The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Flaking video and instructions (video linked)

trailrunner's picture
trailrunner

Flaking video and instructions (video linked)

I wanted to post more data to help those interested in a fool proof way to flake grains. My last post was using rye in my Marga  Mulino Flaker and utilizing the technique I discovered on the Blog Foodprepper. 

I have even more positive proof that this is the best and easiest way to prepare and flake grains. I chose Einkorn grains as they are reputed to be “ too hard” to flake. Well with this method as you will see it’s simplicity itself. 

I tossed 2c dry grains with 4 tsp water 24 hrs ago. It took several shakes of the qt container over a 30 min period to get them to stop sticking to the bottom and sides but after that I left the container at room temperature. 

In the picture you will see the difference between the setting “3” at the top and “2.5” bottom half. I wanted to show that you have a choice in the outcome. It’s extremely easy and fast and as you can see in the video to turn the handle and there is absolutely no clogging or clean up after the process which took only a few minutes. I’m not sure if I can post a video but if I can’t hopefully someone will tell me how! 

thanks for looking                                       https://www.youtube.com/watch?v=hqW09uJIky4

Comments

Benito's picture
Benito

I haven’t been able to figure how to upload a video here, so instead, I upload to youtube and then link it from there to here.

Benny

trailrunner's picture
trailrunner

Thank you Bennie worked a treat !!  I ended up doing 1/2 at "3" and 1/2 at " 2 1/2". I will be browning them in my iron skillet in butter till they are thoroughly toasted and fragrant. I will then cook them in my double boiler with honey and water till tender and water is absorbed. Cool and add to the rest of the dough that has been autolysing with levain and salt. I will post the finished product in a couple days. c

Benito's picture
Benito

Not a genius, but figured it out when I wanted to post a video 😎

If you click on the little video icon with the triangle in it, you will post the video with a preview.

trailrunner's picture
trailrunner

Appreciate the guidance Bennie

justkeepswimming's picture
justkeepswimming

I followed your method of moistening several different grains a few weeks ago. What an improvement! The photos didn't show enough of the change to make it worth posting, but it has been a game changer. 

I did barley, oats, hard red winter wheat, rye, and spelt. Every one of them were much improved - no more flour-y cracked residue. Just flaked grains, with almost no mess. Thank you!! 

trailrunner's picture
trailrunner

My Einkorn and a few others are older grains from Breadtopia. I had upped the water to 4 tsp from the blog where she said 3 tsp. I’m planning on using 5 tsp and leave it two days next time I do Einkorn as it’s a harder drier grain. The spelt and rye were incredible! 

what did you use all your flaked grains for? 

justkeepswimming's picture
justkeepswimming

The oats, barley, and some of the wheat have been used for breakfast porridge. I plan to use the rye in lieu of rye chops in an upcoming bake, and will likely use the rest of the wheat and spelt as some sort of yet-to-be decided inclusion. I had hoped to do those sooner, but needed to use up some of the bread we had in the freezer. I was running out of room, lol. Tho that was fun too.... "Ooooh look, I still have some semolina bread!" 🎉😁

trailrunner's picture
trailrunner

I’ve adjusted Maurizios formula to suit my tastes . Toasting the grain before cooking makes all the difference. Hold back at least 100-150g  water when doing porridge bread. Use the KA mixer or other to fold in the porridge after autolyse of dough. Always add honey  and butter and you will be very surprised at the outcome!!! 

please do post your results would love to see

justkeepswimming's picture
justkeepswimming

Thanks for the tips! Porridge bread is definitely on my "bake this" list. I don't have a mixer, but that hasn't stopped me so far. 😉

Our Crumb's picture
Our Crumb

Thanks for posting this. I only flake brown rice for cooking up like polenta. Rarely any for dough adds — store bought Bob’s thick oats are fine for us for that. But I always imbibe the rice overnight then drain and surface dry 2h in dehydrator (no heat), then flake. Titrating just the amount of water to pull this off is heroic!  Worth a try. Thanks again. 
Tom

trailrunner's picture
trailrunner

not sure but it should be the same for rice as it is with other grains. Try a few and then leave longer or add another tsp of water if it's not quite how you want it. You really should try some other grains to add to your bread :)  It's the most amazing flavor when you toast the grain and then cook , cool and add. Whole mew bread . Good Luck c

Bread1965's picture
Bread1965

Good post - thanks for sharing this. I hadn't seen that marga mulino before. Their website says it can produce flour from grains too. Have you tried it or would recommend it as a flour mill for a weekly loaf? Thanks..

trailrunner's picture
trailrunner

I think from what I have read that it is a very coarse flour nothing like you get with the stones on the Mock Mill etc. If I want rye chops I think it would be perfect for that I am going to try it soon but as for flour I don't think so unless you are going to add it to a soaker to soften it. I love the Maga now....I hated it before I discovered this wonderful pre-treatment for the grains. Thank you c

justkeepswimming's picture
justkeepswimming

I played with my marga mulino flaker when I first got it, just to see what would happen. The finest setting did not produce a flour that I personally would bake with, it was fairly coarse. And I had regretted getting mine as well, until trailrunner's recent tip about pre-moistening the grain. It does improve things considerably. 

That said, I do try to get whatever I flake eaten sooner than later. I have never seen any mold as a result of hydrating the grain, but suspect the potential is there if done in a larger batch that sits too long. And depending on how the grain was stored prior to purchase..... 

trailrunner's picture
trailrunner

I did 2 cups grain when I moistened and that was too much both times I have done it so I now have flaked rye and the flaked einkorn in the freezer. I will mix them together and use them for the next bake. As far as the already soaked grain I would flake and freeze or freeze the soaked grain to be flaked later. I wouldn't store it at room temp for sure. All my grains are stored at room temp as unground grains can be kept at room temp for many years without deteriorating as long as they are protected from bugs. 

So glad you like the wetting technique !!  c