Freshly milled whole grains made delicious, nutritious, and practical
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!
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.
Soft and chewy, crusty Italian bread is a delight once you’ve mastered the art of baking it. That thick, crunchy yet chewy crust paired with a moist, soft interior—it’s what dreams are made of!
Crusty Italian bread is deeply embedded in Italian culture, where bread holds a sacred place at the dining table. Throughout history, Italian bread has symbolized sustenance, community, and tradition. Families gather around crusty loaves to share meals, dip into olive oil and balsamic vinegar, or sop up rich pasta sauces. It’s not just a food item but a cultural emblem that connects generations through its timeless appeal and artisanal craftsmanship.
Italy’s diverse regions boast a spectrum of bread varieties, each with its unique characteristics. From the chewy ciabatta of Tuscany to the hearty pane di Altamura from Puglia and the airy focaccia of Liguria, Italian bread showcases regional ingredients and baking techniques. Crusty Italian bread, often characterized by its rustic appearance and robust flavor, varies in shape and texture across the country, reflecting local culinary traditions and agricultural practices.
My family enjoys the basics: sandwich bread, rolls, flatbread, pizza, and sweet treats. While I experiment with special loaves like jalapeno and cheddar sourdough, they prefer simple pleasures. Cinnamon rolls? They’re all in. But what they truly crave is plain, fluffy bread with a soft crust.
This rustic Italian bread is different—it features larger holes and a soft, almost chewy crumb encased in a thicker, crunchy crust. Perfect for dipping into soups or pairing with pasta as garlic bread.
My friends Eric and Lisa were eager for this crusty Italian bread after seeing a video using refined all-purpose flour. I adapted my approach, like preheating the Dutch oven and extending baking time even after the bread reaches 190°F, which helps remove excess moisture and enhances texture. I expect to refine this recipe further, but it’s already a winner.
If you’re short on time for stretch and folds, mix the rustic Italian bread dough in a mixer and refrigerate until convenient. Preheat the oven, possibly perform one set of stretch and folds, then bake—the process is mostly hands-off.
Baking without a Dutch oven (AKA Open Bake):
Special thanks to Monique from Lovely Bell Bakes for sharing her method of shaping and baking this Italian bread recipe without a Dutch oven:
- Preheat oven to 450°F with a baking steel or pizza stone inside. Place a metal pan on the bottom rack and pour in boiling water once preheated.
- Place loaves on parchment paper, score them, then place in the oven and generously spray with water before closing.
- Bake at 450°F for 20 minutes, remove the water pan, then bake at 425°F for an additional 20 minutes.
Monique also shared a helpful video demonstrating shaping techniques for this high hydration crusty Italian bread dough.
Crusty, Rustic Italian Bread without Vital Wheat Gluten
If you’re in the mood for a super soft daily bread, try our Basic Bread Dough recipe. Never baked bread before? Check out my guide on The Freshly Milled Bread Method.
This fresh milled crescent dough can be used for pigs in a blanket, or cold veggie pizza. Quick and easy to make.
Learn how to good daily loaf, moist and delicious, yet with no extra sugar or fat added.
Welcome to the delightful world of freshly milled sourdough pizza dough! If you’re a sourdough enthusiast like me, you’ll love diving into this recipe. Today, I’m excited to share my journey of crafting a crispy yet chewy pizza crust from scratch, using wholesome ingredients and a touch of sourdough magic.
Using freshly milled flour in baking is truly special—it imparts a depth of flavor and texture that store-bought varieties simply can’t match. For this recipe, I chose 400 grams of hard wheat, freshly milled to ensure every bite of my pizza would be infused with a rich, nutty taste.
To enhance the texture of my dough, I incorporated Yudane—a Japanese baking technique involving mixing boiling water with flour. This step not only pre-gelatinizes the starches for a softer crumb but also improves the dough’s keeping qualities. Simply combine 20g of flour with 40g of boiling water, mix until smooth, and incorporate it into your recipe after allowing it to cool.
