29th bake. 12/17/2020. 81% blender-ized WW berries.
Dec. 17, 2020.
Based on previous experiments, I've concluded that "blended" (in a Vitamix blender, as opposed to being milled into flour) wheat berries need to be combined with milled flour to make a decent loaf.
The wheat in this recipe is a combination of 200 grams Prairie Gold (hard white spring wheat) whole berries soaked for 11 to 12 hours, 25 grams of fine grit semolina, and 22 grams of Gold Medal bread flour. So the P.G. was 200 / 247 = 81% of the total "flour."
At first I ran the berries through a flimsy "Ambiano" (Aldi) brand food processor, but that had little to no effect on the berries. Maybe soaking them longer, or in warm water would have made a difference.
The wheat berries were then blended in a Vitamix with enough water to make a slurry, not a "paste" as previously done.
I forgot to weigh the water.
After pouring and scraping the slurry out of the blender into a bowl, I added 30.5 grams of dry quick/minute oat flakes (not Old Fashioned, not instant), 31.5 grams of whole dry chia seeds, and then let it sit a while to hydrate.
Then I added 25 grams of fine grit semolina, and let it hydrate some more. It was "Deep" brand Pani-puri semolina flour (gritty, not true flour, but fine grit) UPC 0-11433-11281-9, from Patel Brothers (same package as this: https://www.walmart.com/ip/Deep-Semolina-Pani-Puri-2-Lb/388456304 )
Then I added 6.0 grams of salt, 22 grams of Gold Medal bread flour, 1/16 tsp instant dry yeast, and about 12 grams of sourdough starter at 100% hydration. Starter was made from GM bread flour.
Bulk fermented at about 71 F for 2 hours, including some stretch-and-folds, then shape and put in a banneton.
Proof was approximately 1.5 hours at 70/71 F.
Baked covered, 18 minutes at 430 F. Uncovered, 20 minutes at 430 F. Inside temp still not reached. Then uncovered, 9 minutes at 445 F. Inner temp 208.5 F.
The loaf feels heavy for the size, so it's likely to be gummy.
Yup, crumb is too moist and gummy.