Uploaded January 2024 | Updated September 2026, 2 weeks ago
As soon as I baked my first freshly milled flour bread, I started thinking of ways to improve on that base recipe. My first attempt was a simple straight dough mixed and baked on the same day within a few hours. If you have been following the channel for a little while you’d know how much I like cold fermentation. It improves flavour, makes the dough easier to handle allowing for higher hydration, and it can help with gluten development which can result in nicer ears on scored loaves.
Freshly milled flour makes dough with weaker gluten. On one hand that is a good thing especially if you want a light and airy bread, but it also limits the variety of breads you can make. To make a taller free-standing loaf with a nice ear the dough needs to be a little stronger. That is where cold fermentation can come in handy. You can use this method for any of your favourite recipes.
📖 Get the recipe ➡️ chainbaker.com/cold-fermented-freshly-milled
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🥨 Get early access to videos ⤵️
youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
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🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
As soon as I baked my first freshly milled flour bread, I started thinking of ways to improve on that base recipe. My first attempt was a simple straight dough mixed and baked on the same day within a few hours. If you have been following the channel for a little while you’d know how much I like cold fermentation. It improves flavour, makes the dough easier to handle allowing for higher hydration, and it can help with gluten development which can result in nicer ears on scored loaves.
Freshly milled flour makes dough with weaker gluten. On one hand that is a good thing especially if you want a light and airy bread, but it also limits the variety of breads you can make. To make a taller free-standing loaf with a nice ear the dough needs to be a little stronger. That is where cold fermentation can come in handy. You can use this method for any of your favourite recipes.
📖 Get the recipe ➡️ chainbaker.com/cold-fermented-freshly-milled
----------------------------------------------------------------------------------
🥨 Get early access to videos ⤵️
youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
