Understanding the nuances of mixing and kneading is crucial to achieving the perfect fresh milled bread. Combining ingredients to form dough is known as mixing, while kneading develops the gluten matrix, essential for texture and structure.

Mixing the Dough

Mixing begins by combining ingredients such as flour, water, eggs, fats, sugars, and yeast or sourdough starter. This initial step sets the foundation for the dough’s consistency and flavor profile. Ensure thorough incorporation of all ingredients to promote even fermentation and gluten development.

Proving the Yeast (if using active dry yeast)

For active dry yeast, activate it in warm water until frothy. This proves the yeast’s viability and readiness to leaven the dough. If the yeast fails to froth, it indicates inactive yeast that should be replaced before proceeding with the recipe.

Incorporating Yudane (Optional)

Yudane, a technique involving pre-gelatinization of flour with boiling water, enhances bread’s softness and shelf life. Incorporating yudane or its alternatives enriches the dough’s texture, making it ideal for softer bread varieties.

Learn more about Yudane.

Mixer Kneading Technique

Utilize a stand mixer to blend and knead the dough effectively. Mix on low speed to combine ingredients and gradually increase speed to develop gluten. Avoid high-speed mixing, especially with high-hydration doughs, to prevent overheating and motor strain.

Hand Kneading Method

Hand kneading offers a tactile approach to dough preparation, promoting careful gluten development without overworking. Use a bench scraper to fold and stretch the dough, incorporating additional flour as needed to prevent sticking. Aim for a smooth, elastic dough consistency through consistent folding and turning.

Windowpane Test

The windowpane test assesses gluten development by stretching a small piece of dough until translucent without tearing. This indicator ensures proper dough elasticity and readiness for fermentation. A well-kneaded dough exhibits resilience and elasticity, essential for achieving a light, airy crumb in the finished bread.

Troubleshooting Wet Dough

If the dough appears overly wet during mixing or kneading, resist adding more flour immediately. Allow the dough to rest some to absorb water and relax gluten strands. This technique makes for easier handling and shaping during next steps without weakening dough structure.

Bread Machine Adaptation

For bread machine fans, adapt the mixing and kneading processes to suit the machine’s capabilities. Utilize the dough cycle for initial mixing and kneading stages, then transfer the dough to a work surface for work the dough by hand.

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You’ll hear that lecithin helps improve the gluten structure in bread, and while that’s true it’s not the biggest or the best thing it does. Lecithin helps improve the shelf life of your bread, and also helps make a softer crumb.

Lecithin is an emulsifier, meaning it helps water and oil mix together and stay that way like egg yolk does when making mayonnaise. Powdered lecithin is best used in bread. Liquid lecithin is best used when working with more oily mixtures (like vegan mayo). Lecithin can be used at around 1% of the total flour weight.

Natural Source of Lecithin from your Kitchen

Egg yolks have approximately 1.5 grams of lecithin per yolk.This helps make the bread pliable, better able to bend in half without breaking vs loaves made without it.

When using enriched dough recipes, egg yolks are often used to help keep all the extra fat and liquids mixed so the dough can come together nicely – hence, supporting the gluten network.

When to use lecithin? In my opinion, this is a great replacement for folks who want to make vegan enriched bread dough and cannot use eggs. It’s also a good backup if there is an egg shortage.

Replacements for lecithin in bread:

If you guessed egg, more specifically egg-yolk, you win the prize (which is a pat on the back).

Give it a try! Add an egg or two and see how you like the bread? Did it keep a little longer on the counter than your bread made without it? Carry on my brave baking friends!

Recommendations for lecithin in bread:

Sunflower lecithin is often recommended by folks who are not fans of soy. I recommend aiming for organic if you can if you’re using bread additives like lecithin. Powdered soy or sunflower lecithin will do. Your kitchen, your rules.

I recommend Micro Ingredients Organic Sunflower Lecithin if you choose to go this route.

I have a little left of my experimental bag of lecithin, but no longer use it in any of my bread recipes. More on that in another post.

Another common question related to this one:

What is Vital Wheat Gluten?

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Have you tasted the delicious fresh milled bread or pastries of a friend and are hooked? Are you open to the idea of eating tasty food while getting top nutrition? Maybe you jumped in head first and already bought a mill. Now what? You need some grains, and which ones to buy is going to depend on you and your family’s existing habits.

What Do you Eat the Most?

If your favorites include muffins, cookies, pancakes, or waffles, your choice of grains will differ from someone who prefers pasta or bread. It also depends on whether you’re dealing with picky eaters or if you’re open to exploring various flavors and textures.

Pasta Grains AKA Hardest Grain

This category uses the hardest of all the grains (highest protein), and is made without leavening (yeast or baking powder/baking soda).

Hardest / Pasta Grains
Ideal	Durum Wheat
Ancient	Khorasan (Kamut) / Emmer

Bread Grains AKA Hard or Strong Grains

This category does best with strong grains (high protein content) likely to form a good amount the gluten network that makes great bread. It can be leavened with yeast, sourdough starter, wild yeasts, or even baking powder (as in Irish Soda Bread).

Hard / Bread Grains
Ideal	Hard White Wheat, Hard Red Wheat (Spring or Winter)
Ancient	Einkhorn, Spelt, or Rye plus the “Pasta” grains above

Pastry Grains AKA Soft Grains

Leavened most often with baking soda or baking powder, and sometimes eggs (think popovers), soft grains with lower protein will help give a light and tender crumb.

Soft / Pastry Grains
Ideal	Soft White Wheat, Soft Red Wheat
Ancient	Spelt, Barley, Rye, gluten free grains

Sometimes you want pastries that are tender, but aren’t quite so tender that they easily come apart. This is when an all-purpose would work, by milling a mixture of grains, such as 1/2 hard 1/2 soft grains, or you could split the difference into thirds based on which properties you’d prefer (softer crumb vs. holds together better).

What if you can only afford ONE type of grain?

Buy grains based on the category you would bake from the most. For bread, you can buy hard white wheat and mix your pastries VERY little so the gluten is not developed.

Flavor of Grains

Note that red versions (like hard or soft red wheat) have a stronger, more whole wheat-like taste compared to their white counterparts. For picky eaters or those sensitive to flavor, choose white wheat varieties as your first choice.

If Pastries Are Your Focus

Consider using soft white wheat or spelt. When baking bread with these, ensure longer mixing times for better gluten development, or add vital wheat gluten to bolster structure.

Using Grains Across Categories

While each grain type is best suited for specific baking categories, you can experiment across categories. However, optimal results come from using grains tailored to each type of baking.

Once you have some grains on hand, you’ll likely want to go in one of these directions:

Final Thoughts

Start with the grains you use most frequently, then expand your selection based on your baking adventures. Remember, if bread isn’t your passion, focus on what you love most.

Ready to get started? Join our community for more tips and support on milling fresh flour and baking delicious treats!