I only want to know how subway doing bread. When i get fever i get few footlong and it energize me. I mean it has something in them that makes not get hungry for few hours. Its like eating wheat pasta with fibre.
@@carolallen662 This is my experience too. I mill my own flour, usually mixed 50-50 with white bread flour. 80% hydration is a very comfortable value, and I've used higher ratios up to above 100%. But it's also my experience that the bran does weigh the bread down - it's never as open a crumb as with lighter flour - at least when I do it.
I do the same sometimes ,I do 2 cups bread flour and 2 cups all purpose but sometimes I do 1 cup whole wheat and one cup all purpose.Only for basic bread though not sourdough.
@@susankelemen9764 Ok cool thanks. I meant how much hydration or what percentage of water you use (Sorry for my bad english :D ) Greetings from Bavaria
@@ol5740 Okay! Had to do some calculations! The recipes I use most of the time are 65 or so. I just moved from the wet east coast to the desert and have yet to make a loaf (still living out of boxes). I am told I'll most likely have to increase the water% due to the dryness here.
Yes we also love it in Germany, we call it "Sauerteig." (leaven). The dark rye bread has a much deeper aroma and way more character, it also smells wonderful, and it stays fresh for up to a week when uncut whilst the light wheat bread to me is tasteless in comparison and gets hard within a few days. Needless to say, it is also much healthier, more fibre and complex carbohydrates, lower glycemic index.
@@kooroshrostami27 yes! I've had the dark rye bread and it was soo good that it spoiled me. I can't seem to find the ingredients in my local supermarket. Do you know what online store sells dark rye?
@@oeliamoya9796 I don't think there is an online shop selling FRESH dark rye bread which can be found internationally. You can surely order preserved dark rye bread, but that one isn't very good. I think the problem is that in many countries this bread isn't even known. I tried to find it in the US, I had to search for a long time in frkin New York City to even find anything that we in Central and Northern as well as Eastern Europe would even consider bread, it was all just bagels and toast, finally I found one, but it was rly a niche product. Same goes for many other countries. I think the best option would be to just order the ingredients online and do it yourself. You need whole meal rye and yeast. There are good recipes on TH-cam.
My mother was a professional cook (so was my father) and always used just AP flour. Having grown up during the Depression they just used the flour they could get. I wish I could eat her cinnamon rolls one more time (and get her recipe!).
My mother, too. The flour she used for all of her baking except cakes was all purpose. Any cake was made with Swans Down cake flour. Dad never got the heel of the loaf (The best part of a loaf in my not so humble opinion.) until I left home.
I love your sense of humor, even this, tells how affable you are, without one knowing you personally, may God richly bless you and the marvelous work you are doing 🙏
Hi thanks for sharing that overproofed bread. It's really nice to see how it looks if you do that mistake and most importantly, how it looked proofed. In the past I made bread like that many times and didn't know what was wrong. From my experience, it sometimes can be salvaged - 1) when you shape it dont put it in the fridge, just proof it in room temperature and preheat the oven 2) if it overproofed in the fridge in basket, dont put it in the oven, shape it again (use some flour, it's sticky) and let it proof in room temperature and hope. In this situation the bread will most likely dont hold anyway ...
Thank you so much for your generosity. I will start to make some sourdough bread. You have taken out all the nonsense and prancing around by the other bakers who look on sourdough bread making as some form of religious self flagellating sacrifice. How wonderful to know that it is something you can factor into your every day life WITHOUT wearing a hair-shirt!!!
As a retired bakery my self you should know that the full brown flour is normal as it comes out like that more heavy and less air than the others and that is because you are using more shell of the wheat instead of the soft core wheat . But also you should know that it is much health than the others . Yes good for people who suffer diabetes . White flour is not healthy because almost no fibre , it is full of carbohydrates and that is sugar . I know it is more tasty but in the long term eating a lot of it it drives you there . Nice to watch .
That threw me for a loop too! I had to run and check the label on my flour, which lists 4g protein in 30g flour (so 13g/100g) and yes, he must mean per 100 g.
I agree with Russell Bateman's assessment of the bread results re the w/w flour one. I have your grain mill except mine is the larger model Duett 200......great wheat mill. I've been making breads of all kinds for 45+ years now and I've found that the ground w/w organic grains produced the biggest loaves by mixing all purpose flour and ground w/w flour together when making this type of bread loaves in covered cast iron pans and then you get the biggest loaves. We also loved the all w/w flour loaves, different recipe with the addition of honey, yeast, etc. made in a s/s regular bread pan which makes an excellent sandwich bread that is a lofty but tender loaf of bread. My recipe also uses yeast instead of sour dough starter. I've always found sour dough starters unpredictable and a nuisance to maintain so I'll stick to yeast. You can get the same types of bread in your video using the yeast instead of the sour dough and can't tell the difference. I don't bake mine as long as you either. There are also recipes out there that I've used for this quick type of bread using big bowls or 5 gal. plastic containers and you can just cover over the top and leave on the counter up to 20 hours before you bake. Easy peasy to make and you get the same results! BTW, never heard of that flour called STRONG. What grains is it ground from?
The reason is primarily hydration. The only dough that is hydrated properly is the one with the all purpose flour. All the other doughs lack water. Also, the more water, the more dough resting time is required for the flour to absorb the water.
To me all of these breads look fantastic. If I would manage to make any of them like that I would be proud! I also like the way you folded the bread. Didn't realize that you could use so much flower to not have the dough sticking to your fingers.
Watch the video: "Faster No Knead Bread - So Easy ANYONE Can Make" by Jenny Can Cook. It’s a very simple recipe that makes an impressive loaf of bread.
Used self-raising flour and strong white bread flour 50/50...came out really well. 300 ml of water 7g yeast 200g self-raising flour 200g strong white bread flour Left the yeast in the water overnight to rest before starting the bread (in a bread maker).
It is amazing how ingredients, proportions, and technique used all have different effects and results (for all cooking, not just bread). Which ones are important depends on what results you are wanting.
My mom was born in the city of Kayseri in Anatolia (central 🇹🇷Turkey 🇹🇷). When she was a child, there was a bakery on her street that baked bread and other baked goods in a big brick oven fired by wood. They used machinery to mix the dough, but when there was a power outage, the owner would jump into the tub and start walking on it, mixing it with his bare feet and hairy legs! 🤢 When people asked him if his feet were dirty, he would say that they had been sitting in his socks all day, much cleaner than his hands that he would use to sell/give bread with, but he had washed them that morning and put on new socks the day before... My grandmother was not convinced, so she would not send my mom to the bakery and she would stop buying bread for a few days to make sure that the batch of dough that had been mixed with the owner's feet would sell eventually. This is a true story that my mom told me that took place in the 1950s.
@danijelovskikanal7017exactly. „Commercial“ bakers in the olden days used their feet for kneading. It’s nothing new and quite ignorant to see the world from this day only. The same thing was true for wine makers and others.
A friend of mine worked for General Mills. They make more than 30 varieties of flour. For the most part the biggest variable was the protein content. They packaged it in bags or you could get a bulk pneumatic truck with 40,000 lbs.
I like your experiments. Personally, , I vary quite a bit the type of flours I use , but I tend to make "hybrid" breads mixing 2 or even three kind of flours, so they always come a bit different in taste, aspect and texture. ( that,s the idea !) . Now I like the crumb you obtain for all the 4 breads you made, quite a well open crumb. Bravo.
I love true fresh ground whole wheat flour bread way better than any processed flour breads. The flavor is outstanding and ohhhhhhh the benefits of the fiber outweigh the extra time it took to grind it (which is simple with the right equipment). It does ferment fast, but it does wonderful if you watch the bread through the process. I love all your videos! All of them! Addictive. I also use the fresh ground whole wheat flour to make beautiful loaves as well as sandwich loafs using my Pullman USA bread pan. Love love love that pan!
the benefits of whole meal bread is not just the extra fibre, it is also the extra vitamins and minerals -- no need to take magnesium ... supplements, and then unknown knowns -- the vitalstoffe.
Yeah the tricky bit with the Pullman loaf is jiggering the recipe that will get just the right volume to fill the pan, not be over proofed. Mine is a 13in so I get lots of product to slice and freeze.
@ If buying pre-ground flour it won’t be as fresh but will probably still taste good (it does oxidize after being ground), you can purchase it lots of places….. Breadbeckers, Breadtopia, Natural grocers, etc. Good luck and happy baking.
I think that the test is not equal for the whole wheat milled flour you used for when using whole wheat flour the hydration must be higher and the shaping tighter for the bread to have better oven spring, but it was a side by side test so i understand, amazed about the All Purpose (first one) flour
Don't you think the higher protein flours should have had a little higher hydration? I use hard red wheat, grown in Montana, that looks the same as your Patagonia red, and hydrate it to at least 80%. The all purpose flour looked to be well hydrated while at 72%. Thanks! You are always entertaining!
Your right I didn’t think of that .. maybe he is used to work only with the first three flours.. I saw videos with whole einkorn flour and they have to hydrate it more than other flours . But also I believe he wanted to point out exactly what we are saying but didn’t totally explain things he put the same amount of time and water and yeast etc for all flours and with this experience we realized better that the time the water and maybe the yeast works differently on each flour .. to me it was a better understanding of the capacities of each flour . I regret he didn’t do the same thing with einkorn rye etc flours to make the understanding even better for each flour some with more or less gluten… I know that in the book of st Hildegarde she said ( in the 1170’s) that einkorn was the best flour for many many reasons for health. If you don’t know her it is worth buying one of her books about nutrition done in the 12th century. Her life is really awesome!!
Precisely! This experiment is nonsensical. A good experiment would have been to first determine the maximum amount of water that each flour can absorb, and then do the comparison with each flour's own maximum hydration. Using the same hydration for each makes absolutely no sense whatsoever.
This is a problem I deal with as our all purpose is 13-14% protein. That means when someone specifies the type of flour by protein I can adjust. But if they don’t then it takes a hit of guesswork. I have found those using King Arthur and similar US flours pretty close to our regular all purpose flours. The King Arthur recipes in particular seem to be a straight 1:1 which is awesome.
