Fresh Milled hamburger and hotdog buns
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Shop Lovely Bell Bakes
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Your talent is always amazing to watch
Thank you so much!
The baby is adorable! I love his curiosity. And the buns look delicious.
Thank you!
Your baby is adorable! Thank you for these videos I love them. Not too many out there that are as easy to listen to and with very good instructions. With such a large family you are amazing!
Thank you so much!
Thank you. Love the peek-a-boo, lol!
I enjoyed this! My goodness, eight, what a blessing! Those roles look great! I have been using the sunflower lecithin for my home milled bread. I must confess that I have found straight hard red home milled flour a little strong tasting and dense. I have taken to blending 45% home milled with 55% organic white bread flour and like the results. Once I work through my huge stash of hard red spring wheat (they sent me three times my order by mistake) I will get some hard white wheat and try 100% home milled again. I sure appreciate your videos!
God bless
I’ve made these with all hard red and they were still very soft
I made these hamburger buns yesterday and they were, by far the best fresh milled buns I’ve ever eaten! Thank you so much for the recipe ❤
I’m so happy to hear that. My pleasure!
Precious
I made a double batch using the egg method. My dough was so wet and I didn’t even come close to window pane. I use a 6 qt KA. I’ve made most of your recipes and they have turned out awesome (though I really need to get better at shaping). So I continued to add flour to get it to form a ball. Maybe I’ll add the egg with the other liquid at the beginning so I can let it rest without having to add more flour after the 20 minutes. What do you think?
Add the egg with the other liquid ingredients. That way you can better gauge if you’ll need to add a bit more flour. I also recommend weighing your ingredients because cups can vary greatly!
Caution: I tried to half the recipe, as there are only two of us, and the flour water mix was just crumbles
, not a good dough. I just added water until it came together. Hoping the rest of the recipe turns out, with me luck.
Cutting the recipe in half shouldn’t cause a change unless something was measured inacurratley.
I made them today. I didn't get that window pane. I used azure hard white wheat. I don't know what I did but hopefully I'll figure it out
What kind of mixer are you using?
@@Lovelybellbakes I used the Ankarsrum mixer
@@Gcolorina ok I thought that might be the case. I’ve been recently using an Ankarsrum and noticing it taking MUCH longer to get to window pane. I even uploaded a video comparing it to my kitchenaid. I would do a longer rest than the 20 minutes specified in the recipe. 30-45 minutes. I believe this will help. The Ank is so gentle that it can be tough to get a really good windowpane in my opinion.
@Lovelybellbakes thank you. I do have a 6 quart kitchen aid 2. Maybe I'll also try them in there next time to see if there is a difference
Where do you buy your Sunflower Lecithin? Also where did you get the dough cutter? What cut of towels do you use? Thanks!
Hi Linda! I just replied on my Facebook page to your question.
This channel is awesome! Bell, just curious, why did you use the KA mixer instead of the famag?
I use the Famag for large batches.
Would these be easier than loaf bread?
I think so. The more difficult part would be the shaping.