A New Toy Arrived Today!

[RAD]

slice me some with butter.

[Smokerjunky]

Oh my that looks good.  Great new toy. You will have fun breaking it in.

[Old Hickory]

Bread looks good, and I love the Lodge CI products.

[teesquare]

Great carbohibblies!!!! That bread looks larrupin!!!

( Word of the day: larruping..... )

[hikerman]

Urban Dictionary: Larrupin' ..... description of a food so tasty it makes your tongue slap your brains out.

Well thank you Tim....I hope you are going to be OK! lol

Here is another sourdough boulle of 100% home-milled red Spring wheat baked in the new CI Lodge Duo.
Typically my sourdough bread goes through a 12 - 18 hour fermentation before being baked. As one who experiments a lot this bread went through a different process. After mixing the ingredients, the dough was covered and put in a warm spot for an hour, then was pulled, stretched, and folded six times with a 30 minute rest between each folding. Then it got shaped, floured, and towel-wrapped before being refrigerated overnight. This morning it got baked in the Lodge Combo and here's a pic. Sorry can't show you a cut slice as it's going to a family  Holiday gathering this evening with my Italian clan who are up from Florida.

[akruckus]

Mill question.  What mill do you use, and where to do you get the wheat from?

As soon as it gets cold out I start making bread every weekend for my wife and I, and I was interesting in milling my own wheat just to try it out.

[Old Hickory]

I agree with Tee, that bread sure looks LARRUPIN.

[hikerman]

Mill question.  What mill do you use, and where to do you get the wheat from?

As soon as it gets cold out I start making bread every weekend for my wife and I, and I was interesting in milling my own wheat just to try it out.

I have a NutriMill Akruckus, and like it a lot. My go-to site for info, forum, and anything bread-related is ....
www.breadtopia.com
Here you will find plenty of info on Mills.
I get my bulk grains from Amazon and from a Co-op about 40 miles from here when I'm in the area. Like meat and vegetables, flour is no different.....fresh is best!

[akruckus]

Mill question.  What mill do you use, and where to do you get the wheat from?

As soon as it gets cold out I start making bread every weekend for my wife and I, and I was interesting in milling my own wheat just to try it out.

I have a NutriMill Akruckus, and like it a lot. My go-to site for info, forum, and anything bread-related is ....
www.breadtopia.com
Here you will find plenty of info on Mills.
I get my bulk grains from Amazon and from a Co-op about 40 miles from here when I'm in the area. Like meat and vegetables, flour is no different.....fresh is best!

That was the mill I was looking at when I first thought of milling my own flour.  We have a new co-op that opened near me I will have to check out their wheat options.  Site looks great thank you!

PS- I have been using joy of baking baguette recipe as my general bread recipe for any shape and size of bread.  My wife has said the only bread we have had that was better was at a french restaurant in Vegas.  I have done it will all types of flour, as long as the weights of everything matches and I have omitted the malt power and the results were fairly similar. http://www.joyofbaking.com/breads/FrenchBaguetteRecipe.html

[hikerman]

Mill question.  What mill do you use, and where to do you get the wheat from?

As soon as it gets cold out I start making bread every weekend for my wife and I, and I was interesting in milling my own wheat just to try it out.

I have a NutriMill Akruckus, and like it a lot. My go-to site for info, forum, and anything bread-related is ....
www.breadtopia.com
Here you will find plenty of info on Mills.
I get my bulk grains from Amazon and from a Co-op about 40 miles from here when I'm in the area. Like meat and vegetables, flour is no different.....fresh is best!

That was the mill I was looking at when I first thought of milling my own flour.  We have a new co-op that opened near me I will have to check out their wheat options.  Site looks great thank you!

PS- I have been using joy of baking baguette recipe as my general bread recipe for any shape and size of bread.  My wife has said the only bread we have had that was better was at a french restaurant in Vegas.  I have done it will all types of flour, as long as the weights of everything matches and I have omitted the malt power and the results were fairly similar. http://www.joyofbaking.com/breads/FrenchBaguetteRecipe.html

Sounds interesting...but for us as we venture down the vegan path, we avoid any "white" flours and the use of yeast. Sourdough is all I do.
Don't be afraid of trying new grains to use in your breads. I urge you to try Emmer and Einkorn wheat. They are a few of the oldest wheats on Earth and are non-hybridized, (hybridization of wheat is what causes gluten issues with some people) and has some great nutty flavors. Kamut would be another one to try.

[akruckus]

I am open to try anything at least once.  More times if I fail at first attempt or if it's really good.  I will have some shopping/research to do.  Thanks again!

[hikerman]

I am open to try anything at least once.  More times if I fail at first attempt or if it's really good.  I will have some shopping/research to do.  Thanks again!

You are quite welcome Akruckus!

[TentHunteR]

I like the looks of that Lodge combo, and the bread looks fantastic!