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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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    • ARNCA
      ARNC
      啓蒙家
      @neph93
      Joined:

      @neph93 I guessed as much. Maybe better for you in the longer term.

      “Every day that you survive you get a free sunset“

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

        @ARNC indeed. Benzo’s really should be for recreational use only. Anything else is asking for trouble 😁

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

        • Dame Vera Lynn
        last edited by neph93 1 Reply Last reply Reply Quote 0
        • goosehdG
          goosehd
          Mod Squad
          Joined:

          IMG_4585.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 1 Reply Last reply Reply Quote 3
          • motojoboboM
            motojobobo
            啓蒙家
            Joined:

            That loaf of bread looks yummy @goosehd . 👏🏻👏🏻👏🏻 Very well done, congrats buddy!

            The journey is the objective.

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

              It does indeed. I'm doing a two loaf Poolish today.......(well the actual Poolish fermented overnight)

              "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:

                IMG_7578.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 ? 1 Reply Last reply Reply Quote 1
                • goosehdG
                  goosehd
                  Mod Squad
                  Joined:

                  Lovely and thanks again for teaching me 🙂

                  "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 GilesG 1 Reply Last reply Reply Quote 0
                  • ?
                    A Former User
                    @Giles
                    Joined:

                    @Giles those look good and delicious

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

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

                      Lovely and thanks again for teaching me 🙂

                      Not sure that I did a lot........

                      "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
                      • goosehdG
                        goosehd
                        Mod Squad
                        Joined:

                        …but you did. I always assumed there was massive amounts of kneading/working the dough and I never understood the feel for it. I also tried to convert the weight measurements to volume…that doesn’t work. Once I started using a scale and using what you showed me for the feel everything fell into place. Now I’m experimenting with different kinds of flours and different amounts of moisture levels. Also have learned the hard way how the ambient temperature and humidity levels of the room affect rise times.

                        Baking bread is as much science as it is an art. Watching it and knowing what to look for is as important as what goes into it.

                        "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 1 Reply Last reply Reply Quote 0
                        • GilesG
                          Giles
                          IHUK Crew
                          Joined:

                          Thank you. I needed to speed up the bulk fermentation today. At the normal ambient temperature of our kitchen, that is normally about 7-8 hours. I only had 4 to play with, as we are out tonight. I remembered that the cupboard under the sink is always a few degrees warmer than the kitchen, space was made in there and I reduced the time to just under 4 hours....

                          Flour, Water, Salt, Yeast, Temperature and 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 Giles 1 Reply Last reply Reply Quote 0
                          • GilesG
                            Giles
                            IHUK Crew
                            Joined:

                            Pretty pleased with these. I Googled "piss east Pitta recipe"

                            IMG_7688.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 1 Reply Last reply Reply Quote 0
                            • GilesG
                              Giles
                              IHUK Crew
                              Joined:

                              Thought I would try my hand at a soft white today. It's not very white, and not very soft, but it is a loaf.....

                              IMG_7691.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 1 Reply Last reply Reply Quote 0
                              • J
                                jfk1117
                                Haraki san Student
                                Joined:

                                Herbs de Provence crackers made with the discard from the starter for the bread. Just got my challenger bread pan this week. Excited to see how it changes my go to recipe.

                                6DE3A254-8575-47F4-A79A-1948C2A356F5.jpeg
                                1BC75108-09CA-4A65-9F9F-9FB18BD701C7.jpeg

                                Wtb
                                Brown or blue hairline duck - ihsh-92 - XL
                                Flat Head <> Black Mint Pink Dobby - 44 or 46

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

                                  Those crackers look great....

                                  "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
                                  • J
                                    jfk1117
                                    Haraki san Student
                                    Joined:

                                    https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html

                                    What I followed for them. Things learned. Rolling as thin as possible allows for them to be more crisp. Too thick and the center can be a little soft. Make sure to add the salt before you put in the oven. Made that silly mistake and it wouldn’t stick after. Big duh moment.

                                    Wtb
                                    Brown or blue hairline duck - ihsh-92 - XL
                                    Flat Head <> Black Mint Pink Dobby - 44 or 46

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • goosehdG
                                      goosehd
                                      Mod Squad
                                      Joined:

                                      IMG_4621.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 1 Reply Last reply Reply Quote 0
                                      • J
                                        jfk1117
                                        Haraki san Student
                                        Joined:

                                        Looking solid goose.

                                        56CE56D2-6AD7-4A86-A471-F74899D37F84.jpeg

                                        Wtb
                                        Brown or blue hairline duck - ihsh-92 - XL
                                        Flat Head <> Black Mint Pink Dobby - 44 or 46

                                        last edited by 1 Reply Last reply Reply Quote 1
                                        • goosehdG
                                          goosehd
                                          Mod Squad
                                          Joined:

                                          That’s cool and I haven’t seen loaves cut like that. I’ve played around with scissors and random knife cuts, but still like it when they burst open.

                                          Still working on getting the surface tension right for that to happen consistently.

                                          "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 1 Reply Last reply Reply Quote 0
                                          • J
                                            jfk1117
                                            Haraki san Student
                                            Joined:

                                            I’d buy a cheap bread lame, they all do the same. Prolly can get one for $10 or so. It’s really a razor blade but it cuts way easier and more evenly. For the burst, that’s more dependent on what you are using to cook it in. More steam will lead it to open up. If you are using something with a lid, I’d try putting the pot in the oven at 500 for a hour. Then put the dough on, score it, toss 2 normal size ice cubes in and put the lid on immediately. Oven down to 425 for 20 minutes and then remove lid to brown the top.

                                            Wtb
                                            Brown or blue hairline duck - ihsh-92 - XL
                                            Flat Head <> Black Mint Pink Dobby - 44 or 46

                                            last edited by 1 Reply Last reply Reply Quote 0
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