A real grind! KoMo Grain Mill Review and Baking Fresh Bread
Вставка
- Опубліковано 2 чер 2024
- Check Latest Komo Prices: www.pntrac.com/t/SENKSE1LT01D...
Uncle Scott's Kitchen reviews a KoMo Fidibus Classic grain mill and makes delicious home baked whole wheat bread.
KOMO GRAIN MILL (Amazon): amzn.to/2JUpMn0
BUY WHEAT BERRIES (Amazon): amzn.to/34xkQfS
BUY A SIFTER (Amazon): amzn.to/2PN36c6
Uncle Scott's Store: www.amazon.com/shop/unclescot...
UNCLE SCOTT'S WEBSITE: www.unclescottskitchen.com
GREAT KITCHEN GEAR:
Thermapen ONE: alnk.to/5jiXfHq
Matfer Carbon Steel Pans: amzn.to/2CdDsp2
De Buyer Carbon Steel Pans: debuyer-usa.com?sca_ref=404835.2T2gLdk0je
Mauviel Carbon Steel Pans: amzn.to/2PQieFW
Lodge Skillets: amzn.to/33hVkLu
Kitchen Aid Mixers: amzn.to/2PScStE
T-Fal Fryers: amzn.to/2Nm12q1
Ilve Ranges: amzn.to/2JT4uXc
KoMo Grain Mills: amzn.to/2JUpMn0
StarPack Wide Spatula: amzn.to/2YqRHUY
Excalibur Dehydrators: amzn.to/36z6IEB
Etekcity Temperature Gauge: amzn.to/2NHtGSE
*If you click on our affiliate links and buy something on Amazon, you get the exact same Amazon price as going directly there but allows us to earn a small commission. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!!*
#komo #grainmill #wheat #homemadebread - Навчання та стиль
I've had that same mill for 10-12 years and love it so much. When I bought it, it was called Wolfgang MOCK. I believe yours is exactly the same one as mine. I just ground chickpeas to make homemade Falafel for dinner. It's great for grinding beans to use for "cream of" soups too. Whatever you do, don't try to grind popcorn in it. I learned that lesson fast! It jammed and some of the corn got stuck in between the stones. Luckily I did not break it.
Thats the mockmill brand or version but komo is a different brand and make
@@blessed7927 Thank you,...had no idea. They look identical.
I never bake but it is such a beautiful tool I'd almost buy one and put it on my coffee table.
We bought the exact same grain mill about a year ago and have been using it at least 3 to 4 times a week to grind our organic grains which we buy in 20 kg bags. Totally happy with our Komo. We just recently purchased a Komo Flic Floc to make our own cereals and am now in the process of figuring it out.
Love the video, your sense of humor is fantastic. I almost swallowed my tongue laughing when I saw you pinch that loaf.
I’ve been coveting one of these for a while. Thanks for the informative video. You have a stunning kitchen!
They are pretty sweet. My wife gets all credit for the kitchen!
I just discovered your youtube channel yesterday. I have been thinking about getting a grain mill and this video helped thanks. I like the fact that you buy your own kitchen equipment.
Excellent! Post back and say how it goes. We have been making all our own bread using the Komo since last Fall... worked great so far. I do think it helps keep the reviews more genuine to buy my own stuff. Glad the video helped!
You're top drawn, Scott. I just respect and trust your final word on a matter. Thanks, for your hard work.
I want to use it with my purple corns I’ve cultivated in my garden. I am going to buy the Oktini.
oh man, never knew I needed one of those!
They are pretty sweet but expensive...
Hi there, thanks for the review. Seems like a good buy. I actually have something you should try out. Most flours, but especially spelt should be made with a lot of water. 1490g of flour and 1400ml water, makes a rather snotty dough. This has to be made in a blender, mixed and stretched until those long gluten chains are formed, this really helps trapping co2 gas, but it takes time (10-15min) and power. Allow dough to rest (ripe) in the fridge or cold place for 12-18 hours, preferably covered with plastic film. The dough will not raise - almost, in doing this, but it allows the enzymes to work and produces a wide range of lactic acids, among them phytase which breaks down
phytic acid, which again is a passive defence system, disabeling the body from fully benefit the intake of grain products, thus discouraging us from eating them - and lactic acids releases a ton of nutritions, flavors and aroma.
In short. This makes a wider range of nutritions available to us while the bread becomes easier to digest.
When time's up, place in a warm room and raise for 2-3-4 hours (double size) and make the bread as you see fit, BUT do handle dough carefully, do not knead it, you absolutely want to retain most of the CO2 gas. You can choose to raise it again, but it's not
really necessary. Bake at 220C for about 40 min, or until the bread sounds finished.
Thanks Uncle Scott! My husband and I think you're hilarious! Ok, time to get this grinder, it looks great!
