I made this bread today and I have to say it is amazing ... !!!! my husband can't stop eating it so thank you so much ... I milled my own wheat too ...
I agree I made bread for years and never even heard of the window pane test. I guess I was out of it. Now it seems like you can’t make bread unless you do this test. You can pretty much tell by the texture of the bread if it’s ready or not. I don’t think Bakers in big bakeries every single loaf when they’re doing thousands, a day.
Why do people always say you can always add a little flour but you can’t take it away? For years I started with the flour first and then slowly poured the water in until I got it to the consistency I wanted. Either way works fine. You can always add more water. I do think it’s easier to add a little flour because when you add more water, it gets a little bit separated from the dough but it gets picked up and integrated into it after a few minutes. So all is not lost if you end up adding too much flour and you need to add a little water to it.
I’ve been making French bread with Kamut for the past couple of weeks. The family loves it. (Try it, Felicia!! I have a nutrimill plus and the micronizer method is so perfect! It handles almost like white bread flour. The gluten development is great and it is so buttery.)
My children grown so I’m only baking for two now, if I use this recipe could I freeze the other two loaves and bake another day? Or do you have a recipe for only one loaf? Thank you!
I like the fact that they, and other homemade bread loaves, look a bit rustic... Just my preference (and I'm usually one where everything has to be just so). I'm so happy for your videos!!! The knowledge that you share gives me the encouragement to try working with dough, and most importantly, fresh milled flour. I do have one question, is this flour the whole grain or have you sieved the germ and bran out? I'm assuming you're using all-purpose/sieved but I want to be sure. Thank you again!!!!💓
I'm having trouble baking the French loaf all the way through. The bottom quarter of the loaf is gooey. I use a thermometer and the temperature reaches 190 but it's still not completely baked. What do I need to change?
Sorry you're having difficulty! I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
I can’t wait to try this! I’ve been trying my hand at homemade pasta; I used all purpose flour the first time, second time I used Durham wheat that I milled. The Durham was a little strange looking, tasted good, but needs work. Any advice?
I have heard of people trying all or half Kamut since Kamut and Durum are “cousin” grains. Maybe the Kamut helps with the structure of the pasta? I haven’t tried it, though
Wheat berries keep air out. When you mill them, they crack and expose the germ to the air. Immediately, that nutrition starts to oxidize and degrade. Within 24 hours, you've lost about half of the nutrition. This is why Jesus taught us to pray for our DAILY bread.
I have my Emile Henry Baguette pan coming on 9-7-2024. I can't wait!!
This recipe is the BEST! Thank you!
Oh my mouth is watering lol. Making this tomorrow! Thank you!
I made this bread today and I have to say it is amazing ... !!!! my husband can't stop eating it so thank you so much ... I milled my own wheat too ...
Yay!! Good for you!!
I agree I made bread for years and never even heard of the window pane test. I guess I was out of it. Now it seems like you can’t make bread unless you do this test. You can pretty much tell by the texture of the bread if it’s ready or not. I don’t think Bakers in big bakeries every single loaf when they’re doing thousands, a day.
Why do people always say you can always add a little flour but you can’t take it away? For years I started with the flour first and then slowly poured the water in until I got it to the consistency I wanted. Either way works fine. You can always add more water. I do think it’s easier to add a little flour because when you add more water, it gets a little bit separated from the dough but it gets picked up and integrated into it after a few minutes. So all is not lost if you end up adding too much flour and you need to add a little water to it.
I’ve been making French bread with Kamut for the past couple of weeks. The family loves it. (Try it, Felicia!! I have a nutrimill plus and the micronizer method is so perfect! It handles almost like white bread flour. The gluten development is great and it is so buttery.)
I need to!! Just haven’t gotten around to it and I know not everyone can get Kamut.
Hi, good job! It looks great! And I do the same thing with my spaghetti.😊
Wow that bread look healthy and delicious.
I’m going to try it 👍
Thanks so much! It has been awhile since I made this kind of 🍞 bread.😊
You're quite welcome!! :-)
I think that I will make these baguettes for Sabbath coming up!
I didn’t have the baguette pan in the video so I tried using parchment paper folded like the tea towel on a cookie sheet. It worked amazing.
Oh good!
Looks yummy!! Thank you
I’m so excited! I’ve been wanting a vid on this!
Hope you like it!!!!
Yay! Thanks!🥖
Thank you for the recipe. Do you spray the baguette pan with oil first?
Would these work for hoagie sandwiches?
My children grown so I’m only baking for two now, if I use this recipe could I freeze the other two loaves and bake another day? Or do you have a recipe for only one loaf? Thank you!
Maybe try halving the recipe? I don't know if this would freeze well.
I like the fact that they, and other homemade bread loaves, look a bit rustic... Just my preference (and I'm usually one where everything has to be just so). I'm so happy for your videos!!! The knowledge that you share gives me the encouragement to try working with dough, and most importantly, fresh milled flour. I do have one question, is this flour the whole grain or have you sieved the germ and bran out? I'm assuming you're using all-purpose/sieved but I want to be sure. Thank you again!!!!💓
Nope, nope. This recipe is 100% freshly milled wheat - no sifting at all. Contains all the bran and germ :-)
@@GrainsandGrit Even better!!!!
If using the towel method, do you actually bake the bread on the towel? If not, how do I the bread keep from flattening out?
Good job looks great GOD B....
I'm having trouble baking the French loaf all the way through. The bottom quarter of the loaf is gooey. I use a thermometer and the temperature reaches 190 but it's still not completely baked. What do I need to change?
Sorry you're having difficulty! I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
I can’t wait to try this! I’ve been trying my hand at homemade pasta; I used all purpose flour the first time, second time I used Durham wheat that I milled. The Durham was a little strange looking, tasted good, but needs work. Any advice?
I’m still trying to figure it out myself. Mine keeps falling apart!!
I have heard of people trying all or half Kamut since Kamut and Durum are “cousin” grains. Maybe the Kamut helps with the structure of the pasta? I haven’t tried it, though
I thought you had to let the dough rise inside the oven with a pot of boiling water for french bread, has anybody tried that?
Beautiful loaves. Do you have a link to the cutting board?
Ah I knew I forgot something!! Here you go: amzn.to/44z5sOZ
@@GrainsandGrit thank you!
What if I buy whole wheat flour with nothing added from the store? Is that still healthy?
Wheat berries keep air out. When you mill them, they crack and expose the germ to the air. Immediately, that nutrition starts to oxidize and degrade. Within 24 hours, you've lost about half of the nutrition. This is why Jesus taught us to pray for our DAILY bread.
Great video ❤
Why is there no second rise on this kind of bread?