I had come back to comment. I made this yesterday. My 1st attempt with fresh mill grains. It was absolutely beautiful bread that tasted so good. Thank you for your video to give me confidence I could do it.

@GrainsInSmallPlaces

3 күн бұрын

Yay! I am so happy to hear it was helpful! Thanks so much! 😊

My family and I absolutely LOVE this recipe. I make it every week. Being fresh milled, if we haven’t eaten it all by day 6 I turn it into bread crumbs on day 7 because by day 8 it starts to get fuzzy 😝. My oven does beautifully at 400 degrees, but I tend to place the rack in one of the lower slots so that probably makes a difference. That was very thoughtful to do the math for the different size loaf pans for us. Now I need to reprint the recipe and toss my old one that has extra numbers scribbled all over it 😂. Might save me from mixing up my ingredient amounts again 🤣. Thank you!! Oh, and I almost forgot… I adore my Ank mixer. It does such a nice job. My poor old KitchenAid Commercial model really did not appreciate being worked so hard, but the Ank doesn’t even flinch.

@GrainsInSmallPlaces

Ай бұрын

I am so happy to hear this! I love to crank my oven up to 400*F for a faster bread, lol. But, I realize that not everyone's oven is the same. I appreciate it! Yes! I love my Ank as well! Thanks!

Thank you for this great video & TY for explaining how to release the tension on the roller by bringing the arm in. I have been struggling with this problem and you showed me the answer to my problem. I'm still very new to the Ank and thought I had already broke the arm or stripped the screw. Went back and watched that part of your vid several times. I'm an old bread baker and really like how the Ank kneeds, but WOW, trying to figure out how to use it has been chalenging. You have made everything so clear to me (window pane pun) 😅😊❤

@GrainsInSmallPlaces

Ай бұрын

My pleasure! Thank you! I am so happy to help! I agree, it kneads so beautifully! Lol! I see what you did there! LOL

Not speeding up the video for much of the mixing so we can see the actual speed of your mixer & watch the subtle changes is greatly appreciated. Your explanations are perfect especially since I now have an Ankarsrum. Thank you from 🏖Long Island,NY.

@GrainsInSmallPlaces

Ай бұрын

I am so happy to hear that! I was worried some might get bored with the slower speed, but I really wanted to show the changes in the dough as it happened in real time. Thanks so much!

Beautiful bread!! Thank you for sharing using the Ankarsrum mixer, I needed the visual! I’ve been making your bread recipe for a month or more now and we enjoy it very much but I think seeing this video helps me to know where I can improve! Thanks again… you’re a blessing to all of us who are just learning to use freshly milled flour!!

@GrainsInSmallPlaces

Ай бұрын

Thank you so much! I am so happy to hear this video was helpful to you!

Thank you for sharing. I have been trying to make FMF bread for about 2 months with just okay results. Tried your method yesterday, and it turned out perfect. My husband and I ate half the loaf.

@GrainsInSmallPlaces

Ай бұрын

Awesome! I am so happy to hear that! Nice job! Thanks so much! 😊

This is absolutely the best teaching video I have seen, and I’ve watched A LOT of FMF bread making videos. So glad your using the Ank in this video as I just got one. Love it!! You are a great teacher giving important details. Keep doing that. Thank you and Blessings 😇

@GrainsInSmallPlaces

Ай бұрын

I am so happy to hear that! It is one of my passions! I really love my Ankarsrum too! Thanks so much!

I made this loaf today, using buttermilk, and let the grains soak for a few hours. It turned out amazing, so soft and light. Thank you 😊 New family favourite!

@GrainsInSmallPlaces

23 күн бұрын

Yay! I am so happy to hear that! Nice Job! 😊

Would it be ok to sub einkorn or spelt for the Kamut? How would that change the texture. Great video, as usual.

@GrainsInSmallPlaces

Ай бұрын

I have made this with spelt in place of the Kamut and it is delicious! You can also use all hard white, or even some hard red in there too! Thanks so much! 😊

@lucretiawrolstad3997

Ай бұрын

Thanks for the substitution reply​@@GrainsInSmallPlaces

This has been more helpful than any other video!!! Thank you so much for this in depth presentation!❤

@GrainsInSmallPlaces

Ай бұрын

I am so happy to hear it was helpful! Thank you so much!

