The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

26th bake. 11/25/2020. WW (blended), semolina, chia, oats.

idaveindy's picture
idaveindy

26th bake. 11/25/2020. WW (blended), semolina, chia, oats.

Nov. 25, 2020.

2nd bake of the day. Started the dough in the morning.  Again, not much measuring, just 3/4 tsp salt, 1/4 tsp instant dry yeast, which turned out to be too much.

Soaked some whole berry hard white winter spring wheat (Prairie Gold) for 18 hours. Around 9 am ran it through the blender with enough water to make a smooth paste. Emptied the paste into a mixing bowl. Had to use more water to get the remnants of the paste out of the blender container.

Added whole chia seed and old fashioned (ie, thick) rolled oats. Let it soak a while, then added some Deep brand semolina. Let it soak some more, then added more semolina. And 3/4 tsp salt.

Finally added some Gold Medal bread flour, a dollop of sourdough starter, and 1/4 tsp of instant dry yeast, all mixed/dissolved in spring water. Used a silicone scraper to fold it into the dough.

It seemed the right hydration, so let it bulk rise, doing at least 2 stretch and folds.

Went and did some other things, and it rose too much.

Did a final fold, a shape, put in banneton, put in fridge, and immediately pre-heated oven.

Baked in 3.2 qt  Lodge combo cooker. Lid on, 20 min at 425 F.  Lid off 25 min at 425 T.  Final internal temp 209.5 F.

Gonna wait until tomorrow AM to cut open. 







Comments

idaveindy's picture
idaveindy

This is a test of Mini Oven's idea of using a blender to make dough out of soaked wheat berries without a mill/grinder.

It looks like at least some pre-milled flour is necessary to get the paste to the right hydration to make dough. But at least it's a way of using whole wheat berries to make your store-bought flour stretch farther.

Just had another idea: Rolled oats, chia seeds, and flax seeds, as add-ins,  might be sufficient to achieve the right hydration, without adding other pre-milled flour. That will be the next experiment.

texasbakerdad's picture
texasbakerdad

About 2 years ago I tried my hand at sprouting some wheat, dehydrating, and milling. The bake didn't go to well, I always wanted to try it again, but the time outlay to mill more sprouted wheat is probably going to keep me from getting around to it for many more years. But... maybe my fancy high powered blender can get the job done? Can you share the link to Mini's post?

Also, looking forward to a crumb shot of your loaf.

Benito's picture
Benito

Interesting idea of blending soaked wheat berries Dave, I have somehow missed Mini Oven’s post about this.  Since I do not have a home mill I am interested in your results.

Benny

idaveindy's picture
idaveindy

http://www.thefreshloaf.com/node/62830/advice-pls-grinding-small-amount-rye#comment-450870

By the way, my blender is a Vitamix model VM0103, item 059724.  It has variable speed, plus a high-speed setting.

I started blending the soaked berries at the lowest speed and gradually worked up to highest speed.   

Next time I'll give it another 30 seconds at highest speed in hopes of eliminating more of the chunks.  But ..., the small amount of chunks did add a nice texture, as an inclusion type of thing.

Benito's picture
Benito

Thanks for the link Dave, the crumb looks really good.

Benny

idaveindy's picture
idaveindy

See crumb photo above.

The crumb is moist.  Some of the white spots could be rolled oats that did not fully dissolve, but some of the spots/chunks have a bit of chew to them, leading me to believe they are the remnants of the soaked wheat berries that did not get fully blended in the mixer.

I like how the chia seed, which was not pre-cooked nor pre-soaked gives a slight crunchy texture.

I'll have to do this again and weigh the ingredients.