Whyyy didn't I develop this Recipe Earlier? (Perfect Sourdough Pan Bread)

[@the_bread_code]

This definitely changed my perspective on simple daily bread. The extra charing from both sides really nicely elevates the flavour. I currently plan to write a completely free book on sourdough bread. Your support is needed to make this project a reality. A tiny donation will help to make this project come true: thbrco.io/book. Thank you!

[@michaelbolen2118]

Oh snap, milling your own flour....the sourdough bread making rabbit hole gets even deeper. Thanks for this video :)

[@DJBelbe]

Its well worth it! I came across this idea when an australian youtuber said she milled her own because the comercially available there was "fake", aka, they simply added shells to regular white flour. It hit me that looked exactly like the one sold where I live so I decided to drive by a mill and buy a 40kg bag of whole wheat (cost a meager 14€). Milled some and baked... woooooow! Totally different flavour and aroma!!!

[@the_bread_code]

Works really nicely :-). But if you want to make fluffy wheat bread you need to find really good grains!

[@DJBelbe]

@@the_bread_code well we only have ONE type of whole wheat available so not much choice! 🤣 my remedy is to mill more that once, sift the coarser part away and add some guten I found at the local vegan shop.

[@mojsharhappy]

@@the_bread_code Ok, How do we define really good grains? High protein, organic (i.e.non-gmo), what else do we keep in mind?

[@mojsharhappy]

Now I feel I want to, no, "need" to mill my own flour.😃...Like Michael said, the rabbit holes gets deeper and deeeeeper!! 😁

[@DanPalmerCeramics]

This morning, on a whim, I was frying some food and I put a teaspoon of active starter in the pan and fried it golden (like a mini pancake). It was super nice and tangy!

[@VeretenoVids]

Getting to see the doggos again was totally worth a second video!

[@ivgardi]

New stars of the show! How nice of you to share!

[@jakiosborn1274]

Hello! I commented a while back on a different video and wanted to update you. I was the wheat and lactose intolerant one that you recommended I use Einkorn flour or berries. I use both now, though my flour mill is a simple one that attaches to a KitchenAid mixer. The bread is getting much better! Yes!! I'm happy for that. A secret I just discovered in the past two weeks is about my starter(which had to be started new about two months ago). I do 1:1 spring water and rye. When I need to feed it, but don't want to make bread, I've been letting it double, or more, then at its peak, I put it into the refrigerator. It slowly collapses there, but it maintains the ferment activity. I baked bread yesterday, but should have waited until today to bake it, but I was impatient...lol... So today, I did the same recipe. The cold fermented starter works very well! I use 1 cup or so, a teaspoon of salt, 4 teaspoons evaporated cane sugar and a cup of lukewarm water. I mix and set aside while i mill flour and sift out the coarse grains. 2 cups milled Einkorn, 2 cups all purpose Einkorn flour. Add this to the liquid. Mix, knead a little, then cover about two hours. I stretch and fold three times, rest two hours, stretch again, rest, stretch the final time. I don't have a banneton basket, so I use my grandfather's 100 year old hemp fabric in a clay bowl. Now it will sit 48 hours in the refrigerator. The oven I set at almost 500F, transfer the dough from the fridge to a flat cast iron skillet. I have no cover for it. After I score the top, I spray soak the crust with water, really wet it down, then in the oven for 15 minutes. After that I turn it down to 325-350F and finish baking. About an hour. I'll let you know in a couple of days how today's dough turned out. Thank you! Jaki

[@davidpritchett855]

So we only do fresh ground because my wife has celiacs however it does not cause problems if we grind our own flour. We buy organic wheat berries from a mill and the exact same berries cause her issues if it's milled by a commercial roller mill. I read the roller Mills fully separate the bran and germ whereas a stone grind mill or micronizing mill does not fully separate them. I highly suggest Peter Reinhardt's whole grain bread book. The main thing he does different is he creates a biga and a "soaker" of flour and water the day before then mixes them 12-24 hours later, allow it to rise 1 hour then bake according to him the sourdough or commercial yeast biga will create enzymes that break down the gluten proteins so if you separate them and mix just a bit before you bake you get much better bread. I can confirm I did a 70%rye pumpernickel and it rose like a commercial loaf and didn't fall in the oven!