Thanks, Dee! I will definitely show this message to my wife while yelling AHAAAA!
I gotta get one of these in the future.
Great video! Thank you. Do you have to clean the unit?
Quite the comedian you are!! Thank you for the laughs!
It is great to grind the grain at home. Just want to know is it necessary to wash the grain before grinding?
Hi... Thanks for the video. Can you tell me how many cups it can grind in one go? Thanks
I would like to purchase a sieve like the one you were demonstrating. What size mesh would you recommend please?
I just placed an order for the Komi Classic. Thank you for the demo.
Want to buy this for rice flour and other gluten free grains.. will this grain miller work for those types of grains? Thanks!
I will never sift out bran. I thank you so much for this video.
As a bread baking stuff home maker I will consider buying this. But it's a shame you are not using sourdough starter and longer fermentations, since you are milling your own flour, and prefering the industrial yeast. Nice video!
We are learning as we go! As I type this my wife is trying an artisan bread recipe, but substituting our own flour. Sourdough is on the horizon. Thank you for the compliments! What do you like to bake?
I bought a Komodo classic and cannot find your honey whole wheat bread recipe. Could you post the link. Thank you
Great video 👍 I bought the same one and new to milling. I want to ask you, if the finest setting is not enough, can I do it one or two more times to get the finest flour? Thank you.
that is my question too! Can I remill with this komo?
/all Komos?
You crack me up 😂 ( no pun intended)
Great video. Thanks
Thanks Tanja! My wife worries that comments like these "only encourage me" and they do!
Scott, have you considered a hand mill and why?
Just bought one of these and I'm super stoked to use for bread, however, do you know how coarse it is on the coarsest setting? I'm wondering if you could use it to make beer which requires the grains to be cracked but not ground (if it's too fine it clogs the mash up).
Just got to that part of the video, looks like I may be able to try it! Thanks again for the vid! Love the deadpan delivery!
CAN YOU PLEASE SHARE YOUR WIFE'S RECIPE FOR HER BUTTERY HONEY WHEAT BREAD? IT LOOKS SOOO GOOOD! THANK YOU!🙂
I can get a grain mill for my Kitchenaid mixer, will be great to mill grains specifically for my next loaf, btw your unit is made from euro beech which grows all over europe.
If you get one of those, post back and say how it goes... we have a kitchen aid but I don't have the mill.
@@UncleScottsKitchen Sure will, the ice cream maker works well as does the pasta roller for lasagne and ravioli sheets, just about to make some kefir coconut ice cream with condensed milk, nevermind. Kitchenaid really do make America great.
Since they didn't reply back. If you can get it, you want the Mockmill for the kitchen aid mixer, which is a stone grinder, not the cheaper ones that use metal burrs. Several good reviews on it. Works well but is much slower than the countertop. I went with a Komo Mio because of the speed and power difference.
I would like to mill rice flour. Does it make a fine rice flour like you buy from the Asian grocery store?
Yes, you can grind rice in it. In fact, rice is used to clean it if you grind pepper or other spices in it.
Sorry, I can't seem to find your wheat berries bread recipe anywhere. I have looked everywhere, please help. Thank you.
Hi, does it overheat the flour? What is the highest temperature it can reach? Thanks
I don't know the exact temp, but the flour comes out warm but not hot.
Wonderful video that bread look absolutely fantastic
Thanks! I will make sure my wife knows she got a compliment!
How easy it is to clean this grinder?
Ive had the original one for 30 years but the capacitor is broken in the motoe. A spare part that might be good to buy now in case. The sign is the motor stalls and the bottom wheel only moves when nudged, so no more milling.
11:50 ...pinch'n a loaf...lol!!!
After three years someone FINALLY picked up on the joke!!!!!!!!!
I'd like to find the recipe shown in this video - I can't seem to find it here, or I'm blind?
My motor on my 40 year old unit is the same size as that whole unit.😁
I wish I were as good as I was 40 years ago!
Patience. That’s what I have, and it’s a good thing! I did my homework, decided on the Komo, and ordered it a couple months ago. With any luck it’ll be here in another month. Then the fun begins.
Thanks for covering the various settings and sifting. I’ll enjoy making my own AP flour to add to my whole wheat for better crumb. And rye, barley....
Awesome, Bret! We've really enjoyed our Komo... you should get lots of great flour and baked goods out of yours. On a fortunate side note, we buy lots of the grains in bulk (5 gallon pails).... with all of the lockdowns and quarantines, if you buy some grains in bulk you are halfway to being a disaster prepper without even having to do anything.
Uncle Scott's Kitchen hahaha. We’ve juggled several sources and managed to keep our pantry full - including hard red & white wheat, rye, barley....
