Stone Milling Flour from Local Grains | Proof Bread

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Diego Madueno is the head miller at Hayden Flour Mills. Milling is the process of turning whole grains from the field into flour for baking and is a critical step if you want the best results in your bread.
Hayden Flour Mills is devoted to stone milling heritage and ancient grains. Never bleached or enriched, their flour is simply stone-milled: an old-world process that allows the flavor and personality of the wheat to shine through.
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#breadflour #stonemill #wheatgrain

Опубликовано:

6 окт 2024

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Комментарии : 97

@mattevans-koch9353 4 года назад

Thank you John and Hayden Mills for showing us your process. I am surprised at the size of the milling operation. I would have expected a larger operation for the amount of flour you use and the variety of grains the mill processes. Amazing people.

@mikebober515 3 года назад

Great Video. Very informative. Thank you for all you do I love watching your videos!

@snoopaka 4 года назад

My favorite take away from this is that after milling a certain amount of grain they have to pause so the stones don't get too hot and start destroying the wheat. Very informative and enjoyable.

@natalierice6528 4 года назад

I am thrilled to support Hayden Mills by buying their flour in my local Fry's store. Thank you to Hayden and Fry's for partnering. I do live in the general Phoenix area tho.

@GrampappyJoe 4 года назад

I don't know how this channel makes a middle-whelming task like making bread so interesting but dammit I'm engrossed every video.

@kyle2 4 года назад

Bread is life.

@ProofBread 4 года назад

It’s not us. It’s the topic. I think people are intrigued to connect to such a staple food, and discuss how it might be better. I think more and more people are rediscovering their roots. Perhaps that’s what caught your attention. Food production as a whole might be common, but it’s taken for granted. This gives you an inside look at what can be done at the community level.

@carrielea6009 2 года назад

Me too! It is partly John and Amanda’s passion and ability to teach that makes it so interesting.

@kerrysly1 2 года назад

When I lived and worked in Afghanistan I used to go to one of the local stone millers in Taloqan to get my flower. What a great experience and great tasting flour for baking breads.

@rich1184 2 года назад

That amazing to watch the process of milling flour and to have that relationship is also incredible. thank you for sharing.

@edogan92 3 года назад

Thanks Proof Bread for showing us this. It would be interesting to know more about mill stones. What kind of material are they made of? What kind of maintanance do they need? Here in Europe most common for local grain milling are the Osttiroler stone mills. But most of them have synthetic millstones. Natural stones are very rare.

@GiuseppePipia 4 года назад

I was happily surprised when Diego said that all the equipment is made in Italy! A little vicinity from me, living in the boot, that also buys flour from a local mill that uses stones and produces some really great flour!

@mickyboy223 4 года назад

Who is the supplier of the equipment?

@ch1potle 4 года назад

This is very informative and very welcome to see deeper into your bread and the processes behind the scenes. Good stuff.

@PeterBatah 3 года назад

This reminds me so much of the process I see used in the coffee roasting industry. Including a Fair Trade aspect as well. Very insightful.

@BJAnderson 3 месяца назад

This was awesome to see. Makes me wish all our food was made this way.

@kyle2 4 года назад

Business owner, baker, and now professional interviewer- Jon does it all.

@CreativeCakesIreland 4 года назад

Very informative and simplified in a way for all to understand. Also great to see all the machines in action.

@glennstasse5698 4 года назад

Wow! That was an education! This is fabulous! Thanks for the ride along.

@charlessanderson2635 4 года назад

Thanks Jon that was really interesting to see the milling process

@billmccaffrey1977 4 года назад

I knew the milling processes and grain breakdown, but had never seen the equipment.

@WhatWeDoChannel 3 года назад

I can’t adequately express how interesting that was!

@kelloh8 3 года назад

I'm so thrilled to see this process, love it

@YllaStar95970 4 года назад

Gabe Brown is carrying out some important soil results, his farm is a mixture of grasses, beef, and chicken production. These heritage grains, are not the past....They are in fact the future. Given a choice, since leaving home in '99, l choose to feed myself, this way, for me, it is a pleasure to eat this way. l choose the highest animal welfare too, and organic also has its role too, in sustainability. I think there was even a mention, of the milling stones originating from my country!

@nuahtransit5858 2 года назад

Thanks for sharing this important information. it’s all about our health. 👍

@InkdBaker 2 года назад

Love seeing this kinda stuff. I've been watching your videos for a while now and never knew this video existed. Also, it's rather sad that theres always 11 or so people that thumbs down these videos. There's so much depth in them.

