Bread .......any kind

I use King Arthur all purpose.

 

$10 Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

https://www.amazon.com/Antimo-Caputo-Chefs-00-Flour/dp/B0038ZS6PU

 

Wow I never heard of that...........but yeah thanks!!

 

The 00 caputo is the preferred for pizza

 

This bread is..............different. It is a healthy Christmas bread.

I used a 50/50 mix of store brand all purpose and KA Stone Ground White Whole Wheat, 1/2 cup millet flour and 1/2 cup of finely ground (became powder, like flour) rock hard freeze dried baked "nutritious energy bars" from my survival food stash (come in a sealed #10 (large) can). The crumb is good and bread is tasty. It lofted enough, and is a little chewy but not large gas hole chewy. The bars have cinnamon, raisins, walnuts, other flours and such - nothing unhealthy, amazingly. The bread has the taste of the bars way way in the background, my wife LOVES it.

As we cut to the center of the boule there a few larger gas pockets, normal.

 

Just started making "super market sandwich bread" for my son and I, man what a difference, won't ever go back! Kind of fun, looking for something more challenging next, maybe sour dough?

 

Sourdough is fun. All sorts of options for starters.

You want something challenging (in the future)? Try to make euro crumb (chewy texture, artisan, old world, holey, etc) using as much whole wheat flour as you can. Hint it's not possible with 100% down to 50% whole wheat flour because the two types of gluten work against each other. But say start at 20% whole wheat or so. You'll see.

And just like sourdough, there is nothing wrong with the rejects! The bread will still be great.

 

Try making some pretzel rolls/buns. They are so good for a Reuben or pastrami.

 

Pumpernickel rye?

 

I like messing around with other flours, most have no gluten so very challenging. I like millet currently.

 

Starving all of a sudden. Dunno why.

 

Would love to know some recipes or more info on this. Earlier I mentioned making sandwich bread for my son and I, because the wife is gluten free. Besides some decent pizza dough using King Arthur gluten free flour, nothing has turned out to well....no rise in the dough really.

 

Is your wife GF because choice or is she intolerant/lower GI messed up? I don't bake 100% GF, that's why I ask. I just do blends.

I don't follow recipes for bread tightly now, I just know now. Stay in the 5:3 range.

https://lifehacker.com/how-to-free-yourself-from-recipes-with-a-few-golden-coo-1450617561

 

Didnt have time to proof some bread tonight so in the am i will. Im trying a garlic knot recipe...i found

 

I'm interested in some of this home made bread if anyone is local?

 

Fed my sourdough starter this AM. Starting the three day process of making authentic baguettes.

 

Homemade gluten free flour tortillas!