Dude you're hilarious... I'm just wondering if this will make 00 flour. The type used for pasta. Thanks
Looks interesting but can't fit another small appliance into my kitchen:)
Time for a bigger kitchen (or a yard sale and get rid of some old stuff so you have room for new!). :)
Is that the Komo XL or the smaller classic?
Fidibus Classic, I believe.
Check out Uncle Scott's Store: www.amazon.com/shop/unclescottskitchen
Nice introduction to the KoMo Fidibus. I've been using this mill for years. I'm wondering, however, if your stones are touching when you turned it on during this video. You're not supposed to hear them touching when you turn it on (KoMo has a video on how to adjust the mill).
They might have been a little in one of the clips... I think we had it on the finest grind setting, maybe we should have backed it off a little. How do you like your mill? We are still baking all our own bread using ours. Going for about a year now.
@@UncleScottsKitchen Love it! It's nice to add some spelt, rye and other grains to my bread here and there, and this is the best way to do it. The grains are so much fresher than from pre-ground bags. It's a bit more work to prepare the flour for pastries, though. I like that we can also make rice flour and grind various spices, too, although I don't do that very often.
Good video. (Comment just for the algorithm -- which HATES independent content creators.)
We're all slaves to the algorithm!
Have you fugured out what setting is best for pasta flour ?
Can I available in india delhi
Stone must be revolved in anti clock wise direction while demonstration.
Hello. Great video. Thank you.
I'm finally buying a Komo Grain Mill, once I figure out which one and possibly their Sifter attachment too.
I'm lucky in that I buy grain from an old-school mill and they only buy their grain from local small farmers who are all totally bio. They've never heard of Monsanto or Roundup etc nor do they wish too.
They experiment with all sorts of ancient wheats, and I can get anything that takes my fancy. Wheat, Buckwheat, Barley, Rye, Maize, Oats, Spelt, etc etc. I think I've died and gone to heaven!
I have an old granite bowl and stone which my Great Grandmother used to use to grind her own grains to make flour. Must be 150 years old and it still works a treat!
I am currently experimenting with wheat and barley grains to make my own wheat and barley Malt, which should take my sourdough breads to the next level. I'm trying to replicate the famous and very excellent old classic, Hovis Granary bread.
ua-cam.com/video/LMURO1KLYBs/v-deo.html and this, ua-cam.com/video/DJi_5T0jSnA/v-deo.html
If I may suggest a little tip or two for your lady wife to try out.
We employ a method used by artisan bakers in France. First, very important. Check the temperature of your room and the temperature of your flour, which should be the same, let's say Room temp 20c and Flour temp 20c the Water must be 14c. This is the formula used by all traditional French bakers. The total temperture of the dough should always be 54c and the temp of the Water is determined by the combined temp of the room and the flour.
Next, we use the method called the Autolyse. We put the water, (plus honey, milk whatever your recipe) in the mixing bowl and we add the sifted flour and my levain "sourdough starter" to the wet ingredients, never the other way around.
Depending on if it's winter or summer, we hydrate at about 70% of the weight of the flour.
We mix everything together and we cover and leave for at least 30 minutes. This lets the flour hydrate well and gluten develop.
After 30 minutes or more, we finally add the ground sea salt which is usually around 2% of the flour by weight.
We knead for ten minutes and then allow to rest 30 mins. We then stretch and fold the dough over itself from its edge North East South West, rest 30 mins and repeat this 3 more times.
Sounds like a lot, but each step takes a few seconds and then you go and do something else for half an hour.
Finally, we work the dough into a nice ball shape and place in a lightly oiled bowl, in the refridgerator for 6 hours or over night. This is a long slow fermentation which lets the flavours develop and the dough prove. I often leave my doughs for 12 or 24 hours.
Next day, bring the dough back to room temp and shape for its final rise and baking.
A lot of folks struggle to create their own Levain "Sourdough starter" including myself.
If you are at all interested, here are links for an excellent method to create your own Sourdough. You can't miss.
www.riotrye.ie/about-us/#/
www.riotrye.ie/common-loaf/#/
Again, many many thanks for the great video. Hope my new Komo mill toy arrives in time for Christmas!
All the best and Happy Thanks Giving from Europe!
Hello Valerie! Thank you very much for the great comments. That is great advice and I have sent it to my wife as she is learning to make sourdough. I can't imagine having to grind grain by hand like your grandmother... thank goodness for Komo. We use ours once or twice per week and are very happy with it. My wife makes a lot of whole wheat bread with hard red wheat. I have been trying to use soft white wheat to make pizza dough but I have to keep practicing. Happy Thanksgiving from America!
@@UncleScottsKitchen Hello. Pizza dough is dead easy. I use “00” Italian flour. For two good size pizzas 12”, 300g flour, 1% Dry yeast 3g, 2% Salt 6g, 70% Water 210ml, pinch of sugar, splash of olive oil 5ml.
