MASTERCLASS: How To Get A Good Window Pane With Fresh Milled Flour

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How to Know When Your Bread Dough is Ready: Understanding the Window Pane Test. I go over three ways you can achieve a successful window pane test, and what a Window Pane test even is. Trouble shooting your fresh milled flour bread dough and more!
Mastering The Window Pane: grainsinsmallp...
My Blog with Recipes: grainsinsmallp...
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Want to learn how to mill your own flour at home? This is a great place to start- Fresh Milled Flour 101: • MASTERCLASS: Fresh Mil...
Products I use and Recommend:
Grain mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours): www.nutrimill....
Grain mill Amazon: amzn.to/3HvHQQZ
Bosch compact mixer: amzn.to/3n5Bn5S
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Checkout Some Of My Other Recipe Videos:
100% Fresh Milled Kamut Flour Bread: • 100% Fresh Milled Kamu...
Blueberry Bread: • Blueberry Quick Bread ...
Pizza Dough: • The BEST Pizza Dough R...
Sourdough Bread Bowls: • Fresh Milled Flour Sou...
Yeasty Dinner Rolls: • Easy Dinner Rolls - Fr...
Whole Wheat Hawaiian Rolls: • Whole Wheat Copycat Ki...
Sandwich Bread: • MASTERCLASS: Vegan San...
#grainsinsmallplaces #kneadingdough #kneading #freshmilledflour #windowpane #windowpanetest #howtomakebread
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Опубликовано:

6 май 2023

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Комментарии : 46

@debip7483 Год назад

Hi Kara! I'm doing your hamburger buns for dinner today. I love your recipes! Since I have a kitchen aid mixer here's a little tip I use to get windowpane. At the kneading stage, knead on "2" for 10 minutes, let rest 7-10 minutes, and knead again on "2" for 10 minutes. Perfect windowpane! Hope this helps someone else! Bless you!

@GrainsInSmallPlaces Год назад

That sounds like a great tip! Time helps so much! Thank you!😀❤

@JustanotherMainer 9 месяцев назад

That’s what I do also! So glad I’m not the only one that has to do that with their Kitchenaid.

@goodculture8 6 месяцев назад

Thank you so much for sharing this tip with Kitchen Aid!!! I’ve been trying to figure it out!!

@brettgillsr6684 4 месяца назад

So helpful!!! I've been trying to figure this out for a while. Thank you!!!

@WordAboveAll 11 месяцев назад

Thank you! Very informative. Best channel on RU-vid for grains!!!

@GrainsInSmallPlaces 11 месяцев назад

Wow, thanks! That's so nice! I really try my best! 😊

@sixtysweetsavory9390 5 месяцев назад

Hi Kara!!! Thank you so very much for this video!!! I guess, in hindsight, I'm grateful that I wasn't much of a from scratch baker when I found FMF and jumped in head first!!! I just didn't quit!!! I have had good success with many things, but I must tell you, until I watched your videos I never knew or got a window pane test!!! Today I'm trying your recipe in my bread machine today cuz I can't stand up long enough today to make it by hand... Excited to see how it turns out!!! I have made several loaves with this same recipe with the best results I've ever had with texture and fluffiness!!! You're an excellent teacher!!! 🥰 Have a blessed day 💙🙏💙

@GrainsInSmallPlaces 5 месяцев назад

Yay! I am so happy to hear that! Thank you so much! Let me know how it turns out! Happy Baking!

@renmuffett 9 месяцев назад

I love this! I learned about the window pane test a few years ago while learning to make my sourdough bread. Grew up watching my mom make bread by hand on our farm back in the 60s. Im 69. Made bread from many kinds of grains when I got my bread machine in 1989. But never fresh milled. Only started milling a few days ago. It's totally fun to me! Love your channel. PS, another tip. Also the more fats you mix into your dough, the harder it is to get the window pane because fats bind to the gluten molecules sealing it in, preventing it from attaching to each other. Blessings!

@GrainsInSmallPlaces 9 месяцев назад

Thank you! Fun to hear stories of how people started and how we all come from different backgrounds! Happy Baking!

