Seems I have been inflicting pointless issues for myself the entire time I have been milling wheat.
On my earlier publish, I used to be requested for my opinions on Yecora Rojo’s gluten and I discovered I did not have a superb reply. Wanting again on the occasions I’ve labored with it sans VWG, there have been so many little oddities and contradictions with the way it behaves that weren’t important sufficient to sink in on the time, and on reflection I wasn’t positive what to make of them. However between that pizza and two loaves I’ve made since which have been all accomplished fairly in another way, I had sufficient to at the least begin articulating my questions.
Most of which have been, maybe predictably, at the least partly from the TFL archives. I stored studying and located one poster directing somebody to Bread Science for a stable science-based useful resource. Suspecting extra protease exercise from the freshly milled wheat over the course of my ordinary 12+ hour autolyze/bulk fermentation was the perpetrator, I picked up the e-book and went proper to the sections on protease and gluten. The contents made me much more sure that I would recognized my situation (or at the least the key element of it.)
In fact the wise factor to do at that time would in fact have been to make a easy bread from a examined recipe, sans the lengthy soak. With out doing something new-to-me or making pointless alterations. Limiting the variety of potential problems is necessary whereas troubleshooting, in any case.
So anyway, this loaf relies on the mash bread recipe in Reinhart’s Complete Grain Breads. Mashes are a very new method to me! I switched the wheat within the mash to barley, added lemon juice as a result of I’ve too many lemons, then each elevated the yeast and omitted the biga (which is itself steered as an alternative choice to base recipe’s sourdough starter). I used no preferment and solely a really minimal autolyze — which does somewhat contradict the strategies the e-book relies on, sure — as a result of the purpose of this complete factor is simply to find out if protease is the reason for the issues I’ve had with my wheat. Thus limiting the wheat’s contact time with water is the purpose.
Completely wise.
THE MASH
A lot because of Benny for locating and posting a couple of methodology for the On the spot Pot. Mine has a customized setting for the Maintain Heat perform, however it ran ~2.5F sizzling per Thermapen all through the time I had it working, so 146F appears the secure spot.
I realized two bonus classes whereas establishing the mash. Firstly, mixing boiling water with flour in a stainless-steel bowl at these ratios cools down a lot sooner than I would anticipated. If I would had completely all the pieces else able to go, it’d nonetheless have been a bit too quick to get the jar within the IP on the proper temp. Secondly, getting the mash up from 115 to 145+ by putting it in a water bathtub and stirring each 10 min is vexing. However I obtained it to secure holding temp in beneath and hour and found extra methods to not do issues, so I will not complain.
The mash did darken significantly within the ~4-5 hours it spent at 145F+ and in the long run had a candy and somewhat fascinating style, so I sit up for attempting this extra sooner or later. There might have been extra happening flavor-wise, however I used to be too congested from a chilly to discern something.
THE DOUGH
I uncared for to calculate the hydration earlier than beginning as a result of each different recipe I’ve constructed from this e-book has been too dry. I may in all probability have gotten as much as the ~78% by way of bassinage, however it was an excessive amount of on preliminary mixing, I felt. Quite than pulling out my impression mill and brushing it down once more for 20g of flour, I simply used KA BF. I do not anticipate the efficiency can be enormously completely different if I would diminished the water within the first place. It is attainable that a part of the discrepancy is because of me cooking the mash in a lined water bathtub vs the oven methodology described within the e-book; additionally, I’ve by no means labored with sourdough and am not conversant in dealing with doughs at that hydration.
Mash:
300g water
120g barley flour
1g diastatic malt powder
Dough:
all mash
481g spring Yecora Rojo
20g KA bread flour (as a correction)
43g lemon juice (this was an excessive amount of; change some with water)
130g water
14g honey
14g mild olive oil
9g salt
9g yeast (will cut back in future)
Combined all the pieces however the BF. Autolyzed ~quarter-hour. Kneaded 4 minutes, felt the dough was too moist at this level, did the mathematics on hydration, added the BF. Combined that in, rested one other ~10 minutes. Kneaded one other 5 minutes or so.
Extracted to a different bowl. Bulk fermentation for 40 minutes within the oven at 160F with folds at 10 minutes and 20. The dough regarded good after the second, an unbroken floor easy however for the bits of bran and barley.
Portioned 850g for the loaf, degassed totally and pre-shaped. The remainder of the dough grew to become rolls (a wonderful method for decreasing the chance of chopping a loaf too early). Proofed ~32 minutes and that was an excessive amount of. Much less yeast subsequent time on account of my sturdy tendency to overproof dough.
Baked at 330F in an anodized aluminum pan inside a graniteware roaster, inside misted, on a baking sheet (thanks to varied TFLers for that tip!) About half-hour lined then an unknown period of time, maybe 40+ minutes, uncovered at 340F as a result of I obtained caught up in work.
I solely gave the loaf about 8 minutes of relaxation after pre-shaping and it did appear to wish a bit longer, so this may increasingly have contributed to the break up. However the dough dealt with enormously in another way than it does after an in a single day autolyze, and even the in a single day BF that my pizzas obtained. It was fairly “regular,” as in it had each extensibility and elasticity (extra of the previous however not an excessive amount of), launched from the bowl simply, and customarily behaved about such as you’d anticipate complete wheat to deal with in a dough like this.
So, it seems that freshly milled wheat is, in truth, completely different. If solely any person had warned me.
THE BREAD
As far as pure splits go, this one’s laborious to complain about.
This recipe’s picture in Complete Grain Breads is on the tighter and denser aspect for the wheat breads in that e-book, and I feel with out the overproofing mine would have been pretty near that. For a sandwich bread I fairly like this.
Day of baking, I used to be nonetheless fairly stuffy from my chilly so sadly I could not discern a lot flavor-wise. Sometimes I picked up on wheatiness. The following day my head was a bit clearer and I can inform there’s one thing right here that tastes actually good, completely different than something I acknowledge, and I feel is coming from the mash, however sadly I am going to need to report again on that one other time.
The feel, nonetheless, I can touch upon. If this is not probably the most tender loaf of 100% complete grain bread I’ve ever made, it is very shut — and with a lot much less enrichment! A big portion of barley mash is actually one thing I will be exploring sooner or later once I need a delicate, lower-oil bread. I’ve gotten complete wheat bread extra “shreddably delicate” earlier than and maybe a recipe like this might get there too, however this loaf did not.
However, to me, that is fantastic. It is what I have been after for months. I am so joyful I attempted this method.
I won’t have a future in meals pictures, however I do get to eat this peanut butter and date sandwich.
Thankfully an applicable mixer appears to beat the difficulties that I relied on very lengthy “soak” occasions for, and with out the drawbacks of my numerous workarounds. And this recipe was a lot nearer to the softness I have been wanting in my sandwich bread for a very long time, so I’ll in all probability proceed with recipes alongside these strains for a bit. Some day I am going to work on including in preferments once more, I am positive. Subsequent notable change will probably be including soy milk and/or yogurt (instead of the lemon) and seeing if something goes flawed there.
So, to reply the query I used to be beforehand requested: I feel Yecora Rojo’s gluten is simply high-quality, however I actually have not been dealing with it proper! Nevertheless, when simply milled, my batch of wheat does not stand as much as lengthy occasions involved with water (i.e. 12+ hours autolyze or BF) and I do not know the way a lot time is “secure.” I believe the gluten does endure for longer with salt than with out, given what I noticed in prior bakes with an extended BF somewhat than salt-free autolyze, which inserts with what is claimed in Bread Science’s part on protease. For now, I do not suppose these would be the limits I am testing; I’ve obtained different questions I am drawn to discover.
