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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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    • dinobarnesberlinD
      dinobarnesberlin
      啓蒙家
      Joined:

      You guys are killing it on the Bread Frontier.
      I would pay good money to have a sandwich with that bread.

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

        @dinobarnesberlin:

        You guys are killing it on the Bread Frontier.

        In all honesty, mine tastes great. My mother-in-law who has been baking all her life now weeps in envy when she tastes mine. Buy it doesn’t fekkin look like it should and it is a righteous pain in the ring.

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

        • Dame Vera Lynn
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        • GilesG
          Giles
          IHUK Crew
          Joined:

          I'm with you.  I think my bread tastes wonderful and loads of my friends are now using recipes that I have given them.  But I still can't get the oven spring that I would like….A work in progress.

          I've watched some tart on YouTube taking about 15 minutes to score the most amazing and intricate patterns into her proofed loaves.  If I a) took that long and b) scored it so much, my dough would be about the thickness of a Rizla paper....

          "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
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            @Giles:

            But I still can't get the oven spring that I would like….A work in progress.

            The bastard thing is that if I put the dough into a tin it would be forced to rise upwards and look awesome. But I’ve now become a slightly obsessed, macho «free-baker» and the idea of using tins makes my teeth itch and arse clench.

            And the real kicker is that I’ve had good oven spring before, I’ve just lost it somewhere in the tweaking.

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

            • Dame Vera Lynn
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            • dinobarnesberlinD
              dinobarnesberlin
              啓蒙家
              Joined:

              last edited by 1 Reply Last reply Reply Quote 0
              • LewisStonehouseL
                LewisStonehouse
                啓蒙家
                Joined:

                This thread has inspired me to order some flour, fire the starter up and dust off the bannetons. Haven't baked for about two years so probably in for a couple of months of pancakes before figuring it out again, but looking forward to it!

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                • neph93N
                  neph93
                  見習いボス
                  Joined:

                  @LewisStonehouse get in there lad. Looking forward to seeing how that goes…

                  @dinobarnesberlin "Breaking Bread"… I like that a lot. Quite accurate. I do feel like a wannabe chemist who doesn't know his ass from his elbow at times. I'm Jessie from season 2 in other words...

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

                  • Dame Vera Lynn
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                  • dinobarnesberlinD
                    dinobarnesberlin
                    啓蒙家
                    Joined:

                    @neph93:

                    @LewisStonehouse get in there lad. Looking forward to seeing how that goes…

                    @dinobarnesberlin "Breaking Bread"… I like that a lot. Quite accurate. I do feel like a wannabe chemist who doesn't know his ass from his elbow at times. I'm Jessie from season 2 in other words...

                    but in the end, Jessie wound up to be a pretty decent cook @neph93 .
                    yours already look very tasty –-and that goes for all you guys baking in your kitchens.!

                    last edited by 1 Reply Last reply Reply Quote 0
                    • steelworkerS
                      steelworker
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                      @neph93:

                      @Giles:

                      But I still can't get the oven spring that I would like….A work in progress.

                      The bastard thing is that if I put the dough into a tin it would be forced to rise upwards and look awesome. But I’ve now become a slightly obsessed, macho «free-baker» and the idea of using tins makes my teeth itch and arse clench.

                      And the real kicker is that I’ve had good oven spring before, I’ve just lost it somewhere in the tweaking.

                      Whoa big fella, easy now… 😃 😉

                      Those are my principles, and if you don't like them…
                      Well, I have others.

                      last edited by 1 Reply Last reply Reply Quote 0
                      • neph93N
                        neph93
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                        @steelworker:

                        Whoa big fella, easy now… 😃 😉

                        Don’t worry, Ed, it says tweaking, not twerking.

                        «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
                        • Stuart.TS
                          Stuart.T
                          Raw and Unwashed
                          Joined:

                          Today I followed a Sarah Owens (author of 'Sourdough - recipes for rustic fermented bread' '). She has a great 30 min video on YouTube.

                          Recipe:
                          60g starter
                          300g water
                          310g white bread fl
                          80g wholewheat stoneground fl
                          8g salt

                          30 mins autolyse
                          3 hr bulk ferment, folding every 30 mins

                          All I was left with is the same sticky, wet, unshapeable mess that I had with a different recipe last week.

                          My starter doubles in size after feeding, passes the float test, and smells great…this is the result. I can only put the issue now down to ambient temperature or type of flour.

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

                            That baking with your own Levain is of course a cool hipster thing and sometimes I really had nice results mostly with wholemeal bread…. but I am with Giles and I don’t have the time and patience to cultivate the Levain permanently... I switched to prefermented doughs... more predictable results

                            Another 80% Biga + Giles 8 Grain

                            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
                            • GilesG
                              Giles
                              IHUK Crew
                              Joined:

                              Ran out of time this weekend.  So I am making a Saturday loaf.  80% 8 grain and 20% dark rye.  The preferments taste so much better than a one-day bake, but I am hoping my mix of flours will help….

                              "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
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                                So a bit of success at last. Today's bake had a four hour bulk ferment and a seven hour fridge proof. A possibly meaningful factor was that my starter was made 11 hours before it went into the flour and was fermented in my warm cupboard. The routine for the last few bakes has been to make it late the night before and use it 18 hours later. It sat on the kitchen bench though where it is cooler. I suspect it was more burnt out than it should have been.

                                The results in terms of crumb and taste were the same, the volume increase during the fridge proof were limited, but the oven spring and firmness of the dough between the fridge and the oven were much, much better. The final loaves were higher and ended in a better shape.

                                At this point it's about aesthetics, but I'm pleased to have learnt a little more about the practical dynamics involved.





                                «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
                                • GCG
                                  GC
                                  Joined:

                                  Nailed @neph93 congrats they look, and I’m sure taste, awesome!

                                  Been so busy recently I’m yet to wander into the loaf lifestyle. When I enter, if I ever get close to this fella, I would be so chuffed.

                                  Insta @eaudepetroleum

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                                  • ROmanR
                                    ROman
                                    Haraki san Prodigy
                                    Joined:

                                    Looks great @neph93 ^^

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                                    • DstaufferD
                                      Dstauffer
                                      啓蒙家
                                      Joined:

                                      Garlic cheese loaf today…

                                      You won’t be satisfied until you wear Iron Heart.

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                                      • neph93N
                                        neph93
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                                        Joined:

                                        @ROman  @GC Thanks gents. Now that I’ve got this under control I will be moving on to attempting to imitate @Giles 80% Biga soon.

                                        @Dstauffer  that looks very tasty indeed.

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

                                        • Dame Vera Lynn
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                                        • ChapC
                                          Chap
                                          見習いボス
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                                          With temperatures up to 25C it‘s getting a bit tricky to get the correct times for fermentation and proofing…
                                          That Forkish Overnight Country Blond was a bit underproofed

                                          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
                                          • steelworkerS
                                            steelworker
                                            見習いボス
                                            Joined:

                                            I really wish you s.o.b.'s would stop posting photos of stuff I'm too lazy to bake myself.

                                            Those are my principles, and if you don't like them…
                                            Well, I have others.

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