I am new to freshly milled flour and have tried several bread recipes. The results were okay; not great. I love this video because you show what to look for at each step in the bread-making process. I have an Ankarsrum and I really appreciate this. I ordered some Kamut and look forward to adding some to your recipe. Thanks a bunch. Love your channel.

@GrainsInSmallPlaces

19 күн бұрын

Awesome! I am so happy to hear it was helpful! Thanks! Happy Baking! 😊

Great video! thank you, I have been using my ankarsrum for all of my baking. The roller is great! It is true though, that working with freshly milled flour takes some time to learn but it is well worth the wait!

@GrainsInSmallPlaces

Ай бұрын

Thank you so much! My pleasure! Yes, I agree 100% that it is worth it! We have all had those flops, but once you get it, I can never go back!

I didn't know there was so much about bread that I didn't know. Also love how you did the instruction. It was more real time which is super helpful.

@GrainsInSmallPlaces

27 күн бұрын

Awesome! I am so happy to hear that! Thanks!

Thank you for showing the entirety of the whole mixing process with this mixer! It gave me so much knowledge on how to proceed with my dough, being a milling and Ankarsrum newbie. I love your videos!

@GrainsInSmallPlaces

23 күн бұрын

Awesome! I am so happy to help! Thanks so much! 😊

Great tutorial! Thank you😊

@GrainsInSmallPlaces

5 күн бұрын

Thank you so much! I am glad it was helpful! 😊

Beautiful loaves, thank you for sharing. I'm going to make the sourdough recipe 😊

@GrainsInSmallPlaces

Ай бұрын

Thank you so much! Let me know what you think of it! 😊 Happy Baking!

Awesome as usual, thank you!

@GrainsInSmallPlaces

8 күн бұрын

Thank you so much! I am glad to hear that!

Thank you. Thank you. Thank you. I have gone back trying to find your sandwich bread recipe that I knew I had seen but couldn’t find it.

@GrainsInSmallPlaces

Ай бұрын

My pleasure! I wanted to have it as a stand alone video, and updated with new info. Also, with my Ank of course, lol. 😉

You should have your own milled flour show on the Food Network!

Did this bread the best one I have ever made it’s a keeper in this house thank you oh finally got the window pane down pack

@GrainsInSmallPlaces

Ай бұрын

Yay! I am so happy to hear this! Nice job! I am glad you like it! Thanks!

You are such a good teacher!

@GrainsInSmallPlaces

Ай бұрын

Thank you so much! I am so happy to hear this is helpful!

Thanks for the great video. The tips regarding using the Ankarsrum mixer and properly kneading the bread dough were very helpful.

@GrainsInSmallPlaces

Ай бұрын

My pleasure! I am so happy it is helpful! Thanks!

Thank you so much Kara for taking all that time to explain and show all the steps with so much detail. It is so helpful to be able to see what the dough should look like. I was curious about total dough weight ended up with before dividing and shaping. I use the 9 x 5 USA pans. Thank you for giving that information as well. Imagine I would have to use more flour then are your measurements for 9x5 for one loaf or two as well ? Tnx again BTW I have been using Redmonds Real Salt for a while now. I have been using it since I started my journey learning baking n using FMF. I have never noticed any grit from the salt. I imagine if you just let it sit a little bit in the water to make sure it dissolved well you can avoid it, but I haven’t had to do that.

@GrainsInSmallPlaces

Ай бұрын

I am happy to hear it was helpful! Thank you so much!

I loved that video. So helpful!!!! It was so nice to see all the detail and the way the dough changed. Thank you!

@GrainsInSmallPlaces

Ай бұрын

I am so happy hear that is was helpful! Thank you so much!

This bread is really soft and so yummy! Thanks for sharing!!

@GrainsInSmallPlaces

26 күн бұрын

Awesome! I am so happy to hear that! Thanks! 😊

I have and love my Ankarsrum. Makes the most delicious bread and other baked goods. I will have to try your recipe. As a tip, I, too, autolyse in my bowl. I leave the spatula or roller/dough hook all connected. I find that a disposable shower cap stretches out enough to enclose the bowl. Saves me having to disconnect and reconnect at the autolyse stage.

@GrainsInSmallPlaces

23 күн бұрын

Awesome! Thanks for the tip! 😊

Your videos have helped me, tremendously, thank you🍞

@GrainsInSmallPlaces

29 күн бұрын

Awesome! I am so happy to hear that!

Basically, with the butter and the egg and the milk this is a brioche. Makes very nice French toast.

