The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

for Gavin and JonJ and Debbie

yozzause's picture
yozzause

for Gavin and JonJ and Debbie

Australian Beaufort Red Spring Wheat was ground this morning after being kept in the fridge to counter the heat that the milling has on the fresh flour. The flour was hydrated with the water and left to stand for for 30 minutes this was then placed in my noodle mixer and another 20 g of water was added as it seemed quite thirsty. The compressed yeast was added and after incorporation the butter was added and lastly the salt was added. the mixer was set for 15 minutes, resulting in a nice soft pliable dough, it was removed from the noodle maker even though it does have a heater set for  27 degrees for proofing.

I placed the dough into my old tupperware container and snapped on the lid for Bulk Fermentation.

 

 

 

his dough was fast moving even when i had reduced the amount of yeast and was ready in 1 hour 40 minutes. it was degassed and given a 10 minute bench rest and then shaped and placed into the sandwich tin giving me the option to use the sliding lid or not i chose to lid the tin. Our American friends refer these as Pulman tins. here in Australia we used to call the loaves Devons with the lids on and uprights if the lids were left off. Anyway the tin was filled nicely with the dough being weighed off at 750g the pictures will show the height achieved in the final fermentation.

 

 

 

Comments

gavinc's picture
gavinc

Derek, that's a really nice looking loaf. The Beaufort Red Spring Wheat had a good rise and baked well. Nice colour too. I've fallen in love with whole-wheat bread.

Cheers,

Gavin

yozzause's picture
yozzause

i must say Gavin that i am becoming quite a convert too. This was the simplified version 100% spring red wheat 2% salt 2% butter and 3% compressed yeast and water 70% with the addition. I shall wait just a little longer to slice it open  probably bring the compressed yeast back to 2% next bake.

 

Debra Wink's picture
Debra Wink

Yeah, 3% compressed yeast is a lot for 27C. You could bring down the temperature of the dough some too (22-23C) and still get a good rate of fermentation with 2% yeast. The threat of proteolysis goes up with lowering the yeast but goes down with lowering temperature.

Thanks again, I'm enjoying your reports :)

yozzause's picture
yozzause

Thanks Debbie   and i am enjoying your interest in our Australian Adventure. i happened to notice in our local Facebook Marketplace someone offering for sale 35 kg bags of wheat cleaned for A$30 reportedly grown 400klm from Perth on enquiry it is classified as  APW1 (Australian Premium Wheat !) i am seriously considering getting hold of a bag as the pick up is local, storage will be the only problem, might have to see if anyone in the bread group is interested in going half. The rain that was forecast for best part of last week from the remnants of a cyclone didn't eventuate just high humidity and some low cloud although there was rain out in the North Eastern Wheat belt possible in the area that the advertised grain was from.

i hope to go down to Tim's farm toward the end of the month when sowing commences i would like to see the Red wheat getting planted. i have offered to do a bread baking session for Tim, family and interested fellow farmers, Or the local CWA (country Womens Association) as a thankyou for his interest and kindness.    

yozzause's picture
yozzause

Sliced

 

 

 

 

gavinc's picture
gavinc

The slices look light and delicate. The toasted slice is crying out for some butter and a poached egg. Espresso coffee to accompany.

Cheers.

Benito's picture
Benito

Like Gavin, I’ve become enamored with whole wheat bread as well.  This one is a beauty Derek.  So exciting for you to have access to this red wheat.

Edited to add that the crumb is beautiful too.

Benny

GaryBishop's picture
GaryBishop

I'd like to learn about your noodle maker.

And the loaf is beautiful!

yozzause's picture
yozzause

Hi Gary here is a link to the machine in question, i must say that i am quite impressed  especially for the cost,  A$124  i was looking to buy it from China but it was actually cheaper buying from an Australian stockist and was free delivery and here within a week. the only draw back was that the instruction manual was in Chinese and when i asked the supplier for an English version wasn't that helpful but through the internet the Chinese manufacturer sent me a link to download an English version, not that it was too hard to work out. I forwarded the link to the Aussie retailer so that they can assist their future customers, i haven't received either a reply, acknowledgement  or thankyou.

Try going to ebay with this title i dropped the AU  off the end,

5L Stainless Steel Electric Stand Flour Dough Mixer Bowl Pasta Noodle Machine

i tried the direct link but it wanted to post all my e bay details as well and i didn't really want to post all that too!

If you have any trouble let me know  

Kind Regards Derek

 Image 1 - 5L Stainless Steel Electric Stand Flour Dough Mixer Bowl Pasta Noodle Machine AU

JonJ's picture
JonJ

Looking great. Nice and even and wholesome!

The usual question, good taste and flavour?

