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25th bake. 11/25/2020. Semolina, millet, chia, malt.

idaveindy's picture

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 ), 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.


Ilya Flyamer's picture
Ilya Flyamer

I was surprised when I saw you used uncooked millet. It's a very hard grain that needs a very long cooking time, you need to boil it for at least 40 min to eat it. Maurizio has a millet sourdough recipe from a Tartine book, there it's cooked as porridge.

Millet porridge is delicious to just eat, by the way. Boil approximately 1:4 with milk (or mix of water and milk), serve with some butter, raisins. Very tasty.

Mini Oven's picture
Mini Oven

:). I add about 4 times the weight of the chia in extra water for crumb moisture.  

pmccool's picture

I usually treat it as a hot soaker.  Boiling water + millet + overnight soak usually results in pliable but still chewy millet, rather than bird shot.  Ilya's porridge suggestion would also work.

If you used a dark beer, porter, or stout as part of the liquid in the bread, that might complement the roasty coffee notes from the malt.  Some non-diastatic malt syrup or light molasses might also balance the bitterness. 

Overall, you have the basis for a delightful bread with just a few tweaks.