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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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    • goosehdG
      goosehd
      Mod Squad
      Joined:

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

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

          @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 goosehdG 1 Reply Last reply Reply Quote 1
          • goosehdG
            goosehd
            Mod Squad
            @Giles
            Joined:

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

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

                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 neph93N 1 Reply Last reply Reply Quote 0
                • krebsyK
                  krebsy
                  Haraki san Student
                  Joined:

                  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 1 Reply Last reply Reply Quote 2
                  • GilesG
                    Giles
                    IHUK Crew
                    Joined:

                    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 1 Reply Last reply Reply Quote 0
                    • neph93N
                      neph93
                      見習いボス
                      @goosehd
                      Joined:

                      @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.

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

                      • Dame Vera Lynn
                      last edited by GilesG 1 Reply Last reply Reply Quote 1
                      • pechelmanP
                        pechelman
                        啓蒙家
                        Joined:

                        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 1 Reply Last reply Reply Quote 1
                        • GilesG
                          Giles
                          IHUK Crew
                          @neph93
                          Joined:

                          @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 1 Reply Last reply Reply Quote 0
                          • goosehdG
                            goosehd
                            Mod Squad
                            Joined:

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

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

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

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

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

                                      I don't get it...I did everything the same, but I guess I haven't. Hoping for some rise as I still have 1.2 hours to go before baking.

                                      "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
                                      • pechelmanP
                                        pechelman
                                        啓蒙家
                                        Joined:

                                        id suggest rolling those tightly into a batard shape ASAP and letting them proof that way or if you have a banneton, cold proof overnight in the fridge

                                        if you need a demo on how to do this, checkout this clip around 6:30

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

                                          I just ran with it:

                                          IMG_6096.jpeg

                                          At least it tastes good

                                          "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 1 Reply Last reply Reply Quote 2
                                          • pechelmanP
                                            pechelman
                                            啓蒙家
                                            Joined:

                                            it looks fantastic too....

                                            last edited by 1 Reply Last reply Reply Quote 2
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