Hi Hannah! I am brand new to milling flour. I made this recipe yesterday and my first rise was fantastic, but once I divided into two loaves then shaped and put in bread loaves, I didn’t get much more of a rise. Bread flavor was amazing but it didn’t rise and therefore was small and a little dense. What are your thoughts? Also, how do you store your second loaf so it doesn’t get hard on the counter? Thanks!
HI Tommi :) how long did your second rise sit on the counter? Perhaps the first rise could have been cut a bit shorter and then allowed more of a rise once moved into the bread pans?
I store the second loaf in a covered cake stand, on my counter top.
Next time, feel free to message me a photo of your bread dough and I can help you troubleshoot!
Your kitchen may be warmer than mine - try watching the dough and catch it just before it doubles and put it into the bread pans. Are you using instant yeast or dry active yeast?
Do you need to sprout the berries first or does the instant yeast/fermenting time do that? I'm still trying to understand if I need to buy sprouted berries or not. :)
It's up to you! I feel comfortable using flour that is not sprouted, but if you feel like sprouting the berries is the best choice for your family, then go for it! Azure Standard has both wheat berry options.
Hi Hannah! I am brand new to milling flour. I made this recipe yesterday and my first rise was fantastic, but once I divided into two loaves then shaped and put in bread loaves, I didn’t get much more of a rise. Bread flavor was amazing but it didn’t rise and therefore was small and a little dense. What are your thoughts? Also, how do you store your second loaf so it doesn’t get hard on the counter? Thanks!
HI Tommi :) how long did your second rise sit on the counter? Perhaps the first rise could have been cut a bit shorter and then allowed more of a rise once moved into the bread pans?
I store the second loaf in a covered cake stand, on my counter top.
Next time, feel free to message me a photo of your bread dough and I can help you troubleshoot!
Hi Hannah, thx for your reply! My first rise was 1-1.5 and second I went 1.5 maybe even 2! I will send pics again bec I
Will absolutely make again :) my house is also colder so idk if that might affect the second rise
Message me next time you make it and we will watch the dough. Shoot for more under than over proofed with that first rise 😊
My family is devouring this bread. But mine did the same as above. I think I’ll cut the first rise a bit shorter.
Also do you know where I can find out how inflammatory this would be and how it would generally be tolerated by the gut?
As far as inflammatory - that is going to be relative and depend on bio individual gut health. Will cover that more on Friday’s live.
Your kitchen may be warmer than mine - try watching the dough and catch it just before it doubles and put it into the bread pans. Are you using instant yeast or dry active yeast?
I got the one that you said you use. Instaferm?
Do you need to sprout the berries first or does the instant yeast/fermenting time do that? I'm still trying to understand if I need to buy sprouted berries or not. :)
It's up to you! I feel comfortable using flour that is not sprouted, but if you feel like sprouting the berries is the best choice for your family, then go for it! Azure Standard has both wheat berry options.
Excited to try. My mill came in today!!
So exciting!! 👏🏼