please help me modify a recipe
I would like to add some multigrain cereal mix and sunflower seeds to a 100% whole wheat bread recipe. The 100% WW bread has 640g WW flour, 256g scalded skim milk, 267g water, salt, oil, honey and yeast. I tried a multigrain bread recipe from CI and liked the "inclusions" but prefer the general taste and hearty texture of the 100% WW recipe. The CI recipe has 100g hot cereal mix, 1 1/2 cup boiling water, 200g AP, 100g WW, honey, butter, yeast, salt, and pumpkin or sunflower seeds.
I thought about just using all WW in the CI recipe but really like the 100% WW recipe and would prefer to make it the base of the recipe and add the cereal and seeds. Shall I start by replacing 100g of WW with 100g of the cereal? Am I likely to need to add additional liquid? Other considerations?
Thanks in advance.
are in the two doughs recipes? Rise times? texture? relative end Hydration?
What about making two half batches and then layering or swirling the two doughs together sandwiching them for a loaf?
or just combining them together? Or as you suggest replacing one cup at a time (may need some more moisture) keep in mind that the WW may loose strength with the addition of non-gluten cereals and that part of that cereal cup might be a bread flour for the strength it provides to hold the loaf together.
I will have difficulty answering the questions re. similarities. I didn't save the original recipe from Cooks Illustrated and it is no longer available online without a membership. When I printed it out to use I made some changes so I could stretch and fold and ferment overnight in the refrigerator instead of the KA knead that was in the original recipe (if I recall correctly).
Re. rise times, I know it is not very scientific or precise, but after forming my loaves I just let them rise until they are ready as judged by a finger poke. Sometimes I use a proofing box, sometimes I don't, sometimes my kitchen is warm, sometimes it is cool, etc.
Re. texture, the WW was more substantial and I prefer that in a WW. The CI loaf was lighter.
Re. relative end hydration, do you mean % water with flour being 100%? I didn't do the math but I could if that would be helpful. Again, I sort of go more by feel and my notes in the margin on the CI recipe indicate that I added a bit more flour while I was mixing.
Point taken re. loss of strength. Thanks.
Don't worry about answering my questions, I was trying to put ideas out there to think about. The hydration was more aimed at the crumb feel in your mouth, if one feels dryer than the other. Anyway, I think you know what you're after and you will get there soon. I love to add seeds cooked whole grains. Some whole grains will not soften in the time it takes for the bread to bake or bake hard on the surface and require some soaking or pre-cooking.
Look forward to the first test loaf! :)
the honey you are at 81% hydration which isn't all that much for 100% WW bread. I would just switch out the 100g off WW for the cereal mix the first time and see how that works. You should be able tell by feel how the dough reacts and add some milk or water to it if you think it too dry and some VWG if too wet to to compensate for less gluten. I would add VWG to WW bread anyway since the loaf rises so much better ans has a lighter crumb with it,
I have never used VWG but I will put it on my shopping list so I have it on hand, just in case. It may seem peculiar to some but I like my WW kind of dense. I would say the rise is adequate for me - it rises at least 2 inches above the pan edge during baking. Once I have the VWG I'll do as you suggest, make the substitution and see how the dough feels.
like a more closed crumb!
Cook's Illustrated Multigrain Bread
- 6 1/4 ounces 7-grain hot cereal mix, 1 1/4 cups, (see note above)
- 20 ounces boiling water (2 1/2 cups)
- 15 ounces unbleached all-purpose flour (3 cups), plus extra for dusting work surface
- 7 1/2 ounces whole-wheat flour (1 1/2 cups)
- 4 tablespoons honey
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 1/2 teaspoons instant yeast
- 1 tablespoon table salt
- 3/4 cup pumpkin seeds or sunflower seeds, (unsalted)
- 1/2 cup old-fashioned rolled oats or quick oats
Instructions1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional
all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Follow illustrations 1 through 3 below to shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.
Happy baking!
Karin
I am pretty pleased with the way this turned out. Thanks to everyone that commented.