I've seen TH-camr Chain Baker use that same Lodge Dutch oven you have upside down when baking bread. It makes it more of a cloche - a little easier to get the bread into when not using parchment paper. I use a cast iron cloche with no parchment paper - just a dusting of a mixture of (50% brown and 50% white) freshly milled basmati rice flour. Also - if you want to eat some of that bread shortly after it comes out of the oven - just tear off a piece caveman style - just don't use a knife. I'm pretty new at this and your video has taught me much - thanks!
Hey there! You know, someone else mentioned using the Dutch oven the other way. I think I tried it, but I forgot about it since. I should definitely try it again and report back! Do you have any issues with your bread sticking without parchment paper? I'd love to stop using it, but I am often not in the mood to deal with stuck bread. Haha! Thanks so much for watching. And for the warm bread tip! I always want fresh bread out of the oven. Happy holidays!
@@moonandmagnolia Preheating the Dutch oven and using a dusting of rice flour has worked for me. I understand (from Anja at Our Gabled Home) that sticking is a bigger issue when the Dutch oven is not preheated enough.
I found your video very helpful. I have been making sourdough bread successfully for the past year and felt like I had a handle on it. I started milling my own flour about a month ago. (Mockmill 100). Back on the learning curve. I have never done the flour and water autolyse without the starter in it (I did do an extended autolyse however before stretch and folds). I am going to try your method. I agree with you completely - your bread is more practical! Big holes are not good for sandwiches, toast, etc! Other than for aesthetics, we have always preferred the so-called “denser” bread over the bread with big holes. Thanks again for a great video. I am looking forward to checking out your other videos and blog.
I'm so glad you found it helpful! Since you are used to making sourdough, the learning curve for fresh milled won't be too bad. The dough is a little different. But generally if you know what dough should feel and look like, you are off to a good start. It's essentially the same with fresh milled flour, but you'll likely have to adjust the hydration. We love a tight crumb. I know the big holes are coveted. But like you said, it isn't as practical. Thank you so much for watching!!!
I’m new to fresh milled flour and I’ve watched several videos about making bread (especially sourdough) and your video is the BEST one I’ve seen. Your teaching is on point with the details and easy to understand. So THANK YOU!!
Hey there! I don't live on a tropical island. But I do live on the coast of the Southern US, and it gets very hot and humid here in the summer. ☀️ The trick, I've found, is to just keep an eye on it. Once that dough is domed on top, shape it, and get it in the fridge or ready for the second proof (depending on the recipe). You've got this!!! Thanks for watching!
I knew a man from Germany and he told me that in Germany bread was denser and had more texture. Sometimes, it's wonderful to have, and sometimes you want soft white bread for a PB&J.
That's so interesting about the bread in Germany! I love PB&J on white bread. My little one has a peanut allergy, so we never have peanut butter in the house. But I dream of PB&Js. I also really love a turkey sandwich on soft white bread, especially the day after Thanksgiving! Thanks so much for watching! ❤️
You’re a great teacher! I’ve watched many sourdough videos bc I’m trying to learn, and no one has explained the reasoning behind the stretching and folding in a way that made total sense. I subscribed. I’m eager to learn more from you. I think I’m underfermenting. I mill my spelt berries, autolyse for about an hour. Then I add in the starter and salt. I mix and let it sit for about 15 min. Then, I do 4 stretch and folds, 30 min apart. I’m now learning that I should do more with freshly milled flour. Is that right? I’ll try doing 3 every 15 min, like you, and 3 every 30 min. The hard part for me is knowing how long to bulk ferment. I never really see my dough double in size. I normally let it bulk ferment room temperature for about 3-4 hours and then put it in the fridge overnight. The next morning, I’ve baked straight out of the fridge or let it be out 2 hours room temperature before baking. I’m just so afraid to over ferment. I’ve baked 4 breads, like these so far. They’re delicious but w a tight crumb. I wonder if the crumb would be more airy if I would let it bulk ferment longer, but maybe, like you mentioned, that’s how it’ll be bc it’s spelt flour. What do you think? Should I leave it out at room temperature longer before I put it in the fridge or leave it out bulk fermenting longer once it comes out of the fridge? I appreciate you sharing your expertise with us. Thank you.
Hey there! Thank you so much for watching! I stick with the same number of stretch and folds with fresh-milled flour as I do store-bought flour. But a few extra stretch and folds won't hurt. Sometimes, I lose track of where I am in the process. So I'm sure I've had many boules that have had too few or too many stretch and folds, haha! An open crumb depends on a number of factors including hydration, fermentation, shaping, and baking. In my experience, fresh-milled sourdough has a tighter crumb. But I almost always prefer a tighter crumb, so my process for that is like second nature. I usually let my dough ferment about 5-6 hours, but it depends on the temperature. It can be hard to tell when it is ready, but I usually look for doming on top and bubbles forming around the edges of the bowl. Those can be easier indicators than size. Are you baking it in a Dutch oven? That can also create a more open crumb. For a no-knead boule, baking cold dough in a Dutch will usually create a better oven spring and more open crumb because the trapped steam helps it rise. I hope that helps!
