[Stoves] Bread Question

[Thomas Reed]

Dear William:

Since bread is the "staff of life", I suppose baking bread is a 
legitimate STOVE topic. 

I have baked all the bread in my house for a decade.  In my opinion it 
is 3 X as tasty as the best store bought and 1/4 the cost, a dozen 
reasons to bake your own. 

I use a bread machine for just the mixing and first rising, then put it 
in a bread pan, punch it  down, let it rise and then bake it 35 minutes 
at 375F.
All agree it is MUCH better than storebought.

One puzzle.  Whole wheat flour doesn't rise as well as white, so 
typically I make 50/50 white.  Yet I should think it would have as much 
gluten (makes the bubbles) as white.  Any comments?

I hope this starts a useful thread...

TOM REED        BEF
William Carr wrote:

>
> On May 8, 2006, at 5:32 PM, Lanny Henson wrote:
>
>> Also I have another  question. Soy protein is made more useable  with 
>> salt
>> water to make tofu, Lime is also mixed with maze/corn, is there  
>> anything
>> done with wheat flower to improve its nutrition? Leavening?
>
>
> You can pre-sprout some of the raw wheat berries, then add them into  
> the flour.   It makes a chewy, nutritious bread.
>
> I think the sprouting enzymes help make the wheat more digestible.
>
> You can follow that process farther and make porridge out of wheat  
> berries too.
>
> *****
>
> As for baking bread, artisan breads can be done on a stone, like a  
> pizza stone.
>
> Not so much a grill rack though.
>
> I've been thinking lately about how the ancient Egyptians baked bread  
> in clay pots.   Large flower pots might work.
>
>
> Just remember to grease and flour the clay pots before putting the  
> dough in.   Cap the pot with the 'green' clay base for the clay pot  
> and you've got an instant bread oven.
>
> BTW,  you won't get much rise unless you knead the bread, and I'll  
> tell you, that gets tiring.   Makes getting a dough hook machine look  
> pretty nice...
>
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