WHole Wheat Yogurt Bread
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I ran out of sandwhich bread, and impatiently waited for the time, and some inspiration. This one came out really well, with a rewarding oven spring ten minutes into the bake. Ray
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Whole Grains
Whole grain and multi-grain breads
Recommended recipe to try w/flour from my new grain mill?
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Hi, all!
I've just ordered my first grain mill (the Komo Classic). Very excited about its scheduled arrival on Friday. So, here's my question for you all....what would bread recipe would you recommend I start with? I've been making bread (the Cook's Illustrated Buttermilk Sandwich bread with some ww flour for the AP) and my original plan was to just try exchanging the store bought flour with my own milled flour. But I've been reading about problems people have had doing that so it got me thinking that I should see if the collective wisdom here has a better idea.
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help with home milled flour baking
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I have begun a new saga in my life that involves home milling my own flour. I have had exceptional results when using a 2/3 home milled flour to 1/3 KA white bread flour. I want to eliminate the KA flour but when I do I get almost no oven spring and sometimes the great ends up falling. I believe that I may be doing a few things wrong.
1. The wheat is very cold when I mill it. It May be shattering bran instead of crushing it, maybe this is causing a problem?
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Semolina & Durum Flour
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A gift supply of King Midas #1 Semolina is taking up space in my freezer because I do not make pasta and cannot find a lot of "Semolina Bread" recipes that aren't actually "durum flour" breads. I have one recipe for King Arthur "golden semolina" that mixes about equal parts AP and semolina and one other recipe that uses even less. Is 50/50 about the maximum ratio of King Midas #1 semolina to AP I can use and still produce a decent textured bread? Should I just get better at making pasta?
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stretch and fold
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Hi, I've been a long time lurker and will post a formal intro soon, but I am having a bread crisis. I cant seem to get a multi-grain dough to develop gluten with S&F. Can I just knead it after trying to S&F for the past 90 min. or is it trash?
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Adding vital wheat gluten to whole wheat flour
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All I have on hand at the moment is finely ground WW flour. I would like to make some baguettes (I know they won't be "authentic" with 100% WW flour, but that's the shape I want). I've never made any 100% WW bread before, and I don't want them to come out dense. Does it make sense to add vital wheat gluten? The WW flour was milled from hard wheat, and supposedly the issue with most WW flour is not low protein, it's the effect of the bran cutting into the gluten strands. If that's what's going on, then it seems that adding VWG wouldn't help, yet part of me thinks that it might.
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All purpose to whole wheat hydration convertion.
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I've been scowering the web comparing recipies that use all purpose flour on the one hand and whole wheat on the other other. I also found a post that seem to explain that when you convert from all purpose you use the same amout of flour but add 5 teaspoons of water for each cup of flour you use.
All these figures and recipies seem to indicate that you should increase the hydration from all purpose to whole wheat at about 8% for baked breads. Does this make sense? If I mill my own wheat does that change the ratio any?
Thanks for any insight
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prarie gold bread flour and All Trumps bread flour
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I received pararie gold bread flour and all trumps bread flour as a gift.Im not sure how they compare to say King Arthurs Whole Wheat that I am use to using for my bread.Any ideas or recipies? Do I use them cup for cup etc.?
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What sort of rye is this and how would I achieve it?
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I was until recently under the mistaken impression that all rye bread was the sort you get in supermarkets in the UK and Belgium and Sweden. Small, dense, dark, and exceedingly rich in flavour.
This is the picture of the common UK brand. Like in Belgium and Sweden it is sold in the UK in pre-sliced form. The texture is crumbly and the bread has a habit of falling in half when you take the slices out.
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100% wholemeal
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I'm wondering wether it is possible to make a loaf (not brick) with 100% wholemeal flour?
Maybe using vital wheat gluten in the 100% wholemeal poolish starter? if so.... how much would be used?
Cheers....
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