Pistachio Peach Sprouted Einkorn Artisan Bread

  The concept of sprouted wheat bread isn't new to me, in fact I used it for years to make my Sprouted Wheat Bread in a Food Processor that first saw its way onto the blog in 2009. I have many Sprouted Wheat Recipes but those have been tricky because of the nature of sprouted wheat and the process can be time consuming.  In the early days, I had a lot more time to sprout the grain and make my own products directly, including the option of re-dehydrating the sprouted grains and making them into flour.  If you have the time and means to do it, that is a valuable skill and the most nutritious. When grains are sprouted they are converted into a raw, living food with more vital nutrients which are more readily absorbed by the body. Sprouted flours are digested by the body as a vegetable not as a starch.

When grains are sprouted, enzymes are created that aid digestion. Complex sugars are also broken down and as a result, painful intestinal gases and potent carcinogens and enzyme inhibitors are neutralized. This is especially beneficial for those people with intolerance to wheat as they often discover that they can digest sprouted grains without any problem. Grains are normally digested as starches using pancreatic enzymes but when grains are sprouted the starch molecules are changed into vegetable sugars which the body then digests as a vegetable.  

The trick is getting the dehydration done at just the right enzyme stage of the sprouting as to produce good bread instead of bricks. It is also an issue to use a dehydration method that doesn't get too hot and kill all the nutritional benefits of sprouting (anything over 118 degrees). Those enzymes are critical to the raising process of the bread.   

I personally have changed to just purchasing the Pre-sprouted and dehydrated organic sprouted wheat and milling it at home in a stone mill or if you don't have a mill, purchasing it already ground. The other baking benefit of sprouted flour is that it has the depth of flavor associated with a long slow fermentation in a bread dough that is usually achieved with eight-12 hours of slow raising, but it can be done in a short period of time (usually an hour or less). 

Because Einkorn is an ancient form of wheat, it is already a better option for those who can't tolerate modern wheat, but sprouting the grain takes it one step further!   Organicgrains.com is the only company I know of that actually mills the grains to order to provide the freshest flours possible and retaining the nutrition of the flour. I'm addicted to their  Sprouted Einkorn Wheat Flour .  It has all the benefits of sprouted grain without having to do all the back-work.  I'm okay with that right now.  I've enjoyed working with OrganicGrains.com and their products so much, that I asked if they would sponsor my TV show. They graciously agreed and have been very kind to us. So yes, I do benefit greatly from my association with their brand, but I loved them long before they started backing me. 

Sprouted Einkorn Flour from OrganicGrains.com 

Why Use Sprouted Wheat Flour?

According to research done by the University of Minnesota, sprouting increases the total nutrient density.

• Vitamin B1 (thiamin) increase of 28%
• Vitamin B2 (riboflavin) increase of 315%
• Vitamin B3 (niacin) increase of 66%
• Vitamin B5 (pantothenic) increase of 65%
• Biotin increase of 111%
• Folic Acid increase of 278%
• Vitamin C increase of 300%

These studies also demonstrated a significant increase in various enzymes including amylase, lipase and Protease. Sprouting grains also helps with the absorption of calcium, magnesium, iron, copper and zinc as reported by the Price-Pottenger Nutrition Foundation.*Resource: www.organicwheatproducts.com 

 Gourmet Nuts and Dried Fruit sent me this huge box of my favorite little nuggets of love and asked me to try them out in my baking. We discussed earlier this week all The Health Benefits of Pistachios so I wanted to use them in conjunction with this amazing sprouted wheat flour to really get all that nutrition in one place. 

This is "Staff of Life" kind of bread. It will definitely give you a huge boost of energy as well as a full gamut of benefits.  If you don't want to use dried peaches, this recipe will work with any dried fruit. Figs would be amazing! 

Pistachio Peach Sprouted Einkorn Artisan Bread
Yield: 1 loaf

3 cups Sprouted Einkorn Wheat Flour
1 tsp Salt 
1 1/2 cups Water, lukewarm
1 cup Raw Pistachios, chopped 
1/2 cup Dried Peaches or any Dried Fruit, chopped
1/2 cup Coconut Sugar
1 1/2 tsp Yeast, active dry

 Directions: Combine all ingredients in a large 1 gallon bowl, and mix by hand until combined, about 2 minutes.

