My jungle flour bread
Many years ago, there was a term that certain kids used when raiding the parent's liquor cabinet, and mixing up all the bottles of XYZ into a single concoction: Jungle juice. Of course I never partook in such things. Recently I decided 'what the heck' and milled all of the grindable things in inventory into a single flour. I scaled out 150 grams of each of the following: Hard red wheat, spelt, barley, rye, buckwheat, and whole yellow corn. I call it my Jungle Flour.
After grinding at the finest setting:
First I "aged" the flour for two weeks in a plain tupperware container, stirring it every couple days. Dunno if that made any difference than if I used the flour when it was younger.
Today was my first attempt with it. I made a 50% jungle flour, 50% KAF Bread flour dough, about 700 grams total. The overall procedure was at room temp, a single long day. I took all of the jungle flour and made a levain from it, at 125% hydration (natural leaven). The yeast activity peaked in 6.5 hours. I then added the white flour, salt (2%) and remaining water to arrive at an overall 68% hydration dough. I did not use any baker's yeast. Bulk fermented for 2.5 hours, then shaped and put into a floured cloth banneton. The final ferment only lasted 1 hour, I was surprised at how fast it rose. Baked for 40 minutes, with steam for the first 15 minutes. Temperature reading of the bread was 210F.
It's a little scraggly looking, but it tastes great! There is a delectable whole-grain goodness, and sweetness, and a fairly bold sour tang to finish. My taste buds aren't good enough to detect the individual grains separately, though, but I think it is pretty tasty.
I wasn't expecting a very open crumb, due to all the bran and relatively low gluten level of the Jungle. It is a closed crumb, but it is not dense at all -- light, a good chewing texture. A nice little bread.
Sorry to the vegetarians... one last pic to throw in. I had the bread tonight with some grilled chicken on my new Mini Grill.