Thank you for sharing your expertise. I’ve made progress baking quick breads with my freshly ground grains, but yeasted breads have been more challenging. Your instructions are so helpful. Thank you for taking the time to explain the process. 💕
Thanks a lot for this video, especially the information at the end is very helpful! I started baking homemade bread and experimenting with flour recently and it happened to me several times that the bread sliced while warm looked undercooked. I couldn´t figure out why, which was frustrating. Now I see all I have to do it let the loaf cool! :) Thanks and greetings from the Czech Republic!
Thank you so much for this! I have a newbie question since I'm fairly new to the channel (and baking): What would be the effect of adding the full satchel of dry yeast (7g) instead of 5g?
It would rise slightly faster that’s all. I use 5g as an easy measurement to remember but you can also just use a full sachet to make things easy for yourself.
@@vegpatchkitchen These water volumes do not work for me. 2nd atempt and 370g water. Obviously, the ingredients are correct, I can see that on the video. With my flour it's far too wet. Had to add another 100g of flour. Next time I'll try 300g of water only. Anyway, cheers again.
That’s a shame, flours can vary a lot though. Which one are you using? Try adding 330g of water, mixing then splashing more in gradually to get the right consistency.
If it’s the flour you bought from BB that is a high percentage of white with bran added back in. It will absorb less water than a wholemeal flour. I have an article that might help here vegpatchkitchen.co.uk/flour-absorbency/
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Thank you for sharing your expertise. I’ve made progress baking quick breads with my freshly ground grains, but yeasted breads have been more challenging. Your instructions are so helpful. Thank you for taking the time to explain the process. 💕
Glad they have helped. Here if further help is needed.
Thanks a lot for this video, especially the information at the end is very helpful! I started baking homemade bread and experimenting with flour recently and it happened to me several times that the bread sliced while warm looked undercooked. I couldn´t figure out why, which was frustrating. Now I see all I have to do it let the loaf cool! :) Thanks and greetings from the Czech Republic!
It does make a huge difference to the final texture. Thanks for the kind comment.
how much fluor du have to start with?
Hi, apologies that is not clear. I have 500g of wholemeal flour.
Hello can I ask why you haven’t added yeast to this bread?
Hi, I do use 5g easy bake yeast in this loaf
Thank you so much for this! I have a newbie question since I'm fairly new to the channel (and baking): What would be the effect of adding the full satchel of dry yeast (7g) instead of 5g?
It would rise slightly faster that’s all. I use 5g as an easy measurement to remember but you can also just use a full sachet to make things easy for yourself.
Thanks from FB club
You are very welcome. I also added a generous amount of freshly ground pepper if I fancy a bit of spice.
@@vegpatchkitchen These water volumes do not work for me. 2nd atempt and 370g water. Obviously, the ingredients are correct, I can see that on the video. With my flour it's far too wet. Had to add another 100g of flour. Next time I'll try 300g of water only. Anyway, cheers again.
That’s a shame, flours can vary a lot though. Which one are you using? Try adding 330g of water, mixing then splashing more in gradually to get the right consistency.
@@vegpatchkitchen It's a malted brown wholegrain. It's not your mix, must be the flour type. Live and learn.
If it’s the flour you bought from BB that is a high percentage of white with bran added back in. It will absorb less water than a wholemeal flour. I have an article that might help here vegpatchkitchen.co.uk/flour-absorbency/
This is a perfect recipe to be on khal, com. You should add it there. I am sure a lot of people will love your recipes there
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