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Freshly Milled Whole Wheat Loaves!

8/23/2021

Time to cool...

Freshly Milled Whole Wheat Loaves!

You have probably figured out that I take my baking pretty seriously. It is just so much fun to try and tweak every aspect of the process in order produce a better result! Fortunately, I have a great flour mill handy....

Fresh wheat flour ready to go...

I made an enriched dough with an equal amount of whole wheat flour, *white flour, a bit of yeast, milk, eggs, butter, and salt. Time to rest/rise the dough before shaping... *Adding white flour generally provides a better crumb or texture than 100% whole wheat bread.

There was enough for two large loaves. After shaping, I let the bread rise a second time before baking. I baked one round loaf in a Dutch oven, the other is a traditional loaf...

Time to let them cool...

Nothing like a homemade loaf of bread! :)

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I have been baking breads, pies, cakes, and other treats ever since I was old enough to turn on the oven by myself. Although baking is my first love, I'm pretty good at the other stuff too! Over the years I have prepared everything from a pot of beans, to a whole roasted pig over an open fire!
Living along the Russian River in Sonoma county, surrounded by the countless California vineyards, orchards, wineries, and family farms is the inspiration for much of what you will read and see here. This blog is also home to some of my favorite traditional family recipes. There is always something new going on in my kitchen. Be sure to stop by often.
Sincerely,
-Carlos Olmos (a.k.a Chop)