@susankelemen9764
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.
@jekku4688
Gluten Morgen is such a great channel name, love it! And ALL your breads look amazing!!
@lucyappah5548
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 🙏
@mikeking7470
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!).
@carefreedelight2355
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!!!
@suupaltti
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.
@Dennis-c1w
The best flour always will be the flour I can afford.
@trijezdci4588
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.
@FilipArlet
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 ...
@lindas.8036
I wish you had also done a taste comparison. That is pretty important, too!
@mariocutajar3833
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 .
@jimskirtt5717
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).
@tonymogojan
Milled flour needs to rest 2 weeks after grinding to develop rheological characteristics, for this reason it did not behave well.
@dinahscarlett307
Very interesting, would love to see a similar test done but comparing different types of flour like Spelt or other ancient grains.
@russellbateman3392
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.
@skyehorvath9063
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.😮
@Sandivho
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?
@WhatWeDoChannel
I enjoyed this! These days I’m using 80% organic white flour from Quebec, 15% home stone milled organic hard red spring wheat from Ontario, and 5% home milled organic rye also from Ontario. It amazes me what nice aroma colour and flavour I get from just 5% rye! Klaus
@RovingPunster
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).
@glutenmorgentven