I have had goal all year to make our own bread....which means I had to master bread making. The year is nearing an end (ack!) and I've still not mastered it....so the pressure is on. So after seeing a book mentioned a while back on my friend emily's site I kept meaning to order it and just never got around to it for one reason or another. Until a couple weeks ago. Now I'm pouring over it and PERHAPS I'll meet my goal before the year is out. I've made lots of bread this year, but have yet to be consistent with rising, looks, taste, etc. Plus it takes a lot of scheduling and time.
I kept telling my sweet hubby that I needed to learn the science of breadmaking so that I could figure out what I'm doing wrong. And I might have figured it out a bit...at least some...we'll see how I do when I make my first batch. I'm waiting on a new baking stone to arrive. BUT I might have to forego the stone and just go for it....because this cool air makes for the most perfect baking weather!!!
(after all how will I convince my sweet husband that I need to mill my own flour if I can't consistently make BREAD!!??)
3 comments:
Milling your own flour is totally worth it - in every way. It is the absolute healthiest way to eat grain.
Have you tried rolls, or different shaped breads? I don't like a basic "original" loaf as much. I prefer either a rolled loaf or rolls. Depends on what you want to use them for (sandwiches, side dish, just because they are yummy...) but don't be held down by shape. Bread likes to do it's own thing.
Also, when you start grinding your own grain, you will have to readjust everything - fresh flour bakes differently then store bought, since it is so much heavier.
Was hoping you might give me some insight!! THANKS!!
In regards to grinding, I'm assuming you can do it fine like store-bought flour right? I'm truly clueless. but I can't have grains and pieces of things in what I eat because of my Crohn's disease. I'm ASSUMING I can accomplish that at home too. I want wheat bread (and prefer all sorts...for all reasons and occasions) not white but can't do whole grain because of my Crohn's - boo-hoo. I really want everyday sandwich and also rolls, etc etc...the book is pretty thorough in all the types and recipes which is nice. And it is a process that doesn't require kneading which although I actually LOVE kneading bread...the time saved would be nice too.
oh oh and in regards to shape...many of the recipes in the book aren't cooked in a loaf pan...which was another perk for me!! I'm pretty good with rolls, it's the everyday sandwich type bread where I struggle with consistency!
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