Thank you so much for this video!! I am a new "miller" and made my first batch today. I will bake it tomorrow but I can already tell its going to be a brick haha! I didn't autolyse and the dough was not stretchy at all. Nothing like my normal bread flour from the store. I am very excited to learn all the tips and tricks of baking sourdough with freshly milled flour. THANK YOU!!
That's so exciting! Even if it turns out like a brick, it will make delicious breadcrumbs or toast. 😊 I wonder if you needed a little more water? I often skip autolysing when I'm using AP flour. But I find that it really does help when using FMF. Let me know how your bread turns out. I'm excited to hear about it. Thanks so much for watching!
@ oh and yes, I think it needed more water for sure. I’m really excited try autolyse tomorrow for another round! It’s fun, I feel like I am learning sourdough all over again 🥰 so glad I found you!!
Thank you! You are a new favorite of mine. Your videos are so calming and well laid out. I am going to try my sourdough starter again this weekend, and this was a very helpful video!
@@moonandmagnolia Hi, and yes, I have a starter. I tried for a month or so but couldn't dance right with FMF>. I put my starter in the fridge and fed it periodically. I tried a gain with the same results. After your video, I took it out this week and fed it unbleached AP flour. I noticed the activity seemed better and she is ready to go today. I made the levain. It is looking doubled so I will now try it your way. Wish me luck! ;-). I really love your videos. Please keep them coming!
Hey there! Not at all. I go back and forth between using hard red and hard white wheat. It really just depends on what I have and what I'm in the mood for. Happy baking! And thanks for watching!
I've seen TH-camr Chain Baker use that same Lodge Dutch oven you have upside down when baking bread. It makes it more of a cloche - a little easier to get the bread into when not using parchment paper. I use a cast iron cloche with no parchment paper - just a dusting of a mixture of (50% brown and 50% white) freshly milled basmati rice flour. Also - if you want to eat some of that bread shortly after it comes out of the oven - just tear off a piece caveman style - just don't use a knife.
I'm pretty new at this and your video has taught me much - thanks!
Hey there! You know, someone else mentioned using the Dutch oven the other way. I think I tried it, but I forgot about it since. I should definitely try it again and report back!
Do you have any issues with your bread sticking without parchment paper? I'd love to stop using it, but I am often not in the mood to deal with stuck bread. Haha!
Thanks so much for watching. And for the warm bread tip! I always want fresh bread out of the oven.
Happy holidays!
@@moonandmagnolia Preheating the Dutch oven and using a dusting of rice flour has worked for me. I understand (from Anja at Our Gabled Home) that sticking is a bigger issue when the Dutch oven is not preheated enough.
I found your video very helpful. I have been making sourdough bread successfully for the past year and felt like I had a handle on it. I started milling my own flour about a month ago. (Mockmill 100). Back on the learning curve. I have never done the flour and water autolyse without the starter in it (I did do an extended autolyse however before stretch and folds). I am going to try your method. I agree with you completely - your bread is more practical! Big holes are not good for sandwiches, toast, etc! Other than for aesthetics, we have always preferred the so-called “denser” bread over the bread with big holes. Thanks again for a great video. I am looking forward to checking out your other videos and blog.
I'm so glad you found it helpful! Since you are used to making sourdough, the learning curve for fresh milled won't be too bad. The dough is a little different. But generally if you know what dough should feel and look like, you are off to a good start. It's essentially the same with fresh milled flour, but you'll likely have to adjust the hydration. We love a tight crumb. I know the big holes are coveted. But like you said, it isn't as practical. Thank you so much for watching!!!
I’m new to fresh milled flour and I’ve watched several videos about making bread (especially sourdough) and your video is the BEST one I’ve seen. Your teaching is on point with the details and easy to understand. So THANK YOU!!
Oh, thank you so much! I'm so glad you found it helpful. Let me know if you have any questions. I'm always here to help. Thanks so much for watching!
Really nice. I will not give up. I live on a tropical island and i always end up with overproofed dough.
Hey there! I don't live on a tropical island. But I do live on the coast of the Southern US, and it gets very hot and humid here in the summer. ☀️ The trick, I've found, is to just keep an eye on it. Once that dough is domed on top, shape it, and get it in the fridge or ready for the second proof (depending on the recipe). You've got this!!! Thanks for watching!
Fantastic video. I make sourdough and i mill flour for other breads but ive not made home milled sourdough. Your video is inspiring. Merry Christmas!
I'm so glad you found it helpful. If you make fresh-milled sourdough, let me know how it goes. Thanks so much for watching. And Merry Christmas!
I knew a man from Germany and he told me that in Germany bread was denser and had more texture. Sometimes, it's wonderful to have, and sometimes you want soft white bread for a PB&J.
That's so interesting about the bread in Germany! I love PB&J on white bread. My little one has a peanut allergy, so we never have peanut butter in the house. But I dream of PB&Js. I also really love a turkey sandwich on soft white bread, especially the day after Thanksgiving!
