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The Secret to Whole Wheat Italian Bread without Additives

The Secret to Whole Wheat Italian Bread without Additives

This is the ultimate freshly milled bakery-style Italian bread loaf. It’s an open bake, totally unsifted, and uses NO ADDITIVES! Best of all, it is BETTER than the bakery – because it’s better for you. Give this one a try!

High Hydration Italian Bread with Fresh Flour

High Hydration Italian Bread with Fresh Flour

This Italian bread dough is by far the best I’ve made, at over 120% hydration.  Thanks to using yudane, which is a paste formed by mixing flour with boiling water, I get these really big holes reminiscent of refined flour bakery bread yet enjoy the Tell me more

100% Spelt Italian Bread (fresh milled)

100% Spelt Italian Bread (fresh milled)

I did not expect to love the freshly milled Italian Bread as much as I do. We are now out of hard wheat berries, so I’m making 100% spelt Italian bread today! Spelt is one of my all-time favorite grains because it’s a grain superhero! Tell me more

Italian Bread (fresh milled)

Italian Bread (fresh milled)

Perfectly crunchy crust with a bigger holed, chewy crumb that’s also soft. Great replacement for that bakery Italian loaf you know and love.

Freshly Milled Basic Bread Dough: A Beginner’s Guide

Freshly Milled Basic Bread Dough: A Beginner’s Guide

Learn how to good daily loaf, moist and delicious, yet with no extra sugar or fat added.


Golden Nuggets

The Fresh Milled Bread Method

The Fresh Milled Bread Method

When working with freshly milled flour, there are some changes that need to be made. One is your expectations, especially if you are thinking super market soft bread will come out of your first loaf. Learning takes time, but this is an EXCELLENT place to start.

All bread is made with a repeatable set of steps, called a method. Below I’ll list each of the steps, along with a link to the post that covers that particular step.

It’s how we change the ingredients, the way we perform a step, or the proportions of the ingredients that makes endless types of bread.

  1. Milling the Flour
  2. Mixing & Kneading
  3. Fermentation (The First Rise)
  4. Punching Down the Dough & Scaling
  5. Shaping
  6. Proofing (The Second Rise)
  7. Baking
  8. Cooling & Storing

Every type of bread we make follows this set of steps. I know that may be hard to believe, but the most important blog posts you’ll ever read on this site will be related to these steps.

As I add new posts for this method, I’ll update the links for each step above.  Other than this guide, you’ll also need a basic bread recipe.