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With so many people interested in making bread, I thought I'd post a guide to making it at home! 
I'm pretty hungry, so I'm going to make a big batch - about 23 litres.
First, we need grain. I'm using 4.5kg of milled barley and 0.5kg of milled wheat
I'm pretty hungry, so I'm going to make a big batch - about 23 litres.
First, we need grain. I'm using 4.5kg of milled barley and 0.5kg of milled wheat
Now we need to mix the grain with water. I want the bread to be really tasty, so I'm soaking the grain in 15L of water that's about 65 degrees C, to really activate the deliciousness of the grain
Hmmm, the bread is tasting very sweet 
Maybe I should add some bitter plants I found in my garden?
I'm also boiling the bread to release the bitter plant flavour and to make sure the bread is sterile for storage
Maybe I should add some bitter plants I found in my garden?
I'm also boiling the bread to release the bitter plant flavour and to make sure the bread is sterile for storage
The bread is too hot straight out of the oven, so I'm rapidly cooling it down using this fancy counterflow chiller
Oh no. Disaster! I forgot to add the yeast before putting the bread in the oven! 
The bread is also extremely watery, overly sweet, and kinda rough tasting.
These vaguely scientific looking instruments confirm: this bread is so full of sugar it could be used as a McDonalds bun
The bread is also extremely watery, overly sweet, and kinda rough tasting.
These vaguely scientific looking instruments confirm: this bread is so full of sugar it could be used as a McDonalds bun
Something needs to be done about this sweetness and flatness from lack of yeast.
What if I add the yeast now, then let it mature? Would that work? Let's try!
What if I add the yeast now, then let it mature? Would that work? Let's try!
I'm going to keep the bread in this vessel inside a cool-oven for a couple of weeks.
I'll hold it at 20 degrees C for half a week, then slowly ramp the temperature in the oven up to 25C in an attempt to have the yeast remove all the sugar to end up with a nice dry bread
I'll hold it at 20 degrees C for half a week, then slowly ramp the temperature in the oven up to 25C in an attempt to have the yeast remove all the sugar to end up with a nice dry bread
Because I'm a scientist, I'm going to track and control the temperature of the bread in the oven using this device.
I'll keep an eye on it, and hopefully in a couple of weeks I will have some delicious bread to share with my... well actually probably to have all to myself
I'll keep an eye on it, and hopefully in a couple of weeks I will have some delicious bread to share with my... well actually probably to have all to myself