The whole wheat experiment is very interesting because it most closely reflects how bakers worked before modern milling stripped out bran and germ. I suppose whole wheat might be most healthy for us (except for those with gluten intolerance or celiac). I like your method of folding, especially that you didn’t have to do it multiple times. Thanks! Great video!
You need ancient grain to get bread similar to what was made before modern milling. The common wheat today has been diddled with to get more yield, a larger endosperm, and the bran is harder.
Brilliant video, learned loads, going to watch more of your work. Started baking bread, after my aged mother died, to remind me of her. Thank you. Peace be unto you.
Most all the nutritional benefits will be gone after 3 days- 72 hours and for me that's the main reason we home mill flour for bread. I mix home milled grains with some strong white bread flour, higher hydration level because the bran and germ absorb more then ferment less time while checking on it and comes out beautifully. Crusty, soft and moist inside. Plus enjoy the health benefits from fresh milled. 😊👍
@@DonnaRatliff1that is what I have always heard, too. I’m sure most people in the old days didn’t have their own grinding machines so they took their grain to the mill and kept the flour in sacks. But so many people grind wheat just as they need flour. One user said to “let it oxidize” for 3 weeks. Isn’t the oxidation the very thing that ruins nutrition? I want to see what sources of information the commenters are using.
I wonder what the bread from the combination of flours 3 and 4 will be, could you show the breads from the combination of two different flours. Great episode. Thank you and greetings from Poland 😊
I think you'd find that the whole wheat dough has this funny aspect not because of over- or under proofing, but because the ground up bran in the flour cuts the developed gluten strands (like tiny knives). It's just something you live with if you enjoy the taste or believe in the benefits of using that sort of flour.
I mill my own flour as well. Hard red wheat always makes a less open crumb - I agree that the bran slices the gluten strands. I get my best results with milling hard white with some soft white wheat berries.
This is so true. I tried it several times and I have finally given up. I just realized via this video that some people call all purpose flour, wheat flour too. No wonder my bread never looks like theirs after baking. I use all purpose flour for my bread now.
I tried something like this myself. I used a grinding mill instead of my flour mill and got even worse results. It may have been because I didn't grind it enough. It wasn't fine enough and I think his mill wasn't adjusted right for a fine flour . You can also try using a fine sifter to remove some of the bran and germ.
I find that my whole wheat fresh ground flour is a completely different flour all together. It reacts so differently, I don’t even consider it the same animal as the store bought flours. So tasty!! Hope you give the fresh ground another try!
@@ls-888 Not true. Wholewheat is actually more digestible to humans, because we have evolved eating wholewheat. It takes 200 generations for any species to genetically adapt to its staple food. That's about 4000 years for humans. And wholewheat bread was our staple for more than 4000 years. So we are genetically well adapted to wholewheat bread fermented slowly with wild yeasts and lactobacteria (aka sourdough). The fermentation will break down all the irritants that are naturally present in the wheat. However, if you have large pesticide residues, those will remain and they too contribute to the symptoms people report when eating baked goods. But if you use organic grains, mill them yourself, give your flour plenty of water (the wetter the dough, the more microbiology takes place), plenty of time (for the flour to absorb all that water and for the microorganisms and enzymes to do their work) then you'll get a much more digestible and healthier bread. It will also taste much better and keep fresh for longer.
All purpose flour is just as good for traditional breads as ist is for pasties . A jack of all trades but a master of none . It’s made from a blend of summer wheat and strong winter wheat . Ciabattas a made with a long mixing time as thought by the inventor. He forgot to turn of the mixer and therefore destroyed the gluten providing it with high water absorption as well as a soft crumb structure Strong bakers flour is made from hard winter wheat and has also a higher mineral content . Therefore not ideal for pastries but nice for artisan breads of a light structure . High protein flour is mainly used by pizza bakers . If it is to high it will become pasta flour .
As an experiment, the last couple of times I made bread I used 20% AP Flour and the rest Bread Flour. It worked fine and tasted okay but I found that when cutting it, it was softer and more crumbly. I'm sure the 100% Bread Flour would be more so.
FEEDBACK: Self milled flour is very different from commercial flours that are usually ground superfine and then bolted. I think you should minimize that variable by grinding ALL the flours you compare. All purpose: approximate with say 50:50 winter white wheat and soft white wheat, grind as fine as you can, then only use what can get thru a 40 50 or even say 60 mesh sieve. it wont be 100+ mesh bolted flour, but its as close as home milled usually gets. I think mine is 40 mesh ... if I had a better mill, id use 60 mesh. Bread flour: use 100% red or white winter wheat, then sieve per above. Strong flour: use 100% spring wheat, then sieve per above. My current fave grain is Kamut, which has lovely nutty flavor, a faint golden color, and a great gluten profile .... but i cant grind it as superfine as i'd like, so I use it for my starters and limit it to 20% in my breadmaking - as a flsvor and texture accent. P.s. I use the grit from sieving for propagating my sourdough culture, for muffins and for hot cereal. I use my home milled flour for my breadmaking starters. My kamut is 14% protein, my base flour is a 12.2% bread flour, and i typically shoot for 70-73% hydration in my sourdough boules (ive done about 100 so far).
Thank you for your input. I also mill my own flour and I’ve often wondered what grains were better to use for each bread product. I’ve been baking bread since I was 9 years old. I’m now 67. So not a novice at this. I began milling my own flours in my late 30’s. I’d love to hear your input on best flavor for bread.
@@rhondaewart1107 I'm a retired disabled engineer, and since a lot of my more physically active hobbies are no longer possible ive been self studying global cuisine, and many styles of breadmaking along the way, off & on for oh 20+ years now ... strictly amateur, not professional. As for specialty grains, I think Kamut is my favorite accent grain for breadmaking because of its flavor and high protein content (14-15%). Not all high protein grains are created equal when it comes to breadmaking, because they vary in how much of that percentage is useable gluten. Einkorn is a good contrasting example - the percentage of its protein that is useable gluten is considerably lower than kamut, so it requires more kneading and folding. Also, einkorn berries are smaller and flatter, almost like flax seeds in shape - so the percentage of useful endosperm to bran is lower yeilding, and lacks a satisfying bite in wheatberry salad, so despite its pleasant taste I find it less versatile than Kamut. I havent tried spelt yet, but I hear its pretty good.
@@RovingPunster Thank you for sharing! I too am retired and my husband recently passed away from cancer. So, my free time has been spent upgrading my love and experimentation with sour dough breads. I’ve wondered about using einkorn flour and spelt. I’ve even added a bit of oat groat flour for additional sweetness to the bread. I appreciate your insight into the wonderful world of bread! Feel free to keep in touch.
@@rhondaewart1107 Will do. Subbed. I find oats a bit tannic astringent, and AFAIK they have no useful gluten for breadmaking. I have however used them to good effect back when I was still actively homebrewing to add some body and astringency to some of the all grain beers I used to make ... notably porter and imperial stout. Aside from that I only use oats occasionally as a binder or filler or accent in things like muffins, casseroles or say fermented dhokla. I dont use it often even in hot cereal - I have other stuff I mill that I like better.
I normally hear that the protein of 8% or so is cake flour 10-11% is all purpose And the higher 13-15% is bread flour I bet terminology varies by region The higher protein means more gluten building and that gives better crumb. That’s probably why the lower protein bread flattened more
Depends where. Here in Canada all purpose is 13-14% protein. We have lower protein flours which are called cake or pastry flours. Ironically the flours labeled “bread flour” has 13-14% protein same as the all purpose so may me a marketing ploy here in the Great White North.
I think you will find that because you have the bran in the flour you need to add more water than the white flour I used to produce whole grain flour at a Tide mill and always found that that works
I love whole wheat and bread flower mix Soft like white bread, tastes like whole what I put a unreasonable amount of sesame seeds on top for the beautiful earthiness
I see you use the paddle instead of the hook, why? and when should the hook be used and why? Can you do a video on comparing the two paddle vs the hook explaining when to use each.
Thank you so much for doing this with different types of flour, including wheat flour. It would be great if you could do a video purely on wheat flour, with the right timings.
The crumb shows you the difference between AP and the higher proteins breads. From what I could see, your technique is what gave you the very similar results in the size and shape of the loaves (it is very good) but the crumb tells the story of the protein and gluten development. As the protein increases, so does gluten, as does the the open network of the crumb. The AP loaf has a relatively fine crumb, which is exactly to be expected.
@@WholeBibleBelieverWoman "Open network of the crumb" = Lacy holes are more prevalent in the crumb when using bread flour and even higher percentage of protein , but higher hydration also contributes to an open crumb.
I used to grind my own wheat for my bread - best rising and bread ever! If I use plain flour aka all-purpose flour, I often will add extra gluten flour. The golden rule for me is - if I use a yeast or similar, I use strong flour. Here in Australia, bread flour is strong flour - not sure what it is in other countries. I enjoyed this video, not made a sourdough as I've not the space in the kitchen to store it and don't make bread every day but it looks interesting.
Fascinating! Thank you for this. I’ve made bread for years. But, just starting to do some artisanal style loaves. This was so helpful. I do well with either AP or Bread flour with added vital wheat gluten in small amounts. So much fun.
I am just in love with this channel! You are a hoot! Question #1 - "tap" water to you-is it treated town water: #2 - how soon after you take out of the fridge do you throw in the oven? I have flops and I have success. Something is not consistent.
I'd love to see a video where you take 4 different types of flour, preparing with same recipe, but doing steps when dough is telling you it's ready. So I can see comparisons of how to read the dough in each step. I'm new to sourdough and just recently found Guten Morgen. The way things are explained work with my way of learning🤓 Thank you.
I use a $55 Cuisinart coffee bean grinder from Walmart to mill my flour for fresh bread. I only use it for flour and it has endless settings for coarseness. Love the budget friendly non pretentious approach!
