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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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  • P
    pechelman
    啓蒙家
    Joined: 24 Jan 2022

    If oven spring is the same it all comes down to preference. I like the thin crispy texture where the bread splits open in contrast to the thicker but they're fantastic looking either way.

    last edited by 13 Apr 2024, 16:54 1 Reply Last reply Reply Quote 0
    • G
      goosehd
      Mod Squad
      Joined: 8 Apr 2016

      @neph93 100% correct call on the Brie with the bread…It worked but wasn’t the perfect combination. Used the bread last night to clean up my butter chicken dish and that was a much better pairing.

      "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

      last edited by 13 Apr 2024, 17:06 1 Reply Last reply Reply Quote 0
      • G
        Giles
        IHUK Crew
        Joined: 22 Sept 2009

        IMG_0052.jpeg

        "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 13 Apr 2024, 17:27 1 Reply Last reply Reply Quote 1
        • G
          Giles
          IHUK Crew
          Joined: 22 Sept 2009

          image.jpg

          "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 13 Apr 2024, 17:28 1 Reply Last reply Reply Quote 2
          • G
            goosehd
            Mod Squad
            Joined: 8 Apr 2016

            …much better! How do they taste?

            "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

            last edited by goosehd 13 Apr 2024, 17:29 G 1 Reply Last reply 13 Apr 2024, 17:35 Reply Quote 0
            • G
              Giles
              IHUK Crew
              Joined: 22 Sept 2009

              Room for improvement, but better ( or as @Madame-Buttonfly would say “couldn’t be worse”)

              "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 13 Apr 2024, 17:31 1 Reply Last reply Reply Quote 0
              • G
                Giles
                IHUK Crew
                @goosehd
                Joined: 22 Sept 2009

                @goosehd said in Bread - What are you baking today…..:

                …much better! How do they taste?

                Tell you after dinner (supper, tea?)....

                IMG_0053.JPG

                "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 13 Apr 2024, 17:35 G 1 Reply Last reply 13 Apr 2024, 17:42 Reply Quote 1
                • G
                  goosehd
                  Mod Squad
                  @Giles
                  Joined: 8 Apr 2016

                  @Giles Laura wants to know why it’s still covered up…

                  Edit: I want to know where the wine is?

                  "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                  last edited by goosehd 13 Apr 2024, 17:42 1 Reply Last reply Reply Quote 0
                  • G
                    Giles
                    IHUK Crew
                    Joined: 22 Sept 2009

                    Because we have a couple of courses to get through first.....

                    IMG_0055.JPG

                    "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 13 Apr 2024, 17:45 1 Reply Last reply Reply Quote 1
                    • G
                      goosehd
                      Mod Squad
                      Joined: 8 Apr 2016

                      In chatting with G about protein content, the flour I’ve been using for the poolish and Pan de Cristal is 13.3%.

                      @neph93 Any idea what your content is? I’m wondering it that’s why my poolish doesn’t explode open or if it’s my technique.

                      The one flour that I’m considering buying has a content around 15/16% which seems pretty high.

                      Love to hear your guys thoughts.

                      "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                      last edited by 15 Apr 2024, 11:58 N 1 Reply Last reply 16 Apr 2024, 15:47 Reply Quote 0
                      • K
                        krebsy
                        Haraki san Student
                        Joined: 12 Nov 2021

                        Just FYI, I've had success adding Vital Wheat Gluten to all purpose flour to boost the protein content. There's a good calculator around somewhere online that was a tremendous help in determining how much to add. I mostly went this route to simplify how many types of flour I had piled up in the pantry. It was getting out of control, ha ha!

                        Looks like denim truly is the fabric of our salvation.

                        last edited by 16 Apr 2024, 13:25 1 Reply Last reply Reply Quote 2
                        • G
                          Giles
                          IHUK Crew
                          Joined: 22 Sept 2009

                          Now that is sage advice......

                          "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 16 Apr 2024, 15:33 1 Reply Last reply Reply Quote 0
                          • N
                            neph93
                            見習いボス
                            @goosehd
                            Joined: 18 Aug 2014

                            @goosehd I use 13g as a rule as it is the best I can get cheaply. Strong bread flour is a foreign concept to Norwegians as they use so much coarsely ground whole grains and save white flour for buns.

                            Caputo Manitoba flour (15g), is now available here but costs three time the amount as domestic (about 6USD per kilo), so I only buy it on special occasions.

                            “Some of those that work forces
                            Are the same that burn crosses”

                            • Virginia Woolf
                            last edited by 16 Apr 2024, 15:47 G 1 Reply Last reply 16 Apr 2024, 16:16 Reply Quote 1
                            • P
                              pechelman
                              啓蒙家
                              Joined: 24 Jan 2022

                              For high hydration breads (say anything above 85%) I'd probably want a minimum of 12% gluten. I'm most used to working with ~13-14% in this range and find it works well for me. Most whole wheat/grain flours will have a higher gluten percentage than the average white, ap, or bread flour. These whole wheat flours will/can also take a bit more hydration and I've found make it a little more forgiving and easier to handle at the same hydration. E.g. 90% with a 100% white flour at 14% gluten will be MUCH harder to handle than the exact same hydration level even with ~10% of whole wheat flour in the blend.

                              Vital wheat gluten also works well, know that it isnt 100% gluten when you're doing calculations. Personally, I'd want a minimum of 12% gluten flour for the breads I like to make, and not worry too much beyond that number. Go by taste from there and have fun mixing/blending flours and, if you can swing it, grinding your own from whole grains.

                              last edited by 16 Apr 2024, 15:48 1 Reply Last reply Reply Quote 1
                              • G
                                Giles
                                IHUK Crew
                                @neph93
                                Joined: 22 Sept 2009

                                @neph93 said in Bread - What are you baking today…..:

                                Caputo Manitoba flour (15g), is now available here

                                I got this yesterday. 14.9% and reasonably priced (I think).

                                On an unrelated note, I had a very senior moment yesterday and grabbed the wrong white flour. A general purpose 9%er. The Pan de Crystal I made with it would not have won any competitions....

                                "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 16 Apr 2024, 16:16 1 Reply Last reply Reply Quote 0
                                • G
                                  goosehd
                                  Mod Squad
                                  Joined: 8 Apr 2016

                                  Fold 3:

                                  IMG_6091.jpeg

                                  "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                  last edited by 29 Apr 2024, 14:43 1 Reply Last reply Reply Quote 0
                                  • G
                                    goosehd
                                    Mod Squad
                                    Joined: 8 Apr 2016

                                    IMG_6092.jpeg

                                    I'm not sure this one is going to work...the dough doesn't have the same feel as last time (not as strong).

                                    "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                    last edited by goosehd 29 Apr 2024, 16:44 1 Reply Last reply Reply Quote 0
                                    • G
                                      Giles
                                      IHUK Crew
                                      Joined: 22 Sept 2009

                                      Best of......

                                      "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 29 Apr 2024, 17:16 1 Reply Last reply Reply Quote 0
                                      • G
                                        goosehd
                                        Mod Squad
                                        Joined: 8 Apr 2016

                                        I think I have created pancakes:

                                        IMG_6094.jpeg

                                        IMG_6093.jpeg

                                        "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                        last edited by 29 Apr 2024, 17:16 1 Reply Last reply Reply Quote 0
                                        • G
                                          Giles
                                          IHUK Crew
                                          Joined: 22 Sept 2009

                                          I can make better pancakes than that 🙂

                                          "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 29 Apr 2024, 17:17 1 Reply Last reply Reply Quote 1
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