@rachel7502 Год назад

Thank you for this info! So very helpful! I made your hamburger buns recipe and it turned out delicious! I would have never thought to knead the dough for longer than 10 min...it took 20 min to get the windowpane like you said. I'm newer to whole grain baking and this was such a valuable nugget! I could tell it made a difference in my bread.Thank you! New sub! ❤😊

@GrainsInSmallPlaces Год назад

You are welcome! I am trying to get this info out to as many people who mill their own flour as possible. It is something that nobody is talking about, and it makes such an improvement in your bread! The info is starting to make it out there now! Thank you so much!

@wifofagrnberet 10 месяцев назад

I have one of those mixers and you pronounce it... Anker-shroom Hope that helps! Thanks for your videos!

@GrainsInSmallPlaces 10 месяцев назад

Awesome! Thanks. I just unboxed mine on Live. Such a beautiful mixer. Here it is if you want to check it out! ru-vid.comzzlUdrPowb0

@caroleparker1599 7 месяцев назад

What I have learned with fresh milled flour is this. I knead on #2 for 5 minutes, then I turn off the mixer for 5 min, then I knead again for 5 minutes on #2. It helps let the flour hydrate better. I use predominately spelt flour with bread but this method works with einkorn as well. Einkorn flour, for me, seems to take a bit less water than spelt. I do use vital wheat gluten with all the fresh milled ancient grain flours. Only 30 grams for two loaves so its not much. Hope this helps.

@GrainsInSmallPlaces 7 месяцев назад

Great tips! Yes, I always recommend to let the fresh milled flour sit to absorb the liquids! Thanks! Happy Baking!

@diannejeffers4731 7 месяцев назад

Thank you so much for this video! I’m new to milling grain and your tips and tricks are VERY helpful. I’m learning a lot from you. Keep up the good work. I look forward to each new video, tips and recipes.

@GrainsInSmallPlaces 7 месяцев назад

My pleasure! I am so happy my tips and tricks are helpful! Thanks so much! Happy Baking!

@galefields5471 Год назад

I’m finding that my fresh milled flour dough is definitely stickier than commercial flour dough. Don’t be afraid of sticky!

@GrainsInSmallPlaces Год назад

Yes! Embrace the sticky! 😆

@dorapierce4455 Год назад

Im pretty sure Sue Becker does not advocate using vital wheat gluten now. Her original red books have recipes with added gluten. In her recent teaching videos she does not add extra gluten. I have the bosch compact and my bread rarely passes the window pane test but I only knead 8-10 mins. I will definitely try kneading longer. Thanks

@GrainsInSmallPlaces Год назад

Thanks for the update! I am going by the cookbooks she has. 😁

@jackielittle4498 11 месяцев назад

Hi Kara. I appreciate all your help in my journey learning how to bake with fresh milled flour. I was wondering if you have a video out there showing how to make the dough for fried (or baked) hand pies. Savory or sweet.

@GrainsInSmallPlaces 11 месяцев назад

Baked or air fried pies is on my list of things to film, so I will get there... eventually! lol😜

@cindy-garden-prepper 3 месяца назад

Hi! I have a question! I made your pizza dough recipe tonight...I used 130g hard red wheat, 200g hard white wheat, and 130g Kamut. My dough was very sticky. I used my Kitchen Aid mixer with the dough hook. I followed your recipe directions of allowing the 15 minutes to allow the flour to hydrate before adding the yeast. I kneaded for probably a total of 30 minutes, stopping to check for the window pane. It never fully developed. I stopped kneading because the dough seemed to be tearing. My question is...what did I do wrong? Should I have added more flour? I saw your other video and you said as a last resort add vital wheat gluten powder...how much should I add? I really love your recipes and want them to work for me 😊 any and all help is appreciated! By the way...the pizza came out fine.