You need to add more water to whole wheat flour and do the bulk fermentation overnight in the fridge, only doing one extra fold when you take it out of fridge before shaping. Doing the bulk fermentation in the fridge slows the yeast down enough, and higher water content hydrates the bread better, because whole wheat is usually 16+ grams of protein per 100g. Protein absorbs water really well. And after final shaping, it should be ready to bake within 3 hours.
Maybe I'm odd, but I had picked the whole wheat bread any day! Over fermented or not. Because of three things; •the texture, it will be more to bite in, not only crusts and fluff, •of the same reason it will be much easier to spread butter or whatever you like on it, •and last but not least, it will be more flavor in it. We're all different 😂!
In baking experimental bread like above, which I have been doing bread experiments now for over 25 years, I have taken a more fundamental approach. Whenever I encounter a new flour, I employ similar steps as used in the video. For my bread experiments, I have never used a Kitchenaid mixer, all dough formation mixing was done with a tablespoon, and my hands. Hand mixing was never more than about 3 minutes for the first incorporation. I also used about another 1/2 times more sourdough starter than the above videos. My steps are as follows: Hand mixing All doughs approximately hydrated between 85-93% hydration, similar to the video. All dough is covered with plastic, and placed in a nice warm place. First rise, 33-35 minutes, followed by a French Fold, then returned to bowl, for preferment. Second rise, again 33-35 minutes, followed by a French Fold, then back to bowl again. Third rise, another 33-35 minutes, French Fold, returned to bowl for another 40 minutes. Following the 4th rise, the bread is placed in the refrigerator to prefer overnight, a total of between 16-18 hours. Your choice on time frame, but must have at least 14 hours in the fridge. Remove from fridge the next day. Remove from bowl, wait 25-30 minutes to warm up, then shape. Final rise, about another 45-50 minutes, all covered of course. Baking: All breads are baked at 460 degrees Fahrenheit for 20 minutes, then oven turned down to 450 F, for another 6-7 minutes, finally oven is turned off, and bread bakes for another 3 minutes in cooling down oven. If I am using a Bread Cloche, A Dutch Oven, or a Cast Iron frying pan. All are heated in the 460F oven for 25 minutes prior to placing the dough inside. When I am using a Cloche, I remove the lid for the last 10 minutes, or more dependent on the crust colour. My total preferment time is 100 minutes divided by 3 preferment, then an additional 45-50 minutes, before refrigeration. An additional 65-70 final preferment before baking. Total Balking time - 30-32 minutes dependent on visual crust development. When choosing flour ideally you would like to use a hard French Flour, which is almost impossible to find in North America. The closest, and most consistent results I have had are as follow: King Arthur unbleached bread flour, 1.5 cups, combined with 1.5 cups of Bob’s Redmill Unbeached flour. This combination never disappoints, and I use these two combined flours for bread, cinnamon buns/rolls, pizza dough, baguettes, cibatta, etc. Often times when you have a good hard flour, you can substitute with an additional, 1/2 cup of Golden Temple Durum flour for a more nutty final taste. I also bake loaves with a combination, of unbleached flour with Spelt, Durum, and even Semolina. What I have gained from this video, is that I should embrace the use of the mixer, from 4-8 minutes, as shown in the video, Then my crumb will have more massive holes. Crumb texture is all about beautiful enormous sized holes that you can almost walk through. Thanks for this great video. Have fun baking.😮
Well, as someone baking bread at least twice a week I never heard of "strong flour". But I think it is a pity that you did not use spelt and rye flour (mixed with wheat flour) as both is perfect for bread baking.
The point of the experiment was to test the same wheat flour at different levels of proteins. To determine how much protein is required to get a good gluten structure. Nothing to do with flavour.
On the last one, you should have mixed 65%/35% of the ground wheat flour with 35% of Bread or Strong Flour because the grain were very dense and you need to mix to get the best results.
You don't need to do that. You just need to hydrate the wholewheat dough properly. 72% hydration is much too low for wholewheat. Instead you need 90-100% hydration and 10-12 hours of soaking time. That'll do.
@@ModernTraditionalists That depends on how fast or slow your bulk ferment will be. If you bulk ferment for 2 days then you get the dough rest for free during that time as the microbial growth curve is flat at the beginning and little happens for about half the total time. However, if your bulk ferment is only six or eight hours, then this is too short. In that case you need to mix your dough first without any starter/yeast, let it rest for 10-12 hours, and mix the starter/yeast in afterwards.
Also note that the smaller the bran particles, the more water they absorb, which is a good thing but to get it right, extra water must be added to the recipe. Ideally you get a superfine wholewheat flour with at least 90% of all material smaller than 150 microns (this is actual flour) and no more than 10% of the material between 150 and 300 microns (this is called dunst). If you can't find a mill that sells you such flour, you can make it yourself by getting a 150 micron sieve to sift out the larger particles, then refill them in an electric coffee mill (or an impact mill intended for herbs and spices). Repeat this until all the material goes through the sieve, then mix the fine bran powder back into the white flour.
@trijezdci4588 Thanks, I appreciate your dense input and will first try your suggestion to autolyse for 10-12 hours. I’m trying to figure out how to get great results from the flour I prefer which is 100% Whole Wheat from Community Grains.
Fantastic video! I used to make bread with my father who recently passed away a few years ago & I wish he was still around to try these new ways in baking bread. Your analysis is much appreciated & I will definitely look in making the sourdough as well. I have created sourdough with grapes from my recent wine batch while adding water, flour, honey, apple cider & yogurt but it doesn't seem to rise much. The flavour however is spectacular. I will try to store a batch over night in the fridge because we never did it this way before. I have been trying buckwheat flour but I find it is very dense however the flavour is spectacular. Thanks a million ! Best regards.
I thought strong and bread flour were the same thing. That's because I lived in Ireland for a while where they had all-purpose and strong flour, but no bread flour. Bread recipes there called for strong flour. And here in the US I've only seen all-purpose and bread flour, but no strong flour. I've never seen a US recipe calling for strong flour. But the protein differences between bread and strong are notable. Interesting.
They are. The protein difference is due to brand differences. King Arthur All purpose flour has 11.7% protein, and their bread flour has 12.7% protein. Gold Medal has 10.5 for their all purpose and 12.3 for their bread flour. White Lily All Purpose only has 9%, and their bread is reported to be
If you look for Manitoba type flours you will find higher protein over 13 percent. These flours are not available in most stores but should be available online.
It's not all about the size! 🎺 No honestly, to me whole wheat flower gives a little more taste and crunch. Overproofing or overkneading happens unfortunately often to me :-( Anyway - cool test.
Good show, great learning curve. I wish to experiment with Milletes where C:F ( carbs:fat) ratio is less than 5. These Milletes are extremely healthy and proven to be very effective for many life style diseases. These Milletes are also called as positive grains. The Milletes are gluten free, no idea about its outcome.
I've never heard of strong flour before. I've never seen it here in the U.S. I'm still new to learning about artisan breads and bread making. Sour dough starters scare the bejeebus out of me because what if I forget to feed it what will happen? All 4 loaves turned out beautiful. My first time visiting your channel. I will be back for more videos. Thanks for sharing.
I am new to sourdough also, and the starter scared me, too. In fact, I tried a bunch of times and gave up. But I've got it now! Here are my tips.... If you can get some from someone to start, do it. But if not, it's OK. For the first 4 days, feed twice a day. You are NOT ADDING QUANTITY! Remove 100 grams, then add 50 grams of flour, 50ngrams of water, mix well. Every time! If you forget, or get busy and find flat starter....DON'T WORRY!!!! Get rid of 100 grams, and feed the 50/50 again as usual If you know you can't get to it for the next feeding, put it in the fridge. When you have time to think about it again, place on the counter for 2 -6 hours before feeding again. Plan on a feeding 4-6 hours before use.
@@AsherMaximum No, we do not use the moniker "strong flour" in Europe. Instead, we have standardised flour types based on the extraction rate, but measured in terms of how much mineral content remains in the final flour. Due to the fact that the inner part of the grain is softer than the outer layers, the grain is milled from the inside out, simply because the inside turns into fine powder sooner than the outer parts. Thus when a flour has a low extraction rate, it contains only the inside of the grain which is mostly starch. By contrast, a flour with a high extraction rate contains more material from the outer parts, which means it has more protein and more mineral content. The mineral content is the easiest to measure, because all it takes is to burn a certain amount of flour at 900 degrees (Celsius) in a muffle oven and then weigh the remaining ash, since only minerals will remain. For this reason, the mineral content has long been used as a measure of the extraction rate of flour. There are different ways to name the categories, but they are all based on ranges of remaining mineral content. For example, in French speaking countries the flour type is the amount of minerals in 10g of flour, and in German speaking countries in 100g of flour. Thus you get: French Type 45 / German Type 405 => about 0.4% of mineral content remaining. French Type 55 / German Type 550 => about 0.5% of mineral content remaining. French Type 65 / German Type 630 => about 0.6% of mineral content remaining. French Type 80 / German Type 812 => about 0.8% of mineral content remaining. French Type 100 / German Type 1050 => about 1% of mineral content remaining. French Type 150 / German: Wholewheat => about 1.5-1.8% of mineral content. The higher the remaining mineral content, the higher the extraction rate, the higher the protein content, the stronger the flour. Baking properties are not solely determined by protein, but also by other factors, most importantly water absorption, particle size distribution and starch damage. Note, before the flour types were introduced, there were common names which are sometimes still used: pastry flour => T45/405 white flour => T55/550 & T65/630 half white flour => T80/812 grey or rough flour => T100/1050 Since there is no such classification system in the US and the nomenclature used there is not standardised, it is not possible to translate them precisely into European flour types, but for most practical purposes, the following association should work: pastry flour => T45/405 all purpose flour => T55/550 bread flour => T65/630 artisan flour => T80/812 Also note that the way protein content is stated is different between the US and Europe. In the US it is stated as a percentage of wheat with 14% moisture content, while in Europe it is stated as a percentage of dry matter. Thus, an American flour with 12% protein content has less protein than a European flour with 12% protein. Are we confused yet?
