Pullman loaf with 16% lupin flour - 2nd test bake
Pullman Sandwich loaf with 16% lupin flour – 2nd test bake
Date Baked: 17th April 2023.
Changes for this 2nd bake:
1 Pre-cook 5% lupin flour.
2. Add 4% wheat gluten.
3. Increase hydration to 70%
4. Slight increase of IDY to 1.1%
Correct procedure when trouble shooting is to adjust one element at a time. Being confident, I went for broke and adjusted four elements of my formula. Early signs during mixing and bulk fermentation were positive. The dough felt light and soft and had surface bubbles when pre-shaping.
The final proof took 90 minutes at 25 C and rose to near the top of the Pullman pan.
Baked at 204 degrees C for 45 minutes.
The dough colour was pale yellow like custard. I used a 330-mm (13”) Pullman pan with the lid to bake.
The finished loaf had a good profile for sandwiches and filed the Pullman pan. The crust colour was a dark orange.
The crumb was much softer than the previous bake. The taste was mildly nutty. The WG did not show through.
I would I bake this again.
Suggested improvements for next bake:
I think this was a successful bake and it doesn’t need improvement, although I will await the critiques from my fellow baking enthusiasts.