@cravescatesbread5022 4 года назад

Love the fact that stone milling saves the vital and essential nutrients...

@samrichardson6609 4 года назад

You guys are amazing!! Incredible to follow this journey

@YTOneHump 4 года назад

That "peeler" (huller) looks more like a pearler. The purpose is to remove the hull and polish off some of the bran to "clean" the grain. It cooks and looks better. It most definitely reduces the extraction level of the flour, as well as dietary fiber content. It is still considered "whole grain" until you sift.

@harrimi 3 года назад

Thanks both for this it was so informative.

@gloglos100 4 года назад

Brilliant, thank you so much showing this, and the explanations.

@yevheniinikodimov9964 4 года назад

Привет с Украины (Киев) ,смотрю и восхищаюсь вашым творчеством в хлебном деле. Удачи вам, всё будет хорошо)

@skiesthelimit101 Год назад

Absolutely amazing and beautiful

@karpetech 4 года назад

Awesome video, I learned a lot.

@Drugsman 4 года назад

Somehow i got the idea, John knew more about it than the guy working there. Hope all works out for you guys, you have awesome looking products and great videos. To me as a "chef" that always tried to grasp a bit of everything from a simple soup to bread and pastries, your videos keep inspiring me to carry on and perfect even more my craftsmanship when comes to bread and pastries. Keep it up, stay strong, don't lose that focus and flare!

@tlynnpalma9183 4 года назад

Great Video. Very informative. Thank you for all you do I love watching your videos!

@SweetOne. Год назад

The germ is removed from the flour mainly for shelf life. Whole flour with both the bran and the wheat germ will only last about 3 days before it spoils as the germ contains a lot of moisture. Store bought flour has the bran and germ removed and preservatives added for longevity. All raw flour can have salmonella bacteria - be sure to clean all surfaces after cooking with flour.

@rmfyi 4 года назад

Awesome video! Continued success...

@Ashmann1 4 года назад

I'm curious to know why there is such a big difference between europe and the states when it comes to awareness of grains. Here in europe it's totally normal to find flour from 5-7 different grains in any grocery shop, with 2-3 different variants of sift on each of them.

@ProofBread 4 года назад

I think the easy explanation is that industrial bread and industrial production of products from grain took over entirely for a long while. Europe never lost its roots to quality grains, because Europeans put more value on good food from grains. In Poland in particular, supermarkets weren’t a big thing even 20 years ago. In the states supermarkets have been the primary way if obtaining food since something like the 1950’s.

@Ashmann1 4 года назад

@@ProofBread Very interesting. This must have put a demand on what grains farmers grew aswell. It would be interesting to know what grains were accessible before the shift to industrialized flour/bread production occurred.. and if they resurface again

@robertbrewer2190 4 года назад

Really interesting! The real nitty grittiy! Thanks

@mikebober515 3 года назад

watching that bucket fill with flour while they are ignoring it is giving me anxiety

@suburbanhobbyist2752 3 года назад

Me too! It totally over filled and ended up spilling a bit on the floor. The guy looked at it at least a couple of times and didn't seem bothered by it. I thought the camera guy was going to point it out.

@bryanhumphreys940 4 года назад

My regional mill makes white flour but they use a hammer mill instead of a roller mill which according to them keeps it from cooking, they claim the hottest it gets is around 95 degrees. It's what I use in my white sourdough and tastes pretty good. I still usually add some whole wheat flour for flavor though. The super local mill (that's in a garage attached to a coffee shop) makes their own bread, but they don't sell it as flour, yet. They say they plan to eventually though.

@carrielea6009 2 года назад

Very interesting, again. I’m not sure why I’m so interested, but I am. I’m going to go to a mill outside of Eugene, Oregon soon and buy some flour. I have to buy a scale and thermometer before I start baking. I had no idea I’d need that stuff.

@ALEDIAZSISO 4 года назад

Excellent, great info. Thanks for sharing

@asderven 4 года назад

Could you in the future make a video on how they clean the wheat berries? That is the hardest part for most home millers and the most off putting. The flour screens I had heard of, but I never thought I could get type 00 from my home milled flour, that would be something fun to try, or t85, t65. Using a smaller mill at home allows us to use a whole lot more variety in screens. Now if I can only find where to buy such screens or what the standards are, hole size wise.

