- Joined
- Apr 30, 2005
- Messages
- 33,276
So I'm loving baking my own breads.
That Assistent mixer/dough kneader makes it a breeze.
Once you get the hang of it it's not that much work but the whole process does take a long time including 2 or 3 rise times.
It only takes about 15 seconds to mill the wheat kernels into flour.
The improvement in taste over whole wheat flour that was milled glob-knows-how-long-ago is amazing.
I couldn't be happier!
My basic recipe makes two loaves but this time I doubled it and froze half the dough in a Zip Lock bag.
That was six days ago.
Yesterday I moved the dough from the freezer to the fridge for 24 hours.
I punched it down once, formed two loaves and put them in the pans to rise again at room temp.
The dough did rise to double the volume but the loaves sort of collapsed in the oven.
I think I let it rise too long.
I wanted to post a pic of my tragedy … but it'll still be yummie.
Next time I need to put them in the oven right when they reach double volume instead of letting em rise for hours while I'm out working.
I'll also triple the recipe and freeze two big balls of dough so I leverage all that work into 6 loaves baked on 3 different days.
Now, pour some red wine and pass the butter before this bread is still warm.
Want some?
That Assistent mixer/dough kneader makes it a breeze.
Once you get the hang of it it's not that much work but the whole process does take a long time including 2 or 3 rise times.
It only takes about 15 seconds to mill the wheat kernels into flour.
The improvement in taste over whole wheat flour that was milled glob-knows-how-long-ago is amazing.
I couldn't be happier!
My basic recipe makes two loaves but this time I doubled it and froze half the dough in a Zip Lock bag.
That was six days ago.
Yesterday I moved the dough from the freezer to the fridge for 24 hours.
I punched it down once, formed two loaves and put them in the pans to rise again at room temp.
The dough did rise to double the volume but the loaves sort of collapsed in the oven.
I think I let it rise too long.
I wanted to post a pic of my tragedy … but it'll still be yummie.
Next time I need to put them in the oven right when they reach double volume instead of letting em rise for hours while I'm out working.
I'll also triple the recipe and freeze two big balls of dough so I leverage all that work into 6 loaves baked on 3 different days.
Now, pour some red wine and pass the butter before this bread is still warm.
Want some?
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