Cover tightly with plastic wrap or a lid and allow to sit at room temperature 1 hour.  Turn the dough out onto a lightly floured countertop.  Cut it in half and form each part gently into a ball. Roll dough into a rectangle and fold into thirds. Roll, pinch, and form into a loaf. Place in greased 4 quart dutch oven loaf and raise one hour. Preheat oven to 425°. When oven is hot and only then, place loaves in the oven. Covered with lid. After 15 minutes, reduce heat to 325 ° and remove lid, Continue baking for 30-35 minutes, until internal temperature is over 175°.

There you go! Make some nutritious and extremely delicious bread. Your body will thank you!


Always My Very Best,
Your Friend Chef Tess

Erin's Sprouted Wheat Bread...a success story!

I have to cheer on the valiant efforts of a hard working mom. She made this bread...from these wheat grains...without a flour mill!

Every now and then it really clicks and someone gets really motivated about learning to make the sprouted wheat bread. I had a friend, Erin, read the Sprouted Wheat bread tutorial blog entries...including all the sprouted wheat bread troubleshooting entries...in depth. In a short time, these pictures came across the computer. I love it when a plan comes together (quick, name that 80's sitcom).

The wheat berries you see are sprouted by Erin in just over 36 hours. Her wheat was really fresh. I am pleased to announce that she not only got the wheat right, but also cranked out some pretty righteous looking bread.

Here's her dough...

I am actually really fond of the Sprouted Wheat bread in a food processor . It makes fast work of the grinding and kneading process and yields a much finer ground wheat berry when it comes to dough. Look at this bread. Nobody pass out...but this is Erin's very first loaf of sprouted wheat bread.

I'm getting all misty eyed. Overclempt. Superbly pleased...heck I'm proud! Outstanding work! Keep it up Erin! I love your kindred creative soul.

There you go!

Sprouted Wheat Bread...Day 2

Sprouted Wheat, Day 2
This is the draining, rinsing, and sprouting day.

There is also a list of things for tomorrow...
For those just joining us, day one was yesterday. Drain the wheat and rinse. I do mine in a colander with holes just a little smaller than the wheat.

Make sure you get the fresh water all the way through the wheat. Rinsing is an important step. If not done enough, your wheat will start to ferment and smell like my son's socks after school. You want the wheat to smell fresh and clean. Think of it as giving the little wheat babies a change. You don't want them sitting in water either, just moist.

Once drained and rinsed, cover with a clean towel and tuck them in. Moisten the towel. Repeat this rinsing step about 3 times throughout the day. Just leave them in the colander, rinse getting all the wheat clean by digging you hand in and rinsing it. Cover back up with the towel. This will help the wheat to start sprouting.

These babies will start to show their little white toe heads. I'm repeating myself from day one: The spouting time is pivotal. If you let the sprouts get too far developed, what you will have is a gooey mess, instead of bread it will be like a glue log. So, be sure to look at the pictures I do so you can gauge when your wheat needs to be made into bread. This may be shorter than 3 days if your wheat is especially fresh or your home or sprouting area is warm. The biggest test beside the picture is the TASTE test. If the wheat tastes starchy, it is still good for bread. That is all the sprouting you want to happen. The rule is that the sprout root should not be any longer than the length of the grain of wheat itself. Any farther in the sprouting stage and it will go into a diastatic stage and the starch will be turned into sugars. At this point it will be too late for making bread. Great for salad, but not for dough. Incidentally, if over sprouted, you can still use them in regular whole what bread, but no more than 1/4 cup chopped to a loaf. These little power pellets will actually contribute to great yeast activity! It is called a diastatic malt if these sprouts are dried in a low temperature and then ground. This malt is the sugar young plants thrive on...no wonder yeast loves it! Very sweet, and great for bread in small amounts--once ground use only about 1/4 tsp per loaf.

Tomorrow on dough making day these sprouts should weigh about 4 lb (2 k)--for 2 loaves. You started with 2 1/2 lb wheat, or 1135g) which will be a little more than 3 quarts sprouted. This recipe is from The Laurel's Kitchen Bread Book, 1984, by Laurel Robertson... one of my heroes in whole grain bread baking!

