Start with part 1. The first step is to acquire a grain mill or some very fresh whole wheat flour. Whole grain flour goes bad very quickly and nutrient value is lost rapidly if the flour is not refrigerated or frozen. I managed to acquire a used Bosch stone mill for $30 on Ebay for [...]
Archive for the ‘bread’ Category
Sourdough Whole Grain Bread pt. 2
Posted in baking, bread, fermentation on December 5, 2006 | Leave a Comment »
Sourdough Whole Grain Bread pt. 1
Posted in baking, bread on December 2, 2006 | 1 Comment »
This is the first in a multi-part series on how I make my bread. The main think I have learned is that bread making is more of an art and a skill than a recipe. I started out with a recipe and a guide book, but ended up learning far more than is possible through [...]
Bread Update
Posted in baking, bread on November 5, 2006 | Leave a Comment »
It’s real close now. You can see the results of my windowpane test here. The main difference is that I extended the autolyse to 30 minutes. It was completely unintentional. I ran to the store to get something and ended up taking 10 minutes longer than I had intended. I ended up with a much [...]
Bread Update
Posted in baking, bread on October 30, 2006 | Leave a Comment »
My bread is getting closer. It is apparent that gluten development is the key to getting the bread I want. Ingredients (e.g. honey, oil, etc.) are nice, but they are peripheral to the key issue of gluten development. The key to gluten development seems to be making sure the flour gets adequately hydrated. The techniques [...]
Bread Stuff
Posted in baking, bread on October 24, 2006 | Leave a Comment »
On my other blog, before the beginning of this blog, I had someone ask me for details on grain sources and recipes for my sourdough bread. Here are some answers. I use 100% hard red spring wheat. I can buy hard red wheat locally at a couple different health food stores (Whole Foods and Arbor [...]
Over Risen
Posted in baking, bread on October 19, 2006 | Leave a Comment »
I’ve been working on my bread skills (see details from my other blog) and learned an interesting thing today. I learned how to over-rise bread. The jaggies on the left side are where I broke off pieces of baked-on overflowing dough (which where quite tasty). The holes are large and uneven, which is not exactly [...]
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