[@peterdesmidt8742]

I just made sour dough bread yesterday using some home-ground Einkorn flour as part of the recipe. It turned out really well. And you have a Bernese Mountain Dog, how fun! Our first two dogs were Berners.

[@deg00gleurself91]

Ancient grain, ancient style English muffins!! Excellent.

[@Murlockingqc]

Good editing, will have to try that type of grain at some point :) I love outdoor cooking with friends ! Your dogs are so cute, I want to hug and pet them :D

[@mojsharhappy]

Hmmm, going to make this tonight! Wonder if I can do this with liquid starter? Also, are you saying that bread made with stiff starter would be less sour?

[@misterdubity3073]

Very high production quality, this video. And the bread looks fantastic too. Reminds me a bit of when we recently made some corn tortillas using masa harina (flour from corn that has been treated by soaking in calcium hydroxide, aka limewater, aka slaked lime - i.e. nixtamalized)

[@tlockerk]

I like that you leave your (oopsie) moments in the video. Happens to me all the time, and well, "misery loves miserable company".

[@gapey]

I've had some whole grains for a while. I really need to get around to grinding it up.

[@kiaanderson7665]

This is perfect! Im about to move back to germany for my Ausbildung (have been living in the states for years) and i wont have an oven, so this recipe will be my go to for still making bread!

[@helenjohnson7583]

This commentary version makes the bread (video) recipe complete. Very satisfying but simultaneously intriguing. We, like the two lovely dogs, will be hoping for a taste of tomorrow’s bread.

[@the_bread_code]

Thank you!

[@genghischuan4886]

Brother make a full einkorn but instead of water use a beer! I did this yesterday and MAN!!!! youll love it I promise. It does not rise the same as you know and the oven spring is not so great but its amazingly good maybe do a half and half of your favorite flower but beer make bread taste amazing!

[@the_bread_code]

Great idea 👍

[@RovingPunster]

OMG irony of irony. For over a year recently, I was stuck with a broken oven, so I got very good at all sorts of pan breads, flat breads and stretch breads from various parts of the world ... then I finally got a new oven a few months back, and immediately jumped into sourdough boules with both feet. Then lo and behold, this channel puts out a vid extolling pan bread. D'oh. 🤯🤣 (phonetic pun intended) I'm sure I will have a lot to say, but id rather watch the vid first. 😋

[@AeiSedai1976]

Interesting. newfoundlands (island province) Canada there is a common, ancient) breakfast called Toutins. Take some of the bread dough and fry in a pan with grease, like you did here (yes wood stove or campfires too!) My grandmother said her mother would take pieces from the dough (probably started the night before) and flatten it out and stick it on the pipe of the wood (maybe coal?? It would have been 1910ish) and that was what they would eat before going to school. Not hard to imagine that was serves for generations before! Serve with lots of butter and molasses or maple syrup. Soooo good!

[@arcogaymer4620]

I love your videos and I ve learnt a lot with them. Greetings from Argentina😊❤

[@cubanmama4564]

You are absolutely right about grinding your own flour> I finally broke down and bought a Mockmill.

[@the_bread_code]

I need a house to store all my tools haha.

[@amorosa101]

@@the_bread_code Or better yet, a Sourdough Studio? 🤩😛

Yum, this looks so good!

[@bushraalhamidi2407]

Hello .it looks amazing 😍.could you please tell me from where the grinder of the wheat ?thanks

[@johnsmyth6283]

Firelighter. I use them to light my wood stove 👍

[@ezrahummus9766]

in england we'd call it a "tea-towel" but in the US i think they'd call it a "dish cloth"

[@miniac60]

Dish towel, tea towel, dish cloth, dish dryer, dish rag, all would be acceptable in USA. Some would snicker at you if you pick the wrong version, depending on where they're from. "Barbecue lighters", we call them "matches" mostly, although I'd call the wooden ones specifically "kitchen matches". Keep up the great videos and your English is fantastic!

[@paulgerton2573]

Not really. In the U.S. a dish cloth is used in the sink to wash dishes. Dish towel or kitchen towel are for drying and such. So, this is a dish towel use.

[@miniac60]

@Paul Gerton the USA is not a monolithic culture.

[@benjaminrei4675]

I am requesting an ASMR Video of bread making! :P

[@simplybeautifulsourdough8920]

Great editing! My dogs are wild about sourdough. They see us eating it at the table and get jealous.🤣

[@qwerty11111122]

Talk about efficiency! Two videos for 1 set of footage lol Does Einkorn not have enough gluten to form a taught skin? It looks a lot like rye when shaping

[@the_bread_code]

HAHA. Yes you are right. In this case many asked to have some comments, so I made it again with comments this time :-)

[@veganaoeltsch]

ooh die Berner Sennies sind ja der Knaller - wie süüüüß

[@AgileCait]

Airedales Cava, Tekla and Snap, who are German Airedales living in Indiana USA, say "Gluten Tag" to your Bernese Mountain Dogs. Dogs love home made bread!

[@BenMyerson-um8me]

Einkorn makes the best tasting bread I think

[@the_bread_code]

100%

[@carolschedler3832]

Oh! Ancient english muffins!! ❤😂❤ Edited to add: Fun! Thank you Hendric!!!

[@DutchyBrit]

As I am waiting for my own Einkorn bread currently in the oven (11.30 pm 💪), now made differently, I’m so much enjoying this different video. Das war toll! I loved the atmosphere and what wonderful dogs you have 🤩How long did you bake the bread? Keep these recipes coming! Ich habs total genossen 👍🙋‍♀️

[@the_bread_code]

Danke! I baked it for around 5 minutes from each side.

[@DutchyBrit]

@@the_bread_code Vielen Dank für deine Antwort/Thanks for your answer! BTW I finally managed a decent Einkorn French Boule.

[@Rebekahhoward_Bek]

Your electric mill is so fast at grinding the grain, may I ask where you purchased it?

[@macrumpton]

I wonder if you added some ground flax seed if it would hold onto the yeast gasses and steam to create a bit fluffier loaf?

[@isabelab6851]

Fantastic! I will definitely need to try this! I get einkorn to mix into my regular bread instead of whole wheat…it has great flavor….but I will have to do this on the grill.

[@minomol]

What a tasteful video! Get it? Tasteful! Haha!

[@the_bread_code]

I see what you did there. LOL

[@karols9660]

You should check out Bolo Levedo from the acores. Maybe you could figure out a sour dough variant of this kind of bread.

[@jimcrow2000]

hey, thanks for the recipe, what machine brand do you use to turn your grain into flour? thanks :)

[@the_bread_code]

Hey! My pleasure. That's called "MockMill"

[@johannavanwinkle815]

Cute dogs!

[@skunkymule6993]

Geiler scheiß 😍 schätze ich spare jetzt die 300€ für die Mühle 🙈

[@gmanGman12007]

So when did cavemen got their cast iron pan? Was it neolythic or earlier carbon era? Were they buying it in bludgeon-club shop?

[@4loveoffish]

Can you make a video with fresh milled grains to make a sourdough bread successfully? If it requires some regular flour mixed with fresh milled that’s ok .

[@the_bread_code]

I am still experimenting. The fluffy crumb type I have not yet been able to achieve. I think it's because my mill isn't fine enough compared to professional mills.

[@4loveoffish]

@@the_bread_code I use a KoMo xl and it gives a very fine flour texture. I have read that it’s best to only use 10-20% fresh milled to keep the crumb open and a nice rise. It would be great to get a recipe with even some fresh milled flour in it .

[@yespect]

How long approx you bake the bread in the pan? Any good tricks to know it's done?