If I understand correctly the fresh ground flour is called graham flour. As in graham cracker. It definitely has a much stronger flavor than any refined flour. I’ve made sourdough from it but didn’t find it too appealing. It does make excellent flat bread as well as leavened fry bread. It’s all I’ve used for the last ten years. I’m more concerned about nutrition than texture which none of the refined flours have any real quantities of.
Not all wholewheat flour (or wholemeal) is graham flour. Graham flour is particularly coarse. It is so on purpose. Graham believed that any kind of enjoyment is sinful and it was the duty of any pious Christian to avoid any and all pleasures. So he developed his extra coarse flour and the bread named after him specifically to make an unappetising bread in order to avoid pleasure while eating the bread. Graham flour isn't even flour. It is a mixture of grist and dunst, with a bit of flour. Now, there are health benefits to eating wholegrain products made from whole grains (not milled) and/or coarsely ground grains, especially for diabetics since the sugars within the whole grains or coarsely ground grains are released much slower. But otherwise, if your goal is to make an enjoyable bread, don't use Graham "flour". Use finely ground wholemeal instead. But take into account that wholewheat flour needs far more water (about 90-100% hydration) and very long soaking time (10-12 hours) for the flour to absorb the water. Follow that and you'll get tasty results.
Your figures don't appear to be correct! I do not use the Metric system so I may be incorrect but aren't there 1000 grams per kilogram? If so, the figures you use compute to all purpose flour 9/1000 = 0.9%; bread flour: 10/1000 = 1.0% and strong flour = 12/1000 = 1.2%, That can' be!
This is “BAKER’S MATH”, always compare the ingredients with whatever the weight of flour being 100%, so you can make 0.5 kg or 10 kg of bread, but the percentage of the ingredients is always the same with respect to the amount of flour used. If you use one pound of flour, you would use 2% of one pound of salt, and 0.72 pounds of water, and 0.2 pounds of starter. Hope that helps friend.
This a very interesting comparison. Some people prefer a less chewy bread and even less crusty bread. I would love to know the best way to use other types of flour for different types of bread such as corn flower, oat flower and barley flower.
Most grains other than wheat don't contain gluten, which is what makes bread rise. So I don't know what the outcome would be. Indian cooking includes bread from non-gluten flours, in flat form, not loaves. I once had rice flour bread in a Chinese restaurant, which had a light, almost fluffy crumb, but wasn't as tall as a regular loaf. The recipes I have seen for rye bread always include some wheat flour, presumably to provide gluten. Without that addition, they turn out like pumpernickel. I'm sure there are people who can tell more than I can.
@@zaedlo yes, same in Australia. My sourdough always turns out beautifully in Australia using whole wheat spelt, but I've never been able to get the same result in USA. I think the flour is milled differently.
The whole wheat looks very typical for a whole wheat, in my opinion! The winner of course depends on what kind of bread you want, but if you go to Germany, for example, a lot of their sourdough is often very dense and compact like that whole wheat. Of course, the rise and oven spring was affected by the bulk ferment time, but aside from it not being as round, the crumb looks fine for being whole wheat.
Gluten Morgan is the absolute best name for a bread channel I have ever seen or heard. Also, my last name is Becker, I just found out that it means “who bakes bread” in German!? And I’m German!?! It’s perfect !
Nice! Thank-you! Just bought a NutriMill along with; 25lbs of hard red, hard white & soft white organic wheat. Rye and some other grains are on the list. When you showed the whole grain flour failure, I about had a heart attack! Question, when will you have a whole grain video and how does one get the gluten or is it the protein content correct? Some flours are rated at 000 (think pasta) in particle size! The NutriMill stone mill doesn't even come close! Do they sift the flour? Hard to imagine millers grinding grain so fine and possibly causing a lot of heat. Thanks...
Never tried sour dough, but I was taught to roll out the dough with rolling pin to get any air bubbles out, then roll it up into a loaf. Can I try your method of carefully roll and pinch like you did -using a regular white bread?
Thank you 😊 great experiment. Next time, I would like to see the experiment with dry yeast instead of sourdough starter, since I always have yeast and rarely sourdough starter (minus organic red flour). Also, please slow dough the video panning....it gets you dizzy. Thanks again😊
Many thanks for the experiments and for sharing the baking of different flours. Wonderful to learn from your experience. All looks great to me! missing the taste. Baking with love! Maybe next time you might want to test with mixes..would like to see your next video on it!Thanks again.
I bake bread in a Ninja 15 to 1 Multipot Cooker on Steam Bake Setting and if done right produces a very light loaf. I use deep round cake pans with loose bottoms. Produces a nice top crust which if risen well can sometimes be caught by the top heater element. When almost baked I have to take the bread out of the pan and turn it over and put it back to bake for a few minutes more to dry out the loaf base and create a bottom crust. The machine has a "Proofing" setting which works very well taking about 1 hour for 1st proof and the same for the 2nd proof. This method of cooking with first steam and them heat is very similar to using a Dutch Oven but I have not yet achieved a similar crust. Overall after some experimentation this method produces a decent loaf and saves a lot of electrical energy, my main reason for baking bread this way. I bake a loaf most days finding that this size of loaf is about right for two people. Every couple of days I bake a 50/50 brown loaf which again turns out well. In the warmer months we spend a lot of time in our Caravan by the coast with no shops near by so cooking bread this way means that we can have fresh bread every day without breaking the Bank or tripping the electric supply to the caravan (only 1o Amps). Has anyone done any work on making and baking Sour Dough loafs using this equipment?
Thank you for the various videos of sourdough bread. I'm Korean. I learn sourdough bread through your videos at home. but I distinguish between the strong flour and bread flour. I use translation but it shows same name in Korean. please let me know what are different about two flours
Another thing I noticed is the use of flour during oven baking. In the old days people were poor and they couldn’t afford to cook with flour for the entire baking process. Corn meal was used here on the bottom of our breads during cooking and still is today with Italian hand made breads and rolls. Ciabatta is exempt but that’s a product of the 80’s and Ciabatta means slipper in Italian. That’s the shape of the bread.
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⭐Learn how to make the best sourdough bread: www.glutenmorgentv.com/sourdoughbread
I only want to know how subway doing bread. When i get fever i get few footlong and it energize me. I mean it has something in them that makes not get hungry for few hours. Its like eating wheat pasta with fibre.
Do you use rye flour at all? What about wholemeal with bran?
The whole wheat flour needed more hydration. The bran drinks a lot. LOL
How about spelt or einkorn?
@@carolallen662 This is my experience too. I mill my own flour, usually mixed 50-50 with white bread flour. 80% hydration is a very comfortable value, and I've used higher ratios up to above 100%. But it's also my experience that the bran does weigh the bread down - it's never as open a crumb as with lighter flour - at least when I do it.
Been making bread for over 50 years. Always use a 50/50 mix of bread flour and all purpose flour. Perfect loaves all the time.
I do the same sometimes ,I do 2 cups bread flour and 2 cups all purpose but sometimes I do 1 cup whole wheat and one cup all purpose.Only for basic bread though not sourdough.
Hi, could you explain which Flour exactly you use? And what Hydration would be of interest for me too.
THX
@@ol5740 I use King Arthur flour. Usually I just use water but sometimes I mix in milk or even yogurt.
@@susankelemen9764 Ok cool thanks.
I meant how much hydration or what percentage of water you use
(Sorry for my bad english :D )
Greetings from Bavaria
@@ol5740 Okay! Had to do some calculations! The recipes I use most of the time are 65 or so. I just moved from the wet east coast to the desert and have yet to make a loaf (still living out of boxes). I am told I'll most likely have to increase the water% due to the dryness here.
The best flour always will be the flour I can afford.
Lucky.. I wish I could afford flour.
@@porkchopexpress6969 😂
😂😂😂
Ahahah
@@porkchopexpress6969 👍
I wish you had also done a taste comparison. That is pretty important, too!
YES! I was disappointed, I really wanted to know how they tasted.
This was enough for me not to watch the video.
but taste is subjective from person to person, how can we have the same taste as him especially through the video
@@radziahradzipreferences are subjective, describing the flavor differences really isn't.
That brown one looks like finnish rye bread which we eat a lot here. Don't judge by the looks. It might be very delicious and healthy bread.
I went to Finland and fell in love with the dark rye bread. Since I can't find it here I make it. There is nothing like it.
I visited Finland and I loved it there.
Yes we also love it in Germany, we call it "Sauerteig." (leaven). The dark rye bread has a much deeper aroma and way more character, it also smells wonderful, and it stays fresh for up to a week when uncut whilst the light wheat bread to me is tasteless in comparison and gets hard within a few days. Needless to say, it is also much healthier, more fibre and complex carbohydrates, lower glycemic index.
@@kooroshrostami27 yes! I've had the dark rye bread and it was soo good that it spoiled me. I can't seem to find the ingredients in my local supermarket. Do you know what online store sells dark rye?
@@oeliamoya9796 I don't think there is an online shop selling FRESH dark rye bread which can be found internationally. You can surely order preserved dark rye bread, but that one isn't very good. I think the problem is that in many countries this bread isn't even known. I tried to find it in the US, I had to search for a long time in frkin New York City to even find anything that we in Central and Northern as well as Eastern Europe would even consider bread, it was all just bagels and toast, finally I found one, but it was rly a niche product. Same goes for many other countries. I think the best option would be to just order the ingredients online and do it yourself. You need whole meal rye and yeast. There are good recipes on TH-cam.
My mother was a professional cook (so was my father) and always used just AP flour. Having grown up during the Depression they just used the flour they could get. I wish I could eat her cinnamon rolls one more time (and get her recipe!).
My mother, too. The flour she used for all of her baking except cakes was all purpose. Any cake was made with Swans Down cake flour. Dad never got the heel of the loaf (The best part of a loaf in my not so humble opinion.) until I left home.
