Just found you and I have subscribed and turned on notifications 😊 Very informative without being performative. Also, Your voice is very pleasant. I received the Bosch Universal Plus with the plastic bowl and I love it!
@ when you mention over mixing… would a sign of that be that it starts to fall apart and smear across the Bosch rather than be formed in a ball? I’ve been having this experience and now I’m thinking I might be letting it mix too long!
Love your baking videos. Wondering if you can make a video on making 10 loafs of sourdough bread . Thank you for all your help. I am baking successfully because of your teachings . My family and friends are loving my bread .😊
Monique, your video has revolutionized my bread! I did not know to let the dough rest before adding the yeast/salt. Thank you for all the amazing videos!
@@Lovelybellbakes My loaves tend to mildly collapse after I put them on the cooling rack. Is there anything I'm doing wrong or could change to avoid that?
You are my favorite to watch for fresh milled flour bread making. Your recipes always look perfect! Thanks for the tip on why the bread may tear. My bread tends to fall after baking and I’m puzzled as to why. Any suggestions on how to prevent that from happening? I check the temp of the bread and it reads 200 degrees.
Excellent video Monique!! Wish I could have given it two thumbs up!!! I have 12 loaves of bread to bake for Christmas gifts and seeing this video helped me a lot!!! Thanks Girl!!! 🥰
Another great video, thank you! Could you explain what the dough looks like when it is over kneaded? I feel like I never know what stage my dough is in.
I love your videos on making freshly milled bread , I use freshly milled spelt so would you recommend using the same amount of freshly milled spelt flour in your recipe ? Mine tends to be a little sticky . Any tips would be appreciated .. thank you .. I also add eggs and oil to the recipe that I use ..
I would keep everything the same and just swap hard wheat for spelt. It will be a more stretchy dough. Oil your hands and work surface if it’s a little sticky.
I really enjoy watching you and your technique for getting beautiful bread. I'm having a problem with my bread busting up over the top and sides while it's baking, not sure if it's a shaping or rising issue. Bread tastes good but doesn't look pretty. I'm going to try to replicate your technique mine is Kinda hit and miss.
It sounds like your yeast still has tons of energy going into the oven. Do a longer first rise. It’s ok to let it more than doubles by a little. Alternatively, you can adjust slightly reduce the yeast.
Hello and thank you...beautful loaves! I am new to fmf and stand mixers. I am looking at Bosch and dont know if I should get this model or the sme with the plastic bowl. Would you choose stainless or plastic? Someone suggest that dough sticks less to plastic, but I would think stainless would last forever. TIA.
It’s personal preference. I’ve had both the plastic and stainless steel. The plastic bowl does hold more. Some people don’t like their food coming in contact with too much plastic tho (personally it’s not a big deal in my opinion). But the stainless steel bowl does still have a plastic center post. The dough doesn’t stick a bit to the stainless steel bowl when it’s time to get it out.
Do you have the recipe for the 6 loaves? I see the website has for one or two. And I know sometimes with making a larger batch not everything gets multiplied.
I multiply everything for the loaf size I intend to make. I don’t have a written recipe for 6 loaves. I do have a recipe multiplier on my website to make it easier to scale recipes. lovelybellbakes.com/recipe-scaling-tool/
When you’re done kneading, split the dough in half. Let half rise in the fridge and the other half on the counter. The counter dough will not progress faster and will bake first. When the fridge dough has doubled, put it into loaf pans to do its second rise on the counter. This is what u did when I didn’t have enough loaf pans. If loaf pans isn’t an issue, you can wait until the second rise and put half the loaves in the fridge immediately after getting it into the loaf pans. That way it delays rising for half the loaves and you can bake separately. …I hope this makes sense!
I like the recipe, but salt and yeast should never come in contact with each other because salt kills yeast. It's good to have the salt with the flour. Yeast and sugar is fine because sugar feeds yeast.
@Lovelybellbakes Fair enough. If you put just a bit of yeast on a plate, and put salt on it, you'll see what happens. Maybe you don't realize it because you've always mixed your dough without distraction. If you put salt with yeast and say you take a call and come back to finish the dough eventually, you'll have a different product. I just call myself being helpful after 35 years in the baking business. Don't take my word for it, you can search it and it will come right up. I wish you the best.
Hi! I'm in your two Facebook groups. I talk to Melanie a lot but would love to speak with you as well. I don't know how to send you a message on Facebook.
Just found you and I have subscribed and turned on notifications 😊 Very informative without being performative. Also, Your voice is very pleasant.
I received the Bosch Universal Plus with the plastic bowl and I love it!
You put out the BEST fresh milled videos! Thank you!
Thank you so much!
@ when you mention over mixing… would a sign of that be that it starts to fall apart and smear across the Bosch rather than be formed in a ball? I’ve been having this experience and now I’m thinking I might be letting it mix too long!
@@simplykaley4540 yes. That’s a sign it’s gone too long.
@@Lovelybellbakes thanks a bunch!
Love your baking videos. Wondering if you can make a video on making 10 loafs of sourdough bread . Thank you for all your help. I am baking successfully because of your teachings . My family and friends are loving my bread .😊
Monique, your video has revolutionized my bread! I did not know to let the dough rest before adding the yeast/salt. Thank you for all the amazing videos!
My pleasure. I’m glad it was helpful!
@@Lovelybellbakes My loaves tend to mildly collapse after I put them on the cooling rack. Is there anything I'm doing wrong or could change to avoid that?
Your bread turned out beautiful and I'm sure it was just as delicious! Great job!!
Thank you!