[@simplybeautifulsourdough8920]

Covered I bake about 20 minutes (up or down 5, based on loaf size). Uncovered until it's as brown as I want - usually another 20 or so. You can test internal temperature with a probe, but I never do- I don't like making holes in the dough. BTW- Most of the baking is done in the first 20 minutes or so, and sourdough is difficult to over-bake, So no worries if you prefer a lighter or very dark crust. 😉

[@yespect]

@@simplybeautifulsourdough8920 Thank you very much! Will be trying this soon!

[@bushraalhamidi2407]

I mean the miller you r using ?

[@MickyELee]

beautiful dogs

[@flofi4397]

Hafermehl incoming!

[@the_bread_code]

Will work too!

[@abbasduman6963]

Thanks for the video. Btw the link in the discord channel for the recepie doesn't work, at least not for me.

[@the_bread_code]

Oh damn. Do you remember where? Maybe you can tag me and I fix. This is the link directly to the blog: www.the-bread-code.io/recipe/2021/12/29/sourdough-cave-bread.html

[@abbasduman6963]

@@the_bread_code I just did it in the discord general chat.

[@the_bread_code]

@@abbasduman6963 Thx

[@KurtisGriess]

What kind of mill do you use?

[@the_bread_code]

It's called "Mockmill"

[@trioworksllc9104]

@@the_bread_code Thank you! I just started thinking about milling on my own about two weeks ago and I was looking for a good one!

[@Yoda63]

You should try baking this bread in a waffle iron!

[@greganikin7003]

Try it with kefir and add egg in it. You’ll never regret doing it.

[@katetheflake220]

Sounds weird but is there a way to make sourdough brownies?

[@nancyannesunboxings]

Actually, Food Geek did a video making sourdough brownies. I've used his recipe, and they are delicious! I think if you just search "Food Geek sourdough brownies", it should come right up for you

[@michaelplaysbass]

Aw man, so what became of the little piece of dough you saved? I could have sworn you said you'd reveal at the end what you were doing with it.

[@the_bread_code]

😂 it becomes the starter for the next bread 👍

[@mrkim3257]

I understand that this recipe does not deal with wheat specificly, but nonetheless I found it interesting that you find such benefits to freshly milling your grain. I mention this because a local baker (excellent Italian bread as he is of Italian heritage and is a 5th generation baker) will pre-warn buyers of his continental lines not to expect his normal quality if his his supplier had been unable to provide "aged bakers flour". To my taste, his bread made 'without' aged flour has a shorter crumb, and taste less complex like you would expect from a reduced bulk fermentation. I often wondered if he was just making excuses for having missed the alarm after one too many. But I've since checked a local miller, quite likely the very same supplier the baker in question uses, and indeed they have such a product for which they charge a premium. The don't mention how long it is stored, or why. Just that it is only available in 20kg bags, that it is stored in a humidity controlled environment, and careful attention is given to stock rotation to ensure a consistently aged product. Any idea about why they are aging this flour and why it makes such a difference? Could be secret squirrel stuff, like a bakers fight club where rule one is..........

[@planinehuzrtel7663]

Being german, why don’t you mix in the pot right away to avoid cleaning an extra bowl 😜

[@mawawohuuuschwarz3721]

I am German and these were my exact thoughts 😂

[@goldpilot100]

I am beginning to figure out what you think of the recipes when your dogs are involved…

[@the_bread_code]

Wild yeast 🤣

[@hjeom298]

It's pancakes

[@JoseLausuch]

Thank God I'm not a wolf...

[@SeeNyuOG]

What is these dogs breed?

[@the_bread_code]

Bernse Mountain Dogs :-)

[@jessl1934]

Your einkorn is looking feinkorn

[@the_bread_code]

I see what you did there haha

[@MickyELee]

parafin?

[@Hani-ut3nq]

Hans

[@skatharaki]

Great bread but the video is too similar to the other one you made I think

[@voidremoved]

if you want a different video check out Christians frybread video it can not be beat kzbin.info/www/bejne/jKumoaCklM9_eas

[@voidremoved]

notice he gives his bread a little butthole in the middle, I prefer doing this too

[@the_bread_code]

Sorry!