I love your sense of humor, even this, tells how affable you are, without one knowing you personally, may God richly bless you and the marvelous work you are doing 🙏
Hi thanks for sharing that overproofed bread. It's really nice to see how it looks if you do that mistake and most importantly, how it looked proofed. In the past I made bread like that many times and didn't know what was wrong. From my experience, it sometimes can be salvaged - 1) when you shape it dont put it in the fridge, just proof it in room temperature and preheat the oven 2) if it overproofed in the fridge in basket, dont put it in the oven, shape it again (use some flour, it's sticky) and let it proof in room temperature and hope. In this situation the bread will most likely dont hold anyway ...
Thank you so much for your generosity. I will start to make some sourdough bread. You have taken out all the nonsense and prancing around by the other bakers who look on sourdough bread making as some form of religious self flagellating sacrifice. How wonderful to know that it is something you can factor into your every day life WITHOUT wearing a hair-shirt!!!
Very interesting, would love to see a similar test done but comparing different types of flour like Spelt or other ancient grains.
Great presentation! Would you make the same with Spelt flour and with Rye flour? Thank you!
Likewise. Those are the the kinds I use.
Didn't you read the title. He used ALL the flours, Spelt and ancient grains don't exist. You fool!
@@tasmedic Relax
@@tasmedic Shush now, the grown-ups are talking...
_"Nurse! Mr Tasmedic is out of bed again..."_
Gluten Morgen is such a great channel name, love it! And ALL your breads look amazing!!
As a retired bakery my self you should know that the full brown flour is normal as it comes out like that more heavy and less air than the others and that is because you are using more shell of the wheat instead of the soft core wheat . But also you should know that it is much health than the others . Yes good for people who suffer diabetes . White flour is not healthy because almost no fibre , it is full of carbohydrates and that is sugar . I know it is more tasty but in the long term eating a lot of it it drives you there . Nice to watch .
I LOVE this channel. But I think you made a decimal place error. Flour is 8 to 16 grams protein per _100_ grams, not per kilo;)
That threw me for a loop too! I had to run and check the label on my flour, which lists 4g protein in 30g flour (so 13g/100g) and yes, he must mean per 100 g.
I would like to see more whole wheat recipes. I'm trying to stick to only using whole wheat for health purposes
I agree with Russell Bateman's assessment of the bread results re the w/w flour one. I have your grain mill except mine is the larger model Duett 200......great wheat mill. I've been making breads of all kinds for 45+ years now and I've found that the ground w/w organic grains produced the biggest loaves by mixing all purpose flour and ground w/w flour together when making this type of bread loaves in covered cast iron pans and then you get the biggest loaves. We also loved the all w/w flour loaves, different recipe with the addition of honey, yeast, etc. made in a s/s regular bread pan which makes an excellent sandwich bread that is a lofty but tender loaf of bread. My recipe also uses yeast instead of sour dough starter. I've always found sour dough starters unpredictable and a nuisance to maintain so I'll stick to yeast. You can get the same types of bread in your video using the yeast instead of the sour dough and can't tell the difference. I don't bake mine as long as you either. There are also recipes out there that I've used for this quick type of bread using big bowls or 5 gal. plastic containers and you can just cover over the top and leave on the counter up to 20 hours before you bake. Easy peasy to make and you get the same results! BTW, never heard of that flour called STRONG. What grains is it ground from?
The reason is primarily hydration. The only dough that is hydrated properly is the one with the all purpose flour. All the other doughs lack water. Also, the more water, the more dough resting time is required for the flour to absorb the water.
Interesting thank you as my whole wheat isn't rising like they say
To me all of these breads look fantastic. If I would manage to make any of them like that I would be proud! I also like the way you folded the bread. Didn't realize that you could use so much flower to not have the dough sticking to your fingers.
Watch the video: "Faster No Knead Bread - So Easy ANYONE Can Make" by Jenny Can Cook. It’s a very simple recipe that makes an impressive loaf of bread.
Used self-raising flour and strong white bread flour 50/50...came out really well.
300 ml of water
7g yeast
200g self-raising flour
200g strong white bread flour
Left the yeast in the water overnight to rest before starting the bread (in a bread maker).
It is amazing how ingredients, proportions, and technique used all have different effects and results (for all cooking, not just bread). Which ones are important depends on what results you are wanting.
My mom was born in the city of Kayseri in Anatolia (central 🇹🇷Turkey 🇹🇷). When she was a child, there was a bakery on her street that baked bread and other baked goods in a big brick oven fired by wood. They used machinery to mix the dough, but when there was a power outage, the owner would jump into the tub and start walking on it, mixing it with his bare feet and hairy legs! 🤢
When people asked him if his feet were dirty, he would say that they had been sitting in his socks all day, much cleaner than his hands that he would use to sell/give bread with, but he had washed them that morning and put on new socks the day before... My grandmother was not convinced, so she would not send my mom to the bakery and she would stop buying bread for a few days to make sure that the batch of dough that had been mixed with the owner's feet would sell eventually.
This is a true story that my mom told me that took place in the 1950s.
Your Mom was a smart woman !
@danijelovskikanal7017exactly. „Commercial“ bakers in the olden days used their feet for kneading. It’s nothing new and quite ignorant to see the world from this day only. The same thing was true for wine makers and others.
A friend of mine worked for General Mills. They make more than 30 varieties of flour. For the most part the biggest variable was the protein content. They packaged it in bags or you could get a bulk pneumatic truck with 40,000 lbs.
I like your experiments. Personally, , I vary quite a bit the type of flours I use , but I tend to make "hybrid" breads mixing 2 or even three kind of flours, so they always come a bit different in taste, aspect and texture. ( that,s the idea !) . Now I like the crumb you obtain for all the 4 breads you made, quite a well open crumb. Bravo.
Great!!!
I love true fresh ground whole wheat flour bread way better than any processed flour breads. The flavor is outstanding and ohhhhhhh the benefits of the fiber outweigh the extra time it took to grind it (which is simple with the right equipment). It does ferment fast, but it does wonderful if you watch the bread through the process. I love all your videos! All of them! Addictive. I also use the fresh ground whole wheat flour to make beautiful loaves as well as sandwich loafs using my Pullman USA bread pan. Love love love that pan!
the benefits of whole meal bread is not just the extra fibre, it is also the extra vitamins and minerals -- no need to take magnesium ... supplements, and then unknown knowns -- the vitalstoffe.
@@thomasgarbe8354 Yes, I agree. There are so many benefits. ;)
Yeah the tricky bit with the Pullman loaf is jiggering the recipe that will get just the right volume to fill the pan, not be over proofed. Mine is a 13in so I get lots of product to slice and freeze.
Where do you get the pre ground flour from and how much is the grinder? Trying to figure out if it's doable for me
@ If buying pre-ground flour it won’t be as fresh but will probably still taste good (it does oxidize after being ground), you can purchase it lots of places….. Breadbeckers, Breadtopia, Natural grocers, etc. Good luck and happy baking.
I think that the test is not equal for the whole wheat milled flour you used for when using whole wheat flour the hydration must be higher and the shaping tighter for the bread to have better oven spring, but it was a side by side test so i understand, amazed about the All Purpose (first one) flour
Don't you think the higher protein flours should have had a little higher hydration? I use hard red wheat, grown in Montana, that looks the same as your Patagonia red, and hydrate it to at least 80%. The all purpose flour looked to be well hydrated while at 72%. Thanks! You are always entertaining!
Your right I didn’t think of that .. maybe he is used to work only with the first three flours.. I saw videos with whole einkorn flour and they have to hydrate it more than other flours . But also I believe he wanted to point out exactly what we are saying but didn’t totally explain things he put the same amount of time and water and yeast etc for all flours and with this experience we realized better that the time the water and maybe the yeast works differently on each flour .. to me it was a better understanding of the capacities of each flour . I regret he didn’t do the same thing with einkorn rye etc flours to make the understanding even better for each flour some with more or less gluten… I know that in the book of st Hildegarde she said ( in the 1170’s) that einkorn was the best flour for many many reasons for health. If you don’t know her it is worth buying one of her books about nutrition done in the 12th century. Her life is really awesome!!
Yes. I add extra water to my whole wheats. But I think he was doing an experiment trying to keep the variables comparable.
Precisely! This experiment is nonsensical. A good experiment would have been to first determine the maximum amount of water that each flour can absorb, and then do the comparison with each flour's own maximum hydration. Using the same hydration for each makes absolutely no sense whatsoever.
This is a problem I deal with as our all purpose is 13-14% protein. That means when someone specifies the type of flour by protein I can adjust. But if they don’t then it takes a hit of guesswork.
I have found those using King Arthur and similar US flours pretty close to our regular all purpose flours. The King Arthur recipes in particular seem to be a straight 1:1 which is awesome.
The whole wheat experiment is very interesting because it most closely reflects how bakers worked before modern milling stripped out bran and germ. I suppose whole wheat might be most healthy for us (except for those with gluten intolerance or celiac).
I like your method of folding, especially that you didn’t have to do it multiple times.
Thanks!
Great video!
You need ancient grain to get bread similar to what was made before modern milling. The common wheat today has been diddled with to get more yield, a larger endosperm, and the bran is harder.
Most wheat 99.99% is spray with RoundUp. Peoe are not gluten intolerant as much as they are getting sick from the pesticides sprayed on the wheat.
@@dudea3378 try einkorn. It is an ancient grain.
If you soak whole wheat flours in an acidic base like water with acv or lemon or even buttermilk, it helps with digestion for those with intolerances.
Brilliant video, learned loads, going to watch more of your work. Started baking bread, after my aged mother died, to remind me of her. Thank you. Peace be unto you.
Baking bread then means espacially good karma in your case (honoring your mother)❣ Best wishes BL
Milled flour needs to rest 2 weeks after grinding to develop rheological characteristics, for this reason it did not behave well.
You mean that once you grind it put in a recipient jar or so and let it rest for two weeks? In a cool place? Before making bread with it…?
@@angiekrajewski6419 Put it in a paper sack and let it oxidize for at least 3 weeks.
@@angiekrajewski6419 Yes.
Most all the nutritional benefits will be gone after 3 days- 72 hours and for me that's the main reason we home mill flour for bread.
