Community Grains grows and mills a very special whole grain flour. This flour contains all the natural nutrients that are in the original grain that are lost with conventional milling. One hundred percent of the germ, bran and endosperm are included in this flour. With conventional milling the three components are separated and if whole wheat flour is desired these parts are reconstituted. This grain is local, grown in the Woodland California area. The health benefits of whole wheat flour are superior to your standard white flour. Whole wheat flour performs differently than all purpose flour so adjustments to recipes will be necessary. Today we are making Ciabatta bread. We are using the recipe from the Community Grain website. Here is the recipe we used.
The process of baking bread is a special experience. The proofing of the yeast, the kneading of the dough, the rising, the wonderful smells of baking and ultimately eating your creation cannot be experienced by words alone. This recipe uses a lot of water and can be challenging. This dough is sticky and a little difficult to manage. The end results are worth the effort.
Our bread was delicious. It had a nutty flavor that made this bread special. Our bread did not have the large round air pockets inside the crust like the videos results. I believe that I did not mix the initial dough long enough in the mixer to form gluten. I am not the best example of following instructions. Still this bread was a success. Creating and experiencing fresh bread is what it is all about.