Tangzhong vs. Yudane
Learn about tangzhong and yudane, which is better, and how to use it for better bread. Learn about the quick, no wait yudane method Dr. Mel uses.
Category: Getting Started
Vital Wheat Gluten: Understanding the Role in Bread Making
Learn everything you need to know about vital wheat gluten, what it is, how to use it, and alternatives.
Frequently Asked Questions
Baking Questions and Answers with Fresh Milled Flour
Welcome to our comprehensive guide to answering all your burning baking questions! Whether you’re a novice baker or a seasoned pro, navigating the world of baking can sometimes feel like unlocking a delicious mystery. We’ve compiled a treasure trove of answers to common inquiries that will empower you to bake with confidence and creativity. From understanding essential ingredients to mastering techniques that elevate your bread and pastries, let’s dive into the world of baking questions and find the answers you’ve been seeking.
No, you do not need lecithin for excellent bread. Learn more about other essential ingredients that contribute to great bread in our comprehensive guide.
No, vital wheat gluten is not necessary for great bread, but it can enhance dough elasticity and rise. Discover how to incorporate it effectively into your recipes if desired, and alternatives.
These techniques create softer, less crumbly bread by using pre-cooked flour-water mixes. Explore alternatives and learn about their benefits in our detailed discussion. Also, compare Tangzhong vs. Yudane and Dr. Mel’s quick no wait yudane method.
How do I make bread?
Master the fundamental fresh milled bread-making method that applies to all types of bread. Understanding this process ensures consistent and delicious results every time.
What pan do I need for my bread recipe?
Explore various baking temperatures and duration with our comprehensive Baking Bread guide to achieve the perfect crust and texture.
What temperature should I bake my bread, and for how long?
You can bake your bread at many temperatures, so follow our Baking Bread guide.
How do I know when to stop kneading or mixing my bread dough?
It depends on you and your goals. This post should help you out. There is also another great post on Spelt Nutrition
How do I know when to stop kneading or mixing my bread dough?
Understand the signs that indicate optimal kneading or mixing completion to achieve the desired bread texture.
What order should I put my ingredients in the mixer to make bread?
Follow our recommended order of ingredient incorporation for efficient and effective bread dough preparation.
What is a windowpane, what does it mean, and how can I get one?
Learn about the windowpane test and its significance in dough development to achieve light and airy bread.
What does it mean when dough is under-proofed or over-proofed?
There are two stages of fermentation, the 2nd is called proofing while the first is called fermentation. They both follow the same rules. Recognize the signs of under-proofing and over-proofing in dough and how these affect the final texture and flavor of your bread.
In baking, knowledge is the key ingredient that transforms good recipes into exceptional creations. Armed with the insights from our baking questions guide, you’re now equipped to tackle any baking challenge with skill and precision. Remember, baking is as much about the journey as it is about the results. Embrace the experimentation, savor the process, and let your newfound understanding of baking fundamentals elevate every loaf, cake, and pastry you create.
How much grain makes 1 cup of flour?
One of the top questions in freshly milled flour groups is “how much grain mills one cup of flour”, but in different ways. My recipes are listed as grams of grain, while Sue Becker’s recipes are listed as cups of flour. Other recipes may list read more…
How to Make Bread Flour and More at Home
How to make all the flour you can dream of, from chickpea and other bean flours, gluten-free flour, cake, all-purpose, pastry, bread flour and more.
The Fresh Milled Bread Method
Exploring the Fresh Milled Bread Method with Freshly Milled Flour
Embarking on the journey of baking with freshly milled flour begins with resetting expectations. This is especially true if you’re used to the fluffy loaves from store shelves. Embracing the nuances of this process takes time, but starting with the fresh milled bread method lays a strong foundation for mastering the art of baking.
Understanding the Fresh Milled Bread Method
All types of bread follow a consistent set of steps known as the bread method. These essential processes form the backbone of bread baking, allowing for endless variations through adjustments in ingredients, techniques, and proportions.
