Any Home Bakers Here?

[pennyJo1960]

Keep us posted then curious to see...

 

[ronott1]

Well, I've taken a stab at KA's 100% Whole Wheat Bread recipe. I used my own ground hard white wheat flour (I milled it from whole wheat berries). First rise was great, second not so much and it cooked in half the time expected. Pictures and analysis to follow. I'm determined to find a sandwich bread recipe that I can make without adding bread flour.

Did you use the whole wheat bread improver?

Also, the 30 minute soak is important.

Things to consider:

Adding gluten flour, non diastolic malt power, an egg, and powdered milk. Adding a bit more kneading can also help. The dough is kneaded enough when you stretch it and it does not tear easily. There is also a window test but I don't know if 100% home milled flour will do that one

 

[Kusanar]

Just curious, what virus are we talkin about? I just got done with a major flu. My entire family had it. Now, my dad is the only one that has it. He's starting to come out of it, though.

Corona Virus, same family as SARS (or however that one was spelled). No current vaccine for it, but it doesn't seem to effect children, most don't catch it and the ones that do have no symptoms or very few symptoms. The worst part of it is that it creates a lot of carriers so there could be lots of perfectly "healthy" people with no symptoms that are spreading it everywhere.

It is passed by large particles from the lungs, just breathing air that a sick person breathed will not get you sick with this one. Having someone cough or sneeze in your face will. Also, if someone coughs or sneezes on their hands then touches a surface, then you touch the surface and then your nose or mouth, then you can get sick.

Don't cough or sneeze on other people, don't let them do the same to you. Don't touch your mouth or nose when you have touched surfaces that others have touched. Alcohol based hand sanitizer will kill it so clean your hands after touching commonly used surfaces.

Pretty much, just act like they tell you to every flu season with the exception of getting a vaccine because there isn't one for this one yet.

 

[jnicholes]

Corona Virus, same family as SARS (or however that one was spelled). No current vaccine for it, but it doesn't seem to effect children, most don't catch it and the ones that do have no symptoms or very few symptoms. The worst part of it is that it creates a lot of carriers so there could be lots of perfectly "healthy" people with no symptoms that are spreading it everywhere.

It is passed by large particles from the lungs, just breathing air that a sick person breathed will not get you sick with this one. Having someone cough or sneeze in your face will. Also, if someone coughs or sneezes on their hands then touches a surface, then you touch the surface and then your nose or mouth, then you can get sick.

Don't cough or sneeze on other people, don't let them do the same to you. Don't touch your mouth or nose when you have touched surfaces that others have touched. Alcohol based hand sanitizer will kill it so clean your hands after touching commonly used surfaces.

Pretty much, just act like they tell you to every flu season with the exception of getting a vaccine because there isn't one for this one yet.

Thanks for letting me know. I was just making sure that I was on the same page of you guys. I know about the Coronavirus.

Thanks.

 

[Kusanar]

Thanks for letting me know. I was just making sure that I was on the same page of you guys. I know about the Coronavirus.

Thanks.

Everyone is acting like it's the end of the world, so far it's been less deadly than the flu is every year but since it's new everyone is losing their minds... I'm not worried or even really following flu season guidelines.

 

[rjohns39]

Did you use the whole wheat bread improver?

Also, the 30 minute soak is important.

Things to consider:

Adding gluten flour, non diastolic malt power, an egg, and powdered milk. Adding a bit more kneading can also help. The dough is kneaded enough when you stretch it and it does not tear easily. There is also a window test but I don't know if 100% home milled flour will do that one

