Slow rise at room temperature - recipe adaptation
Update: I just did some sifting utilizing 2 sieves that just arrived. Best case I was getting about 70% by weight after the sift, I mean these flours have A LOT of bran. This seems to be about double I'd expect, perhaps this high bran flour is the cause of my baking demise?
Hello all, still struggling on my whole grains quest. So far I've found out that you simply need to utilize more flour...
Next I will be tackling slow rises at room temperature with bolted flour to see if this provides the results I desire. This is my first time ever trying this so I'd prefer to not waste ingredients if I'm doing something glaringly wrong.
I'd like to make half of this recipe which will make 2 po'boy rolls : https://www.kingarthurbaking.com/recipes/nola-style-french-bread-rolls-recipe
I baked half this recipe TWICE last night and the result was an extremely flat, yet tasty, long log of bread. I mean 0% oven spring, and 10% rise during second rise after forming. I didn't even punch the flour down aggressively. I picked the divided flour up and let it elongate by hand with gravity to form a 16" log.
Here's my adaptation of it for freshly milled whole grains...
- 325g room temperature water (1 hour autolyse with 90% of water)
- 12.5g sugar (perhaps omit this sugar?)
- 1/2 tsp yeast (~2.5g)
- 7.5g olive oil
- 405g blend of freshly milled, bolted, hard white/red berries (I will be adding some bran back but not much to see if this helps size and structure)
- 8g salt
Autolyse for 1 hour, knead in yeast and sugar for 2 minutes, knead in salt for 2 minutes, then put in my stand mixer for about 4-6 minutes on high speed.
My main questions is, does the poke test still apply all the way through this recipe? Also, what kind of time frame am I looking at by utilizing 1/2 tsp yeast? I imagine it is about 2-3g but I haven't weighed it yet.
I think I've proven to myself by failing over and over I can't make 100% freshly milled whole wheat (which contains a boatload of bran) have the same oven spring or size as white flour, no matter what I do. I've tried using more yeast than a recipe asks for, I've tried using half, and everything in between.