yozzause's blog

This morning i have done a fast bake with a 1 hour bulk fermentation time This dough is made from Fresh Milled Red Wheat, Millers 1100 Bakers Flour and Lupin Flakes from the Lupin Coi also used some of the sour dough starter that is kept in the fridge left overs after revival feeds to bring the starter amount back to a manageable size. I calculate that as half flour half water and adjust my formula to accommodate that. The advantage is of course much less waste as well as flavours that have been generated in the prolonged fermentation. In this instance the S/D starter isnt being used for the doughs fermentation that's where the added yeast is employed and the reason this is a fast dough. A hybrid in fact. the new mixer is allowing me to make larger doughs, juggling the oven is what's needed now.     

My 1st S/D bread using my new mixer  its a 15% Garlic granules   8 hours bulk and overnight retard in the fridge 

 In my new mixer first cab off the rank was 1800g fruit dough so about half as much again as usual. the new mixer managed it easily. I have been eating a few date recently and they are the cheapest dried fruit at our local Aldi store plus i love them  i got to think if i blitzed them in the liquidizer i could get a paste that i could use in scrolls so thats what i did, i did need to add a little water to obtain a workable paste.

going to need a bigger a bigger proofing container

dates paste showing up nicely a fine sprinkle of cinnamon sugar  was also in there. The scrolls went for our living longer living stronger exercise group on the occasion of my wife's 71 st birthday. the picture above is one of the small loaves sliced up . definitely be using the date paste again!

 You Often see CHRISTMAS IN JULY themes  which seem to especially appeal to some of us that have moved from cold winter climates to the other side of the Equator. A better time to  enjoy a hot roast dinner and its trimmings rather than December days here  when a salad and an early morning swim at the beach which is more the norm .

Well it certainly seemed like CHRISTMAS IN JULY when this little present turned up, it wasn't wrapped in fancy paper nor adorned with a bow, but i was just as excited as you see the grand daughters when Santa has stopped by their house

        !

 i purchased an electric  honey spinner from this mob before and it worked perfectly and helped me to harvest 18 kgs of honey fro my first year as a bee keeper (looking forward to the up and coming season with lots of flowers and weeds growing well and the warmer days returning.

i digress the Spiral mixer is 8litre or 3kg dough capacity its fairly basic with a single speed and a non removable spiral and bowl but no problem to clean especially if you do it as soon as you have finished the mix.

I have mixed 2 doughs so far  a Cinnamon Scroll dough where i used  a paste made from dates in the scrolls and the other one was a Toasted Lupin Flake dough i will pot those up soon as soon as i have reduced the picture size 

Yesterday a fellow bee keeper and Fremantle Bee Buddy member made a batch of Stout!  it's amazing our similarities he is a Bus driver at the Palmyra depot as was I, he loves Stout as do I, Into Bee keeping as am i. Interested in Wine and vineyards as am i.  Any way i was interested in the Spent grain from the Wort process, i had used it once before when i obtained some from "Running with Thieves" boutique brewery. When i went and picked up the spent grain Stewart said he was also keen on trying to make a loaf using the spent grain so i said i'd email him a recipe which i duly did.The next morning i thought perhaps i needed to run the recipe that id put together whilst the Spent grain was still freshThe recipe is flour 500g (100) salt 10g (2) yeast 10g (2) olive oil 10g (2) spent grain 75g (15) Wallaby bread improver 2.5g (0.5) water 325g (65)Bakers% in bracketsBulk Fermentation time was 1 hour 15minutes with finished dough temperature of 26Ctotal yield 930g i made 2 small loaves.   dough after mixing completed   dough now nicely risen  another shot of the BF   the 2 baked loaves  the spent grain bits showing up in the loaf  The slice revealing the Spent Grain Footnote  i just reviewed my previous Spent grain post, https://www.thefreshloaf.com/node/68312/spent-grain-stout-brew .   i also included STOUT in the liquid which gave a nice chocolate colour and malty finish  it also had the spent grain at 25%  As an interesting side fact to that post the Chef loved the bread  and i did hear that "Running with Thieves" (apprpriately named it seems)  approached the small bakery nearby to see if they could make the bread for them but were not interested, shame really because i could have probably got someone to do it for them commercially.  WOW That was 2 years ago.

i made a dough today using Lupin Flakes and Lupin flour @ 25% inclusion  but this time i toasted the Lupin dry on the stove top in a skillet stirring continuously making sure it didn't burn. 

The idea was to see how it performed and tasted, i also wanted to try the dough as a pizza base too,

so here we have a 2 hour bulk fermented dough ready to take

 scaled off at 750g for the loaf, 300gfor the Pizza, and 194g for the mini loaf

 topped with Jalapeno stuffed olives, spicy pork belly salami , swiss brown mushrooms, soft fetta and finely grated cheddar 

it disappeared real fast mind you it was lunchtime

The mini loaf which is handy to give away for taste testing and evaluation

The 750g loaf 

i think the toasting of the Lupin gave a nice nutty taste and aroma. really pleased with this but its very thirsty i added lots of extra water during the mix.

i have been doing a bit of development work for David at the Lupin Co here in Perth and we are at the stage where i needed to bake some of the breads ive been working on that will be photographed tomorrow by a professional photographer.  Jessica is also a local bread baker so looking forward to seeing her work.

i made 3 different doughs today and the aim is to keep them relatively simple for the home baker 

The one i am featuring here is a plain white dough that has 20% Lupin flakes and 5% Lupin Flour in the mix.

