The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Complex bread

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Clizma's picture
Clizma

Complex bread

Hello everyone, I am very new to baking breads.

I have successfully baked breads out of white flouer and whole wheat flouer, recently I accuired some quinoa and 12 grain flouer as well as Rye flouer.

I tried making 2 1/2 Rya flouer, 1 /12 12 grain flouer, 1 1/2 quinoa flouer, some 12 grain oats, 2 cups of water, the same way I made my whole wheat breads, but this time the mix became very danse, and the mix did not rise as well as it would rise using white and whole wheat flouers before.

My questions are: what did I do wrong? is mixing so many kinds of flouer give that effect? and how can I make the mix rise better?

 

Thank you!

FueledByCoffee's picture
FueledByCoffee

Well, different flours absorb different amounts of water for one thing.  So if it seems to dry you probably need water.  Also, measuring by volume when it comes to flour can be inaccurate...Different flours also have different protein levels and potentials for gluten development.  Simply put you can't just sub out flours in recipes and expect the same results.  If you want to incorporate those different flours you will need to reformulate your recipe...So you certainly could make good bread using the flours you described but your recipe would have to change...to start you would need more water and vital wheat gluten.  Hard to say how much exactly without being able to see the dough.

BBQinMaineiac's picture
BBQinMaineiac

FBC pretty much hit it on the head. :-) I just read my response and pretty much write again what he wrote. I'll let it stand as it is though.

When you begin to change out basic (and major) ingredients in a recipe you court "disaster". But disaster can lead to something really good. It's all in how you handle it.

For instance, just by changing out commercial "whole wheat" (which isn't whole wheat at all) for real whole wheat, that is fresh ground wheat berries, can make for one heck of a change in the loaf. What you did was far more drastic IMO.

Can you be successful with what you did? Probably. But you'll need to develop the recipe. That could involve a lot of failed loaves and a bit of research to find out how to make it successful.  But it's a fun trip and when you're successful at the end (or not) you'll have learned a great deal. When I developed my 100% fresh ground whole wheat sandwich loaf recipe that is soft, pliable, and stays fresh for a slightly extended time, it took a few months and the dogs got to enjoy the failed loaves as crispy treats. The loaves weren't terrible; they just weren't right (what I was looking for).

No doubt if you want to use those ingredients you'll need to develop  the recipe further. I would prefer to be in complete control of my ingredients and know what they were so that I could understand what I need to do in order to use them. For me that means doing the grinding and knowing precisely what goes into the loaf. I can't imagine doing anything else, but that's me and the road that I'd take. Your road to a successful recipe could be very different.

Good luck! I wish you success!