@GrainsInSmallPlaces

Ай бұрын

Yes! This makes a delicious French toast!

Thank you for this video. I am having such a hard time with the Ankarsrum mixer. I am so ready to get rid of it. And I have only had it since April!

@GrainsInSmallPlaces

Ай бұрын

I am so happy to help! It is a wonderful mixer, just takes some getting used to. I hope this helps you enjoy it a little more!

I like to mix hard red and white and some kamut

@GrainsInSmallPlaces

Ай бұрын

That is a great combo of grains for bread, and it ads so much flavor to mix it up! Thanks for sharing! 😊

This is my go-to bread recipe. My fave is hard white, hard red and a bit of smelt.

@GrainsInSmallPlaces

Ай бұрын

Yes, I love to change up the grains and play around with it to see what each family prefers! Thanks!

I love this recipe, always turns out so delicious! FYI i found out to get the º on your printed recipes all you have to do is press option and 0 at the same time. Game changer for me as I like to print my recipes and put in a binder.

@GrainsInSmallPlaces

Ай бұрын

Thanks so much! I don't see an option button on my computer. I figured there was a way, but I have never figured it out! My non-technical side is coming out! lol

Awesome video! Thank you so much!

@GrainsInSmallPlaces

Ай бұрын

I am glad it was helpful! Thanks so much! 😊

Thank you! Thank you! I have been wanting to see you do some more of your recipes with your ank. I have been able to make good bread but struggles to have light stretchy bread with the windowpane! This was the most helpful thing I have watched!!! I am going to make it today. I am curious about the amounts for the 5x9 pans. That is more flour than I usually use to get 3 loaves. Will I be able to get 3 with this recipe? Or just 2? Again. Thank you! Bring on more videos with the ank. I love it but it is so different!!!

@GrainsInSmallPlaces

Ай бұрын

Awesome! I am happy to hear that! The 5x9 recipe will make 2 decently large 5x9 loaves. If you prefer the smaller sized loafs like mine, you could probably get 3 loaves out of that recipe. Let me know how it turns out! Thanks! 😊

Great video Kara!

@GrainsInSmallPlaces

Ай бұрын

Thanks so much!

Could you do some bread machine recipes ? Summer is here and I try not to use the oven much

@GrainsInSmallPlaces

Ай бұрын

I don't have a bread machine at the moment, but many have told me this recipe works great in the bread maker. One batch of the 4x8 recipe will do a 2 pound bread machine loaf. Just watch the dough, it may need a second kneading cycle, you want nice stretchy dough. Let me know how it goes!

Can't wait till try this❤

@GrainsInSmallPlaces

Ай бұрын

Let me know what you think!

Thank you! ❤

@GrainsInSmallPlaces

Ай бұрын

My pleasure! Thank you!

I would love to see you do a sourdough sandwich bread in a bread loaf pan (vs a boule). Your videos are the best!!!!

@GrainsInSmallPlaces

Ай бұрын

You are in luck! I do have a Sourdough Sandwich Bread Video! Here is the link kzread.info/dash/bejne/X6hhrcOCgpmpd5c.htmlsi=eacrg7bTTNl_ACT5 Thank you so much! Happy Baking!

@kathsetto9724

Ай бұрын

@@GrainsInSmallPlaces Yay you!! I watched it! I can’t tell you enough how truly helpful I find your videos. I love that you use whole grains and freshly milled flour, that you measure in grams, that you show how the dough looks through all the stages (and provide so much insight), and I love that you use the Ankarsrum mixer! So happy I found your channel!!! I made the super soft sandwich bread this evening (it is cooling now). I can’t wait to try it in the morning. And next I will be doing the Sourdough version. Love that you also do sourdough recipes. Thank you again!! Happy 4th:-).

@GrainsInSmallPlaces

Ай бұрын

Yay! I am glad you found me too! Thanks so much! 😊

I tried searching for any videos of you sprouting your grains before baking, but I didn't find any. Have you tried that, and if so, could you show us how please? I know that sprouted grains are lower on the glycemic index, and have a greater nutritional value than unsprouted. I've been wanting to try it myself, but I don't know how.

Beautiful 😊😊😊

@GrainsInSmallPlaces

Ай бұрын

Thank you so much!

Very nice 👍

@GrainsInSmallPlaces

Ай бұрын

Thank you so much!

