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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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    • S
      sabergirl
      見習いボス
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      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

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        • ChapC
          Chap
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          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

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          • S
            sabergirl
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            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

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            • neph93N
              neph93
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              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
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              • ChapC
                Chap
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                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

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                • neph93N
                  neph93
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                  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
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                  • neph93N
                    neph93
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                    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
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                    • ChapC
                      Chap
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                      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
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                        ^ Your bread looks bloody gorgeous @Chap & @neph93 , as does the bread posted by the other"Breadmeisters"

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                        • ChapC
                          Chap
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                          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

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                              • Stuart.TS
                                Stuart.T
                                Raw and Unwashed
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                                @Chap @Giles @neph93 being what I have come to think of as the artisanal gurus about these parts, how long did your first starters take to become levain? I'm 6 days in, using a BBC Good food recipe… Done the browsing youtube/multiple websites etc but thought I'd check with the forum.

                                I started with 50g org white and 50g water, and a 2nd batch of org stone ground (same vols). I kept adding 50/50 for 4 days as per recipe, then discarded half the mixture yesterday (made delicious savoury pancakes that tasted of mild marmite  :D). The I topped of with 100g/100g flour/water. Looking OK today, but didn't pass the float test yet.

                                I guess they are ready when they are ready, as long as they don't start to smell like sour milk?

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                                • GilesG
                                  Giles
                                  IHUK Crew
                                  Joined:

                                  Count me out.  I got bored of keeping the sourdough healthy. So currently I am working on and experimenting with pre-ferments…

                                  I'll likely get back to starters and levains at some point, but I'm enjoying the Poolish and Biga journey and tweaking ratios/timings and flours...

                                  I'm doing an 80% Biga at the moment with 20% Buckwheat flour (it was all I could get from the supermarket at the beginning of the crisis).  Buckwheat contains no wheat ( 😃 ) and is gluten free, so it's going to be very interesting to see what happens....

                                  "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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                                    @Stuart.T I currently have two starters on the go, one from rye and one from spelt. I ditched the mix of wholemeal and bread flour early on, in fact the spelt starter has only been made on spelt.

                                    Both of mine took only 48hrs before they were ready but I have a cupboard above my fridge freezer with a constant ambient temp of around 26C. I’ve seen people say 4-7 days. So it may take a while yet.

                                    Temperature is important. Steady and above 20C is ideal, no drafts. The type of flour should be high in protein, wholemeal and organic. The quality of water may affect things. I’ve read that water with a lot of chemicals can cause problems by killing the bacteria on the flour. Finally don’t seal your container. The starter needs air.

                                    Post some pics… I feel like I should be able to spot a living starter by now.

                                    «Stevie Heighway on the wing!
                                    We had dreams, and songs to sing…»

                                    • Dame Vera Lynn
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                                    • GilesG
                                      Giles
                                      IHUK Crew
                                      Joined:

                                      @Giles:

                                      is gluten free, so it's going to be very interesting to see what happens….

                                      No less active  🙂 🙂 🙂 :

                                      "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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                                      • Stuart.TS
                                        Stuart.T
                                        Raw and Unwashed
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                                        Thanks folks. No hope of finding spelt or rye in these parts. 3 local wholefood shops cannot get them back in yet. I've had problems buying flour at all, so settled on organic strong white and stoneground. I haven't mixed the flours, thought I'd try them separately first. Pics later.

                                        I read on the sourdough.co.uk site that live (dried etc) yeasts need heat, natural yeasts need to be slightly cooler.

                                        I keep mine in plastic cannisters (started with Kilner jars… Photogenic but impractical!), lid ajar, ambient temp approx 20c during the day, slightly less at night. Feed them once a day, some sites say you can do this twice a day. They smell pretty good, the stone ground slightly vinegar, the white slightly sweeter.

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                                        • GilesG
                                          Giles
                                          IHUK Crew
                                          Joined:

                                          @Stuart.T These guys have reasonable stock levels of some flours:

                                          https://www.fwpmatthews.co.uk/

                                          Including Spelt
                                          https://www.fwpmatthews.co.uk/product/white-spelt-flour/

                                          And rye
                                          https://www.fwpmatthews.co.uk/product/matthews-dark-rye-flour/

                                          "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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                                          • Stuart.TS
                                            Stuart.T
                                            Raw and Unwashed
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                                            @Giles thank you very much Sir, sincerely appreciated. I much prefer flavoursome flours such as rye and spelt. I will give them a go.

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