Red Wheat continued
I have had another crack at the Red Wheat adjusting the yeast and also the water using part of the allocation to assist in the liquidisation of the sprouted Red Wheat. as it turned out i added 40g more water during the mix! The yeast came down to just 3g which is 0.77% of the formula and was more than adequate and the dough had a BF of 2.5 hours. i did do an Autolyse where the flour and water was brought together and then allowed to sit for 45 minutes prior to the remaining ingredients being added and the dough was mixed for 15 minutes in my Noddle dough machine. Red wheat fresh milled wholemeal flour 286g ; Millers single origin white flour 104g ; salt 8g ; Saunders liquid malt 8g ; butter 8g ; dried yeast 3g ; Red wheat sprouts liquidised 78g ; water 253g + added 40g during the mix :Bulk fermentation time 2.5 hours Bench rest 20 minutes Final proof 30minutesBaking time 15 minutes in the Romantoph lid on @ 250C 35 minutes lid off at 220C I get the impression that this dough will handle a hotter baking temperature and or a sign that the natural sugars have been consumed during fermentation. something to incorporate in my net bake of this bread. i shall take it to a small family gathering tomorrow to celebrate my 71 st birthday, hopefully get a couple of pictures of the inside then!Couldn't wait HAPPY BAKER!
Rolled out of the Banetton into the clay baker
The baked loaf
a picture of the interior