I always do the dough by hand and work it for ten minutes until smooth and elastic. Wrap in cling film and rest in the fridge over night. It’s great fun making the two pizzas like they do in Naples. No rolling pin! Well floured surface! Divide the dough and flatten the two balls into discs. Gently use your hands to expand the disc outwards creating a lip around the edge. Then pick it up and spin it in the air if you are brave enough or just flop it from hand to hand to stretch it out.
Flour goes everywhere. Have fun!
@@valeriechaumeziere377 Did you grind the flour for thepizza dough? I have pretty good luck with store-bought King Arthur, but I want to figure out the best grind and wheat for home-ground pizza dough flour.
You already had a Vitamix.
Ha! Even though my wife might disagree, my cardinal rule is "you can never have too many kitchen gadgets!" :)
Good answer!
Blenders heat up and beat the wheat and ruin nutrients
been using my wondermill that i got from ebay for $35 for about 5 years now. love that it can mill coarse grain like cornmeal to ultrafine pastry flour. no way would i pay $600 for a mill.
Which wondermill model do you have? I need to get one to review.
dont fillter ground flour so you keep all important complex carbohydrates within it to feed your microbiota that keep you healthy, actually this is the number one reason why to grind your own flour, the taste and all the rest comes secondary..
Where is distributor in india please give a number of that person which were dealt in india
India! Wow. Thank you for the comments, Dharmendra. I do not know of a distributor in India, but the only thing I can think of is if Amazon will ship a package there then you could order it online.
Grinder looks good, not enough kneading on that bread, crumb seems under developed.
Check out some of the Home Brew shops for different types of grains, be aware there's some homework that's required when dealing with grains and specialty grains. This might open a whole new hobby for you.
www.homebrewing.org/Grains-by-the-Pound_c_105.html
Are those mostly for brewing or could you make bread from them too?
@@UncleScottsKitchen I haven't had any experience with making flour with any of the different grains, although I don't see why you couldn't use some when making bread. There's recipes for using the spent grain after steeping it for brewing beer. Also the brew shops offer barley Malt, it resembles Honey, it's extracted from the Barley and comes in different colors, light and dark and it can be used for a sugar substitute when baking.
I also see recipes for Barley flour bread , and multi grain breads on the web, beer and bread, what could go wrong?
@@charleschapman2428 It would at least give me a reason to tell my wife I need to do more beer research! My wife is getting into baking with lots of different grains, so I will look into it. Thanks for the info and links.
Instant yeast??? Why not start a sourdough started if you're gonna go as far as milling your own flour.
We have tried that a few times. I always works great for a month and then we forget to feed it!
your komo mill is made in germany and not in austria. KOnrad MOck mills is a german company.
I like you. LOL
From someone called BLESSED, that is fantastic!
Komo fidibus is a very poor quality mill. Stones give way and break!
Really? Do you have one and have trouble with it? We've been using ours for quite a while now without any problems. I think you can get replacement stones.
Can't vibe with the jokes that are just about being critical about your partner. Pretty needlessly mean and uninventive
It's from the Henny Youngman school... look him up and see what you think.
I agree. The jabs at his wife get annoying real quick.
I think that if the wife doesn't mind, why should anyone else? My husband and I share that same sense of humour and we're doing great after 40 years together. Nobody feels offended.
@@mariaelenajara163 His wife may very well mind and is just not showing it.
Please stop with your derogatory comments against your wife. It’s really poor.
Your mom is poor
Far too expensive. I would rather spend that on a vitamix. It'll do the exact same thing
You know we have a Vitamix but I have not tried to grind grain in it. Do you grind grain in yours? If so, how does it turn out?
Vitamix isn't as consistent and can gum up the flour underneath the blades. Sure, it's fine, but not as nice as one of these mills, and you have less control over producing a consistent texture.
I did have dry vitamix container and it was shredding black specs into the flour. Back it went to amazon. It was also heating up the flour, even though I used frozen berries. Now I am getting mill, I know I won’t have any regrets.
This is s very poor product. Do not be fooled by the looks. The grinding stone had broken into two, that when very sparingly used. I have s photo to upload if you wish to check for yourself.
Oh! I have not had any problems. Did you talk to them? Maybe they will send you some replacement stones.
@@UncleScottsKitchen I have no room for gadgets that don't work
Want to buy this for rice flour and other gluten free grains.. will this grain miller work for those types of grains? Thanks!
Yes - it will do rice flour. I got this from the importer website: "All dry grains can be ground with the KoMo Classic mill, including soft or hard wheat, oat groats (dehulled oats), rice, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, soybeans and dent (field) corn. It will also grind lentils, dry beans (pinto, red, garbanzo/chickpeas, kidney & more), and dried, non-oily spices. It isn't suitable for herbs, oilseeds like flax or sesame, popcorn, or fibrous materials."