You are my favorite to watch for fresh milled flour bread making. Your recipes always look perfect! Thanks for the tip on why the bread may tear. My bread tends to fall after baking and I’m puzzled as to why. Any suggestions on how to prevent that from happening? I check the temp of the bread and it reads 200 degrees.
Thank you for your kind words. It sounds like you’re overproofing your bread. Don’t let it rise as long on the second rise.
I am totally enamored by you!! Keep up the good work. 😊
Thank you so much!
Thanks for the recipies plus using the Bosch !
My pleasure!
You're such a good teacher. Thank you.
Thank you!
Came across from Roots and Refuge channel after her Fresh Milled Flour video 8 Dec, new subscriber here ❤🎉❤
Thank you so much!
Excellent video Monique!! Wish I could have given it two thumbs up!!! I have 12 loaves of bread to bake for Christmas gifts and seeing this video helped me a lot!!! Thanks Girl!!! 🥰
I’m happy it was helpful!
Hi love your channel! Sent over from Jess (Roots and Refuge, The Farmers Table) Much Love and Blessings
Thank you so much! She’s so sweet 💙
Thanks for the recipes, instructions and explanations!
My pleasure!
Hey there! Jess from Roots and Refuge gave you a shout out on her latest video! Glad she did, love your content❤ can’t wait to binge watch them all!
Thank you so much! So kind of her to share 💙
Great video showing the Bosch mixer. Thanks for sharing it with us!
My pleasure!
Your bread looks fabulous.
Thank you!
Another great video, thank you! Could you explain what the dough looks like when it is over kneaded? I feel like I never know what stage my dough is in.
When you over knead the dough first gets really tight and then it turns to mush. It doesn’t hold shape at that point.
@ thank you! 😁
I love your videos on making freshly milled bread , I use freshly milled spelt so would you recommend using the same amount of freshly milled spelt flour in your recipe ? Mine tends to be a little sticky . Any tips would be appreciated .. thank you .. I also add eggs and oil to the recipe that I use ..
I would keep everything the same and just swap hard wheat for spelt. It will be a more stretchy dough. Oil your hands and work surface if it’s a little sticky.
Hi, I love all your videos. But I have a question. What causes a dough ball to come apart before it's done kneading and has reached window pane yet?
Did you add another ingredient? What or change the speed?
I really enjoy watching you and your technique for getting beautiful bread. I'm having a problem with my bread busting up over the top and sides while it's baking, not sure if it's a shaping or rising issue. Bread tastes good but doesn't look pretty. I'm going to try to replicate your technique mine is Kinda hit and miss.
It sounds like your yeast still has tons of energy going into the oven. Do a longer first rise. It’s ok to let it more than doubles by a little. Alternatively, you can adjust slightly reduce the yeast.
Hello and thank you...beautful loaves! I am new to fmf and stand mixers. I am looking at Bosch and dont know if I should get this model or the sme with the plastic bowl. Would you choose stainless or plastic? Someone suggest that dough sticks less to plastic, but I would think stainless would last forever. TIA.
It’s personal preference. I’ve had both the plastic and stainless steel. The plastic bowl does hold more. Some people don’t like their food coming in contact with too much plastic tho (personally it’s not a big deal in my opinion). But the stainless steel bowl does still have a plastic center post.
The dough doesn’t stick a bit to the stainless steel bowl when it’s time to get it out.
@Lovelybellbakes thank you
Do you have the recipe for the 6 loaves? I see the website has for one or two. And I know sometimes with making a larger batch not everything gets multiplied.
I multiply everything for the loaf size I intend to make. I don’t have a written recipe for 6 loaves. I do have a recipe multiplier on my website to make it easier to scale recipes.
lovelybellbakes.com/recipe-scaling-tool/
For easy math, check out my Facebook post where I share my measurements.
facebook.com/share/p/6cC3TFTnF2DiswRH/?mibextid=WC7FNe
How much flour did you end up using in this video?
2275g which is about 18 cups.
@@Lovelybellbakesthank you! 😊
My oven won't hold 6 loaves, is it possible to punch down 3 of them and let them re-rise while the others are baking?
When you’re done kneading, split the dough in half. Let half rise in the fridge and the other half on the counter. The counter dough will not progress faster and will bake first. When the fridge dough has doubled, put it into loaf pans to do its second rise on the counter.
This is what u did when I didn’t have enough loaf pans. If loaf pans isn’t an issue, you can wait until the second rise and put half the loaves in the fridge immediately after getting it into the loaf pans. That way it delays rising for half the loaves and you can bake separately.
…I hope this makes sense!
@@Lovelybellbakes Thank you!
Could I turn this into Hotdog buns and cinnamon rolls?
Absolutely!
I like the recipe, but salt and yeast should never come in contact with each other because salt kills yeast. It's good to have the salt with the flour. Yeast and sugar is fine because sugar feeds yeast.
That’s simply not true. I’ve been doing it for years.
@Lovelybellbakes Fair enough. If you put just a bit of yeast on a plate, and put salt on it, you'll see what happens. Maybe you don't realize it because you've always mixed your dough without distraction. If you put salt with yeast and say you take a call and come back to finish the dough eventually, you'll have a different product. I just call myself being helpful after 35 years in the baking business. Don't take my word for it, you can search it and it will come right up. I wish you the best.
@ I regularly mix the salt and yeast in a bowl so it’s ready to go into the dough. Never had an issue. I use instant yeast.
@Lovelybellbakes OK, continued success.
Hi! I'm in your two Facebook groups. I talk to Melanie a lot but would love to speak with you as well. I don't know how to send you a message on Facebook.
You can find me on Facebook as Lovely Bell Bakes