Thanks for this info! Hoping to get our a grain mill in the next few weeks so I can implement this for our family. Always thankful for the wealth of knowledge you have!
Hi Hannah! Under “method”, step #5 kneading in bowl for 10 mins.. can we knead in our kitchenaid mixer or is by hand best? I absolutely hate kneading by
I’m away from home so won’t be making bread for a couple of weeks but will try your process. I just can’t imagine that my dough would survive a 9 hour overnight proof! Our overnight temps are usually around 20c (68f) or warmer at the moment. I used to do about 3-4 hours bulk hydration and then shape and put in the fridge overnight. 1 stopped this overnight proofing because it would over proof in the fridge! Anyway I’ll give it a go and see how it performs. I don’t think the wheat berries I’m using at the moment are very high in protein as I seem to have trouble getting stretch in the dough.
Hi Lucy, let me know what wheat berries you are using, as the variety will have a big impact on how the bread turns out. I have purchased hard wheat berries from various parts of the USA and each performs a little different depending on where the grain was grown.
What were the signs your dough was over proofing? Sometimes it appears that it is overproofed, when it is, in fact, under proofed. Keep in touch when you get back home and start baking bread! My kitchen is between 68-72º f so about the same as yours :)
Do you have any pan suggestions for making a “loaf” of bread? I was looking at a Le Creuset cast iron loaf pan but it does not come with a lid. Does the lid help the bread bake? Maybe because it keeps in the moisture? Just wondering if you thoughts?😊
My favorite bread pans for baking fresh milled sandwich bread are glass Pyrex. They bake much more evenly than stainless. I have not tried the cast iron pans, but I can imagine they are great.
This is very helpful and I’m thrilled about no laminating. Haha!
Yes!! Simplifying is a beautiful thing. Glad it’s helpful 💛
Thanks for this info! Hoping to get our a grain mill in the next few weeks so I can implement this for our family. Always thankful for the wealth of knowledge you have!
This is so exciting, Cassie! 💛 always happy to help!!
Hi Hannah! Under “method”, step #5 kneading in bowl for 10 mins.. can we knead in our kitchenaid mixer or is by hand best? I absolutely hate kneading by
Hand haha
Yes! You can knead in your kitchen aid for 8-10 minutes instead 😊
When you do overnight proof, what is cold-proof? Does dough go into fridge at all?
No - the overnight 9 hour bulk ferment is on the counter. You’ll move the loaves to the baskets and into the fridge for the cold proof in the morning.
Ok I see now
I’m away from home so won’t be making bread for a couple of weeks but will try your process. I just can’t imagine that my dough would survive a 9 hour overnight proof! Our overnight temps are usually around 20c (68f) or warmer at the moment. I used to do about 3-4 hours bulk hydration and then shape and put in the fridge overnight. 1 stopped this overnight proofing because it would over proof in the fridge! Anyway I’ll give it a go and see how it performs. I don’t think the wheat berries I’m using at the moment are very high in protein as I seem to have trouble getting stretch in the dough.
Hi Lucy, let me know what wheat berries you are using, as the variety will have a big impact on how the bread turns out. I have purchased hard wheat berries from various parts of the USA and each performs a little different depending on where the grain was grown.
What were the signs your dough was over proofing? Sometimes it appears that it is overproofed, when it is, in fact, under proofed. Keep in touch when you get back home and start baking bread! My kitchen is between 68-72º f so about the same as yours :)
Thank you so much for this! I was inspired & can't wait to start using my mill! Appreciate you Hannah!
Do you have any pan suggestions for making a “loaf” of bread? I was looking at a Le Creuset cast iron loaf pan but it does not come with a lid. Does the lid help the bread bake? Maybe because it keeps in the moisture? Just wondering if you thoughts?😊
My favorite bread pans for baking fresh milled sandwich bread are glass Pyrex. They bake much more evenly than stainless. I have not tried the cast iron pans, but I can imagine they are great.
I have a clay bread pan with a lid that I really like. This one is similar: https://amzn.to/3E7udtE