The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Whoosh!

mycomagic's picture
mycomagic

Whoosh!

Just blew in on my broom from Hogwarts... and discovered this site. I am thrilled.  I love to make bread and am always interested in learning something new.   My first quest is to ask if any of you have found flour that actually tastes like bread these days.  I've tried so many kinds... and, while I can get the aroma sometimes, I have not yet found that glorious taste one can find in France... 

drogon's picture
drogon

... although I've no idea where in the world you are, but here in the UK its relatively easy to get.

However, making bread taste like bread isn't hard - you just throw away all the additives, "processing aids", etcl that the factorys use and go back to the basic flour, water, yeast and salt... And time. Try making your dough up, letting it ferment for an hour then put it in the fridge overnight. Take it out, shape into a basket/tin let it prove then into the oven...

Other things to start reading up on include method like sponge & dough and autolyze.

Then there's sourdough...

Cheers,

-Gordon

mycomagic's picture
mycomagic

I have done nearly everything you have said, Gordon... all except refrigerating overnight.  I'll try that.  I am a purist at heart... non of the "Processing aids", I just find that the wonderful taste of bread is hard to come by.

As for Fremnch flour, I'm in Atlanta, GA, USA... I haven't seen French flour int he stores around here.  I've tried Asian flour which I bought from the Asian market bu tthat didn't do the trick.  So, I'll just be patient.

drogon's picture
drogon

is a classic way to make breads (well classic in Europe where it's still done in many places). You take about a quarter to a fifth of your total flour, add to that the same water, a pinch of yeast, mix well and leave overnight. Then you make up the dough as usual in the morning with the normal amount of yeast and off you go. So your basic bread recipe might be 500g flour, 320g water, 7g (dried) yeast, 7g salt, so put 100g flour + 100g water + a pinch of yeast in a bowl, mix, leave (covered) overnight, then in the morning add that to 400g flour, 220g water, 7g yeast & 7g salt. Mix, knead, leave an hour or so,  lightly knead/shape into a basket/tin, leave another hour or so (look up the finger poke test) then into a hot oven...

-Gordon

mycomagic's picture
mycomagic

I'll try this Gordon and let you know how it goes! Thanks.

 

Mary

mycomagic's picture
mycomagic

I'll try this Gordon and let you know how it goes! Thanks.

 

Mary

mycomagic's picture
mycomagic

I finally got to it, Gordon and your suggestions worked like a charm.  I also put sesame seeds on top of the loaf using an egg white wash.... Incredible.  Thanks.

Ford's picture
Ford

Time and patience is the key!

Ford

daystar's picture
daystar

I am only just starting out in my bread baking journey but wanted to share.... in my experience with whole wheat flours grinding your own vs store bought is no comparison.  I also enjoy using  Healthyflour.com sprouted flours and sprouted oats, (bought online). Sprouted flours do behave a little different I think but offer amazing flavor (and nutritive benefits).  Grinding flour yourself, sprouted or not, makes for a pleasant wheat flavor with none of the bitterness sometimes experienced with store bought ww flour.

mycomagic's picture
mycomagic

I have not done fresh ground, Daystar.  I'll check out Healthyflour.com.  I did find a place down here in the south where I can get heirloom wheat which they will grind for me.  It goes out at around $50/pound and that is out of the ball park for me.... I love bread but not enough to break the bank.

 

daystar's picture
daystar

I don't know what my price per pound is off hand but it is nowhere near that, and it is wonderful flour. I usually use wild yeast to leaven my dough, but from what I have read using sprouted wheat adds flavor like you might get from long fermentation using instant yeast etc. I have a Wondermill that I use to grind my wheat berries and if you have that option go for it, but if not I feel fairly confident that the To Your Health Sprouted Flour Co at that website I mention sell preground flour that is way better than anything else in the store.  You mentioned being in the South, if you are anywhere near Atlanta look into Breadbeckers in Woodstock, GA. They offer some pickup locations around the southeast. I was buying all my grains there until I discovered sprouted flour, and would recommend them as well.

mycomagic's picture
mycomagic

Wonders never cease....I live in the town next to Woodstock!  I'll find Breadbeckers and see what happens!

 

Thanks, Mary

 

 

daystar's picture
daystar

And one more note on flavor, I also suggest overnight fermentation and the use of wild yeast. My breads have improved dramatically once I started baking with my sourdough starter.

daystar's picture
daystar

How fortunate! They will grind the wheat on site if you like, best to use within 24h I've read for most nutrition. Also, ground flour should be stored in the freezer as it spoils quicker. Just bring to room temp before baking. I would recommend their whole white wheat (fyi not same as all purpose white) and hard red wheat which has a stronger nutty wheat flavor. Fresh ground wheat has characteristics/needs a little different from store bought so a bit of research can help there (it's a little more thirsty, good to mix and let sit for a bit, this is true for whole grain in general I think). A  word of caution about their recipes however, they are volume only and I haven't had a lot of luck with them. The exception is their Ezekiel Flour Pancakes Recipe. Do try that, they sell the bag of Ezekiel blend there just have them grind it up for you. I live in Roswell, if/when you are interested in baking with sourdough yeast I am more than happy to share mine with you. 

dabrownman's picture
dabrownman

flour.  I get red and white wheat berries at Winco for 57 cents a pound and rye berries at Smart and Final for the same price.  Spelt and Kamut at 4-6 times that price at Whole Paycheck and they have buckwheat and oat groats and few other grains there as well.

The flour you buy in the store is not even close to the same quality and flavor of grinding and sprouting your own, plus it is stale and not fresh but you don't have to buy a mill or a dehydrator either. 

Happy baking 

daystar's picture
daystar

Hi Dabrownman, I would like to thank you... I am new to this site and pretty new to baking in general and I have learned so much from your various posts.  I am so appreciative! Perhaps this is cause for a new thread, but I am curious about your mention of sprouting without the need for a dehydrator. Despite my temptation, I have not yet tried sprouting my own grain due to needing to buy yet another appliance to take up valuable kitchen space. I have seem where recipes call for sprouting and then adding the wet sprouts mashed to the dough. Is this what you are referring to? Or do you dry in oven etc?

Thanks again for all your insight,  anytime I see a posting with your name I make sure to read it!

dabrownman's picture
dabrownman

sprouted grains where dried and ground into flour and half where put into the dough without drying.  You can shop them a bit in a a processor if you want to use them wet too.You can also grind them if you have meat grinder.

 You don't have to have a dehydrator if you have a toaster oven or oven that you can set to 125 F - 150 F convection (with the door ajar) to dry the grains before milling in a coffee grinder if that is all you have to do so.

 Nothing like fresh sprouts as flour or just sprouts.   

daystar's picture
daystar

Thank you, I will check out Friday's post and look forward to trying this out!

daystar's picture
daystar

Hi Mary, I was curious if you had been over to Breadbeckers yet, and if so whether you noticed  a difference. I also recently got barley malt  powder, I admit I have not yet tried it but from my research and knowing your goals you may want to look into it. A little goes a long way, it apparently improves flavor,  browning and boosts the yeast. It is something that is included in some flours, but not all. Just wanted to pass along the info. There is more info on this site if it interests you.

mycomagic's picture
mycomagic

No, I haven't had a chance to go to Breadbeckers although it is at the top of my list.  We had a huge storm that damaged the roof... I finally had to cave in and simply whip up a loaf of sesame topped french bread.  I need bread to survive and being without just isn't happy!  I will keep your barley powder idea in mind... anything that makes bread taste like bread used to is right up my alley.  Thanks Daystar.