48th bake. 05/15/2021. Bread machine, 90% WW durum.

May 15, 2021. #48.

This was a repeat of my last bake, which was way over-fermented and had collapsed. This time I used 1/2 tsp of instant dry yeast instead of 1 tsp. And this time I measured the chia and the water for it.

405 g Patel brand stone-ground whole wheat durum.

45 g Arrowhead Mills Organic AP flour.

8.5 g salt.

350 g bottled spring water.

Mixed by hand using a silicone scraper.

In a separate bowl, combined 23.2 g whole dry chia seeds, and 46.6 g water and let soak.

Added 1/2 tsp instant dry yeast to the dough, and mixed.

After mixing in the yeast, the chia had soaked up the water, so I then mixed that into the dough.

I set the bread machine to the whole wheat setting and light crust, and put the pre-mixed dough into the machine.

Last time I let the salted but un-yeasted dough soak for a few hours, this time I did not. But both times the dough was mixed outside the bread machine before the cycle began.

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There was still a little collapse, but not as hilarious as before. So, I'll try 3/8's tsp yeast next time.

The bread is not as sweet as before either, so next attempt will include a soak, as before, to let the enzymes make sugar from the starch.

The collapse isn't noticeable in the slices at the end of the loaf: