The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grape Skin Flour experiments

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FueledByCoffee's picture
FueledByCoffee

Grape Skin Flour experiments

Got a little bag of Grape Skin flour to play around with.

gs1

gs2

 

Grape Skin flour was at 5 percent of the total flour weight and was used in an over night poolish to try to enhance the flavor.  Mix was by hand, with additional stretch and folds...Otherwise it was a pretty basic dough, flour, water, salt, yeast, and the grape skin flour of course.  Hydration was somewhere around 70.  Had an autolyse, about 4-5 hours first fermentation in a slightly cool room (stretch and folds when needed), pre shape, rest for 30, shape, basket/couche, and into the oven.

isand66's picture
isand66

Looks beautiful.  How was the flavor?  I have some as well but have not used it in a while.

yeasty-loaf's picture
yeasty-loaf

In a word WOW!

I dream about bread like this. I will have to see if I can get the flour in the UK & give it a go. 

 

Kris

yeasty-loaf's picture
yeasty-loaf

In a word WOW!

I dream about bread like this. I will have to see if I can get the flour in the UK & give it a go. 

 

Kris

Mebake's picture
Mebake

Aside form the unusual color, the crumb is fabulous. your shaping, scoring and crumb structure are all indications of an advanced baker.

Well done!

-Khalid

TastefulLee's picture
TastefulLee

...I sure wish I could score like that...I'm AWFUL at it! What beautiful bread! Congrats on an awesome bake!

golgi70's picture
golgi70

So other than grape skin flour what gave it such a lovely color?  Is it also whole grain?  What did the grape skin flour add to the party?  By that I mean does it add much flavor?  As many already said this is some gorgeous looking bread.

Josh

dabrownman's picture
dabrownman

Those are some fine looking breads.  If that flour wasn't read grape skins, then I have to get some new glasses but for such a small amount to color the bread so darkly - great flour indeed.

 

Happy baking 

Mini Oven's picture
Mini Oven

:)

FueledByCoffee's picture
FueledByCoffee

No whole grain at all!  All of that color is just from the grape skin flour, it was the Chardonnay flavor.  The flavor was kind of reminiscent of rye bread to be honest, I was a little surprised in that area.  I think my next step is to start feeding a sourdough culture with a percent or two of this flour daily and then do a bake once the flavor has set in to the culture and see if that creates an interesting flavor in the sourdough...Thank you for all the kind words, I have had some wonderful teachers to help me along in my baking.  

 

I'm thinking 2-3 percent grapeskin flour would be adequate for coloration, it does a ton of that!

golgi70's picture
golgi70

Thats pretty cool that such a small amount adds that gorgeous color to the bread.  If the flour is made from organic raw dehydrated grape skins they may still have some of the yeast and boost a sourdough culture?  Nothing wrong with adding notes of rye and that amazing color.  

Nice Baking and I look forward to see where the experiments lead you

Josh

BakingBad23's picture
BakingBad23

Please post pictures once you make a loaf with the grapeskin culture! This looks beautiful though. Professional work!

tea berries's picture
tea berries

What is grape skin flour? 

FueledByCoffee's picture
FueledByCoffee

In short - dried and ground grape skins.  It came about as a byproduct of wine making essentially.  Lots of unused/disposed grape skins that are now being turned into a flour.