You will also need for 2 loaves:

Your meat grinder or electric food processor

2 tsp yeast (1/4 oz, or 7 g) [You can double this amount]

1/4 cup warm water (60 ml)

1/3 cup honey (80 ml)

4 tsp salt (22 g)

non-stick cooking spray for coating the pan ( I mix a little oil with a little flour--bit more natural)

2 , 8 by 4 inch loaf pans

1 clean towel

2 gallon size bags

If you are making a single loaf, you will need:

6 cups sprouted wheat berries (if you started with 1 1/4 lb or 575 g hard wheat)

1 tsp active dry yeast (1/8 oz or 3.5 g)[you can double this amount]

2 T warm water (30 ml)

2 tsp salt (11g)

3 T,scant, honey (40ml)

1 8 by 4 inch loaf pan

1 clean towel

1 gallon size bag

One final note:

The grain needs to be chilled overnight. So at the end of the day, put the wheat in a bowl and transfer it to the fridge. It can remain in the fridge 1-2 days before it needs to be made into bread so don't panic if something comes up and you can't use it right away. Just be sure again, not to let the roots get much longer than the grain of wheat.

Sprouted Wheat Tortillas Tutorial

How do you go from whole grains of wheat to tortillas...without using a grain mill?

I love whole grain. Ever since the Sprouted Wheat bread tutorial I have received countless e-mail thanking me for the picture by picture tutorial. I've done follow up entries on sprouted wheat bread troubleshooting for those who had any questions on the process. I recently however, received an email from Carrie. She is a missionary/volunteer of the Jehovah's Witness faith. Something they've been doing on their own. I can totally respect that. Big hugs to awesome people who serve God. It's amazing to see faith in action. Keep it up you guys!
She has been in Ecuador over 5 yrs now and says she loves it. She says, "Lots of adventures". I'm thinking lots of crazy food. Hi Carrie.She lives in the jungles of Ecuador. Imagine my joy she didn't ask me to try a typical indigenous shuar delicacy, the fried rhino beetle. Yikes. She and her husband had been trying to make the sprouted bread and she asked if I had ever made tortillas with the sprouted wheat. I wanted to share that process with you all so you could try them out. It's a lot easier to make the tortillas than the bread. No need for much trouble shooting at all, just following the simple instructions. We love them around here. They are earthy and nutty...and have no refined flour whatsoever.
Emergency Food Storage is my favorite place for whole grain. They are local here in Arizona, but they ship. The grain I've purchased has always been exceptional from them. Thank guys!

You will need:

1 cup hard white or red wheat

1/2 tsp salt

1 1/2 tsp baking powder(optional...it's more like a corn tortilla if you omit the baking powder)

1/4 tsp garlic (optional)

Oil spray to coat counter top and griddle

Place whole grains of wheat in warm water, covering the grains completely. Allow to soak 12-18 hours. Drain with a colander that has a fine mesh, that won't allow grain to escape. Rise with warm water. Cover with a damp towel. Place in a warm place, no hotter than 120 degrees, for a few hours. Rinse again. Cover with damp cloth again. Repeat this process every few hours for the next 18-24 hours. Baby sprouts will begin to show. You want the roots no longer than the grain of wheat. This will take about 2 days, depending on how fresh your wheat is.

Chill wheat in the fridge, covered, about 1 hour. In a large bowl, combine wheat with baking powder and salt, stir well.

Sprinkle with a few drops of water, about 1 Tablespoon. Run the sprouts through a meat grinder.

When all the wheat has been ground...dramatically fall to the ground and tell your kids you can't possibly commit such grain surgery. They will laugh hysterically.

Run the dough through a second time. This will make it nice and smooth. Or if you want to use a food processor, it can be done the same way but will only take about 2 minutes on medium speed to make a smooth dough.

Divide the dough into 6-8 balls. You may need to knead the dough slightly to get the balls to stick together.

Lightly oil your counter top, a little goes a long way. Roll out the tortilla in a circle, about 6 inches across and 1/4 inch thick. You will be able to see all the grains held together by the natural occurring protein in the wheat.
Heat a non-stick skillet and spread a little oil in the pan. Cook on one side 3 minutes on medium heat. Turn tortilla over, and cook the second side about 3 minutes more.
Place tortillas under a damp clean towel until all the tortillas are cooked. We made green chile chicken fajitas.
Enjoy.
There you go.

