Austin Urban Gardens

Raised Bed Gardening and Eating Well in Austin, Texas

Local Flour Makes Great Bread! July 16, 2010

I finally got some time to break out my newly acquired local white flour!  Thanks again to Vance Ely and Adam Holzband for taking on this challenge and knocking it out of the park.  I didn’t have much time, so I used the Artisan Bread in 5 Minutes a Day recipe, and there is still dough left in the fridge.

Artisan Bread in 5 Minutes a Day

I love this book although the 5 minutes is  a misnomer, at least on the first day.  From start to finish, it takes about 3 hours.  This is a wet dough recipe, and it doesn’t keep as well as kneaded bread.  This bread requires no kneading.

Homestead Gristmill White Wheat Flour

The flour is unbleached, and fairly light.  It isn’t as light as bread flour, or the white flour you get at the grocery store, but is vastly lighter than my 100% Whole Wheat.

Basic dough

Basic dough, flour, yeast, water, salt.  I just mixed it by hand to avoid breaking out the heavy artillery, and the clean up that would require.  I’m a lazy girl.

Two hours rise time, then time to bake.  I chose to use the baguette pan.


This dough is sticky and the uncooked baguettes were UGLY!

But they cooked up nicely.


The resulting bread was tasty, albeit a bit denser than King Arthur flour.  Slice of bread, Way Back When Dairy Butter or slice of Brazos Valley Cheese, is the perfect afternoon snack with a glass of wine.


4 Responses to “Local Flour Makes Great Bread!”

  1. Jodi Says:

    That bread looks delicious to me! Nice work, Carla!

  2. Adam Says:

    Love baguettes and those look great. Glad to hear that the flour is working out well for you. Props to Vance!

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