I have to thank you so much! I love how you present the information and your tips and tricks. I finally perfected your bread, which is enjoyed by all. I was exploring other recipes, and one recipe called for yudane (boiled water in flour 1:1). Do you have any experience with that? If so, can you explain? Thank you so much! Hugs

@GrainsInSmallPlaces

Ай бұрын

I am so happy to hear that! Thanks! I haven't experimented too much with the Yudane method, but I have considered giving it a try.

@MarjHenkel

Ай бұрын

@GrainsInSmallPlaces I tried it and never got a good gluten formation. I started at 11:30 am and did 3/15 min for about 3-4 hrs, adding flour and corn starch. Then i tried kneading by hand for another 3-4 hrs with no luck. I gave up and rose and baked it. It was alright, just very dense.

BTW... I have the same countertop oven that you use. I have had it for 10 years or so & never use my range oven, that is for pan storage . And I just purchased a new one 'cause it is $100 off this week. So when mine finally dies I have a back up.

@GrainsInSmallPlaces

Ай бұрын

That is a fantastic deal! Yes! I love mine!

Ty!

@GrainsInSmallPlaces

Ай бұрын

My pleasure! Thank you so much!

Have you tried doing mostly Kamut . How would I do that?

@GrainsInSmallPlaces

29 күн бұрын

Yes, I have a video for 100% Kamut bread, it's not quite as soft and squishy, but it is delicious! kzread.info/dash/bejne/lq6excOvnNjScto.html

I just got a Nutrimill mixer and what a difference from my Kitchen Aide. I got a good window pane a lot faster. I've only made bread once so far. It was a different recipe and I noticed it would crumble some if sliced too thin. I am going to make more bread today using your recipe, I just don't have the milk. If it crumbles some what am I doing wrong? It is soft and squishy though. Thanks.

@GrainsInSmallPlaces

19 күн бұрын

Yes! A stand alone mill makes a HUGE difference! If the bread is crumbly, the two most common problems are too much flour added, or over baking. I like to check the center of my loaf with a digital thermometer, and bake until the center is above 190*F. I hope that helps! 😊

@mindyburns7536

19 күн бұрын

@GrainsInSmallPlaces I just sliced my loaf. I use a slicing guide. It it is soft and squishy and looks beautiful, but the middle pieces want to break if it's a thinner slice. I don't think it would make a very good sandwich like it would toast. I might try another loaf and maybe add just a little more water.

Can I make this with just water salt and oil? Could you do a video on a simplified version.

@GrainsInSmallPlaces

23 күн бұрын

This video would be more like the traditional sourdough bread. I divide this dough and make 4 bread bowls in the video. kzread.info/dash/bejne/k2ucr5SNmZybcsY.htmlsi=pOyn1KV87anU01C4 But, I will also share my sourdough bread recipe (not bread bowls.) grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/

Have you made pasta with milled flour? I was gifted an Emeril Lagasse pasta maker. I don't know where to begin. I have an Ank.

@GrainsInSmallPlaces

Ай бұрын

Yes! This is my pasta recipe, it works for pasta makers, rolling by hand, and pasta sheeters. For the pasta maker, it needs to be a bit dryer for the extruded pasta(so go light on the water.) grainsinsmallplaces.net/fresh-milled-kamut-flour-pasta-noodles/

I have been trying to make this recipe in a kitchenaid the only alteration we make is using honey, not sugar. That being said I can't get it to be stretchy and it stays terribly sticky. Do you have any guidance or advice that can help me make the bread better? It seems like it ends up being either super light and fluffy and collapses in on it self, or it doesn't rise correctly and stays dense. I'm struggling so much with FMF bread.

@GrainsInSmallPlaces

Ай бұрын

It is a wet and sticky dough, fresh milled flour is a big workout for the kitchen aid mixers. I find that one trick that helps is to let the dough sit in the autolyze step for longer, this helps the bran to soften and the flour to start absorbing the liquids. You can increase that time to 2 hours, then knead for a few minutes, let it sit a few minutes, then knead a few minutes. This well help the mixer not to overheat. If it is light and fluffy, then collapses, that is typically caused by over-proofing. To fix that issue, shorten your second rise time. (This is caused by the yeast using up all their resources, and it can no longer hold the bread up anymore.) OR it could be from underbaking. Make sure to check the center of your loaf with a thermometer, you want yeast breads to be a minimum of 190*F in the center of the center of the loaf. If it is slightly underbaked, it will collapse during cooling. If it's not rising and it is dense, and the yeast is not the problem, this is usually form too much flour added. I hope this helps! I have lots more videos talking about tips, etc all for fresh milled flour. You got this! kzread.info/dash/bejne/qoCMz5uJk9DUfrA.htmlsi=R34Sfkln0mpuFjHN

I wish to know which mixer is your favorite and why. I'm on the fence about which one to buy and they are not cheap, I don't want to regret the purchase! Also...I would prefer a metal bowl but would like to hear your opinion on the plastic bowls. Thank you!