Sprouted Wheat bread troubleshooting

A few days ago I did sprouted wheat bread with the fine attachment on my Kitchen Aid, running it through only once. This is the picture. It is pretty course and a bit heavy. I ate it. I didn't mind the hearty grains...but it wasn't as light as the hand ground dough that I always ran through twice, or the dough that I made in the food processor. It has been a grand new adventure having the machine grinder. Miss the first posting? sprouted wheat bread with a meat grinder . I figured a few new things out today.


First however...

I have to do a shout out to one of my peeps. Her blog is called Adventures in Self Reliance. Love ya Angela! An adventurous soul and kindred spirit in so many ways! She has been very good about writing me and getting advice on her sprouted wheat bread. This time she sent me pictures and wanted help trouble shooting. This next picture is my sprouted wheat bread from today. Run through the fine attachment for my meat grinder with the Kitchen Aid twice. I have decided that I will forever run it through twice, even though one of my other wonderful readers runs hers through only once, I think either my machine is different, or I haven't been running it through with the speed setting fast enough.

So...this is what it should look like. Texture is light and fluffy without huge hunks of wheat in there. They look more like nuts. I did grind the raisins with this one too, and I may forever do it that way. Sorry Tara. I like raisins.

The slices should be a reasonable bread thickness...

The raisins help it brown a little better, but I also have been spreading a little butter or oil over the top before baking.

These are Angela's pictures...hopefully she doesn't mind:


This dough has gone through the Kitchen aid fine attachment only once. We know her sprouting time was right because the wheat berries didn't taste sweet.

I'm adding a note here that I hesitate to do, only because so many people are bent on having the sprouts. It is possible to make this bread with a higher level of success if you kill the sprouting action by soaking the wheat in water that is boiling hot (the whole soaking bowl in the microwave for 5 minutes works great). I don't do it very often, but if you are finding it particularly difficult to get the timing right on the sprouts...this will give you a much better result. Soaked 12-24 hours then ground and made into dough. You can't call it sprouted bread, but you can call it whole grain (it's more of a "mash" than a sprout...technical stuff, huh?)

Do you see the large kernels of wheat? When it is ground correctly, it will not look that dense. I will personally look dense...but it's just a phase. Really.

Angela's other main concern was that the dough didn't brown. This dough is very lean. There is no added fat whatsoever. That, along with the low sugar content, does not contribute to a very brown crust. It helps to give it that light spread of butter/oil on top before baking.

This is what the top of her bread looked like:

The other thing to look at is the pan size and be sure it is 8 inches by 4 inches. Most importantly for these loaves as the larger pans will give too far a stretch and make it really difficult to get a good shaped loaf. It should curve nicely, not be totally flat (Oh I do so want to comment on my sister's chest right now...)

Good luck Angela! Keep me posted on your continued efforts...and thank you again for the pictures that will help many others get a better idea of what to do!

Raisin Sprouted Wheat Bread

I tried something a little different today with the sprouted wheat bread, and liked it so much I wanted to shout it out to the world. If you haven't ever seen a giant mountain of sprouted wheat bread dough with ground up raisins, well feast your eyes on this...

If I didn't know it was going to turn out like the top picture, I would probably be really, really, really grossed out. Kinda looks like...you know, I won't even say what I'm thinking. That way you are totally non-grossed out. Did you miss the tutorial on sprouted wheat bread using only the grains of wheat and no flour? Here's the link:
sprouted wheat bread with a meat grinder

I added 2 cups of dark Thompson raisins to the grinder as the wheat was going through. Once it was kneaded and fermented the dough took on a very nice fruity undertone. It wasn't as pronounced as I thought it would be, but that was perfect. The pure wheat taste was there and the fruit just really enhanced that natural nutty goodness. Yea, fruit enhances MY natural nutty goodness too. I don't know a more technical way to describe it. My nuttiness that is...

I finally got my own meat grinder attachment for my beautiful new Kitchen Aid that Ace got me for Christmas. Still get giddy every time I look at it. It's the simple things in life, really.

Oh my land. Speaking of getting goofy giddy over simple things...I gasped with joy when I saw this dough after I had kneaded it for a while. Are ya' giddy yet?

If that doesn't do anything for you...than this one definitely won't...

