BREAD baking

[NoNo]

I drove all over creation trying to find this book today, to no avail! It was even checked out of both libraries I went to! Part of my taking time off from work plan was to do some baking, and it's looking like that won't happen as I'll have to order the book and wait for it to come. I'm majorly bummed out.

[tulip]

I don't have the book. I got the basic recipe from the New York Times website. Google it; I'm sure you'll find it. The Splendid Table had a piece on a similar (original?) recipe over the weekend. You could look there, too, but that recipe says let it rise for alot longer than I do, unless you count the time that the rest of the dough is in the fridge.

One batch--3 medium boules--lasted me a week, and that includes giving one boule away to a neighbor. I could easily have eaten that one, though.

[NoNo]

I don't have the book. I got the basic recipe from the New York Times website. Google it; I'm sure you'll find it. The Splendid Table had a piece on a similar (original?) recipe over the weekend. You could look there, too, but that recipe says let it rise for alot longer than I do, unless you count the time that the rest of the dough is in the fridge.

One batch--3 medium boules--lasted me a week, and that includes giving one boule away to a neighbor. I could easily have eaten that one, though.

Thanks! I'll do some searching and hopefully be able to start that batch while I order the book online and wait. Mmmmmm..........bread

On a slightly related topic, what do you ladies like to put on all these breads you're making? What's your favorite? Mine changes based on the day, type of bread, what it's being eaten with, lunar cycle, etc. Sometimes I just want a good old warm, buttery piece of bread. Other times I'll choose honey, homemade jams, or olive oil. But my new favorite is Peanut Butter & Co's Dark Chocolate Dreams. Natural peanut butter and dark chocolate mixed together into every hormonal woman's dream. I find things just to dip in there. Sometimes I just take a spoon and eat from the jar. Don't judge me.

[MommyBird]

It pains me, but I guess I will have to resort to buying processed flour if I want to attempt some of this beautiful bread. My research did not reveal the information that I had hoped. There is an incredibly tedious process you can use to prepare freshly milled flour for artisan bread but all sites said "don't bother, buy a high quality processed flour."

I have a friend in SC who mills and makes a variety of bread styles. I believe she she told me she uses Kamut for her artisan loafs. I will have to get in touch with her. I add spelt and kamut to my whole wheat for a lighter flavor and texture. I have not tried a straight kamut loaf. I ran out last week, so I will need to place a BreadBecker's order. Yippee!

I use King Aurthur in my Airstream pantry because fresh milled has such a short shelf-life and there is little room for a wheat mill and a 45lb bucket. Would KA be a good choice, or is there another recommendation?

But my mill will not sit idle...my men will still want their share of hearty wheat bread. Plus, there are always the tortillas and other goodies we make. In fact, I will have it out later today to mill flour for the cookies I am making for tomorrow's regatta.

[BleeckerSt_Girl]

I use King Aurthur in my Airstream pantry because fresh milled has such a short shelf-life and there is little room for a wheat mill and a 45lb bucket. Would KA be a good choice, or is there another recommendation?

I use KA unbleached AllPurpose flour for my bread and it comes out wonderfully.
I've tried adding some whole wheat flour into the mix, but it never comes out quite as good in our opinion (even thought it's healthier)...so when making our bread I just use the KA all purpose. I buy mixed whole grain bread from our local bakery when I am not baking our own bread.

[sgtiger]

NoNo: Here's the master recipe if you want to try it while waiting to get your hands on the book:
http://www.artisanbreadinfive.com/?p=195

And for how to shape the dough, there's YouTube:
http://www.youtube.com/results?searc...rch_type=&aq=f


MommyBird - I'd recommend you check out the new book which has recipes that use whole grain.

http://www.amazon.com/Healthy-Bread-...8128465&sr=8-1

Here's the whole grain master recipe on their site:
http://www.artisanbreadinfive.com/?p=1087

And an article where Zoe uses freshly milled grain:
http://www.artisanbreadinfive.com/?p=1165#more-1165

[GLC1968]

It pains me, but I guess I will have to resort to buying processed flour if I want to attempt some of this beautiful bread. My research did not reveal the information that I had hoped. There is an incredibly tedious process you can use to prepare freshly milled flour for artisan bread but all sites said "don't bother, buy a high quality processed flour."

I have a friend in SC who mills and makes a variety of bread styles. I believe she she told me she uses Kamut for her artisan loafs. I will have to get in touch with her. I add spelt and kamut to my whole wheat for a lighter flavor and texture. I have not tried a straight kamut loaf. I ran out last week, so I will need to place a BreadBecker's order. Yippee!

I use King Aurthur in my Airstream pantry because fresh milled has such a short shelf-life and there is little room for a wheat mill and a 45lb bucket. Would KA be a good choice, or is there another recommendation?

But my mill will not sit idle...my men will still want their share of hearty wheat bread. Plus, there are always the tortillas and other goodies we make. In fact, I will have it out later today to mill flour for the cookies I am making for tomorrow's regatta.

How big is your mill that you need a 45lb bucket?!

I have an old but effective table top one that works very well.
http://simplemetamorphosis.blogspot....agic-mill.html

I also get 95% of my flour directly from Bob's Red Mill (local to me) but their stuff is high quality. I don't know if you can get all the varieties on the east coast, but I know I used to be able to find my favorite 10-grain waffle mix from them at Fresh Market when I lived in NC. It's worth a shot. KA stuff is wonderful too, of course.

[Susan Otcenas]

Well, I sent off my broken stone to Pampered Chef. But I still had one loaf's worth of dough left, so last night I made a loaf without the stone.

I put the shaped loaf on a plain ol' aluminum cookie sheet. It came out beautifully. Almost exactly like the ones I made using the stone. So, I don't think I'll wait for the new stone to come before I make more bread.

Susan

[NoNo]

I followed Tulip's suggestion and found the recipe on the NYT site. Mixed it up this morning, let it rise, and have two loaves waiting to go in the oven now While waiting, I threw together my first batch of soap, I'm very interested to see how it turns out.

[MommyBird]

How big is your mill that you need a 45lb bucket?!

I buy bulk wheat berries in 45lb buckets. Un-milled, the berries are "alive" and will keep for years if they are kept dry and pest free. Processed flours, even the high quality varieties, are stripped of the most healthy nutrients to prolong their shelf life. The good stuff goes bad fast.

If you buy from a mill whose flour can sit on a shelf for more than a week and not go sour, they have processed out some of the vital nutrients.

I keep three varieties of wheat in 45lb buckets in my pantry. I buy some special varieties and other grains in 5lb pails. I also buy bulk honey for my bread. Next time I order I plan to get 45 lbs of Kamut as I have had such success with it.

I use an electric mill called the WonderMill and a huge capacity mixer called The Elecrolux Assistent. I usually make a six loaf batch which requires up to 15 cups of flour.

I order most of my "Real Bread" making supplies from:
http://breadbeckers.com/

Sue Becker has a great testimony on the site about her family's experience with home milling.

[GLC1968]

I understand the reasoning behind home milling - but I still don't see why you have to mill all the wheat berries at once. In my case, there are only two of us, so I would never mill the whole 45 lb bucket in a single pass. We'd never use it up before it spoiled.

If you are trying to do this on a smaller scale (for a smaller space), why not just mill what you need instead of doing the entire batch at once?