
                    sabergirl
                    見習いボス
                    Joined:

                    Marcia’s masterpiece from today:
                    Sourdough with half whole wheat flour.

                    Sent from my iPhone using Tapatalk

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

                      @sabergirl Marcia's loaf looks great. I'd love to see more pics of what people are doing with their bread! ME ME ME I'll go first!

                      I was initially using AP flour because it's all i lazily grabbed at the store, but i had forgotten we have a special High Gluten flour from a pizza crust project at work. that's been a game changer for me and my bread. It's incredibly chewy and springy. It also grills up perfect after brushing with a little ghee as seen in our grilled vegetable sandwich.

                      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:

                        That’s a lovely bread @jordanscollected and wonderful idea with the grilled veggies

                        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
                        • S
                          sabergirl
                          見習いボス
                          Joined:

                          Looks like a nice sandwich! We have mostly been doing a lot of this:
                          At all hours of the day and night. [emoji23]

                          Sent from my iPhone using Tapatalk

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

                            Just got this weeks bake going. I’ve revised my schedule so that the starter refresh is at 0630 and the autolyse starts 1700. So my starter will be 11 hours old when it goes in, folding and bulk ferment will continue until about 2200 and the bake will be around 0800 tomorrow. Hopefully I will avoid the overproofing issues I’ve been having.

                            Documention will have my wheat/whole wheat on a rye starter first and spelt/wheat on a spelt starter second.

                            Starters:

                            Autolyse:

                            «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
                            • ChapC
                              Chap
                              見習いボス
                              Joined:

                              That smell in the house when baking bread in the morning ❤️

                              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
                              • neph93N
                                neph93
                                見習いボス
                                Joined:

                                I hear it is wonderful! I have to take other peoples word for it however [emoji1]

                                «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:

                                  Always interesting to see what happens when you change things up. As well as a shorter proofing time, I used a different spelt flour, and both doughs had a higher hydration than normal…

                                  Spelt prepared for the oven...

                                  And done…



                                  And the crumb…

                                  Much better oven spring and not over-proofed.

                                  The crumb was quite different however. Very irregular, with quite dense areas, contrasted with large holes. Whether this was the increased hydration (I was a tad over 80%), the shorter proof, or the new flour, I couldn’t tell you.

                                  «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
                                  • ChapC
                                    Chap
                                    見習いボス
                                    Joined:

                                    They look amazing @neph93

                                    Mine are Forkish Pain de Campagne… out off the oven this 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
                                    • den1mheadD
                                      den1mhead
                                      Raw and Unwashed
                                      Joined:

                                      ^ Your bread looks bloody gorgeous @Chap & @neph93 , as does the bread posted by the other"Breadmeisters"

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

                                        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
                                        • N
                                          neversummer
                                          Raw and Unwashed
                                          Joined:

                                          Pizza for dinner, using Forkishs 80% Biga recipe and 00 flour. The texture is noticeably different and better than with ap or bread flour. Wife said it’s the best pizza I’ve ever made. I’ve got one more dough ball in the fridge for tomorrow…

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

                                            Damn,  Now need 00

                                            "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.