To the rest of the purist artist out there, I think we can all agree that it looks totally wholesome and amazing. Right? That being said, I hope you will try it. The fruit didn't affect the raising or baking time either. Omit the honey in the original recipe or it will be totally sweet. Do what you want. The only thing I may investigate further with this new meat grinder is running the dough through the fine attachment twice instead of once. The dough was a lot heavier and there where a lot of whole grains left. It's an adventure everyday isn't it?

There you go.

Sprouted Wheat Bread Troubleshooting part 2

In case you missed the whole story on Sprouted Wheat bread...visit the original tutorial:  Sprouted Wheat bread tutorial

The saga continues. Sprouted bread questions and answers. Starting with one of my lifelong friends. Shellee's recent problem, among other things... "My sprouts smell like stinky socks". My answer to that...you need to wash your socks more. Head shake. Sprouts I mean. Rinse them a lot more and make sure they are in a colander out of the water and drained. Don't put them in a sealed container when sprouting, just cover them with a damp cloth...unless you are rinsing them 4-5 times a day.

Some more questions on sprouted bread done with a meat grinder (food processor doesn't require additional kneading but the meat grinder will!)

Angela from Adventures in Self Reliance . Here is what she wrote...

."Hi Tess, I tried the bread again, running it through the grinder 2 times, and the texture was better, it raised better, I buttered the top so it browned and looked nice, but the inside was still kind of gummy. Not so bad that we’re feeding it to the dog this time, but still not bread texture. So here’s my question now—are you using red or white wheat? I’m using white—would that make a difference? I’m running out of ideas as to why it does this to me. The only other things I can think of are altitude, humidity, etc, but can’t see those having that much effect on the finished product."

Here's my response...though I've added a little more to this post than her email response as I've thought about it:
"It sounds like you are making progress! That's a relief! It took me about 5 batches before I felt like it was a real bread texture. It is definitely an art. Don't give up. It sounds like you are getting close. Bread is actually very affected by the altitude, as well as the temperatures throughout the dough making process.

What temperature is your dough when it is rising? It needs to be right around 85-90 degrees in the dough (which you can measure with a meat thermometer or just poke with your finger) and it shouldn't feel cool at all. Like a baby bottle. If it is cold in your home (under 75 degrees) that will affect the rising time (usually adds about an hour if it's under 70 degrees). This temperature will give the yeast an opportunity to work it's magic on the gluten strands. They will become more elastic, stronger, and give your bread a better texture. Strong gluten will hold the carbon dioxide produced during the raising, adding a light texture that you want. I have been known to put the dough in the fridge for the duration of the raise because I really want that yeast to go through a long full fermentation process. It just gives you better bread.

However if you don't want to wait for the longer fermentation...I would add 2 tsp more yeast if you are under 2000 feet. It is okay to add a little more yeast, but don't go crazy. I would much rather have the yeast get more time to work on the gluten, than have a shorter raise from more yeast. Plus, adding too much more yeast will give your bread a very strong "yeasty" flavor.

I am using hard white wheat, which will also have a bearing. If you have soft wheat, you will need hard wheat (red or white both work...I prefer white for the flavor), which has a higher protein content--the only flour I recommend for bread. As for humidity, it won't have much of a bearing, except in flour storage. Not a factor here. So, my suggestions are add 2 tsp more yeast, and check your temperatures when the dough is rising. If the texture of the bread dough is right that is the first huge step. I am certain that the twice though with the fine blade attachment on the Kitchen Aid is perfect.

Also, are you kneading it at all after your grind it, or are you just putting it into a ball and letting it raise? It does require about 5 minutes of vigorous hand kneading - or 5-7 minutes speed 2 in your kitchen-aid. I use a little water on the counter but you CAN add a little flour if you want. I'm not 100% against it at all. The kneading will help develop proper gluten that will help the dough to rise and hold the air as it rises. This is very important. Another option...It is also possible to use the 3 cups of wheat (single loaf recipe). Sprout and grind it as usual. Then add 3 cups whole wheat bread flour 1 1/2 cups water and same amount of yeast and honey as for the 2 loaf batch, then knead it. It will be lighter but also get all that great texture from the whole grains. Keep going. I know you will find your niche!"

Photo help...

This is sprouted wheat 100%...no added flour. The dough will be very moist!

When kneaded correctly, there will appear to be a wad of hair or something in the bowl. Don't panic...it's not your cat! (Ummm...better look for her just in case...) Those strings are GOOD! That is the gluten developed correctly! See the strings? It's like a really good orchestra! It's just not so good without the strings! It can still make music, but won't raise your spirits as much. Cool?

