July 31, 2019 - 6:24am
flaking oats?
So, I just got my mock mill and made my first loaves 2 days ago. Fabulous!
Anyway, now, of course, I'm all, "This is great!" What else should I be milling for more nutrition and better flavor and oats came to mind? I use a LOT of oats in baking - some yeasted bread, some quickbreads, and cookies. Depending on the recipe, I use rolled oats or quick oats.
Now I'm wondering, should I be flaking my own oats? (not using the mock mill), but with a flaker. How hard is it to substitute rolled oats for freshly flaked oats? Is that nutso?
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Melissa, I have a flaker and for me, it is nice, but not necessary. But since you mention nutrition and the fact that you use lots of oats it seems like a good purchase. Milling and flaking your own grain adds a new dimension to bread baking.
I use 1 to 1 for fresh flaked/rolled oats groats to store bought.
I own a KoMo Flocino, but if I had it to do over, I think I would go with the FlicFloc. I chose the Flocino because it was adjustable. But the adjustment feature is not great, IMO. NOTE - I am a fan of KoMo. Others may have different suggestions for flakers.
Dan
I've been making my own oatmeal using my Mockmill and really enjoying it. I lightly toast the oat groats and then coarsely mill them the night before I make porridge for breakfast. Flaking them to integrate them into recipes may be necessary but don't neglect making real oatmeal as a stand alone dish.
There was a used one on sale that would work for my mixer and now it's gone. The mock mill can work for oats. I suppose I should try that first before investing in any special piece of equipment. At home, I only use rolled oats, not instant. Maybe someone can tell me how they behave differently if they are rolled versus put through a mill at a courser grind? I'm thinking specifically for making breads and cookies, not for eating as a porridge or oatmeal.
I assume a mill would crack the grain and would need to be soaked. A flaker will actually roll the oat groats, much like Quaker Oats. The fresh rolled oats were then cooked like porridge before adding to the dough.
Caroline, aka TrailRunner had some interesting information on a post a few months ago.
I rolled Oat Groats For Maurizio’s Sourdough Oat Bread and it was outstanding. From reading the posted results of other bakers participating in the Community Bake, it seems the large percentage of fresh rolled oats made the dough easier to handle.
Thank you so much. This was helpful. Since two of the breads I make a LOT and I make monster cookies a lot (chocolate chips, M&Ms, rolled oats, peanut butter as the main ingredients) which use rolled oats, I think I'll get a flocking mill or attachment. I looked up what you said you had and wish you had. Do you find the manual grinding tedious? For cookies and bread, I would far more oats than a person would for making their own breakfast porridge/oatmeal.
Millings oats is many times easier than wheat berries. Hand milling oats is a breeze. No work at all, and it is fast...
Caroline uses another brand mill and I think it is cheaper. But the FlicFloc rates very well.
Ok, I did some more sleuthing. So, Caroline/Trailrunner and she has the Marcato Grain Mill. I've looked those!
And wow on your LONG and amazing thread on the community bake!
Melissa, our Community Bakes (CB) have become popular and participation is generally active. Today, the first part of our next CB will be posted. We are featuring Hamelman’s Swiss Farmhouse bread. It is super tasty and contains raisins and walnuts. It using Yeast Water (YW) for leavening.
Because many bakers have never used YW we will post a tutorial 1 1/2 weeks before starting the actual bake. YW are super easy to make and should take about 4-5 days to mature.
I hope you decide to join in and bake with us.
Dan
The following are links to our past Community Bakes
So, in the book I'm reading and in the thread you shared about the community bake, it's mentioned in several places about dehydrating oats. My double oven only goes down to 200. BUT... I would think the Brod and Taylor Proofer would work for dehydrating. I didn't see anything in a quick search on this site, but that doesn't mean much. I have had one of those for YEARS (got it when they first came out) and I bought the shelf for it a year ago. I do NOT want to buy a dehydrator, so being able to use that would be great.
Please send the link to a post mentioning dehydrating oats. I don’t remember that.
Maybe I'm wrong about it being in that thread because now while using search, I'm not finding it, but I know it's in several books I'm looking at including the einkorn book by Barolucci.
And perhaps I will try my hand in this new Community bake.
Great! Here is the link for the CB.
http://www.thefreshloaf.com/node/60872/community-bake-hamelmans-swiss-farmhouse-part-1-yeast-water
and I think someone is stalking me here :) - First, just I was about to bid on a flocker yesterday, it disappeared. Then, just now I was going to bid on another flocker and it disappeared. NEITHER was newly listed either. So... I'm on the hunt for a used one.
.
How does the KoMo FlicFloc Oat/Grain Flaker compare to the Marcato Marga Mulino Flaker? Is one better than the other, and if so, why?
TIA,
Sid