Apparently I am involved in attempting out each affordable ingredient I can consider in a mash, plus a number of not-so-reasonable ones. I’d as effectively make just a few notes on the outcomes.
I need these notes collected collectively. This can be a put up I might be including to over time as I attempt extra grains. I wouldn’t have the capability to do a number of doughs in sooner or later, so my comparisons might be imperfect.
For this collection of bakes, I’m primarily trying on the taste of the assorted grains and secondarily every other features which notably have an effect on their efficiency on this fashion of dough. Hydration (through water solely), shaping, milling measurement, proof instances, and baking time and temperature will inevitably fluctuate, so this put up shouldn’t be taken as a useful resource for a comparability of the visible outcomes. I am together with photographs anyway so that there is one thing to have a look at except for the wall of textual content.
Except in any other case famous, on this put up I’m utilizing the next formulation (plus or minus modest changes to the yeast, water, and/or salt), the wheat portion is Prairie Gold, and all grains are uncooked flour:
Mash:
20% whole flour of the listed grain
Water, 2.5x weight of flour utilized in mash
Diastatic malt powder, 1% of mash flour weight (which is identical as 0.2% whole flour weight)
Autolyse:
All mash
80% whole flour of arduous wheat
5% canned pineapple juice
12.5% water plus any evaporation losses from mash (once I keep in mind to measure)
Last dough:
2.5% honey
2.5% impartial oil
1.5-2% salt
~1% IDY
2.5% water to dissolve IDY (it has failed for me when added dry)
Bassinage:
5-10% water
Complete hydration thus is round 75-79%. Mash is saccharified for 4-14 hours, relying on my schedule. Autolyse might be round 30-60 minutes. Intensive kneading, till the tear within the windowpane is a small, clean edged gap (or as near it as I really feel like risking, as a result of that is very near the purpose of true overworking.) Baking time and temp might be depending on baking vessel and the rest I’ve occurring.
Shaping per mariana’s remark right here, except it is not. I extremely suggest the Ws.
Oats
Rolled oats floor in a spice grinder till semi-fine. The crumb has a pleasant yellow shade and a slight buttery taste. For as soon as the blandness of oats is welcome, making this bread a pleasant clean canvas for toppings. Tender and smooth, however not extraordinarily so (matching all my mash breads to this point). 1350g of dough went into the pan and I believe I overproofed it a good bit.
Rye (the primary)
This isn’t an excellent rye and I am trying ahead to working out. It is from a neighborhood bulk meals retailer and has considerably of a stale, cardboard-y taste; RHW covers that up effectively but it surely does come by just a little bit with the WHW.
I consider this was a 14 hour mash. It didn’t style as candy as I anticipated ultimately however had a pleasant, spicy complexity overlaying the stale cardboard taste. I completed the mash by bringing it as much as stress in my On the spot Pot; as a result of I had been having a problem with slight residue left on my slicer, I assumed it might need been resulting from enzymatic exercise and figured I would attempt deactivating the enzymes within the mash this time. It didn’t have an effect on the difficulty, so I am unlikely to make use of that step with different grains in my present course of.
Hydration was larger on this one than the oats and I didn’t de-gas as aggressively throughout preshape and shaping. 1380g of dough went into the pan and perhaps I underproofed it? Undecided.
Other than the slight notice of staleness from the poor high quality rye, this has a pleasant bready taste that I discover comforting and compelling. I just like the kind of purple-ish tinge to the crumb. Trying ahead to getting some good rye and attempting this once more.
Proso Millet
First, some notes on millets:
Proso millet is the yellow one which in “mainstream” U.S. shops is just labeled as “millet.” I discover it has a gentle grassy taste that I like effectively sufficient. In my expertise, little millet and kodo millet are notably milder in that regard whereas foxtail and barnyard are extra assertive. Finger millet, which I’ve solely had as ragi flour, I discovered to be very assertive in its earthy/grassiness; far more of an acquired style, although since I did so I’ve turn out to be keen on ragi and a few day I will attempt it in a mash bread.
To scale back the grassy taste of millets, dry toasting them earlier than cooking tends to work effectively. Have not tried it with finger millet but, nor proso millet.
I have an effect mill and tried milling this millet on the “coarsest” setting, to see if this know-how really might produce coarse flour out of such a small grain. It didn’t. This was the best batch of flour I’ve but milled.
As anticipated, millet doesn’t maintain onto as a lot water as oats, barley, and rye. Consequently this one solely received 5% water throughout bassinage. Total the dough dealt with nearer to sophisticated flour than any 100% complete grain bread I’ve ever made (even those with just a little VWG). It provides me a really humorous thought to attempt a bread that’s solely proso millet, milled on a wonderful setting, and sufficient VWG to get the flour combine to “bread flour” ranges of wheat protein. Current-me could be very amused by how horribly which may go; I think about future-me might be much less happy.
1450g of dough went into the pan this time. I degassed fairly completely and will not have given it ample rise time, so I will probably attempt once more at this weight just a few instances earlier than growing.
I have never tried this shaping earlier than however have been curious the way it compares to the Ws. I believe this turned out noticeably worse as compared, much less smooth and extra dense. There are different potential components however I do assume the shaping is one in all them. The dough is wrinkly as a result of I shook it aspect to aspect a bit as I didn’t get the items in evenly; this may occasionally have decreased floor pressure and thus be answerable for a number of the shortcomings I discussed.
I want I would gotten an image of the highest proper out of the oven; it was actually attractive in form and shade. Guess I will simply have to do this methodology once more for the image!
This mash went for ~14 hours and ended up with an intriguing sweetness and a few nice, mild complexity that’s arduous to elucidate. It used to be proso millet’s delicate grassiness, however I do not assume it may be described as grassy anymore; I am unsure what the appropriate phrase is however I believe few individuals would discover it offensive. It is vitally barely discernible in a sandwich and satisfying.
Nonetheless, this got here out notably much less smooth and tender. I believe the shaping, decrease hydration, and doubtless points with gluten improvement and proofing all contribute. I’ll add some VWG going ahead as a result of I am more and more pondering that 20% non-gluten flour content material is an excessive amount of to get the outcomes I need. Which can sadly lower the standard of those comparisons, however I would quite make bread I get pleasure from greater than fake that I am being rigorous right here.
Future Plans:
Different grains that I’ve in inventory and intend to attempt:
- hulled barley
- ragi flour (if I’ve sufficient left, and if it is nonetheless good)
- buckwheat
- white sorghum
Grains I do not presently have however wish to attempt:
- good rye
- corn(s)
- purple rice (complete grain)
- perhaps teff? In a hypothetical future the place I can supply teff at a worth that would not make it painful to cowl up in a bread like this
- einkorn, as a result of I am curious if the warmth therapy on this course of (probably with the ultimate stress step) would change it in such a method that reduces or eliminates its tendency to turn out to be a gluey mess when given a lot kneading
