Thread: Fresh baked bread!

Fresh baked bread is one if life's most sublime pleasures!

Cheers,
Rick

Cheers,

Jack

My family and I love fresh baked bread. I must admit I am a rank amateur compared to you guys though. I picked the single most simple bread recipe I could find and have been making it for a few years now. I like it though. Makes some good bread. Just a plain white bread. Made a loaf once while my daughter's soccer coach and his wife and kids were over. We proceeded to eat the entire loaf (9in. bread pan) in about 10 minutes. Melted butter on the bread while it is still steaming is something! I also like to toast some at breakfast and put butter and local honey on it. YUM!

The problem is, the flour you use is basically worthless as far as nutrition goes. I've been baking bread for years and maybe a year ago got a wheat mill so now I order in the wheat-berries and mill my own flour. The difference is unbelievable.

One productive wkend:

this was a loaf my wife made a few weeks back. she finally got her steps down to get a nice rise out of the dough every time. she even makes me pumpernickel to from ttime to time

Nice looking loaf, WVL.

On the nutritional front, you can search 'sourdough" + "insulin" and come across a U. of Toronto study that knocked everyone back on their heels. Basic white sourdough regulates insulin & blood sugar better than 100% whole grain done w/ commercial yeast. The loaves above are all sourdough (like God intended!!). Most have some or all whole grain freshly milled - except the wheat, which ages at least 10 days - needed to get best gluten development and therefore rise.

I've gone to exclusively using motherdough (70% or less hydration) 'cause its been alot less fussy about being maintained. Feed once/wk or after every 2 2-loaf batches.

we are actually hoping to construct an earth oven in the near future so we can do more artisan breads like those but currently I'm at 4-H camp so I am not able to enjoy the home made bread

Originally Posted by pinklather

Nice looking loaf, WVL.

On the nutritional front, you can search 'sourdough" + "insulin" and come across a U. of Toronto study that knocked everyone back on their heels. Basic white sourdough regulates insulin & blood sugar better than 100% whole grain done w/ commercial yeast. The loaves above are all sourdough (like God intended!!). Most have some or all whole grain freshly milled - except the wheat, which ages at least 10 days - needed to get best gluten development and therefore rise.

I've gone to exclusively using motherdough (70% or less hydration) 'cause its been alot less fussy about being maintained. Feed once/wk or after every 2 2-loaf batches.

That has nothing to do with nutrition. it's a chemical thing. White flour has the part of the wheat with all the nutrients milled away which is why they enrich flour which only replaces a tiny fraction of what they take away in the first place. If you are talking nutrition you need the entire wheat berry and unfortunately as soon as the berry is milled it starts to deteriorate within hours unless it's refrigerated and I have never seen Whole Wheat Flour refrigerated in the store and it's not dated so you know when it's milled. Also, why can't you have whole wheat sourdough?

Now that this bread thread [ hey i'm a poet " is up again I would like to ask a question.

Being diabetic, I'd like to know does anyone have a decent low carb recipe? [ say under 140 net carbs to a 1 lb. loaf ]
I have looked up recipes online, I'm just curious if anyone here has anything to recommend.
Thanks for any info.