@asderven 4 года назад

@Kelly White sadly amazon does not ship where i live

@Plysomack 4 года назад

Did anyone else get anxious when they walked away from the catch bin to look at the peeler?

@excitedbox5705 4 года назад

you could see it start to overflow in the back

@prgnsean 4 года назад

oh man - i was hollering at my screen! hahahaha

@LKRoss-ur7xv 4 года назад

I got nervous about their masks constantly falling down!

@asderven 4 года назад

13:50 Is dropping stuff the in to the secret club here?

@pnwRC. 4 года назад

Fantastic video!

@dubravkasic1279 2 года назад

Checking how fine the flour is by the rule of thumb ;)

@randycantu1 3 года назад

I love this.

@webluke 3 года назад

Proving once again you can create real products on a local small level that are of quality and people will pay for them.

@MitaRajeshTolia 4 года назад

Hello John , This is wonderful. However can you please explain what is 00 flour ?

@em015 4 года назад

@Any One NO Durum wheat

@em015 4 года назад

But Wheat

@em015 4 года назад

"00" (zero-zero) is the white flour. The all purpouse, like you said. But It is never made with Durum.

@em015 4 года назад

00-0-1-2- whole- is the scale for grano tenero (soft! wheat).

@danmountford8354 3 года назад

Hi Proof Bread...please could I enquire what the brand / company that makes this modern stone mill is. Thanks

@challantalexis6767 4 года назад

Hello from France, question to Diego, where have you found the brand mill Partisani ? Are you satisfied about the équipement, i'm looking informations about this mill équipement. Thank you for all this nice job and vidéo 👍

@bershger5662 2 года назад

This mill is engaskom mill from Denmark I have it also

@MitaRajeshTolia 4 года назад

Is 00 like white flour ?

@GiuseppePipia 4 года назад

Italian here, that uses these type of flours. 00 is just referring to how filtered the flour is. That means that once it is milled it goes to the finest meshes to exclude anything that isn't part of the endosperm. It is usually very white, but that depends on the type of wheat used. Then there's 0, 1, 2 and whole wheat, each progressively darker and less finely sifted from the mill.

@max9111 4 года назад

It’s amazing that America has lost its capacity to produce machines to mill flour traditionally, and has to import them from Europe!!

@ProofBread 4 года назад

It’s been over 100 years since stone milling was commonplace. There are a couple manufacturers of mills like New American Stone Mills, but overall I wholeheartedly agree.

@leemobai762 4 года назад

Good to finally see you wearing a mask. My sympathies to the families and friends of over 220,000 Americans who have died.

@stephaniewilson3955 3 года назад

Be fair. When working at home with people you live with it is no necessary. He was visiting the mill so it was.

@leemobai762 3 года назад

@@stephaniewilson3955 The number of COVID deaths in Arizona is 7,000 with 365,000 cases. Wearing a mask in any business should be mandatory. Trump while in Georgia was not wearing a mask. Almost no one in the audience were wearing a mask. The number of deaths is 290,000. Was there death fair?

@AngiesPantry58 4 года назад

:")

@יעקבכהן-כ8י 4 года назад

I have not seen where the wheat is washed in water from the harmful substances and dirt

@albertphaneuf496 4 года назад

Lodge Bread in L.A. RULES for craft bread, period.

@tuffygms105 4 года назад

who else has class

@richardgreen5637 2 года назад

Thanks for the great video. This mask thing is so stupid. Constant touching of the mask and hands in the flour. Dont get me wrong, I couldnt care about a germ, excuse the punn. The masks must go.

3 года назад

For God so loved the world, that He gave His only begotten Son, that whosoever believeth in Him should not perish, but have everlasting life. John 3: 16 Whoever believes and is baptized will be saved, but whoever does not believe will be condemned. Mark 16: 16 “.....Repent, for the kingdom of heaven has come near.” Matthew 3: 2

@jamesSmith-im5jo 3 года назад

Much ado about nothing

@danielbonora343 3 года назад

The second millimeter qualitatively shelter because coffee conservatively last towards a fresh gemini. third, bawdy aluminum

@grantwood8167 4 года назад

Stop touching the flower with your bare hands stop it go wash your hands put on gloves

@GiuseppePipia 4 года назад

Why do you assume they're touching the flour with dirty hands? Also, you are supposed to cook the flour before eating it, and cooking sterilizes anything.