This is the Nutrimill wheat grinder. The grains of wheat go into the top, get crunched around and pulverized, and come out in the bottom bowl as whole wheat flour. I set it to make the flour fine, because I don't like crunchy bread.
A fascinating photo journey from whole wheat to tasty bread.
This is the Nutrimill wheat grinder. The grains of wheat go into the top, get crunched around and pulverized, and come out in the bottom bowl as whole wheat flour. I set it to make the flour fine, because I don't like crunchy bread.
Here's the mixing bowl of my Bosch. It has flour, yeast and warm water, and this is after it's been resting for ten minutes, getting all bubbly.
After the resting period, I add oil, honey, salt, and more flour until it's doughy. Then the mixer spins it all around for twelve minutes, until it looks like this.
I used some of the dough for pizza crust. I flattened it out with my hands, then sprinkled on garlic powder, basil, and oregano. Then I rolled it into a log, and then rolled the log end to end until it was sort of a ball. Then I flattened it out once again, added more spices, and rolled it all up again.
Here's the finished ball of pizza dough. I loosely wrapped it in plastic wrap, put it in a freezer bag and into the freezer. It rises a bit in the freezer, so it needs room to grow. When we use it, I unwrap it and let it rest on an oiled counter all day to defrost, then Mike rolls it and spins it into pizza crust.
Meanwhile, back to the regular bread dough. This is the dough after it's been shaped into loaves and had 30 minutes to rise on the counter.
Et voila, le pain est finis! This is just out of the oven. My bread likes to split open on one side. I don't know why, I don't know how to stop it, so I just accept it. When the bread is warm from the oven, it is mighty tasty with butter melting on it. But typically I put the loaves in the freezer and take out one at a time so we always have fresh bread.
