Blog posts

Pullman Sandwich loaf with 16% lupin flour – 2nd test bake

Date Baked: 17th April 2023. 

Changes for this 2nd bake:

 1       Pre-cook 5% lupin flour.

 2.      Add 4% wheat gluten.

 3.      Increase hydration to 70%

 4.      Slight increase of IDY to 1.1%

Bread Evaluation Notes - Advice welcome.

Pullman Sandwich loaf with 16% lupin flour

Date Baked: 16th April 2023. 

Tangzong method adopted (5% bread flour)

Weight against Volume

I mixed 1000-gram dough @ 60% hydration. The dough was very tight, and I should have added extra water but didn’t. It became more pliable and softer during the bulk fermentation and shaping.

 I’ve made bread with carrots before and I loved the extra sweetness it provides.  Previously I have roasted them and cut them into little pieces to add to the dough.  I decided to puree them in the mini-food processor this time.  I had seen a video on FB of a professional baker who juiced the carrots and added the carrot juice in place of the water so I wanted to try and get the carrots as liquid as I could.  They were not really like carrot juice but the pureed version did add nice purple striations to the dough.

Today's bake: Ploughman's Loaf

Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Note: Increased TDW from 1.323kg to 2.0kg

Discussion:

The left loaf was baked in the Challenger bread pan, the right loaf on a baking steel.

This is my first attempt baking this bread and found the dough to be somewhat sticky and loose.

been a while since I posted anything. Been baking about 1 loaf a week of various breads but this is my new go to for weekly sandwich bread.

Final dough:

AP Flour (Shepherds Grain low gluten)           250g

Semolina (Bob's Red Mill)                                250g

Today's bake: The "Juicy One" - Das Saftige (Germany)

Source: theryebaker.com/das-saftige/  by Stanley Ginsberg

Note: Pullman loaf size -  9″x4″x4″/23x10x10 cm . Molasses for Beet syrup due to availability

Discussion:

This loaf was baked in a Paderno 15-3/4 x 4 x 4" Bread Pan with an attempt at a 'reducer' to make the dough area 9x4x4" shown below.

Tried the Brioches Pain Aux Raisins- beautiful 

A bake with lupin flour and Lupin flakes, this time i did the bake as an instant dough, no bulk fermentation which is achieved by using Wallaby bread Improver at the rate of 1% . I had previously prepared the lupin flour in the same way as The Tangzhong which was to use the ratio of 5 : 1 that is 250 water to 50 grams of Lupin Flour The lupins do not have the starch that wheat flour has so there was no great thickening into a paste but it did resemble runny custard in colour and consistency.

last week i had a chance meeting with David from The Lupin Co at a Bee Buddy meeting in Fremantle when David spoke about using Lupin flour as a supplementary bee food and making bee patties for over wintering bees. I have since had a meeting with David and will be assisting on helping develop some bread formulas for the home bread baker. i will be doing a number of bakes and increasing the Lupin flour content . i have had my first bake where i followed a recipe as written by a baker that was assisting David but unfortunately died suddenly.

For our final dinner party we are hosting down here in Florida I wanted to make pulled pork sandwiches so I needed to have a large enough bun that while soft would hold up to the sauce, pulled pork and roasted pineapple.  So I decided that increasing the whole wheat would make the bun a bit firmer while the addition of the sweet potato would enhance the flavour.  I unfortunately didn’t get photos of the sandwiches, however, I do have some pulled pork and buns leftover so I’ll try to remember to take some photos of the assembled sandwiches.