Whole Grains
Whole grain and multi-grain breads
Does scalding bran denature the enzymes too much?
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For my next 100% Whole Wheat sourdough loaf, in the never-ending quest for a more open crumb (and a journey away from bricks), I am going to attempt to sift the bran out of my home-ground flour . . . and then scald that bran with boiling water, and add the bran-porridge back into the during the build.
But, my compatriot in bread-making (Jared) claims that I will be damaging/denaturing the enzymes in the bran too much (with the boiling water) . . . so, where is the edge between "good damage" (ie grinding flour) and "bad damage"?
thanks--ted
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Protein content of hard white wheat berries?
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I have 3 pails of hard white wheat, totalling 170 pounds that I would like to start using for my sourdough bread.
What is the approximate protein content of these berries? Does not state on the pail
Additionally, what is difference between hard white vs hard read from a bread baking perspective? Will the hard white work for artisan bread?
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75% ww for Cabbage Sausage Buns with clas
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I have been wanting to make Mariana's yummy buns stuffed with cabbage for a LONG time.
I happened to have just the right ingredients on hand- 1/3 cabbage, 1/2 onion, 6 large seasoned meatballs.
It just takes a sauté of everything to cook the filling. Let it cool before making the buns- it should be moist but not dripping wet.
The dough is about 75% freshly milled grains and 25% AP flour. The rye from clas is 7.8%.
The mix is done in a Zojirushi BM for 30 min. The details are are the foodgeek site:
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Rye and Maize Bread
Add-In / Hydration Trade-Off
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Here is the Workday 100% WW from "Bread" per the book (minus the honey) at 80% hydration
Workday 100% WW @80% Hydration
And here it is at 85% hydration but with 20% add-in's (walnuts and cranberries
Workday 100% WW at 85% Hydration with 20% Add-In's
At 85% hydration the crumb is noticeably more open, but with 20% add-in's the loaf doesn't have the same height.
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semolina color
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Hi:
Why is store-bought semolina flour yellow? How do they get it yellow?
A few years ago I purchased a few varieties of whole semolina wheat berries grown somewhere in central California, I can't find my receipt to identify exactly which varieties it was. After grinding the berries at different levels of coarseness, none was yellow. Sifting the bran to make bolted flour didn't change the color. My breads didn't turn yellow either.
It's always made me wonder, and I finally remembered to post and ask :)
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Yesterday's Jewish Bakery Pumpernickel
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I baked this double loaf (1.4 kg baked) yesterday morning, and struggled to wait 24 hrs to slice it
Jewish Bakery Pumpernickel from "The Rye Baker" - photos
Jewish Bakery Pumpernickel from "The Rye Baker" - Formula (I don't use the caramel color)
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This Week in 100% Whole Wheat
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This week's Workday 100% Whole Wheat from "Bread", 3rd edition was so happy with the new steaming arrangement (baking stones above and below, a steam pan, and a spritz before and 5 minutes into the bake) that it positively grinned (or maybe grigned) at me:
Workday 100% WW Formula, "Bread", 3rd ed. (I don't use the honey)
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Substitute all whole wheat for rye and what will you get?
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Hypothetically you substituted 50/50 mix of soft winter white and hard winter white berries for Rye 'berries'. Would any other part of the recipe for vintage Westphalian Pumpernickel change? So, cracked wheat berries, scald, main dough, rest 16 hours, fill Pullman Pan, bake 24 hours, slice in 24/48 hours.
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