tag:blogger.com,1999:blog-8428331258945894058.post7713157288116402236..comments2023-06-29T00:11:12.067-04:00Comments on the real life home: The Art of Bread MakingChristine Ghttp://www.blogger.com/profile/08998913848636417271noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-8428331258945894058.post-393269014687098432018-04-18T17:15:06.537-04:002018-04-18T17:15:06.537-04:00Hi Shauna - I am not sure about a third bake, but ...Hi Shauna - I am not sure about a third bake, but I just do the first batch, then while that is baking, I punch down the dough again, divide it up into the other pans and leave it to rise. It seems to work okay.Christine Ghttps://www.blogger.com/profile/08998913848636417271noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-10575019088334535082018-04-17T22:14:14.916-04:002018-04-17T22:14:14.916-04:00Since you bake in 2 batches, how do you keep the s...Since you bake in 2 batches, how do you keep the second batch from over raising? My oven will only fit 5 loaves and my mixer will do 11 loaves. Not sure how to hold my loaves for the 2nd bake or even third.Anonymoushttps://www.blogger.com/profile/04056531761268520216noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-83367277380849709972013-09-17T13:02:46.952-04:002013-09-17T13:02:46.952-04:00Here we just purchase something called 'gluten...Here we just purchase something called 'gluten flour'. I believe it is the same as vital wheat gluten, but I've never really received a 100% satisfactory answer. Let me know if you find out!Christine Ghttps://www.blogger.com/profile/08998913848636417271noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-20407789502782857442013-09-12T13:43:27.845-04:002013-09-12T13:43:27.845-04:00What is gluten flour? Vital Wheat Gluten? Thanks...What is gluten flour? Vital Wheat Gluten? Thanks NancyFemalechefhttps://www.blogger.com/profile/02054749187202551690noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-85031195688230153502009-02-28T19:01:00.000-05:002009-02-28T19:01:00.000-05:00How did the bread turn out, ladybug?You only neede...How did the bread turn out, ladybug?<BR/><BR/>You only needed 7.5 cups of flour? Really?<BR/><BR/>I do freeze the majority of my bread when I make it. I make it about once a week (12 loaves) and keep out 2-3 loaves. My mom slices her bread before freezing, but so far, I'm too lazy for that. :)<BR/><BR/>ChristineChristine Ghttps://www.blogger.com/profile/08998913848636417271noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-33859383471506626332009-02-27T19:14:00.000-05:002009-02-27T19:14:00.000-05:00Christine, mine is baking in the oven as I type- c...Christine, mine is baking in the oven as I type- can't wait to see how it came out- although I ended up only using 7.5 cups of flour- and it was hard to knead. It did rise though so we'll see. Do you freeze your bread or just always make it fresh?ladybughttps://www.blogger.com/profile/00269475619335889759noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-5429889183726610012009-02-27T06:39:00.000-05:002009-02-27T06:39:00.000-05:00Jaclyn,It is almost certainly the same, but I'm no...Jaclyn,<BR/>It is almost certainly the same, but I'm not 100% sure without seeing it. For my recipe, you need to use something called, 'vital wheat gluten'. The trouble is that it isn't always called this in stores. In many stores, it is called, 'gluten flour'. This is different from 'high gluten flour'. Here is a link that outlines the differences: http://www.lowcarbluxury.com/gluten.html<BR/><BR/>Theresa,<BR/>You should be able to take my recipe and double it for the Bosch. Have you ever tried doing 6 loaves at a time? Most of the recipes I've seen for the Bosch are this capacity. Not being a Bosch owner, I'm not 100% sure, but several Bosch recipes I have call for 6 cups of water and make 6 loaves. :)<BR/><BR/>ChristineChristine Ghttps://www.blogger.com/profile/08998913848636417271noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-18471783207713340192009-02-27T00:14:00.000-05:002009-02-27T00:14:00.000-05:00Christine, is gluten flour the same as gluten/ I b...Christine, is gluten flour the same as gluten/ I bought some last week in Lancaster County to make bread with. thanks!ladybughttps://www.blogger.com/profile/00269475619335889759noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-90052086405869018422009-02-19T21:09:00.000-05:002009-02-19T21:09:00.000-05:00Christine, Do you have a recipe for a Bosch Mixe...Christine,<BR/><BR/> Do you have a recipe for a Bosch Mixer? I have used this for many years and I have never had my bread look like yours. I am impressed with you tutorial and look forward to trying this recipe. My Bosch make 5 loaves at a time.<BR/><BR/>TheresaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-5359818459289670642009-02-18T07:59:00.000-05:002009-02-18T07:59:00.000-05:00Rachel,I see that I never answered your question a...Rachel,<BR/>I see that I never answered your question about where I buy my gluten. I just buy it from the Bulk Barn. Probably The Flour Barrel has it, too, and I will check next time I am there and probably start buying it from them instead of at the BB, since I like the FB better. Anyway, I noticed that the Bulk Barn specifically marked theirs "Product of Canada", which is good since there is a lot of concern about Chinese gluten.<BR/>ChristineChristine Ghttps://www.blogger.com/profile/08998913848636417271noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-53370451514594396212009-01-31T21:48:00.000-05:002009-01-31T21:48:00.000-05:00Rachel,I'm so glad to hear you are enjoying the re...Rachel,<BR/>I'm so glad to hear you are enjoying the recipe. :) <BR/><BR/>I don't know the answer as to whether some fats work better than others. I would imagine there is a difference. I said that I like coconut oil or butter because they are traditional, saturated fats. Saturated fats are usually heat stable. For more info, this site has some decent info: http://www.westonaprice.org/knowyourfats/index.html I'm not a completely die-hard Weston Price person, but I think they have a lot of excellent information. EVOO is, obviously, a very good fat. I know it is better not to heat it past a certain point, but I'm not sure if that includes the temperature that it will eventually reach in bread. It would be worth some research. Let me know if you look into it and find out. :)<BR/>ChristineChristine Ghttps://www.blogger.com/profile/08998913848636417271noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-34103528490673847192009-01-31T20:30:00.000-05:002009-01-31T20:30:00.000-05:00I forgot to ask - where do you buy your gluten?And...I forgot to ask - where do you buy your gluten?<BR/>And I usually use olive oil for the fat (just 'cause it's quick and easy)- do some kinds work better/differently than others?rmhttps://www.blogger.com/profile/01980966948082500510noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-7477957638868772972009-01-31T20:26:00.000-05:002009-01-31T20:26:00.000-05:00Thanks for sharing your recipe, Christine. So far...Thanks for sharing your recipe, Christine. So far it's the one my kids like best (I received a grain mill for Christmas - yipee! and have been experimenting a lot.) I halve the recipe (since I don't yet have a large mixer) and use a bread machine to do the mixing, and then bake in the oven. (That just reminded me - I had a loaf rising in the oven and needed to go turn it on!) Rachelrmhttps://www.blogger.com/profile/01980966948082500510noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-14276204090400426002009-01-31T12:32:00.000-05:002009-01-31T12:32:00.000-05:00This is wonderful! I'm inspired to bake bread wit...This is wonderful! I'm inspired to bake bread with my kids today. Thank you for sharing.Tan Familyhttps://www.blogger.com/profile/02415692317662462128noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-6236779976428850302009-01-31T12:28:00.000-05:002009-01-31T12:28:00.000-05:00Great to hear from everyone! Please feel free to ...Great to hear from everyone! Please feel free to post your own recipes and tips here, in the comments section, and I encourage everyone to check Beth's site. It is a wealth of info. :)<BR/><BR/>Sue -- LOL on the styrofoam bread. That's what we think of the bread from our local bakery, too, if you can believe it. :)Christine Ghttps://www.blogger.com/profile/08998913848636417271noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-18329906083263470822009-01-30T17:18:00.000-05:002009-01-30T17:18:00.000-05:00Hi Christine!I'm otherwise known as 'kiwimum' on T...Hi Christine!<BR/><BR/>I'm otherwise known as 'kiwimum' on TBW, and just followed your comment on Eyes of Wonder to here. :-) It's good to 'see' you.<BR/><BR/>I was mostly just commenting to say 'hi', but I too have a bread recipe that is all whole, I can give you the recipe if you are interested.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-76290587954513194522009-01-30T10:38:00.000-05:002009-01-30T10:38:00.000-05:00Hi Christine,I saw your post and wanted to write y...Hi Christine,<BR/><BR/>I saw your post and wanted to write you to tell you what a lovely job you did. Like you, I home schooled my children. I'm now a veteran Christian home schooling mom, as my girls are now 23 and 20. The eldest is an R.N. and the youngest is a Jr. in college. Both have attended college on full scholarships.<BR/><BR/>Also, I since you are interested in all things natural, I just wanted to let you know that it IS possible to get a light, fluffy loaf without the use of unbleached flour. You can use 100% freshly milled grains and produce a beautiful, airy loaf of bread, if that is your desire.<BR/><BR/>I've been doing so since the early 1990s and teaching others how ever since. I believe that we should eat only what God created as good for<BR/>food, and as closely to the way God made it as we possibly can. That belief and the health benefits my family saw from this one change (100% freshly milled grains) is why I do what I do and encourage people to make the leap and do the same.<BR/><BR/>Please feel free to check out my site, the testimonials, the FAQs. <BR/><BR/>Great job on your blog!<BR/><BR/>Beth Holland<BR/>Bread Lady<BR/>www.breadforlife.netAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-74157670167551896092009-01-30T03:53:00.000-05:002009-01-30T03:53:00.000-05:00Wow! This is a great tutorial. I am blessed to b...Wow! This is a great tutorial. I am blessed to be able to get fresh flour from a mill, but since I live in a tiny space there is no room for a mixer, and I can only cook one loaf at a time in my little Japanese oven. Still, I am thankful for my bread machine, which I use to mix the dough, which I then cook in the oven. We all love homemade bread -- there is no going back! My kids call store bought bread "styrofoam bread".Suehttps://www.blogger.com/profile/09508033779758406137noreply@blogger.comtag:blogger.com,1999:blog-8428331258945894058.post-3114106988330810492009-01-29T17:01:00.000-05:002009-01-29T17:01:00.000-05:00I just love your bread recipe! it took me about a ...I just love your bread recipe! it took me about a year to perfect it! I realized (with your help) that the flour i was using just wasn't fresh enough and ever since switching flour brands i have had heavenly light and fluffy bread, thanks Christine!Anonymousnoreply@blogger.com