Yum!! I look forward to trying this! I have to take a moment to thank you profusely. Your channel has allowed me to re-enter making bread with my grain mill and have successful results, even at high altitude! I live at over 5000 feet and I have had trouble getting some of my recipes to work. Now that I have a method that allows me to have fluffy bread again, I’ve been tweaking the amounts by weight to compensate for the elevation. The autolyse step is an absolute game changer! I’ve been needing to do 30 minutes and it gives me the best results. I look forward to your future videos and I really appreciate you taking the time to share this with all of us!
Yay! I am so happy to hear that! I am glad my resources have been helpful! You are doing great! I love to hear that my tips are helping be able to tweak recipes, and learn the dough! Thank you so much for your support! Let me know what you think about this Challah if you decide to give it a try! Happy Baking!
Welcome! I also prefer to weigh my ingredients, but there was a time that I was overwhelmed with weighing. So, I like to add both for all kinds of bakers. Once I realized years ago that weighing is not scary, it was a game changer! Thanks!
It was amazing! Let me know what you think! This one earned a spot on my family's favorites list! If you have some leftover, it makes amazing French Toast!
Hi, this look amazing! I can almost smell it through the screen lol! Thank you for sharing. Question… in your recipe should I weigh the grains or the flour after milling? Thanks
It is delicious! I like to weigh out my wheat berries, and that will give me the amount of flour that I need. (example: 100g wheat berries will equal 100g of flour. BUT, that is not the same for volume, 1 cup of wheat berries does not equal 1 cup of flour.) I hope that helps! Happy Baking!
I do 6 lbs of challah at a time, 8 large loads and 20 small rolls 😂😂😂 gonna try today with half fmf and half store bought and i use fresh yeast in my recipe. Got some tips here, thanks. But i gotta use it along with my standard recipe which is very very different!
@GrainsInSmallPlaces i didn't taste it yet but it looks and smells amazing! It smells exactly the same so I'm hoping it tastes the same as well (or better! )
I have the Nutrimill Artiste mixer. In using it, I would want to use the dough hook for mixing everything? Newbie here grinding grains and using mixer. Could you do the same recipe by hand with 😮 dough hook?
Yes, you would use the dough hook for it all. Keep it at a low speed, and with the Artiste, check the dough after 5 minutes, and if it's not stretchy, check it at 7 minutes. I find it tends to knead around 8 minutes, but varies for different wheat, areas, etc. It can overknead quickly so make sure to check it often after that 5-7 minutes. This is a wet dough, it may be difficult to knead by hand. If you decide to try, I recommend oiling your hands and work surface, and letting it autolyze a bit longer. Let me know how it goes! Happy Baking!
Thank you very much!!! By hand, I actually met by hand with Danish hook😊 I really appreciate you a lot. I have not found anyone on RU-vid who not only does bread but also shares other baked good. You are to the point and with attention to details, tips and tricks....love it!!! You are doing an amazing job!! Finally, have someone to learn from and uses the nutrimill mixer without pushing to buy this or that, have to sign up for paid classes etc. I do appreciate you telling us about kitchen gadgets, etc, that you use. You are good at what you do. I will let you know how I do. Want to make this and when successful like to make into bread pudding. Heard Challah bread great to use. Have you done it?? Blessings!!
looks great! How long did you knead the dough with the ankarsrum? I know it will vary in different kitchens but I want to get some idea since I am still learning my ankarsrum. thank you
Ok, so with my last batch of wheat berries, I had to knead for 20-25 minutes. But, with my most recent wheat berry purchase, I have been only having to knead for about 8 minutes after the Autolyse rest period. So, just keep looking for nice stretchy dough.
You can sub honey or sugar for most of my bread recipes. The flavor does differ a bit. Honey is a bit more earthy in my opinion. Sucanat is not quite as sweet as brown sugar. It is all in personal preference. Try it each way and see what you prefer. Happy Baking!