Key Steps of the Fresh Milled Bread Method
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Milling the Flour: Discover the superior flavor and texture benefits of using freshly milled flour. It retains more nutrients and has a deeper, more complex taste profile than commercially processed flour.
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Mixing & Kneading: Master the art of combining ingredients and kneading dough to develop gluten, the protein that gives bread its structure and elasticity.
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Fermentation (The First Rise): Allow the dough to undergo its initial rise. Fermentation develops flavors and improves the overall quality of the bread.
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Punching Down the Dough & Scaling: Understand the importance of deflating the dough after its first rise and dividing it into portions. This helps redistribute gases and ensures even baking.
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Shaping: Learn techniques for shaping the dough into desired forms, whether you’re crafting rustic loaves, baguettes, or dinner rolls. Proper shaping enhances both the appearance and structure of the bread.
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Proofing (The Second Rise): Perfect the final rise to achieve the ideal texture and crumb in your bread. This stage is crucial for achieving lightness and a well-developed structure.
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Baking: Experiment with different baking techniques and temperatures to achieve the perfect crust and bake. From steam baking for a crispy crust to lower temperatures for softer loaves, the baking stage allows for customization based on your preferences.
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Cooling & Storing: Discover best practices for cooling and storing freshly baked bread to maintain its freshness and texture. Proper cooling prevents the bread from becoming soggy while storing it correctly prolongs its shelf life without compromising flavor.
Why You Need a Bread Method
Mastering these foundational steps not only enhances your baking skills. Additionally, it empowers you to create a wide array of delicious and unique bread varieties. Grab your favorite basic bread recipe and apply these principles to embark on a baking journey with freshly milled flour.
Other than this guide, you’ll also need a basic bread recipe. You should also consider joining Milling Fresh Flour with Lovely Bell & Dr. Mel on Facebook for personalized help with your journey.
Cooling & Storing Bread
You just finished baking your bread, but you must let it cool before you do. WHY? I really want to eat that hot, delicious smelling loaf of goodness. And after cooling, we need to talk about storing our bread.
Mastering the Art of Baking Freshly Milled Bread
Baking bread is not just a science; it’s a delightful journey of understanding how ingredients transform into a warm, fragrant loaf right in your own kitchen. Whether you’re a seasoned baker or just starting out, mastering the art of baking with freshly milled flour can read more…
Proofing (The Second Rise)
This is actually the SAME thing as fermentation, but they call the 2nd rise proofing so you can differentiate between the two steps. This is where shaped bread is allowed to rise in a warm place before baking. It’s done rising when the dough slowly springs back – exactly like the first rise – using the finger poke test.
Tip: I tend to let my dough rise on top of my oven while it’s heating, with a warm, damp tea towel covering it. This helps keep the dough warm and prevent the crust from hardening.
Gadget alert: A dehydrator or proofing box is a great place to shorten your rise
time. So long as the dough is in a container with a lid (preventing the dough from drying out), you can place it in one of these boxes. I set my dehydrator to 110 degrees, and check it in 20 minutes.
Under-proofed springs back quickly – give it a little more time to rise.
Dough slowly comes back or dent remains – ready to bake!
Dough deflates a bit when pressed means it’s over-proofed. You can still bake it but it may deflated or turn out dense. Alternatively, you could make flatbread or focaccia with the dough.
Sometimes, you cane-shape the dough and let it rise a third time. It’s a gamble, though.
Now that you’ve covered all the steps of the freshly milled bread method, how about getting started with our soft basic bread dough recipe. If you’re feeling MUCH more adventurous, give our crunchy crusted italian loaf a try.
Punching Down the Dough & Scaling
Punching down the dough and scaling are both done after fermentation. Why? Well, we need to relax the gluten, remove the air from the inside, and balance out the dough temperature. Bubbles need to be released from the dough at this point because they will become giant holes in your bread once it’s done baking