In a large bowl, I combined all the dry ingredients—flour, sugar, and optional vitamin C. After incorporating the Yudane mixture and butter, I mixed everything for a brief 5 minutes. Next, I introduced my lively sourdough starter, letting its tangy character infuse throughout the dough. Finally, I added sea salt to bring all the flavors together beautifully.
After mixing, I transferred the dough to an oiled bowl and allowed it to ferment on my countertop for 5 hours. This crucial step allowed the dough to develop flavor and structure, thanks to the active fermentation from the sourdough culture.
I divided the dough, reserving 1/3 for a mini loaf—a delightful addition to complement the main event. Baked at 325°F in a convection oven for 45 minutes, the mini loaf emerged golden and inviting, perfect for pairing with butter or olive oil.
For the pizza, I preheated my oven to 450°F in convection mode, aiming for a crust that balanced crispiness and chewiness. Topped with a medley of fresh ingredients—from tangy tomato sauce to gooey mozzarella and a sprinkle of basil—I carefully placed it onto a hot pizza stone and baked for 18 minutes.
Despite my efforts, I noticed that the bottom crust didn’t cook evenly in the middle, sparking thoughts of improvement for next time. Lesson learned: raising the temperature to 500°F will likely yield a consistently golden crust, ensuring every bite of my next pizza is as delightful as possible.
In the realm of sourdough baking, each recipe is an exploration of flavors, textures, and techniques. With this freshly milled sourdough pizza dough, I embarked on a quest for the perfect crust—uniting tradition with innovation, and inviting culinary adventure.
Whether you’re a seasoned sourdough enthusiast or a curious newcomer, I encourage you to roll up your sleeves, dust your hands with flour, and embark on your own sourdough pizza journey. Let each slice tell a story of craftsmanship, passion, and the simple joy of sharing good food with loved ones. Happy baking!
If you prefer a more traditional Neapolitan style pizza, try using our Basic Bread Dough. it’s perfect for quick night pizza wins without the long fermentation time of sourdough.
Contrary to some expectations, Ezekiel 4:9 Bread isn’t as dense or heavy as store-bought versions. When made with freshly milled flour and baked with care, it turns out surprisingly soft, with a delightful texture that’s perfect for sandwiches, toasting, or enjoying on its own.
Today, I’m excited to share a special recipe that combines the goodness of freshly milled whole grains with the comforting flavors of traditional naan bread. If you’re ready to embark on a flavorful journey in your kitchen, get ready for a treat!
Hey there donut lovers! Did you know you can whip up amazing glazed donuts right at home using your favorite enriched dough? It’s true!
This morning, we embarked on a delicious mission to cheer up Sissy and Daddy with homemade glazed donuts. Eli even said they beat Susan’s – a huge win in our book (though we admit, comparing fried donuts to cake donuts might be a tad unfair!).
Eli, my little kitchen assistant, took charge of cutting, mixing the glaze, and mastering the art of glazing, while I tackled rolling out the dough and, well, a minor burn mishap (those frying adventures can get intense!). Shout out to Pop Pop’s trusty old Wagner cast iron pot – turns out, it’s a versatile hero in our kitchen adventures.
Oh, and did I mention these aren’t your average donuts? They’re 100% whole grain fresh milled delights. Eli even milled the flour himself – future miller in the making, perhaps?
If you’re craving a fun baking project that yields deliciously wholesome results, give our homemade glazed donuts a try. Your taste buds (and your family!) will thank you.
Ready to dive into the deliciousness? Check out our easy-to-follow recipe below!
Recipe: Homemade Glazed Whole Grain Fresh Milled Donuts
This versatile recipe can be used to make excellent Ciabatta rolls, English Muffin bread, or artisan open bake crusty bread with a soft crumb, and big holes.
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?
Hey there, pretzel enthusiasts! Buckle up because I’ve got another mouthwatering pretzel stick variation that’ll knock your socks off—introducing my favorite twist: Pumpernickel Pretzel Sticks!
Pumpernickel isn’t just any old grain—it’s hearty whole grain rye, freshly milled to perfection. You can go full-on rye for a robust flavor, or mix in some hard wheat for extra oomph.