Would you do me a favour and measure your loaf tin? Curious to know.

yozzause's picture
yozzause

 Hi JonJ, 

           Thanks for your comments the measurement of the bread tin is 220mm long X 110mm wide and 100mm deep this is at the top slight taper inwards from there. i bought it many years ago on ebay, i just wanted one in my arsenal and have used it for fruit loaves especially.. 

i am about to have a second tasting with breakfast , My first thought were that the ACCROC Winter Red was tastier but probably not a true comparison as i had employed well  Sprouted red wheat mashed into the mix which had a lot of sweetness from the malt that the wheat berry was producing  in growth and thats why i think i had the moist gumminess evident. i shall have to do a stock standard ACCROC loaf now for a true comparison.

Kind regards Derek

Debra Wink's picture
Debra Wink

I love the taste that sprouted wheat brings, but you can't go very far in the sprouting if it is intended for any significant proportion of the dough. About 24 hours, give or take a few. They'll add more nuttiness than sweetness at that point. Get them into the refrigerator if the root starts breaking out before you're ready to mix your dough. (And cold sprouts are less likely to overheat in the grinder.) You don't want any "tails" unless your intention is to utilize as an amylase-active substitute for diastatic malt (scaled appropriately).

yozzause's picture
yozzause

Thats pretty much what i have deduced from from my bake. The first use when the sprouts were just chitting to what i was using when the sprouts kept on growing albeit in the fridge and my thoughts were that the diastatic malt being produced had caused a bit of a problem. i think i would consider roasting  the sprouts next time around, and  was what Lachie asked if i had done. Still lots of things to play around  with in an effort to get the best out of this Red Wheat. What would you recommend as a good home test for gluten content of the flour?.  

kind regard Derek

Debra Wink's picture
Debra Wink

I'm afraid I don't know of a straightforward way to test gluten content of sprouts at home. I don't think water absorption will be a reliable indicator. The best gauge may be just mixing a dough and observing how strongly it develops, keeping in mind that it will probably take longer to develop the gluten in a dough with coarsely ground wet sprouts than a finely ground sprouted flour.

Also, I find that timing is more critical. Even though the younger sprouts don't have much amylase activity yet, they seem to have fully functional proteolytic enzymes in my experience that are unleashed in the grinding. So if you're grinding wet sprouts, you should do so right before mixing and fermenting because the clock starts ticking. In other words, don't grind them to stop the sprouting and then park in the fridge overnight for mixing at some future time. They won't benefit from an autolyse either since they've already done that.

Roasting or drying would be a good option for you since you have the grain mill. Drying sprouts and turning them into flour is a good way to buy more time as long as you can get them dry quickly enough to stop the sprouting in time. That's one of the challenges in the larger scale commercial process of producing sprouted flours.

My best,
dw

yozzause's picture
yozzause

Thanks Debbie, the gluten test was for  testing the flour strength rather than the sprouts.

With the drying would you consider the hot Australian sun an option or better to use a dehydrator?

When i have added the sprouts its been straight after i have blitzed them.

We are having some rather humid weather here at the moment  so baking is on hold for a while, looking forward to cooler autumnal days ahead!

kind regards Derek 

Debra Wink's picture
Debra Wink

Without lab testing, I think the best information will come from working with it in your test bakes like you're doing. Just be open to the possibility that developing that strength may take longer than you're accustomed to.

Sun drying sounds like a great option. I'd use a raised screen big enough to spread them out in a thin layer to get air flow all around. Maybe even employ a fan if there isn't a good breeze. Quick desiccation is key to halting the sprouting process.

As far as temperature goes (for oven or dehydrator), maybe someone else can advise on that. I'm sure there's a temperature beyond which gluten proteins become altered enough that they won't form a matrix anymore, but offhand, I don't know where that threshold is. Also, the ranges for disabling various enzymes could be handy to know.

Looking forward to springtime here --- the trees are starting to show signs of life, and I'll have flowers for starter experiments again soon. Yay!

albacore's picture
albacore

What about the wet gluten test? eg:

https://bakerpedia.com/processes/gluten-washing-tests/

It always sounds a bit messy and tedious, but some bakers use it with good results. It was recommended to me by a commercial flour miller in the UK.

 

Lance

Benito's picture
Benito

I’ve done the wet gluten content test on some of my flour and posted about it a while back. It can be helpful to compare to other flours that you have already used so you know relative to those how much gluten your new flour has. But of course you have to be very consistent and diligent about washing out all the starch and then drying the gluten net afterwards. 
Benny 

yozzause's picture
yozzause

thanks Benny  i have done the test half a century  or more ago and will do it again soon thanks to Lance' more detailed doc 

yozzause's picture
yozzause

Thanks Lance, we were shown one when i was an apprentice and flour quality could be a bit like a yo yo unlike  the consistency that millers seem to be able to achieve these days. The quantities in the test that you have provided  look  better than my old notes that were in lbs and ounces and a fair bit larger. thanks for that i shall give it a go.  i have been finding some facinating info about Australian wheats  in my search for Red Wheats for Gavin in particular the classifications that the different varieties are given.

Derek