The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Am I expecting too much rise from seeded bread?

DanAyo's picture
DanAyo

Am I expecting too much rise from seeded bread?

Am I expecting too much rise from a heavily seeded bread? I'm new to baking enriched breads. For years I've been baking lean sourdough breads. I have no experience to rely upon in this area.

I'm working to perfect a heavily seeded bread that contains 7% fats, and anywhere from 13 to 25% sugars. The flavor of the bread is outstanding, but it is fairly dense. Not a brick, but in no way considered light.

It is not possible to get moderately airy bread when using a large amount (43%) of seeds? Is it possible the weight of the seeds are hindering the rise? I bake Hamelman's Five Grain Levain with 33% seeds and it is not airy but in no way dense at all. I'm trying to determine whether the extra 10% of seeds are the culprit or the fats and sugars.

2nd question - - - Will it be difficult to get a strong dough structure with a bread of this nature? I'm thinking that the many seeds, including pumpkin are tearing the gluten or possibly interfering with the strands.

I have 2 other post that relate to this formula.

http://www.thefreshloaf.com/node/54192/seeduction-bread-formula

http://www.thefreshloaf.com/node/54283/natural-levain-fats-and-sugars

If I'm going to splurge (high fat and sugar content) on bread, this is the bread I want to do it with. I can't imagine a better bread. I've got to get this right.

Dan

DanAyo's picture
DanAyo

I baked a test loaf without Gluten or Diastatic Malt. I also reduced the overall sugars. The rise surprised me.

This test seems to prove to me that a heavily seeded (43%) loaf can rise very nicely.

Dan

 

leslieruf's picture
leslieruf

is this the seeduction recipe tweaked?  crumb shot? did the crumb come out better too?

Leslie

DanAyo's picture
DanAyo

Yes, this is the latest test. Didn't cut the bread yet. Will send pics when I do.

I plan to bake another test tomorrow. Let me know if you want to take a crack at it. I'll send you the latest formula.

Dan

DanAyo's picture
DanAyo

Sorry about the upside down image. I've had this problem in the past and it looks like it is back. Tried to rotate in 4 different graphic apps, but for some unknown reason I can't get them oriented right. After 30 minutes I gave up.

100% satisfied with the texture and crumb.

dabrownman's picture
dabrownman

is the culprit not the seeds.  Sometimes the seeds actually promote holes and there is one seed in every hole in the crumb!    Nice seeded bred you ended up with too!

 

DanAyo's picture
DanAyo

Thanks, Since I've ruled out the seeds hindering the rise, I'm looking at the fats and sugars now.

http://www.thefreshloaf.com/node/54283/natural-levain-fats-and-sugars

Dan