For fresh milled whole grain bread, the easiest way to size dough is to use about 60% of your loaf pan’s water capacity.
When I first started milling, I wanted to do it all the healthiest way and right away. So I dove into sourdough. I was sorely disappo...
Join me, fellow bakers, in celebrating the unpredictable journey that is sourdough baking. Embrace the failures, cherish the lessons learned, and savor every slice of the unexpected triumphs that emerge from our ovens.
So, picture this: you've baked your masterpiece, my crusty italian bread with no additives. The crust crackles invitingly as you slice into it, revealing those perfect airy pockets inside. But how do you make sure it stays that way?
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.
All you ever needed or wanted to know about sprouting grains for bread.
Learn the fresh milled bread method step by step, from milling flour to cooling the loaf. This guide explains the why behind each stage so you can bake confidently with freshly milled whole grains.
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.
Learn how to bake freshly milled bread with confidence. Understand oven spring, steam, washes, scoring, temperatures, and how to tell when bread is truly done.
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...
Learn why and how to punch down dough after fermentation, release excess gas, and scale bread dough correctly so it fits your pan and bakes evenly—especially with fresh milled flour.
Learn how to shape bread dough properly after scaling, including loaves, rolls, and high-hydration doughs. Create surface tension so fresh milled bread rises evenly and bakes beautifully.
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