Salt 2%, Home produced honey 2%, Butter 2%  yeast 2%, Bread Improver 0.5% water 65% 

i start with the lupin content and pour all the water at boiling point over it stir and set aside to cool  the honey and butter was added to melt. It  has been exceptionally cold here in Perth 18C in the kitchen this morning flour was 15C. So once the Lupin mix came back to 49C the mixer was started.

I have been using a cheap little Chinese Noodle dough machine which i have been very pleased with and at just over A$100  its magic. The dough feels a bit sticky during the mix but is pretty good after the Bulk fermentation time.

 With Lupin having high dietary Fibre and high protein levels it a great loaf  i hope that we will be doing some cut shots tomorrow and will include them. i will also  post the other 2 doughs,

1 produced  2 foccaccias

and the other dough was a "Dates and Flakes fruit dough"

   SO  a busy day and should be an interesting day tomorrow

i have been looking at Elizabeth David's book " English Bread and Yeast Cookery" and quite liked the look of the Tea cakes, i also took the opportunity to try some more Lupin breads so combined the two. The tea cakes are usually about 100g each, mine were 200g the same as the mini test loaves. Only one thing left to do !!!This is a Honey, Lemon, Lupin, Fruit Dough i used my own Honey 1 and a half Myer Lemons peel and juice, an egg and 25% lupin flour.       

Still doing some test baking of the Sweet Lupin product kindly supplied by David from The Lupin Co here in Western Australia,

 During the 1960’s a very clever man named Dr John Gladstone from University of Western Australia (UWA), developed one of the first commercial lupin varieties especially for the Australian environment.

This breakthrough changed the agricultural landscape in Western Australia by allowing infertile sandy soils to be farmed in a brand new sustainable way. Lupins act as a natural fertiliser, introducing nitrogen into the soil, therefore reducing the need for chemical fertilisers.

This is why the lupins are one of Australia’s most important crops. Western Australia now grows 85% of the entire world’s entire sweet lupin supply, making them a truly iconic Aussie legume!

i have been playing around with ratios of the LUPIN Flour and LUPIN Flakes in the dough  initially i was using  a higher percentage of flour to flakes  as some work had already been done for David by a baker in South Australia and so i emulated that work to get a feel for the LUPIN inclusion into the dough as well as to taste the end product. Since then i have been trying quite a few combinations each time getting pleasing results . i enlisted a couple of bread taste testers, and also asked fellow Aussie Gavin in Victoria if he would like to come and play  and also enlisted Debra Wink to have a go too.

With LUPIN being 40% protein ( not in the form of gluten) as it is gluten free, 3 times more protein than Quinoa, 37% Dietary Fibre,  3 times more than oats ,  3 times more potassium than bananas and 3 times more iron than Kale . 4% Carbs and Fructose free, 

Why wouldn't you want to include it in your diet!

i have used the flakes and flour at 12.5% each inclusion into the dough and managed to get a good looking and tasting loaf i have found that scalding the Lupin with all the water at boiling point  which after a quick stir and set aside to cool resembles cous cous . i weigh up the rest of my ingredients at this time and keep watching the temperature coming down and add the lupin when it reaches the required temp for the mix to achieve its Desired Dough Temp at the completion of the mix. The water component is 80%.  

 i mix pretty much to the same degree as i do for a normal dough  and have been doing a short bulk fermentation of 1 hour   as determined by the amount of yeast . i also add an Australian Bread improver @ 0.5%  which is the recommended amount for a timed dough. The dough has no trouble doubling in size  and handles quite well after degassing and handing up  it is given a 10 minute bench rest and then its shaped to the desired shape. The dough does feel a bit different in that its not quite as stretchy or extensible and i have been aware that it does want to unravel at the seam if proofing in a Bannetton  not a huge problem as the dough gets rolled out onto the flap if its become undone. the alternative is to proof seam down  either in a bannetton or on a couch.

The dough holds it shape well and doubles  i have been cornflour washing and applying seeds and scoring at 3/4 proof , and then by the time i've placed my steaming towel into the bottom of the oven  and got it ready its time to pop it in the oven The bake times are on par with a normal dough  and does have a different baking aroma still very pleasant but different.

My last few bakes i've actually gone big on the L flakes and small on the L flour  being 20% and 5% which is the other way round from my starting point. and really pleased with the results

One of my testers has said that she feels far more satisfied  from eating this bread and another said she would have trouble going back to her everyday bread..

 i will add more and the pictures to this post in the next 24 hours as i need to be somewhere else right now.

regards Derek

 Fakes and Dates another early morning test bake  of Lupin flour and Lupin flakes @ 25% and dates @25% too