Aim: To reformulate a whole grain flaxseed bread

Profile picture for user The Roadside Pie King
The Roadside P… on 23 Jul 2025 at 09:39
Finished product
  1. Lower the hydration to a more manageable percentage. While keeping a moist delicious texture.

  2. The first test bake in a Pullman loaf pan 

    Note worthy attributes

    1. All of the white flour is high gluten 

    2. All of the white flour is pre fermented.

    Phase #1 The autolysis. observation 

    The dough after the initial mix looks much drier. Albeit clay like.

  3. Sourdough starter

This is also known as " The first rise" the total time at an ambient temperature of 76°F was two hours. 

Observation:

The dough is still very tacky with some limited elasticity. That being said, much more manageable. 

Bulk ferment

Sadly, in my haste I neglected to get a photo of the risen loaves. Suffice to say they rose nicely in the 90 minutes of proofing, ( second rise)

 Observation:

I am quite happy with the results. Both the reformulation, and the first ever Pullman loaf bake. That being said, I will need to slightly scale the total weight up to completely fill the Pullman pans. Smile... Since this bread is of such a high percentage of whole grain the crumb reveal will wait until tomorrow. 

Finished product Finished product

The crumb is on par with my better high percentage whole grain bakes. Smile...

The crumb

Do you have a particular reason to preferment the white flour instead of whole wheat?

I would try and preferment part of the whole wheat (instead of white flour) and use the white flour in the final dough. Should improve the structure in the final dough and maybe make it a bit less sticky. At least in theory.

 

With no scientific or even anecdotal evidence to back it up, I was thinking fermenting the white flour would make the simple carbohydrates more digestible and maybe have less effect on blood sugar. That was my theory anyway? 

I read some time ago that a cold ferment of bread dough would reduce the glycemic index. I can't find the article, but there are many articles on a cold overnight in the 'fridge will reduce the glycemic index of rice and pasta. I do that with all my doughs and rice. I don't care much for overnight pasta.

Nice looking loaves!

Dave

Cooked and the overnight refrigeration.

Once cooked, put into an open container at room temp 'till cooled completely, fluffing and stirring occasionally. Refrigerate uncovered.

I'd recommend that you use whole grain, brown rice. There's no real nutrition in the white, milled rice.

I can only believe what I read about this. No scientific study on my part, but i eat rice and legume based meals several time s week and have for many decades. The rice and legume combination are complimentary proteins. This works for me. You may make other combinations that work for you. Stay healthy!

Dave

The process of cooking and cooling certain starches (such as rice, potatoes, and pasta) creates resistant starch. I don't know if that also applies to flours milled from rice, or to whether a cold retard of dough gains the same benefit, as it's cooled before cooking.

Johns Hopkins resistant starch