Archive for February, 2009
Another question about fresh milled whole wheat bread: The rise, punch and shape
Does the dough shrink after you touch it? ????? ??? ?????? ??????????? ????????? ????? ? ??????? ????? ??????? 12
~ Any time the dough is in the risen state – if you touch it it will flop/shrink. That is why after the first rise, it is punched down (compacted again) and the two finger pounce test is done (when punched down, poke two fingers into the dough and it should bounce back)- reshaped into the loaf and – THEN it rises in the loaf pan the second time. No touching required (or even thought about) at that stage – or it flops/sinks. Just bake and enjoy.
Question and Answer to Fresh Milled Bread Baking
For the next few weeks, it is our hope to address some of the questions we get from people who are new to fresh milled bread baking. We have many questions come in every day and we hope to compile a list of FAQs to post here with the answers.
The first question is always: Why mill fresh flour at all?
Go to this video to find the answer:
http://www.youtube.com/watch?v=y_GR4nLsLJs&feature=channel_page
Here is another question and an answer about fresh milled bread baking that may be helpful:
When do you know if it has risen the right amount on the first rise?
~ Usually this first one is just time related. It's the second rise that is more size related while in the pan. Mine rise anywhere from 30-45 minutes the first time. As a note, the second rise is also about that time, but I watch the size as well.
Come back regularly as we add a new question and answer through out the coming weeks!
Best Blessings!
Whole Grain Breakfast Cookies Recipe
The next recipe to go out for this newsletter is: Whole Grain Breakfast Cookies
Wholesome and quick out the door is the best benifit to this recipe!
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