Hi Ron, This is the recipe that I used. I tried to follow it to the letter with the exception of using my flour. I used honey as the sweetener and non-fat powdered milk (not KA's). I did the 30 minute soak and kneaded it for about 3 minutes in the kitchen aid, until the dough started getting sticky. Normally, when I make bread and this happens, I'd add just a touch of bread flour and keep kneading, but I wanted to stick as close to their recipe as possible so I pulled it out and finished by hand kneading using stretch and fold method. I still had some tearing after 4 minutes so I probably didn't knead enough. First rise was better than doubled in size and it was a beautifully textured dough. I flattened it and shaped it into an 8" wide rectangle. btw, no flour was added while kneading or in this step, used an oiled surface and hands. I then stretched and rolled it into an 8" log. Put it in the pan and back in the proofer with oiled plastic wrap loosely over the top. After an hour, the wrap had stuck to the pan and the dough was fighting it. I loosened it again and left the dough for another hour.

I put it in the oven at 350 and added my temp probe and a loose cover of foil, but the bread already had an internal temp of 250. This bread was supposed to take 30-40 minutes to cook to an internal 190 temp.

I'm still trying to figure out what to buy from KA to help with this and how to use it. When I go to their website, I get really confused really fast. If you can suggest specific products and tell me how to use them in this recipe, I'm all for experimenting until I get this right. I want to get yeast based bread right before I try to tackle sourdough. My sourdough starter you sent me is sleeping in the fridge. Now that I have the proofer, I can start working with it again, but will likely need a refresher course from you.

 

[ronott1]

Everyone is acting like it's the end of the world, so far it's been less deadly than the flu is every year but since it's new everyone is losing their minds... I'm not worried or even really following flu season guidelines.

It is predicted to be as bad as the 1957 flu pandemic but not as bad as the 1918 Spanish flu

The fatality rate is currently between 1 and 2 percent. Flu death rate is much lower.

There is way too much panic about it for sure!

 

[jnicholes]

It is predicted to be as bad as the 1957 flu pandemic but not as bad as the 1918 Spanish flu

The fatality rate is currently between 1 and 2 percent. Flu death rate is much lower.

There is way too much panic about it for sure!

I agree! Too much panic!

 

[ronott1]

Hi Ron, This is the recipe that I used. I tried to follow it to the letter with the exception of using my flour. I used honey as the sweetener and non-fat powdered milk (not KA's). I did the 30 minute soak and kneaded it for about 3 minutes in the kitchen aid, until the dough started getting sticky. Normally, when I make bread and this happens, I'd add just a touch of bread flour and keep kneading, but I wanted to stick as close to their recipe as possible so I pulled it out and finished by hand kneading using stretch and fold method. I still had some tearing after 4 minutes so I probably didn't knead enough. First rise was better than doubled in size and it was a beautifully textured dough. I flattened it and shaped it into an 8" wide rectangle. btw, no flour was added while kneading or in this step, used an oiled surface and hands. I then stretched and rolled it into an 8" log. Put it in the pan and back in the proofer with oiled plastic wrap loosely over the top. After an hour, the wrap had stuck to the pan and the dough was fighting it. I loosened it again and left the dough for another hour.

I put it in the oven at 350 and added my temp probe and a loose cover of foil, but the bread already had an internal temp of 250. This bread was supposed to take 30-40 minutes to cook to an internal 190 temp.

I'm still trying to figure out what to buy from KA to help with this and how to use it. When I go to their website, I get really confused really fast. If you can suggest specific products and tell me how to use them in this recipe, I'm all for experimenting until I get this right. I want to get yeast based bread right before I try to tackle sourdough. My sourdough starter you sent me is sleeping in the fridge. Now that I have the proofer, I can start working with it again, but will likely need a refresher course from you.

I would add the whole wheat dough improver or 1\4 cup of gluten flour and knead it for 5 to 6 minutes in the mixer.

Also, weigh the water and the flour

 

[rjohns39]

I would add the whole wheat dough improver or 1\4 cup of gluten flour and knead it for 5 to 6 minutes in the mixer.

Also, weigh the water and the flour

Is this what you mean: King Arthur Flour Whole Grain Bread Improver (12 OZ) and
High-Gluten Flour - 3 lb
both from KA.