But wait, the magic of pumpernickel isn’t just in the rye—it’s a symphony of flavors. Picture this: rich molasses, earthy caraway seeds, and a hint of cocoa powder. We’ve jazzed it up with a touch of onion and garlic powder (optional, of course). Feeling adventurous? Swap some water for pickle juice—it’s a game-changer!
These pretzels follow the same golden rules as my original crunchy sticks—mill your grains, mix in the dry goods, and measure out the wet stuff. Load up your trusty extruder, hit start, and slowly pour in the wet mix through the extruder’s lid. The rest? Standard procedure—baking soda bath, a sprinkle of pretzel or coarse sea salt, bake until golden, then dehydrate till they snap!
The Philips Avance Pasta Extruder is one of the best purchases I’ve made. It extrudes all the shapes I need, and the bronze dies from pastidea.com make the end result just perfect in every way. The pasta isn’t too thick, and turns out just right every time. Plus you can make biscuit cookies and pretzel sticks in the extruder, which is awesome!
Excalibur makes dehydrators that last forever. My 4-tray was bought used over 15 years ago and still runs great for my mom who uses it to dry peppermint for tea. I upgraded to a 9-tray and use it for MANY things – from drying wool clothes, to proofing bread dough in winter, to making crackers and pretzels stay crunchy!
Now, last time I dished out a honey mustard dressing, but today calls for a different vibe—ranch dressing! Why? Because we’re all about mixing it up. Imagine these beauties paired with cool ranch or a creamy spinach artichoke dip—it’s a flavor explosion waiting to happen.
Here’s the scoop on how to whip up your own batch:
I finally cracked the code on making the perfect Crunchy Pretzel Sticks at home! And let me tell you, they’re not just any pretzels—they’re 100% whole grain, freshly milled goodness.
Exceptionally super soft whole wheat sandwich bread that is also strong enough to hold up. A beautifully even and soft crumb that’s moist and fluffy, and bends in half without breaking.
Ah, yeast—the magical ingredient that turns dough into fluffy, delicious bread. If you’ve ever been baffled by the yeast aisle at the store, fret not! Here’s a friendly guide to help you navigate the world of yeast options:
Active Dry Yeast: Oldie but Goodie
This classic yeast has stood the test of time. You’ll need to wake it up by proving it in warm water with a pinch of sugar. Wait a few minutes until it gets all bubbly—like a cozy little science experiment in your kitchen! If it stays flat, it’s time to bid adieu and get a fresh batch. This one usually takes longer to rise, but many report this one lasts longer than the others in how active it remains.
Instant Yeast: Quick and Versatile
Instant yeast comes in two types—one for regular bread and another for sweet treats like brioche. But guess what? You can totally use the regular kind for both! It’s ready to rock as soon as you mix it into your dough. Just note, it might take a tad longer to rise if your liquids are chilly, but instant yeast rises faster than active dry yeast. This is the one I use.
Baker’s Yeast: Fresh, but With Caution
Also known as fresh yeast, this one’s a bit of a diva. It’s mixed with refined flour or cornstarch, which might not align with your fresh milling dreams. So, it’s often better to opt for other types unless you have a specific craving for this one.
Sourdough Starter: The Wild Child
Not your average yeast! Sourdough starter is like a pet you feed and nurture. Mix flour and water, let it ferment, and watch it bubble and grow. It takes patience (around two weeks to get it going from scratch!), but you can always snag a bit from a friend to jump-start your sourdough journey, or buy starter and feed that. Sourdough breads take the longest to rise, but the benefits are many and often worth it for the complex flavor.
Homemade Yeast: DIY Adventure
Some brave souls craft their own yeast from potatoes, grapes, and other kitchen magic. It’s a wild ride, but we’ll save that tale for another day—maybe when we’ve got more time and potatoes on hand!
So there you have it, yeast in all its glorious forms! Whether you’re a bread-baking novice or a seasoned pro, choosing the right yeast can make all the difference. Experiment, have fun, and remember, the best breads often start with the perfect yeast friend.
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May your kitchen be filled with the delightful aroma of freshly baked bread!