I mix home milled grains with some strong white bread flour, higher hydration level because the bran and germ absorb more then ferment less time while checking on it and comes out beautifully. Crusty, soft and moist inside. Plus enjoy the health benefits from fresh milled. 😊👍
@@DonnaRatliff1that is what I have always heard, too. I’m sure most people in the old days didn’t have their own grinding machines so they took their grain to the mill and kept the flour in sacks. But so many people grind wheat just as they need flour. One user said to “let it oxidize” for 3 weeks. Isn’t the oxidation the very thing that ruins nutrition? I want to see what sources of information the commenters are using.
I’ve learned more about baking bread from this video than from everything I knew before. Thank you!
I wonder what the bread from the combination of flours 3 and 4 will be, could you show the breads from the combination of two different flours. Great episode. Thank you and greetings from Poland 😊
I think you'd find that the whole wheat dough has this funny aspect not because of over- or under proofing, but because the ground up bran in the flour cuts the developed gluten strands (like tiny knives). It's just something you live with if you enjoy the taste or believe in the benefits of using that sort of flour.
I mill my own flour as well. Hard red wheat always makes a less open crumb - I agree that the bran slices the gluten strands. I get my best results with milling hard white with some soft white wheat berries.
This is so true. I tried it several times and I have finally given up. I just realized via this video that some people call all purpose flour, wheat flour too.
No wonder my bread never looks like theirs after baking.
I use all purpose flour for my bread now.
You gotta have SOME whole grain something in there. Eating all white bread is like drinking water...don't do nothin for me.
I tried something like this myself. I used a grinding mill instead of my flour mill and got even worse results. It may have been because I didn't grind it enough. It wasn't fine enough and I think his mill wasn't adjusted right for a fine flour . You can also try using a fine sifter to remove some of the bran and germ.
@@dammyishie all of these are wheat flours lol
The organic one looks the best to me. The air bubbles it has are the closest to what I like.
I find that my whole wheat fresh ground flour is a completely different flour all together. It reacts so differently, I don’t even consider it the same animal as the store bought flours. So tasty!! Hope you give the fresh ground another try!
Whole Wheat = Allergies/ Inflammation (especially in the US Hard Red Wheat is high in gluten/gliadins)
I'm lazy so I don't grind I just put in whole wheat berries. (partially cooked)
@@ls-888 Not true. Wholewheat is actually more digestible to humans, because we have evolved eating wholewheat. It takes 200 generations for any species to genetically adapt to its staple food. That's about 4000 years for humans. And wholewheat bread was our staple for more than 4000 years. So we are genetically well adapted to wholewheat bread fermented slowly with wild yeasts and lactobacteria (aka sourdough). The fermentation will break down all the irritants that are naturally present in the wheat. However, if you have large pesticide residues, those will remain and they too contribute to the symptoms people report when eating baked goods. But if you use organic grains, mill them yourself, give your flour plenty of water (the wetter the dough, the more microbiology takes place), plenty of time (for the flour to absorb all that water and for the microorganisms and enzymes to do their work) then you'll get a much more digestible and healthier bread. It will also taste much better and keep fresh for longer.
All purpose flour is just as good for traditional breads as ist is for pasties . A jack of all trades but a master of none . It’s made from a blend of summer wheat and strong winter wheat . Ciabattas a made with a long mixing time as thought by the inventor. He forgot to turn of the mixer and therefore destroyed the gluten providing it with high water absorption as well as a soft crumb structure
Strong bakers flour is made from hard winter wheat and has also a higher mineral content . Therefore not ideal for pastries but nice for artisan breads of a light structure . High protein flour is mainly used by pizza bakers . If it is to high it will become pasta flour .
As an experiment, the last couple of times I made bread I used 20% AP Flour and the rest Bread Flour. It worked fine and tasted okay but I found that when cutting it, it was softer and more crumbly. I'm sure the 100% Bread Flour would be more so.
FEEDBACK: Self milled flour is very different from commercial flours that are usually ground superfine and then bolted. I think you should minimize that variable by grinding ALL the flours you compare.
All purpose: approximate with say 50:50 winter white wheat and soft white wheat, grind as fine as you can, then only use what can get thru a 40 50 or even say 60 mesh sieve. it wont be 100+ mesh bolted flour, but its as close as home milled usually gets. I think mine is 40 mesh ... if I had a better mill, id use 60 mesh.
Bread flour: use 100% red or white winter wheat, then sieve per above.
Strong flour: use 100% spring wheat, then sieve per above.
My current fave grain is Kamut, which has lovely nutty flavor, a faint golden color, and a great gluten profile .... but i cant grind it as superfine as i'd like, so I use it for my starters and limit it to 20% in my breadmaking - as a flsvor and texture accent.
P.s. I use the grit from sieving for propagating my sourdough culture, for muffins and for hot cereal. I use my home milled flour for my breadmaking starters. My kamut is 14% protein, my base flour is a 12.2% bread flour, and i typically shoot for 70-73% hydration in my sourdough boules (ive done about 100 so far).
Thank you for your input. I also mill my own flour and I’ve often wondered what grains were better to use for each bread product.
I’ve been baking bread since I was 9 years old. I’m now 67. So not a novice at this. I began milling my own flours in my late 30’s. I’d love to hear your input on best flavor for bread.
@@rhondaewart1107 I'm a retired disabled engineer, and since a lot of my more physically active hobbies are no longer possible ive been self studying global cuisine, and many styles of breadmaking along the way, off & on for oh 20+ years now ... strictly amateur, not professional.
As for specialty grains, I think Kamut is my favorite accent grain for breadmaking because of its flavor and high protein content (14-15%).
Not all high protein grains are created equal when it comes to breadmaking, because they vary in how much of that percentage is useable gluten. Einkorn is a good contrasting example - the percentage of its protein that is useable gluten is considerably lower than kamut, so it requires more kneading and folding. Also, einkorn berries are smaller and flatter, almost like flax seeds in shape - so the percentage of useful endosperm to bran is lower yeilding, and lacks a satisfying bite in wheatberry salad, so despite its pleasant taste I find it less versatile than Kamut.
I havent tried spelt yet, but I hear its pretty good.
@@RovingPunster
Thank you for sharing! I too am retired and my husband recently passed away from cancer. So, my free time has been spent upgrading my love and experimentation with sour dough breads. I’ve wondered about using einkorn flour and spelt. I’ve even added a bit of oat groat flour for additional sweetness to the bread. I appreciate your insight into the wonderful world of bread! Feel free to keep in touch.
@@rhondaewart1107 Will do. Subbed.
I find oats a bit tannic astringent, and AFAIK they have no useful gluten for breadmaking. I have however used them to good effect back when I was still actively homebrewing to add some body and astringency to some of the all grain beers I used to make ... notably porter and imperial stout. Aside from that I only use oats occasionally as a binder or filler or accent in things like muffins, casseroles or say fermented dhokla.
I dont use it often even in hot cereal - I have other stuff I mill that I like better.
Much as gracias
I normally hear that the protein of 8% or so is cake flour
10-11% is all purpose
And the higher 13-15% is bread flour
I bet terminology varies by region
The higher protein means more gluten building and that gives better crumb. That’s probably why the lower protein bread flattened more
Depends where. Here in Canada all purpose is 13-14% protein. We have lower protein flours which are called cake or pastry flours. Ironically the flours labeled “bread flour” has 13-14% protein same as the all purpose so may me a marketing ploy here in the Great White North.
I think you will find that because you have the bran in the flour you need to add more water than the white flour I used to produce whole grain flour at a Tide mill and always found that that works
I love whole wheat and bread flower mix
Soft like white bread, tastes like whole what
I put a unreasonable amount of sesame seeds on top for the beautiful earthiness
I see you use the paddle instead of the hook, why? and when should the hook be used and why? Can you do a video on comparing the two paddle vs the hook explaining when to use each.
I prefer using it when working with hi hydration doughs
@@glutenmorgentven A wholewheat dough with only 72% water is not a high hydration dough, quite the opposite, it is under-hydrated.
Thank you so much for doing this with different types of flour, including wheat flour. It would be great if you could do a video purely on wheat flour, with the right timings.
The crumb shows you the difference between AP and the higher proteins breads. From what I could see, your technique is what gave you the very similar results in the size and shape of the loaves (it is very good) but the crumb tells the story of the protein and gluten development. As the protein increases, so does gluten, as does the the open network of the crumb. The AP loaf has a relatively fine crumb, which is exactly to be expected.
What exactly do you mean by "open network of the crumb"?
@@WholeBibleBelieverWoman "Open network of the crumb" = Lacy holes are more prevalent in the crumb when using bread flour and even higher percentage of protein , but higher hydration also contributes to an open crumb.
You can't butter an open network 😂
I used to grind my own wheat for my bread - best rising and bread ever! If I use plain flour aka all-purpose flour, I often will add extra gluten flour. The golden rule for me is - if I use a yeast or similar, I use strong flour. Here in Australia, bread flour is strong flour - not sure what it is in other countries. I enjoyed this video, not made a sourdough as I've not the space in the kitchen to store it and don't make bread every day but it looks interesting.
Fascinating! Thank you for this. I’ve made bread for years. But, just starting to do some artisanal style loaves. This was so helpful. I do well with either AP or Bread flour with added vital wheat gluten in small amounts. So much fun.
May the gluten be with you!
How much gluten to add per loaf? Thank you ☺️
For Keto diet, do you have a video using almond flour, coconut flour and sweet potato flour ?
I am just in love with this channel! You are a hoot! Question #1 - "tap" water to you-is it treated town water: #2 - how soon after you take out of the fridge do you throw in the oven? I have flops and I have success. Something is not consistent.
my cooking teacher also said to use tap water, not RO water ... the results could be different
I'd love to see a video where you take 4 different types of flour, preparing with same recipe, but doing steps when dough is telling you it's ready. So I can see comparisons of how to read the dough in each step. I'm new to sourdough and just recently found Guten Morgen. The way things are explained work with my way of learning🤓 Thank you.