Thanks so much for watching! ❤️
Great bread tutorial! Nothing beats a great homemade bread with butter on it😀
Fresh bread with butter is one of life's greatest pleasures! Thanks so much for watching!
You’re a great teacher! I’ve watched many sourdough videos bc I’m trying to learn, and no one has explained the reasoning behind the stretching and folding in a way that made total sense. I subscribed. I’m eager to learn more from you. I think I’m underfermenting. I mill my spelt berries, autolyse for about an hour. Then I add in the starter and salt. I mix and let it sit for about 15 min. Then, I do 4 stretch and folds, 30 min apart. I’m now learning that I should do more with freshly milled flour. Is that right? I’ll try doing 3 every 15 min, like you, and 3 every 30 min. The hard part for me is knowing how long to bulk ferment. I never really see my dough double in size. I normally let it bulk ferment room temperature for about 3-4 hours and then put it in the fridge overnight. The next morning, I’ve baked straight out of the fridge or let it be out 2 hours room temperature before baking. I’m just so afraid to over ferment. I’ve baked 4 breads, like these so far. They’re delicious but w a tight crumb. I wonder if the crumb would be more airy if I would let it bulk ferment longer, but maybe, like you mentioned, that’s how it’ll be bc it’s spelt flour. What do you think? Should I leave it out at room temperature longer before I put it in the fridge or leave it out bulk fermenting longer once it comes out of the fridge? I appreciate you sharing your expertise with us. Thank you.
Hey there! Thank you so much for watching!
I stick with the same number of stretch and folds with fresh-milled flour as I do store-bought flour. But a few extra stretch and folds won't hurt. Sometimes, I lose track of where I am in the process. So I'm sure I've had many boules that have had too few or too many stretch and folds, haha!
An open crumb depends on a number of factors including hydration, fermentation, shaping, and baking. In my experience, fresh-milled sourdough has a tighter crumb. But I almost always prefer a tighter crumb, so my process for that is like second nature.
I usually let my dough ferment about 5-6 hours, but it depends on the temperature. It can be hard to tell when it is ready, but I usually look for doming on top and bubbles forming around the edges of the bowl. Those can be easier indicators than size.
Are you baking it in a Dutch oven? That can also create a more open crumb. For a no-knead boule, baking cold dough in a Dutch will usually create a better oven spring and more open crumb because the trapped steam helps it rise.
I hope that helps!
Thank you so much for this video!! I am a new "miller" and made my first batch today. I will bake it tomorrow but I can already tell its going to be a brick haha! I didn't autolyse and the dough was not stretchy at all. Nothing like my normal bread flour from the store. I am very excited to learn all the tips and tricks of baking sourdough with freshly milled flour. THANK YOU!!
That's so exciting! Even if it turns out like a brick, it will make delicious breadcrumbs or toast. 😊 I wonder if you needed a little more water? I often skip autolysing when I'm using AP flour. But I find that it really does help when using FMF. Let me know how your bread turns out. I'm excited to hear about it. Thanks so much for watching!
@ I’ll report back tomorrow and heck yes! Even if it’s a brick we will enjoy it! Can you say stuffing?!? 😂
@ oh and yes, I think it needed more water for sure. I’m really excited try autolyse tomorrow for another round! It’s fun, I feel like I am learning sourdough all over again 🥰 so glad I found you!!
I'm so glad we can connect here!! ❤️
Great video!
Thank you! And thank you so much for watching!
Thank you! You are a new favorite of mine. Your videos are so calming and well laid out. I am going to try my sourdough starter again this weekend, and this was a very helpful video!
Thank you so much! I'm excited to hear how it goes. Do you already have a starter? Or are you making a new one?
Thanks for watching!
@@moonandmagnolia Hi, and yes, I have a starter. I tried for a month or so but couldn't dance right with FMF>. I put my starter in the fridge and fed it periodically. I tried a gain with the same results. After your video, I took it out this week and fed it unbleached AP flour. I noticed the activity seemed better and she is ready to go today. I made the levain. It is looking doubled so I will now try it your way. Wish me luck! ;-).
I really love your videos. Please keep them coming!
You are my favourite chanel ❤
This made my day! Thank you so much! ❤️❤️❤️
Very excited to try this recipe! Do you think there will be any issue using freshly milled hard red wheat?
Hey there! Not at all. I go back and forth between using hard red and hard white wheat. It really just depends on what I have and what I'm in the mood for. Happy baking! And thanks for watching!
Just baked today and I am blown away by how delicious the loaf turned out! My life is forever changed. Thanks so much for this awesome recipe.
Yaaaay! I'm so excited! Can't wait to hear about your future sourdough adventures! ❤️
Love this video. Will you be posting printable recipe? Thank you!
I plan on putting this recipe on my site soon! Thanks so much for watching! ❤️
Greetings from Missouri 🥰 Where did you get your salt cellar from?
Hello from North Carolina! I got it a year or so ago at HomeGoods. They got me with their checkout line impulse purchases. 🤣 Thanks for watching!
@@moonandmagnolia thank you, love your channel