March 30, 2015 - 6:03am
Soakers: Hot or Cold?
I will be making Hamelman's 5 Grain Bread with Pate Fermentee this week and I have a soaker question. Does using hot (boiling) water instead of colder water for the soaker adversely effect the quality of the bread? I want to be sure that the flax seed and rye chops (home made rye chops) are in there best state for both the baking and the eating of the bread. If a hot soaker doesn't mess things up, I think I would want to go that way. But I'm open. Thanks,
Jim
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how much time you have . Boiling water gets them softer ...faster.
I agree with dabrownman.
Ford
may get you gravel in your bread. Rye needs a hot soaker, the flax does not.
Go with the hot soaker, the water is boiling if I remember right. (recipe page 129)
If it soaks overnight or longer than 4 hrs add the salt to the soaker to put brakes on enzyme activity. (page 50 in BREAD) If you are experiencing very warm weather, chill the overnight salty soaker after it has cooled down.
I have plenty of time. And so long as the boiling water won't hurt the other grains, I'll go that route, and let them soak overnight. Here in Minnesota we are still a bit away from warm weather, but I will keep that advice in mind, Mini.
I have not used a soaker with rye. I will have to try that. I've done overnight soakers with other flours and grains, with room temperature water and some salt. Worked well. I never thought to use boiling water. Thanks.
Here in DC, flowers are out and the Magnolia and Dogwood trees are in bloom. About a week, I think. until the cherry blossoms.
Certainly in Bethesda the dogwoods are not in bloom. The trees with white flowers are something else as dogwoods bloom well after the cherry trees (I know this is not bread related!)
I was able to bake last Thursday. Went with the boiling soaker and let it stand overnight. The home made rye chops softened nicely, and on the whole I was happy with the results. Maybe scale the loaves a bit larger next time.
My tulips are showing now, and a neighbor forsythia is starting to bloom. Maybe this new growth thing will inspire me to work on some sourdough this weekend.