I use a $55 Cuisinart coffee bean grinder from Walmart to mill my flour for fresh bread. I only use it for flour and it has endless settings for coarseness. Love the budget friendly non pretentious approach!
You need to add more water to whole wheat flour and do the bulk fermentation overnight in the fridge, only doing one extra fold when you take it out of fridge before shaping. Doing the bulk fermentation in the fridge slows the yeast down enough, and higher water content hydrates the bread better, because whole wheat is usually 16+ grams of protein per 100g. Protein absorbs water really well. And after final shaping, it should be ready to bake within 3 hours.
Probably whole wheat bread tastes much better than the rest ones… and healthier! 😊
Other than a little more fiber, not much.
Also way more lectines
Nah!!!
It does! I mill my own wheat for my weekly bread. So easy and healthy.
I just join your chanel,as I'm into making healthy bread for 3 years now,and always wanted to learn.thank you for sharing your skills.
Maybe I'm odd, but I had picked the whole wheat bread any day! Over fermented or not.
Because of three things; •the texture, it will be more to bite in, not only crusts and fluff, •of the same reason it will be much easier to spread butter or whatever you like on it, •and last but not least, it will be more flavor in it.
We're all different 😂!
In baking experimental bread like above, which I have been doing bread experiments now for over 25 years, I have taken a more fundamental approach.
Whenever I encounter a new flour, I employ similar steps as used in the video. For my bread experiments, I have never used a Kitchenaid mixer, all dough formation mixing was done with a tablespoon, and my hands. Hand mixing was never more than about 3 minutes for the first incorporation.
I also used about another 1/2 times more sourdough starter than the above videos. My steps are as follows:
Hand mixing
All doughs approximately hydrated between 85-93% hydration, similar to the video.
All dough is covered with plastic, and placed in a nice warm place.
First rise, 33-35 minutes, followed by a French Fold, then returned to bowl, for preferment.
Second rise, again 33-35 minutes, followed by a French Fold, then back to bowl again.
Third rise, another 33-35 minutes, French Fold, returned to bowl for another 40 minutes.
Following the 4th rise, the bread is placed in the refrigerator to prefer overnight, a total of between 16-18 hours. Your choice on time frame, but must have at least 14 hours in the fridge.
Remove from fridge the next day. Remove from bowl, wait 25-30 minutes to warm up, then shape. Final rise, about another 45-50 minutes, all covered of course.
Baking: All breads are baked at 460 degrees Fahrenheit for 20 minutes, then oven turned down to 450 F, for another 6-7 minutes, finally oven is turned off, and bread bakes for another 3 minutes in cooling down oven.
If I am using a Bread Cloche, A Dutch Oven, or a Cast Iron frying pan. All are heated in the 460F oven for 25 minutes prior to placing the dough inside. When I am using a Cloche, I remove the lid for the last 10 minutes, or more dependent on the crust colour.
My total preferment time is 100 minutes divided by 3 preferment, then an additional 45-50 minutes, before refrigeration. An additional 65-70 final preferment before baking.
Total Balking time - 30-32 minutes dependent on visual crust development.
When choosing flour ideally you would like to use a hard French Flour, which is almost impossible to find in North America. The closest, and most consistent results I have had are as follow:
King Arthur unbleached bread flour, 1.5 cups, combined with 1.5 cups of Bob’s Redmill Unbeached flour. This combination never disappoints, and I use these two combined flours for bread, cinnamon buns/rolls, pizza dough, baguettes, cibatta, etc.
Often times when you have a good hard flour, you can substitute with an additional, 1/2 cup of Golden Temple Durum flour for a more nutty final taste. I also bake loaves with a combination, of unbleached flour with Spelt, Durum, and even Semolina.
What I have gained from this video, is that I should embrace the use of the mixer, from 4-8 minutes, as shown in the video, Then my crumb will have more massive holes. Crumb texture is all about beautiful enormous sized holes that you can almost walk through.
Thanks for this great video. Have fun baking.😮
Well, as someone baking bread at least twice a week I never heard of "strong flour". But I think it is a pity that you did not use spelt and rye flour (mixed with wheat flour) as both is perfect for bread baking.
Strong flour is another name for bread flour.
He had a Strong flour and a bread flour
The point of the experiment was to test the same wheat flour at different levels of proteins. To determine how much protein is required to get a good gluten structure. Nothing to do with flavour.
I loved your video, you answered all my questions about the different flours for making bread. Thank you so much!
I think you should have a look at Finnish bread. And Swedish too!
Happy to see the milling of wheat here! I mill my own wheat too. Yields the healthiest tastiest bread possible!
On the last one, you should have mixed 65%/35% of the ground wheat flour with 35% of Bread or Strong Flour because the grain were very dense and you need to mix to get the best results.
You don't need to do that. You just need to hydrate the wholewheat dough properly. 72% hydration is much too low for wholewheat. Instead you need 90-100% hydration and 10-12 hours of soaking time. That'll do.
@@trijezdci4588Hi, for soaking time, do you mean the bulk ferment? Thanks.
@@ModernTraditionalists That depends on how fast or slow your bulk ferment will be. If you bulk ferment for 2 days then you get the dough rest for free during that time as the microbial growth curve is flat at the beginning and little happens for about half the total time. However, if your bulk ferment is only six or eight hours, then this is too short. In that case you need to mix your dough first without any starter/yeast, let it rest for 10-12 hours, and mix the starter/yeast in afterwards.
Also note that the smaller the bran particles, the more water they absorb, which is a good thing but to get it right, extra water must be added to the recipe. Ideally you get a superfine wholewheat flour with at least 90% of all material smaller than 150 microns (this is actual flour) and no more than 10% of the material between 150 and 300 microns (this is called dunst).
If you can't find a mill that sells you such flour, you can make it yourself by getting a 150 micron sieve to sift out the larger particles, then refill them in an electric coffee mill (or an impact mill intended for herbs and spices). Repeat this until all the material goes through the sieve, then mix the fine bran powder back into the white flour.
@trijezdci4588 Thanks, I appreciate your dense input and will first try your suggestion to autolyse for 10-12 hours. I’m trying to figure out how to get great results from the flour I prefer which is 100% Whole Wheat from Community Grains.
Fantastic video! I used to make bread with my father who recently passed away a few years ago & I wish he was still around to try these new ways in baking bread. Your analysis is much appreciated & I will definitely look in making the sourdough as well. I have created sourdough with grapes from my recent wine batch while adding water, flour, honey, apple cider & yogurt but it doesn't seem to rise much. The flavour however is spectacular. I will try to store a batch over night in the fridge because we never did it this way before. I have been trying buckwheat flour but I find it is very dense however the flavour is spectacular. Thanks a million ! Best regards.
I thought strong and bread flour were the same thing. That's because I lived in Ireland for a while where they had all-purpose and strong flour, but no bread flour. Bread recipes there called for strong flour. And here in the US I've only seen all-purpose and bread flour, but no strong flour. I've never seen a US recipe calling for strong flour. But the protein differences between bread and strong are notable. Interesting.
Yes! It´s just a matter of how much protein the flour has.
They are. The protein difference is due to brand differences. King Arthur All purpose flour has 11.7% protein, and their bread flour has 12.7% protein.
Gold Medal has 10.5 for their all purpose and 12.3 for their bread flour.
White Lily All Purpose only has 9%, and their bread is reported to be
Very enjoyable, you make it seem effortless. Wow! 😋
Protein content is grams per 100g (not per kilo ?)
I love love all of them! I enjoy watching you🎉 so much fun, thanks many blessing.
I looked everywhere and can't find what 'strong' bread flour is. My Kingsford regular bread flour is 12.7% protein, so what is the 'strong'?
Caputo flours😊
If you look for Manitoba type flours you will find higher protein over 13 percent. These flours are not available in most stores but should be available online.
Amazon!
Ah... I'm talking about economical flour also.
Wow! This channel grew a lot since the first time I watched it in 2020.
Glad for your success!
Greetings from the Province of Chaco :)
Great comparison video, thank you! 👍 You should definitely do a proper video for a whole wheat sourdough loaf, much healthier for us 🙂
Fascinating! I enjoyed your experiment. Now I have to see if I can reproduce any of them...
Why don’t you use the dough hook? Great video!
I use the red wheat in your last test and LOVE the taste. Yes it looks like that every time i make it but the taste is worth it.
It's not all about the size! 🎺
No honestly, to me whole wheat flower gives a little more taste and crunch. Overproofing or overkneading happens unfortunately often to me :-( Anyway - cool test.
Yes it does you are right.
If I take the overproofed dough and knead a little more flour into it before proofing again it fixes it for me.
Good show, great learning curve. I wish to experiment with Milletes where C:F ( carbs:fat) ratio is less than 5. These Milletes are extremely healthy and proven to be very effective for many life style diseases. These Milletes are also called as positive grains. The Milletes are gluten free, no idea about its outcome.
I've never heard of strong flour before. I've never seen it here in the U.S. I'm still new to learning about artisan breads and bread making. Sour dough starters scare the bejeebus out of me because what if I forget to feed it what will happen? All 4 loaves turned out beautiful. My first time visiting your channel. I will be back for more videos. Thanks for sharing.
From what I can find researching, strong flour is just what they call bread flour in Europe.
I am new to sourdough also, and the starter scared me, too. In fact, I tried a bunch of times and gave up. But I've got it now! Here are my tips....
If you can get some from someone to start, do it. But if not, it's OK.
For the first 4 days, feed twice a day. You are NOT ADDING QUANTITY! Remove 100 grams, then add 50 grams of flour, 50ngrams of water, mix well. Every time!
If you forget, or get busy and find flat starter....DON'T WORRY!!!! Get rid of 100 grams, and feed the 50/50 again as usual
If you know you can't get to it for the next feeding, put it in the fridge. When you have time to think about it again, place on the counter for 2 -6 hours before feeding again.
Plan on a feeding 4-6 hours before use.