@epluribusunum6403

Ай бұрын

If you are a bread baker, the Ankarsrum is the best. I first saw the mixer here. After watching this channel and others, who've used the Ank, I was immediately convinced. Yes, it is very expensive, and in my opinion, it is worth EVERY penny. I have made numerous loaves and this mixer makes it so easy. Ankarsrum has their American YT channel (also their international one too), where you can watch information videos to get to known how the mixer works. By the time I got mine, I knew exactly what to do. I also have a KitchenAid bowl-lift. It's great for everything but bread. Bread dough taxes it too much. The plastic bowl with the Ank works well. I should mention Ank does have a smaller stainless steel bowl available (though out of stock at this time, but not for long). It's the SS version of the hard plastic bowl that comes with the mixer. For most, if not all, you can use the larger main bowl. I can't say enough great things about the Ankarsrum. Hope this helps.

@GrainsInSmallPlaces

Ай бұрын

@cherylb.9766 I love my Ankarsrum, and I do have a review video on it if interested, but that was also the first time I ever used it. kzread.info/dash/bejne/mmGAzpitYdLIY8Y.htmlsi=Nbe4Z66f6iKHse2p But, the Bosch is also a great mixer, it definitely is a preference for most people. I prefer the open bowl rather than the shaft in the center. Also, the Ankarsrum kneads a bit more gently, which can be good or bad depending on what you prefer. I like the tender dough that the Ankarsrum provides, but it may take a few minutes longer to get there. The Bosch is a bit more assertive with the dough which helps it knead a bit faster, but it can also over-knead it very quickly. So each person likes each different one for different reasons. I hope that helps! 😊

@GrainsInSmallPlaces

Ай бұрын

@epluribusunum6403 Thanks for sharing!

@cherylb.9766

Ай бұрын

@@GrainsInSmallPlaces it does. Thank you!

I will look for your sourdough recipe 🙏🏼

@GrainsInSmallPlaces

Ай бұрын

Here is my sourdough sandwich bread video: kzread.info/dash/bejne/X6hhrcOCgpmpd5c.htmlsi=JDap5XjzkJ5ATCC4 This is the link to the recipe: grainsinsmallplaces.net/sourdough-sandwich-bread/ 😊

@kcconaty5270

Ай бұрын

@@GrainsInSmallPlaces Thank you so much 😊 🙏🏽🤩

@GrainsInSmallPlaces

Ай бұрын

Welcome! 😊

Apologies if it's been asked and answered before, but is there any particular reason you use the Nutrimill instead of the mill attachment for the Ankarsrum?

@GrainsInSmallPlaces

27 күн бұрын

I don't have the Ankarsrum mill attachment. But, I really like having a stand alone grain mill, also this allows me to be using both at once when I want to. 😊

@SomeoneStoleMyHandle

27 күн бұрын

@@GrainsInSmallPlaces I see, that makes sense, thank you.

I mill my own flour for bread. Tastes great but it is too crumbly. What am I doing wrong?

@GrainsInSmallPlaces

27 күн бұрын

It could be too much flour added, or overbaked, or even the kind of wheat you are using. I have some tips in this video that may help. kzread.info/dash/bejne/qoCMz5uJk9DUfrA.htmlsi=VQFMxhQRMDLVxh0_

@crp9347

27 күн бұрын

@@GrainsInSmallPlaces one loaf was hard white with some kamut. The other loaf was rye with all purpose

What the purpose of letting it sit 15 minutes before adding the yeast?

@GrainsInSmallPlaces

Ай бұрын

Fresh milled flour takes longer to absorb moisture than white flour does. So, this sitting period allows the freshly milled flour to start absorbing the liquid and for the bran start to soften.

How do these freeze/reheat??

@GrainsInSmallPlaces

11 күн бұрын

I love to let these cool all the way, then slice and place in a freezer safe bag. Then freeze. To thaw, I leave on the counter in the bag for 1-2 hours. OR you can toast them straight from frozen.

