25th bake. 11/25/2020. Semolina, millet, chia, malt.
Nov. 25, 2020.
A variation on the previous bake. Sourdough starter, Deep brand semolina (gritty, not flour), whole not-soaked chia.
New to this: added whole not soaked not toasted yellow millet, some ground roasted malted wheat (Briess Midnight wheat malt, non-diastatic https://shop.greatfermentations.com/product/briess-midnight-wheat-malt/specialty-grains ), and some Gold Medal bread flour.
Bulk ferment with 4 stretch and folds, final fold shape and put in lined dusted banneton, 40 min room temp proof, overnight proof in fridge.
Bake covered 19 minutes at 425 F, and uncovered for 19 minutes at 425 F.
Internal temp: 208.0 F.
The brown color is entirely from the dark roasted malt wheat. This particular one "Midnight," from Briess, lends a coffee flavor. This product comes already malted and roasted, all I did was run it through a coffee grinder.
The crumb is dense, likely from not enough hydration.
The centers of the millet seeds are uncooked, so they should have been soaked or toasted prior to adding to the dough.
I don't like the mild coffee flavor added by the roast-malt wheat. Perhaps it would be better with an added sweetener. Or, toasting the bread, and eating with jam.
The millet seeds pop out, roll around and make a mess as the bread is sliced.