Again, this is a very moist dough. Without added fat it will need to be moist at this point, or the bread will get very dry after a couple of days on the counter. If however, it still seems like it is very wet...don't add any water at all to the sprouts! Just the yeast, honey and salt. This could be a problem caused by putting sprouts through the meat grinder that aren't completely drained. Make sure there isn't a lot of added water that you aren't expecting or your dough will be tooo wet.

Forming the dough into a ball and covering it before the first raise, it will look like this:
(I did grind up some raisins in there, so you may not have the same dark flecks.)

Check the temperature too. If it's hotter than 90 degrees, chill it for about 20 minutes. Again, this will give the yeast a good long amount of time to work it's magic on the gluten.

This is what the dough looked like after 1 and 1/2 hours at 85 degrees internal temperature. The gluten will be getting really strong. I punched it down and rounded it:

It looks really white huh?! That is the gluten all stretched out. It will look white with some chunks of bran and maybe an occasional grain of wheat artistically placed on the surface. Actually that little wheat guy jumped out on it's own! Again, there is NO flour in this dough. The white is the protein in the wheat called gluten.

So the assignment is to try it again. Getting the grind right and the kneading right will make a huge difference. Hopefully that will give a lot of you some troubleshooting answers!

There you go. Please feel free to ask any more questions and I will do my best to put up answers for you. I love your adventurous spirits!

Sprouted wheat bread day 3 in a food processor

Day Three

Sprouted bread in a food processor

Previous to this entry we have spent 2 days soaking and sprouting the wheat. For more information see :Sprouted Wheat bread tutorial

I learned this recipe from:

The Laurel's Kitchen Bread Book, 1984, by Laurel Robertson...
Laurel is my hero in whole grain bread baking!

I usually only do a single loaf recipe in the food processor:

6 cups sprouted wheat berries (if you started with 1 1/4 lb or 575 g hard wheat)

1 tsp active dry yeast (1/8 oz or 3.5 g)[You can use up to 2tsp per loaf]

2 T warm water (30 ml)

2 tsp salt (11g)

3 T,scant, honey (40ml)

1 8 by 4 inch loaf pan

1 clean towel

1 gallon size bag

Gather your ingredients.

Dissolve yeast in lukewarm water (no hotter than 110 degrees)

Put 3 cups of your sprouts in a food processor, add half of the yeast, salt and honey.

Process about 30 seconds.

Turn off machine and scrap unchopped grains off the sides of the processor.

Process until a dough ball forms and it cleans the side of the processor, about 3 minutes.

Put dough in a bowl, and repeat this process with your second 3 cups of sprouts and remaining ingredients.

Once all your dough is formed, roll into a ball and place in a covered bowl. Allowing it to raise for about 2 hours or until your wet finger comes out clean when inserted and leaves a hole without much effort. For best results, do not allow dough to raise so long that when you poke it, it collapse. It helps to measure the temperature of the dough. If it is between 85 and 90 degrees, it will raise in about 2 hours. If your dough is around 75 degrees it will be closer to 3 hours for this first raise.

This is how the dough will look...

Proceed to loaf formation (for full picture tutorial see: sprouted wheat bread with a meat grinder ):

Divide the dough into two pieces. I use a little WATER on my counter top.

Make a rectangle with the dough... then fold into thirds.

Roll the dough into a tight log...

Place in a loaf pan, this one is stoneware for better baking. This recipe will make 4 of these 5 by 2 1/2 inch loaves.

Repeat the loaf making until you have made as many loaves as you have dough. Lightly coat the top of the bread with oil and cover with a loose piece of plastic wrap. Raise bread about 1 hour (1 and 1/2 hours if the dough is less than 75 degrees).

Preheat your oven to 350 degrees. Bake 40-45 minutes for standard size loaves (8 by 4 inch), or 3o-35 minutes in smaller loaves like these ones.

Once baked, remove from oven.I test mine for doneness with a meat thermometer. When it registers over 175 degrees, the bread is cooked through.

The final step is to put the warm loaves in a clean dishcloth and place them in gallon size freezer bags. This allows any wheat that is on the surface of the loaf to steam a bit so it isn't rock hard. Remove from bags after about 45 minutes

The finished loaves will look like this: