Baking Bread From Homegrown Wheat!

It's official, the Bread Boys came in hot and made the first loaf of bread from wheat grown at the Epic Homestead. I recruited Jacques the Garden Hermit and we got to baking. He's 10 loaves into his baking experience, and this was the first loaf I've baked in years. Hope you enjoy the process, and if there are any things you'd improve upon...we're all ears!

00:00 - Intro
01:34 - Milling The Wheat
01:52 - Fresh Milled
03:34 - In the Kitchen
04:35 - Weighing Out Flour
05:06 - Sourdough Ingredients
05:42 - The Sourdough Starter
06:26 - Adding It Together
08:04 - Initial Mix
08:29 - Kneading The Dough
10:06 - Forming The Dough
14:08 - Initial Rise
16:10 - Scoring The Loaf
17:36 - Baking The Bread
19:11 - Loaf Reveal
19:29 - Taste Test
20:22 - Outro

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[epichomesteading]

For 1 loaf:
(500g Flour, if using whole wheat you will need to adjust for more water, this video was made with 100% whole wheat fresh ground flour, below is what I do with store-bought flour)
350g whole wheat
150g all-purpose unbleached
300g warm water
170g active sourdough starter
20 grams honey
6 grams salt

1. Combine ingredients in a bowl and pre-mix by hand to incorporate flours and liquids.
2. Knead with a bread hook on a stand mixer set to 1-2 (never higher than 2), knead for 2 minutes at a time with a 2-minute break in between to allow it to incorporate easily. Kneading should take less than 6 minutes on the mixer, probably 15 minutes if doing it by hand.
3. Once the dough is stretchy and doesn't appear wet(add slightly more flout) or crumbly(add slightly more water) transfer dough to a lightly oiled bowl and over with a damp towel. Set bowl on a heating pad to aid in the rise if indoor temps are under 70 F.
4. After 3 hours take the dough ball out and fold it into itself until you form a tight ball, this introduces some stretch to the gluten and helps distribute heat.
5. Remoisten the towel and cover again for 2-3 hours. When it is done the dough will appear larger and when you poke it the dough will spring back some.
6. After the second rise preheat the oven to 450 with the dutch oven inside it so everything preheats.
7. Dust a cutting board or counter with flour. Take the dough out and then pull the dough into itself until it forms a nice smooth top but don't overdo it otherwise, the dough will tear and it won't form a nice shape. If the dough feels to wet add some more flour until it isn't too sticky. When the final boule is shaped dust it with flour.
8. Place dough onto a piece of parchment paper and score the dough as you please.
9. Once the oven is heated (let it heat for an extra 10 minutes after the preheating alarm goes off), remove the hot Dutch oven from the oven. Be aware the cast iron will be very very hot so move quickly and use thick gloves. Open the dutch oven and then carefully lower the parchment and dough into the dutch oven.
10. Place the dutch oven back into the oven and cook for 15-20 mins, bread should have risen significantly and should be beginning to brown.
11. After the first bake remove the top lid and return the pan and bread back to the oven for another 15-20 minutes, the top should be fully browned. A good test is to knock on the top and bottom of the boule and if you hear a hollow sound it indicates that the bread is ready.
12. The most important and difficult step, remove the bread from the oven and wait at least 20 minutes! If you cut in too early the interior won't have time to set and the internal steam will make the bread doughy as you cut into it. Enjoy!

[amybleyer]

Honestly the banter between Kevin and Jacques while eating the bread made this video 😂😂

[NorthToSouthChannel]

Honestly, seeing the other side of gardening food is really fun, and you guys are hilarious. Maybe start a "Kev's Kitchen" Episode featuring a recipe that includes food you have grown?

[maggiemanzke]

Enraged is too strong a word. You two are providing glorious entertainment! I am a kneader, and that process is a very zen experience. For every 10 bread bakers, there are 200 different opinions on how it should be done. You've got the basics. When it works, you celebrate! When it doesn't, you make croutons. :D That is one Epic loaf! Beautiful.

[michellebaker]

Jacques: "Taste test!!?!"
Lol the concern in his voice 🤣
You guys are so funny!
Kevin ready to taste test everything lol.

[cactuscannon]

"How are you going to put butter on a giant bubble?!!!" LMAO One of the best episodes yet!

[bizzyandbart]

not going to lie, watching Kevin weigh out those ingredients was killing me! But I love that you guys are breaking all the rules and just having fun with it. You do you!

[reshabriella]

From beating your wheat to spanking the dough, laadahmercy! LOL. I laughed really loudly at that dough spanking scene. This video did not disappoint. I learnt a lot from this (as always) and laughed a lot. Beautiful bread! Fantastic job, Bread Bros! Thank you.

[italianasc]

Jacques's tasting notes were too funny!!
"I'm picking up some wheat, and some butter." Dying!
And Kevin, your scoring game is on point! Great job to both of you!

[marylukefahr]

I spit out my coffee when he said “the vibe I’m getting is I just got to the kings table”. Kevin’s face was priceless! Who knew I’d enjoy a video watching two men eat bread so much!

[Ottawajames]

Giving the loaf a good spritz with water before putting it in the oven helps to give you a nice crusty exterior while helping to maintain a soft moist interior.

[megtgriffin]

“You need to calm down’” says the guy who got carried away spanking dough! 🤣

I am loving these videos where I feel like I’m chillin with my friends. Don’t stop the grow guides and stuff, need those too. But this was lots of fun. The Garden With Me thing is awesome too. Luv both you guys!

[jamesburns]

This is one of the funniest episodes in your channel

[fignewton]

Kevin's excited expressions were *EVERYTHING*

[alexismayo]

I could make suggestions and critique, but watching the sheer joy you both had making the bread I won’t. For the first baking bread you did well! Keep on baking bread…and please get a bread knife! ❤️

[jamesl]

Everything here is excellent and I'm super jealous of the fresh grind!!
Only two things I'd recommend for your second loaf:
1. Flip your combo cooker upside down so it's easier/safer to load the loaf with parchment paper.
2. Spray some water into the hot combo cooker so it steams, then immediately put the lid on (feel free to spray the loaf directly - you want to add more than you think, but not so much you lower the temp, so don't pour water in). High humidity inside the combo cooker prevents the crust from setting too soon in the first 20-ish minutes, so you get more rise (aka oven spring), then when you take the lid off for 20 final minutes, it dries out the crust at the max expansion point. Let it rest for an hour after to finish cooking the inside (some say on a cooling rack, others say in the oven with the door open to "cure, " but in that case, be careful not to burn the bottom).

So happy for y'all! Next, do popcorn!

PS: after you eat all the butter, do not sleep on dipping oil. Put some evoo in a small bowl, pinch of salt, cayenne, herb de provence, onion powder/granules, garlic powder/granules, etc. But let them infuse for at least 30 min, but this is best if you make it and set aside when you first start the bread. Williams Sonoma at home! Also drink wine. 🍷

[dalynnholling]

I'm gonna need a t-shirt that says, "How are you gonna put butter on a giant bubble?" 😂

[andreahorsch]

Jaques is like please touch the dough less. Please dont pinch it. Please stop squeezing it. And Kevin is like I grew this amazing play doh!

[nxzz]

I have never enjoyed watching 2 guys bake bread this much before. They’re so funny together! More baking!!!

[oatradia]

"Don't get that in the mail" yeah throwback anthrax joke (geez I feel old) 😂😅