Homemade Bread Baking



This is our first movie – baking bread from start to finish. Please check out; if you have ideas for other instructional videos, feel free to suggest them.

3 Responses to “Homemade Bread Baking”

  1. Deb Says:

    How long does it have to rise the first time? How come you don’t take it out of the mixer to let it rise? How long do you have to let it cool before you can slice it for sandwiches? – is homemade bread crumbly and non-sandwich friendly? How thin can it be sliced and still be made into a sammy? Do you have recipes for incorporating other grains into the bread? I am seriously thinking about starting to make my own bread, but I think I would like to make a 7 or even 9 grain bread, just to get as much good stuff in there as possible.

    Thx!
    Deb

  2. Dave Says:

    Deb -
    I’m sure Jesi will answer in detail, but as a very picky sandwich affection-ado let me reassure you that you’ll face none of the crumbly, non-sandwich friendly issues that most initial homemade bread bakers face. Granted, it took Jesi a few loaves at first to get the consistency right, but once the recipe and technique was down there’s no going back. This bread holds up so much better than most store breads, it’s remarkable… you’ll have to cut it a little thicker than a “classic” slice of bread, but that’s more due to the lack of a bread slicing machine and the fact that you’ll be cutting them yourself than the actual structure of the bread. Believe me, I wouldn’t tolerate this stuff if you couldn’t make a good sandwich!

  3. Helen Says:

    Really nice video. We’ve been baking bread for a few years now, and we use the same mill and mixer. What you have done is offer instruction as how to improve dramatically on what we’ve been doing. Sometimes we still get a crumbly loaf. There are several things you show that are different from how we have done it. We will try this. Thank you very much. Nice music, too! Oh. Found this via 7xSunday.net on a tech thread, of all places!

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