Friday, September 2, 2011

Chef Tess' Bread Class

Hi all you readers out there that were dying to be at Chef Tess' amazing Bold Better Bread Class in Chandler, AZ last Saturday. We have some info to share with you. First, her handout is awesome and step by step of the class she taught. She has given you a PDF of it (thank you Chef Tess!). Click here to get it. Remember, to give credit to Chef Tess if you will be passing this info along. Along with her handout, here are a few additional notes:

  • She makes her bread in a 3.5 gallon New Generation Bucket (sold at Honeyville Stores). She uses it for every step...the mixing of the ingredients as well as letting the bread rise in it. How convenient is that?  She can walk around while mixing it and when it's ready to rise, she just slaps the lid on! No dirtying other dishes! She made bread during the class to show us the was awesome!
  • Add little yeast as possible and let the bread rise longer
  • Grains LOVE water! So let them soak first and they will be your friend! This is when you are using whole grains (not ground) directly in your bread making.
  • Time to let grains soak for:
  •  Teff: 20 minutes
  • Amaranth: 6 hours
  • Quinoa: Cook it
  • Spelt: 24 hours
  • Hard Wheats: 24 hours
  • If cooking bread in a Solar Oven, put your bread in before it has completely risen. Let it cook for about 15 minutes with the LOWER latch unlatched, and then latch it and let it finish cooking. Total time in Sun Oven will be about 50 minutes
  • Don't put your bread in the fridge. Plastic wrap it to store on the counter or wrap it with plastic wrap AND foil and freeze it. It was go stale faster in the fridge than on your counter.

Then when the class was over, I grabbed a taste Chef Tess' bread with Honeyville's Powdered Peanut Butter...yummy!
Remember for a list of classes at the Retail Stores check out our tab.
For more recipes and ideas, visit Chef Tess' blog at:

Thank you Chef Tess!


Angie said...

In the tip about soaking grains - are those whole grains or ground? If whole, how does one then grind flour from soaked wheat? Wouldn't it gum up the grinder? And if it is soaked in flour form, how would you then proceed to using it in a recipe? I'm confused.

Cookin' Cousins said...

Thank you for your question. I will clarify my post. This would be if using whole grain directly in your bread making. It would not be for grinding after. Chef Tess added Teff to her bread on Saturday and it was DELICIOUS! And of course it added lots of fiber and protein to the bread.
Thanks again for your question.

Chef Tess said...

As a general rule when I use my recipe that calls for 6 cups of flour, I use only one cup of grain ever in it's whole or rolled form in order to have great texture on the bread and proper gluten development. If you use whole grain flour even I don't add more than one cup of the flour to 5 cups of the whole wheat flour. My directions are very specific on how long to raise and how long to let the dough sit before adding more flour. The more you add initially, without giving the whole grain or even the whole grain flour a chance to absorb liquid, the dryer your bread will be. It's the pivotal stage in whole grain bread that a lot of bakers miss.

Lisa said...

Please tell me that you guys will be getting Chef Tess out to the Rancho store at some point in time...PLEASE =)