@@AsherMaximum No, we do not use the moniker "strong flour" in Europe. Instead, we have standardised flour types based on the extraction rate, but measured in terms of how much mineral content remains in the final flour. Due to the fact that the inner part of the grain is softer than the outer layers, the grain is milled from the inside out, simply because the inside turns into fine powder sooner than the outer parts. Thus when a flour has a low extraction rate, it contains only the inside of the grain which is mostly starch. By contrast, a flour with a high extraction rate contains more material from the outer parts, which means it has more protein and more mineral content. The mineral content is the easiest to measure, because all it takes is to burn a certain amount of flour at 900 degrees (Celsius) in a muffle oven and then weigh the remaining ash, since only minerals will remain. For this reason, the mineral content has long been used as a measure of the extraction rate of flour. There are different ways to name the categories, but they are all based on ranges of remaining mineral content. For example, in French speaking countries the flour type is the amount of minerals in 10g of flour, and in German speaking countries in 100g of flour. Thus you get:
French Type 45 / German Type 405 => about 0.4% of mineral content remaining.
French Type 55 / German Type 550 => about 0.5% of mineral content remaining.
French Type 65 / German Type 630 => about 0.6% of mineral content remaining.
French Type 80 / German Type 812 => about 0.8% of mineral content remaining.
French Type 100 / German Type 1050 => about 1% of mineral content remaining.
French Type 150 / German: Wholewheat => about 1.5-1.8% of mineral content.
The higher the remaining mineral content, the higher the extraction rate, the higher the protein content, the stronger the flour. Baking properties are not solely determined by protein, but also by other factors, most importantly water absorption, particle size distribution and starch damage.
Note, before the flour types were introduced, there were common names which are sometimes still used:
pastry flour => T45/405
white flour => T55/550 & T65/630
half white flour => T80/812
grey or rough flour => T100/1050
Since there is no such classification system in the US and the nomenclature used there is not standardised, it is not possible to translate them precisely into European flour types, but for most practical purposes, the following association should work:
pastry flour => T45/405
all purpose flour => T55/550
bread flour => T65/630
artisan flour => T80/812
Also note that the way protein content is stated is different between the US and Europe. In the US it is stated as a percentage of wheat with 14% moisture content, while in Europe it is stated as a percentage of dry matter. Thus, an American flour with 12% protein content has less protein than a European flour with 12% protein. Are we confused yet?
Why do you use the leaf shape whip instead of the flour petrin shape one ?
Good question and I would like to know too. Why not the dough hook.
Maybe the bun baker used it, took his oven too😅
If I understand correctly the fresh ground flour is called graham flour. As in graham cracker. It definitely has a much stronger flavor than any refined flour. I’ve made sourdough from it but didn’t find it too appealing. It does make excellent flat bread as well as leavened fry bread. It’s all I’ve used for the last ten years. I’m more concerned about nutrition than texture which none of the refined flours have any real quantities of.
Not all wholewheat flour (or wholemeal) is graham flour. Graham flour is particularly coarse. It is so on purpose. Graham believed that any kind of enjoyment is sinful and it was the duty of any pious Christian to avoid any and all pleasures. So he developed his extra coarse flour and the bread named after him specifically to make an unappetising bread in order to avoid pleasure while eating the bread.
Graham flour isn't even flour. It is a mixture of grist and dunst, with a bit of flour. Now, there are health benefits to eating wholegrain products made from whole grains (not milled) and/or coarsely ground grains, especially for diabetics since the sugars within the whole grains or coarsely ground grains are released much slower. But otherwise, if your goal is to make an enjoyable bread, don't use Graham "flour". Use finely ground wholemeal instead. But take into account that wholewheat flour needs far more water (about 90-100% hydration) and very long soaking time (10-12 hours) for the flour to absorb the water. Follow that and you'll get tasty results.
Your figures don't appear to be correct! I do not use the Metric system so I may be incorrect but aren't there 1000 grams per kilogram? If so, the figures you use compute to all purpose flour 9/1000 = 0.9%; bread flour: 10/1000 = 1.0% and strong flour
= 12/1000 = 1.2%, That can' be!
This is “BAKER’S MATH”, always compare the ingredients with whatever the weight of flour being 100%, so you can make 0.5 kg or 10 kg of bread, but the percentage of the ingredients is always the same with respect to the amount of flour used. If you use one pound of flour, you would use 2% of one pound of salt, and 0.72 pounds of water, and 0.2 pounds of starter. Hope that helps friend.
He's off a decimal think. Read more of the comments
This a very interesting comparison. Some people prefer a less chewy bread and even less crusty bread. I would love to know the best way to use other types of flour for different types of bread such as corn flower, oat flower and barley flower.
Most grains other than wheat don't contain gluten, which is what makes bread rise. So I don't know what the outcome would be. Indian cooking includes bread from non-gluten flours, in flat form, not loaves. I once had rice flour bread in a Chinese restaurant, which had a light, almost fluffy crumb, but wasn't as tall as a regular loaf. The recipes I have seen for rye bread always include some wheat flour, presumably to provide gluten. Without that addition, they turn out like pumpernickel. I'm sure there are people who can tell more than I can.
Only einkorn, never mutated by men the original grain that does not make people sick and tastes amazing.
Love Einkorn!
@@ritas6972 I know it doesn't give me a flare up and tastes amazing :)
THK you for this experiment. i did try your apf sourdough bread n it turns out great! good for business 😃
The one that Monsanto didn’t get a chance to get its hands on!
WHY THIS GUY HAS ONLY 38 K SUBSCRIBERS? HE SHOULD HAVE 5 MILLION ....HE IS EXCELLENT
Well he’s up to 130k now 6 months later
Flour has been so modified it doesn’t taste like real bread no matter what type of flour you use. They’ve changed the chemistry.
I think it depends where you are, I find the bread flour in the UK different to that in the USA.
@@zaedlo yes, same in Australia. My sourdough always turns out beautifully in Australia using whole wheat spelt, but I've never been able to get the same result in USA. I think the flour is milled differently.
It's why you can't have real French bread outside of France the true baker have a special wheat brand they use and a long setting time for the dough
Would the whole wheat flour loaf be significantly different if the flour ‘aged’ for a month? The flour in the video was freshly milled.
"The whiter the bread the sooner your dead"
I grind up small amounts of oats and barley in the coffee grinder and add it to whatever flour i have...works for me
Thank you for great info,I love baking bread at home and always happy to find new things and new ways ,, God bless 🙏😍
The all purpose flour bread looks the best to me, would be yummy with some butter! Just found your channel, I like it.
The whole wheat looks very typical for a whole wheat, in my opinion! The winner of course depends on what kind of bread you want, but if you go to Germany, for example, a lot of their sourdough is often very dense and compact like that whole wheat. Of course, the rise and oven spring was affected by the bulk ferment time, but aside from it not being as round, the crumb looks fine for being whole wheat.
Gluten Morgan is the absolute best name for a bread channel I have ever seen or heard.
Also, my last name is Becker, I just found out that it means “who bakes bread” in German!? And I’m German!?! It’s perfect !
When you cut that first loaf open, I said "Oooooooh!" out loud. I'm drooling! 😋
Nice! Thank-you! Just bought a NutriMill along with; 25lbs of hard red, hard white & soft white organic wheat. Rye and some other grains are on the list. When you showed the whole grain flour failure, I about had a heart attack! Question, when will you have a whole grain video and how does one get the gluten or is it the protein content correct? Some flours are rated at 000 (think pasta) in particle size! The NutriMill stone mill doesn't even come close! Do they sift the flour? Hard to imagine millers grinding grain so fine and possibly causing a lot of heat. Thanks...
Never tried sour dough, but I was taught to roll out the dough with rolling pin to get any air bubbles out, then roll it up into a loaf. Can I try your method of carefully roll and pinch like you did -using a regular white bread?
Try einkorn wheat instead. It makes about the same loaf, but much higher protein. Have to purchase it from a few farms online.
I enjoyed watching ur experiment n wants to learn to bake strong wheat flour bread
Thank you 😊 great experiment. Next time, I would like to see the experiment with dry yeast instead of sourdough starter, since I always have yeast and rarely sourdough starter (minus organic red flour). Also, please slow dough the video panning....it gets you dizzy. Thanks again😊
Many thanks for the experiments and for sharing the baking of different flours. Wonderful to learn from your experience. All looks great to me! missing the taste. Baking with love! Maybe next time you might want to test with mixes..would like to see your next video on it!Thanks again.
Your sense of humor is so cool. I am a new subscriber and love your show. Learning a lot ~ 😊
I bake bread in a Ninja 15 to 1 Multipot Cooker on Steam Bake Setting and if done right produces a very light loaf. I use deep round cake pans with loose bottoms. Produces a nice top crust which if risen well can sometimes be caught by the top heater element. When almost baked I have to take the bread out of the pan and turn it over and put it back to bake for a few minutes more to dry out the loaf base and create a bottom crust. The machine has a "Proofing" setting which works very well taking about 1 hour for 1st proof and the same for the 2nd proof. This method of cooking with first steam and them heat is very similar to using a Dutch Oven but I have not yet achieved a similar crust. Overall after some experimentation this method produces a decent loaf and saves a lot of electrical energy, my main reason for baking bread this way. I bake a loaf most days finding that this size of loaf is about right for two people. Every couple of days I bake a 50/50 brown loaf which again turns out well. In the warmer months we spend a lot of time in our Caravan by the coast with no shops near by so cooking bread this way means that we can have fresh bread every day without breaking the Bank or tripping the electric supply to the caravan (only 1o Amps). Has anyone done any work on making and baking Sour Dough loafs using this equipment?
Thank you for the various videos of sourdough bread. I'm Korean. I learn sourdough bread through your videos at home. but I distinguish between the strong flour and bread flour. I use translation but it shows same name in Korean. please let me know what are different about two flours
Another thing I noticed is the use of flour during oven baking.
In the old days people were poor and they couldn’t afford to cook with flour for the entire baking process.
Corn meal was used here on the bottom of our breads during cooking and still is today with Italian hand made breads and rolls.
Ciabatta is exempt but that’s a product of the 80’s and Ciabatta means slipper in Italian.
That’s the shape of the bread.
Yes but what wheat are they from