8/8 Making Fresh Ground Whole Wheat Bread

30 minutes of baking and it's done. Checking internal temp, it's 200º, take out of oven. Cool on cooling rack. Slicing, tasting. Bag after cooled but still a little warm. It was so delicious. We finished off 2 loaves right away. Gave one loaf to Brother Carpenter. Our family ate one the next day. Took one to California on our road trip and left one home for Larry and Aaron.

Category:

People & Blogs

Tags:

• Making
• Fresh
• Ground
• Whole
• Wheat
• Bread
• baked
• oven
• tasting
• slicing
• bags
• shars
• shawna
• whisper
• mill

[themamachar]

Is your bread recipe posted anywhere online?? If so where. thanks

[ShawnaSueShawna]

@themamachar The recipe is under the info on the first video in this series. Under the video click on "See More" and you should be able to read it there.

[LifterwiII]

Really great video series!! Although I use a Kitchen Aid and do some things differently, there are a lot of great tips and techniques that can be used by any bread bakers. I am curious to know where to find a bread cutting guide like you use, and also where dough enhancer can be purchased? Any tips on how to keep a totally smooth surface on the crust after the steam has escaped? My crusts get sort of crinkley/wrinkley .. and maybe that's just the way it is.

[ShawnaSueShawna]

@LifterwiII I get my Dough enhancer in the store at Shars Kitchen. She does have a web site too. You could try a local health food store or a Sprouts. My Aunt passed down the bread cutting guide to me but I'm sure she bought it at "Shars kitchen" in her store her is Arizona.

The only thing I can think of for your bread crinkling is maybe let it cool a little longer before you put it into the bread bags. Try that and see if it helps.

May all your bread be light and fluffy, Shawna

[ShawnaSueShawna]

Hi all! Thanks for all the nice comments. I replied to you on your channels. The more you make bread the better you get.... keep it up! Happy Baking!

[mrsdare2be]

I noticed that you only do one rise on your dough. Does it turn out light and fluffy doing it that way? I'm new to milling and baking my bread and am trying to perfect my recipe to have a nice light and fluffy loaf. I've never seen anyone do it without a second rise but maybe I'll try it. Thanks for the videos!!

[ShawnaSueShawna]

Yes the bread is very light and fluffy. The reason it only needs the one rise is the Bosch I use to mix it is so powerful in develops the gluten in 8 minutes and is ready for the pans to rise! Hope your bread turns out great!

[sbjennings99]

Great Family Informational Video...

[SailorsDaBomb]

What an awesome series - I was enthralled the whole time. You did an excellent job. Your loaves look spectacular.

[donnyab]

@TommyHolly1

Ironic observation considering where you live.

Mr Obama was gonna change the world...people are soooo disappointing.

[LifterwiII]

@ShawnaSueShawna Thank you. I will check out Shars Kitchen. I already use VWG, Yogurt & Egg which helps to create a softer, loftier and less crumby loaf, but I would like to try out the dough enhancer.

I agree that the crinkly tops after the loaves cool is likely due to cooling too fast, or not long enough. Thanks for your good advice. KA Flour suggests cooling the bread in the oven with the door ajar, and by underbaking a bit. That may work too.

[savgal1211]

Ps I did do  2 rises, since I was kneading by hand and they rose HIGH, I got better Oven Sping this time!