@nikig4236

11 күн бұрын

@@GrainsInSmallPlaces thank you! This is exactly what I do with my SD sandwich bread! I’m about to bake off my first try at freshly milled wheat using your recipe! I figure it’s my segwey into your freshly milled SD sandwich bread which I cannot wait to try next! Such an easy to follow recipe! Thanks!!

Redmonds salt always mixes in dough for me.

@GrainsInSmallPlaces

Ай бұрын

That is great to hear! Thanks!

I have been watching this video and following along step by step. I am not happy with my Ank. I went 40 minutes and finally started getting a little bit of a windowpane. Not sure why it takes that long for me. Update: the bread turned out delicious but I am so tired of the Ank taking so long.

@GrainsInSmallPlaces

Ай бұрын

I am sorry to hear this. It could be that your wheat is lower in protein, so it doesn't develop gluten as well. OR it could be if your dough is too dry, that will cause it to take a long time (sometimes never if it is too dry.) I would suggest trying to increase your Autolyse time (the first soaking before the yeast) This will decrease the amount of time of kneaded. Also, try adding a bit more liquid if it seems to be taking a long time. The Ankarsrum likes a pretty wet dough. Let me know how it goes!

Anyone know where to buy honey granules? I don’t see it at Azure.

@GrainsInSmallPlaces

Ай бұрын

Bread Beckers sells it. Amazon has some as well, but I have never purchased it from there. amzn.to/3VOZ9nT **This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases.

That must be a large rv because your fridge looks full size!

I don't have patience for that low of a speed kneading, LOL! I put mine on a little past 3:15 and it kneads in 8 minutes.

@GrainsInSmallPlaces

Ай бұрын

Yes, if I am making it at home without the camera on, I will take it between the 2 and 3 o'clock position. But, for educational purposes I was trying to take it slow so everyone could see the changes in how the dough behaves.

My dough is so much wetter than yours before and after autolyzing. Mine is sticking to the sides and yours isn't, even before your rest period. Why would that be? I used hard wheat and kamut.

@kirstibenjamin9012

17 күн бұрын

It has now finished kneading, but it's still all up the sides on the bowl (also have an ankarsrum)

@kirstibenjamin9012

17 күн бұрын

I let it rest for about an hour

@GrainsInSmallPlaces

17 күн бұрын

If it is humid there, you may need to add just a bit more flour. But, it should be a pretty wet dough.

@kirstibenjamin9012

17 күн бұрын

I will do that next time. I couldn't even shape it much, it was so soft and wet. Thanks​@GrainsInSmallPlaces

I just mixed the dough for 25 minutes and it is still very wet so I can’t do the window pane test. I used honey instead of sugar. Has anyone else run into this? Any suggestions?

@GrainsInSmallPlaces

19 күн бұрын

It is supposed to be a pretty wet dough. I would suggest doing a bit of a longer Autolyse and see if that helps bring it together. Did it ever get stretchy? If so, it is possible it over-kneaded. Here is a short video to show over kneaded dough. kzread.infoC8KQklITZSg?si=VX0hM7wI72cW7lOM

@bhi7006

19 күн бұрын

@@GrainsInSmallPlaces Thanks for the response, Kara. I let it Autolyse for 1 hour and 50 minutes. Would you still recommend going longer? I would say it barely got stretchy. I watched the video you sent the link for and my dough was maybe a little more stretchy than the over-kneaded example but wetter than all of the examples. I wound up adding 100 grams more flour in an effort to compensate for the water in the honey. By the time I came up with that game plan and added the flour the dough had started to rise. I mixed the added flour in and the dough was still barely workable with oiled hands and oil on my counter. I had to use a pastry cutter/dough scraper to keep it together and shape it. It wound up over-proofing and falling in the oven but the end product was still edible.

Sorry I thought you were using vegetable oil. Olive oil is fine

@GrainsInSmallPlaces

Ай бұрын

Yep, Olive oil or Avocado oil are my go to oils. But, I also love some great butter too!

Just a note here she’s not speeding up the mixer she’s speeding up the video itself.

@GrainsInSmallPlaces

Ай бұрын

Correct, I sped up the video in a few spots to shorten the video during a bit of the dead air space.

too verbose

@GrainsInSmallPlaces

Ай бұрын

Sorry about that, I was trying to get a lot of info packed into this video.