Prebiotic Bread
I chanced upon some interesting YouTube videos of the JWU Bread Symposium 2021. One of them was a prebiotic bread by Michael Kalanty [1] He uses a sourdough leavened soaker of home milled wheat grits, oats and flax seed to develop prebiotic bacteria.
It sounded interesting so I decided to give it a go and (painfully!) transcribed most of the recipe from the video and guessed a few missing bits.
It went something like this:
Prebiotic Bread Michael Kalanty
Description
Prebiotic bread by Michael Kalanty JWU Bread Symposium 2021
Prebiotic soaker 16hrs at 22C
Overll bread hydration 72 %
DDT 25 C
Lev qtty: 350 French, salted, 50% hydration
Build 1: 7e5.15 8/8/4/0.08 25c
Build 2: 7e10 14/84 Can BF/42/0.8 25c tot 140
Build 3: 8m8 135/150 can bf/75/1.5 25c tot 360
Soaker make 7e9
Mulika wheat MockMilled coarse grits with flour 128
Pinhead oatmeal 67
Flaxseed, coffee grinder milled 45
Refreshed liquid starter 24
Salt 3
Malt 0.45
Water 330
total 598
Flours in main dough
Carrs BF 682
Soaker grains & seeds 252
Malt 3
Lev flour 233
Total 1170
Water
Total 842
Autolyse water 320
Lev water 117
Soaker water 342
Bass 63
Salt
1.6% 13.3
Lev pH 4.6
M8 soaker pH 4.8
E12.40 soaker ph 4.15. lev ph 4.60
Main Dough
Autolyse with soaker
duration: 10m
Mix
3m ls
1.75 hs
2 rest
1.5hs w bass
15m in bowl rest
All in e1.35 dt23
Take pH 4.76!!!!! Acid must have leached out of grains
Dough weight 2035
1 x bowlfold
Bulk 2hrs 10m
Rise 54%, take ph 4.52
Scale: 2 x 850 bat and 1 small tin
BR no
AP no
Frij e4.15
Bake 9m8.30
Quite a lot of spread
Quite open crumb and tasty, some nutty texture from the grits
Low loft
Good enough to make again though!
Lance