Here you can follow the process from mixer to bread knife. I am not a professional baker; I'm a mom with a mill and a mixer and a desire to provide yummy, wholesome bread for her babies. :) Hopefully, seeing some of the process "in action" will be helpful as you make my bread recipe.
There are 27 photos on this page - we've re-sized them in an attempt to make them load faster, but it may still take a few minutes to load.
2. Bread ingredients (ignore the potato starch at top left - that was a really optional item). Not accurate amounts. Just to show ingredients.
3. (Photo coming!) Sponge when first mixed.
4. Sponge after 20 minutes. Just starting to mix down.
5. After mixing down the sponge.
6. Adding ground flax seeds.
7. After incorporating more flour. Notice the position of the roller in relation to the bowl rim.
9. Near the end of the 8-minute kneading period.
10. Bread rising on oiled counter. Notice the size in relation to the teaspoon.
11. Bread after 30 minute rise. Now notice the size in relation to the teaspoon.
12. Preparing the pans with lecithin and oil mixture. These are half-size pans.
13. Punching down the dough.
18. Half-size loaves are 3/4 lb. of dough. I use 1.5 lbs. of dough in a 8.5x4.5" pan. I don't always weigh them, but I did for the picture!
20. Hamburger rolls in front. Six half-loaves and one full loaf in back.
21. Risen and ready to go into the pre-heated oven.
22. Another view of the appropriate rise size.
24. Finished loaves. Notice the full-size loaf in the back.
25. Finished loaves. Full-size loaf on the right is cut.
27. Teatime for the baker!