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.
Learn everything you need to know about vital wheat gluten, what it is, how to use it, and alternatives.
All you ever needed or wanted to know about sprouting grains for bread.
Yesterday was the first day I ever made Angel food cake, let alone freshly milled whole grain angel food cake that’s light and airy. But I did it! Years ago, I’d taken cooking classes, so I’d learned the method but had never applied it. The idea of using so many egg whites, which aren’t my favorite, didn’t appeal to me at the time.
Fast forward to now, when strawberries are in season, and I wanted to give it a try. Why? I’d never seen anyone make angel food cake freshly milled before, and I wanted to test my application of a new (to me) method.
The KEY to making light and airy angel food cake is in the MIXING. Whether you do this by man-powered whisk or mixer, getting soft peaks (not stiff pointy ones) and being VERY GENTLE are key steps. Baking at a lower temperature is also key. Follow this one to the letter. That’s probably another reason I’d never made it before – I’m not a fan of following directions.
When you are whipping the egg whites (and sugar), the cream of tartar helps stabilize the whites so they get and maintain fluffiness. Don’t leave it out, or substitute a teeny bit of lemon juice or apple cider vinegar in it’s place.
While avoiding fat to line your pans is frowned upon, if you must – maybe lightly dust it with flour before you gently spoon in the fresh milled angel food cake mixture. Be sure not to tap your whisks or anything on the bowl or you’ll knock some of the air out and have flat cake. We want light and airy angel food cake – so treat it like a baby – super gentle.
Impress your family and friends with this simple, yet delicious fresh milled homemade pasta. It freezes well.
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!
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 whole grain, fresh flour version at home! This recipe has even bigger holes, and better crumb than our original Freshly Milled Italian Bread Recipe and our 100% Spelt Italian Bread, which is also fresh milled.
(more…)A rustic, crusty taste of Italy packs a nutritional punch with our Italian bread. Can be made with no additives!
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.
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…
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