Classroom Session #2
Another classroom session, looking for some education from Fresh Loafers.
Is this correct? If some bakers look for about a 100% dough size increase in bulk and others (like CR et al.) are looking for a 25% increase, are the latter desiring a less sour flavour and thus the reduced bulk ferment time? There must also be an effect on the final crumb from having a 25% increase in bulk vs a 100%? Will the larger rise in bulk require a bit more degassing during shaping and a tightened crumb with less large holes but perhaps a taller final loaf and more developed flavour?
If we are going to retard the proof, does it matter if we do a 15-60 min counter proof before the fridge? If we forego a short room temp proof before the retard will we get to lengthen the proof in the fridge without sacrificing crumb or rise?
Is there any research as to how quickly fresh milled flour loses nutritional content after being milled? It must lose some oils and moisture to oxidation but how quickly? Is there research showing measurable loss within 48 hours even if stored in a sealed container? I’ve read fresh milled is good to work with but 3 days later it becomes “bucky”, overly elastic. Can anyone confirm that?
Can a flour grind be too fine? My Grainmaker seems to deliver a powder if I crank it to super-fine.
I understand that Red Fife is a type of Hard Red Spring Wheat and a variety of common or bread wheat, Triticum aestivum. What is the most common variety of bread wheat today? I assume it's a type of Hard Red Winter or Spring depending, perhaps, on whether the bread is pan or artisan, but what is the specific name of that variety of wheat?
Any evidence based research on the nutritional content and bio-availability of fresh ground flour vs aged store bought if they are both legitimately whole wheat or whole grain?
A 100% WW loaf with med-open crumb and good rise, is there any consensus on:
- AL time?
- Stiff levain vs liquid?
- Cold bulk fermentation and a faster, warm proof vs room temp bulk and a fridge retard?
Thanks for the help!
I can't help with a number of your questions, but
3. I have read reports that nutritional benefits degrade a quickly as 24 to 48 hours after milling, though other suggest that can be prolonged by storage in a refrigerator or freezer. I have not seen anything on sealing the container
4 I am not aware of any suggestion that flour can be ground too finely. Some suggest that the finer the flour, the better the bread. Another research report suggested that if the flour is ground less fine, there will be better rise ( can't recall where that article is ) but that has not been my experience
6 - the only studies I have seen compared store bought whole wheat to white flour and sourdough versus commercial yeast. IIRC, the biggest benefit was sourdough v. commercial yeast.
Thanks for the input.
Regarding #3: The website Girlmeetsrye claims that fresh milled flour used right away bakes well but even just 8 hours later the enzymatic activity from oxidation leads to flat loaves unless that flour is aged for 3 weeks. That doesn't speak to the nutritional quality of the flour but very interesting if true.
Can anyone comment on that or the other questions?
This research paper I just found is very interesting and relates to some of the questions on nutrition I had.
other hybrids. It was grown in Canada from 1860 to about 1900. Marquis replaced it if I remember correctly and then it too was replaced several times
for 6-8 months. typically I mill, remove bran for the levain build then refrigerate flour until I am ready the next day. I am not getting flat loaves. Can’t comment on the nutritional values but suspect some loss but the flour must be so much better than store bought I don’t worry.
Leslie
with no discernible changes. I always chalked the 4 weeks of aging is required for oxidation up to millers trying to explain why their freshest flour in the shelf is still as good as fresh milled at 4 weeks of age and stale:-)
Interesting. Thanks for that.