The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Alternative flours

charlie-y's picture

Alternative flours

I recently bowed to temptation and began buying the non-standard Bob's Red Mill flours. I started out with just rye and semolina (I've only begun working with flour that isn't ordinary bread flour) and yesterday I just bought a package of barley and spelt, sorely tempted by the flax meal and amaranth. I'm not looking for recipes (although they are appreciated, of course), rather I'm curious about how each different type of grain affects the flavor. For example, I found that semolina makes for a wonderful crust, but too much and the crumb gets a bit blah. Likewise, good use of rye imparts a fantastic richness and deepness to the taste, but done poorly leaves an unpleasant "hole" in the flavor.

One I'm particularly interested in is tapioca. One of my friends used it to make some truly fantastic rolls (Fogo de Chao's recipe) and I'm quite interested--and intimidated--by the gooey texture.



frangipani's picture

Hi, I just joined the forum recently, and found your post when looking for experiments using Ragi. I would like to try ragi, rajgira and jowar, bajra flours in my bread, and will try your recipe.

I just have a couple of questions - do you knead the dough fully as well as keep it out overnight? Or do you knead just enough to bring it all together and then leave it out overnight, like in the no-knead recipes? I am in Calcutta where it is quite hot and humid, in the 90s, and I am wondering if 10 hours will be too much.

Also, if you have made this recipe more recently, do post a picture if possible!

Finally, what is the skimmed milk powder for? I have seen a lot of Indian bread recipes include it, but am not sure what its purpose is, and if I have been missing something by not adding it.