@GrainsInSmallPlaces 3 месяца назад

It does take some getting used to. I do have a video that may be helpful. My focaccia (which is made with my pizza douhg) I share some tips, and show what the dough looks like during different stages of kneading. The main thing is you want to check the dough for stretchiness. It should be a bit sticky and loose, I almost never recommend to add more flour, often times too much flour is what causes the most issues. Just because fresh milled flour absorbs the water much slower, so it continues to absorb it throughout the process. Here is that video it may help you troubleshoot what went wrong. If it is your wheat that is not very strong (doesn't form glutn well) you can try adding 1-2 TBSP vital wheat gluten and see if that improves it. But, I find that is a rare instance. Even if you want to play this video, and pause it and make it along side me, many people have told me that is how they do it. You can do this! We have all had fails, especially in the beginning. Each time you work with the dough it gets easier, and you learn from it. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3nDorxqEgaU.htmlsi=cK9KMTikUKUkvJLE

@DM-kc2qo 4 месяца назад

I have made your sandwich recipe twice (the regular yeast made with the water and milk) very delicious flavor but it falls in the middle due to a large hole in the middle can you give me some tips to try? I am new still

@GrainsInSmallPlaces 4 месяца назад

If there is hole in the middle, that is generally due to shaping. Try shaping a bit tighter, and lightly pressing out any air bubbles.

@christinew7728 6 месяцев назад

I use a 2005 Kitchen Aid Pro 600 and it works well for large recipes. If I buy your compact Bosch at a yard sale is it small enough to also mix tiny recipes? Thank you again.

@GrainsInSmallPlaces 6 месяцев назад

If you can find the little Compact Bosch, yes it is great for small batches! They discontinued them, so finding them is a little harder, but a great little mixer!

@user-rs3po3yo3d 5 месяцев назад

Hi Kara, I have a older Bosch mixer. What speed do you mix you bread dough on? Im trying to get the “windowpane” but having trouble. Thanks

@GrainsInSmallPlaces 5 месяцев назад

No higher than 2 on those mixers. Make sure to not add any more flour, if the dough is too dry, it will never reach a windowpane. I hope that helps!

@kimberlyallison7050 Год назад

So am I correct that if I make a large batch of dough that I should be mixing it for around 20 minutes in the Bosch mixer? I have only been kneading it for 10 minutes ( I never get a windowpane) because I had been told that I would overknead the dough and make tough bread. Thank you for your help!

@GrainsInSmallPlaces Год назад

Every mixer and batch of wheat berries is different, but yes, I typically knead 20 to 25 minutes in my Bosch compact. I knead until I get the windowpane. Some will come sooner than that, some possibly later. Overkneading with Fresh milled flour is not very easy. But, with regular white flour is a common problem. Hope that makes sense. 😃

@kimberlyallison7050 Год назад

Thank you so much for your reply and help! I appreciate all of your recipes and help that you give. Many blessings to you and yours

@GrainsInSmallPlaces Год назад

You are welcome! ❤️ And thank you! Blessings to you as well!🥰

@lizwiley7053 Год назад

Hi! Just barely learning how to bake with fresh milled flour and its been a little overwhelming, do I let bread dough rise in a warm environment? My dough took a very long time to rise and i had placed it in a fairly warm oven that wasn't on but just warm

@GrainsInSmallPlaces Год назад

Hi! Welcome! You are in the right place! Make sure you have good yeast. I like to use instant yeast for quicker results.(about 1 hour) But, if you want to use active dry yeast, the rise times will be a bit longer (closer to 2 hours). I use warm water (90 to 110*F water) Not too hot, or it will kill the yeast. Hope that helps!

@candacegilbert7230 6 месяцев назад

There are those of us who have to knead by hand.

@GrainsInSmallPlaces 5 месяцев назад

I understand, and it is definitely a labor of love with fresh milled flour. I do have a video for hand kneading with fresh milled flour, and I also have a no knead bread recipe too! Here is the video link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mbiSdbw3evM.html Here is the no knead bread recipe grainsinsmallplaces.net/no-knead-bread-fresh-milled-flour/

@candacegilbert7230 5 месяцев назад

@@GrainsInSmallPlaces thank you! Do you prefer a beer crust or the one you showed. I like beer so am interested but didn’t see a post of yours that specifically mentioned it