yozzause's blog

i have been doing a bit of development work for David at the Lupin Co here in Perth and we are at the stage where i needed to bake some of the breads ive been working on that will be photographed tomorrow by a professional photographer.  Jessica is also a local bread baker so looking forward to seeing her work.

i made 3 different doughs today and the aim is to keep them relatively simple for the home baker 

The one i am featuring here is a plain white dough that has 20% Lupin flakes and 5% Lupin Flour in the mix.

Salt 2%, Home produced honey 2%, Butter 2%  yeast 2%, Bread Improver 0.5% water 65% 

i start with the lupin content and pour all the water at boiling point over it stir and set aside to cool  the honey and butter was added to melt. It  has been exceptionally cold here in Perth 18C in the kitchen this morning flour was 15C. So once the Lupin mix came back to 49C the mixer was started.

I have been using a cheap little Chinese Noodle dough machine which i have been very pleased with and at just over A$100  its magic. The dough feels a bit sticky during the mix but is pretty good after the Bulk fermentation time.

 With Lupin having high dietary Fibre and high protein levels it a great loaf  i hope that we will be doing some cut shots tomorrow and will include them. i will also  post the other 2 doughs,

1 produced  2 foccaccias

and the other dough was a "Dates and Flakes fruit dough"

   SO  a busy day and should be an interesting day tomorrow

i have been looking at Elizabeth David's book " English Bread and Yeast Cookery" and quite liked the look of the Tea cakes, i also took the opportunity to try some more Lupin breads so combined the two. The tea cakes are usually about 100g each, mine were 200g the same as the mini test loaves. Only one thing left to do !!!This is a Honey, Lemon, Lupin, Fruit Dough i used my own Honey 1 and a half Myer Lemons peel and juice, an egg and 25% lupin flour.       

Still doing some test baking of the Sweet Lupin product kindly supplied by David from The Lupin Co here in Western Australia,

 During the 1960’s a very clever man named Dr John Gladstone from University of Western Australia (UWA), developed one of the first commercial lupin varieties especially for the Australian environment.

This breakthrough changed the agricultural landscape in Western Australia by allowing infertile sandy soils to be farmed in a brand new sustainable way. Lupins act as a natural fertiliser, introducing nitrogen into the soil, therefore reducing the need for chemical fertilisers.

This is why the lupins are one of Australia’s most important crops. Western Australia now grows 85% of the entire world’s entire sweet lupin supply, making them a truly iconic Aussie legume!

i have been playing around with ratios of the LUPIN Flour and LUPIN Flakes in the dough  initially i was using  a higher percentage of flour to flakes  as some work had already been done for David by a baker in South Australia and so i emulated that work to get a feel for the LUPIN inclusion into the dough as well as to taste the end product. Since then i have been trying quite a few combinations each time getting pleasing results . i enlisted a couple of bread taste testers, and also asked fellow Aussie Gavin in Victoria if he would like to come and play  and also enlisted Debra Wink to have a go too.

With LUPIN being 40% protein ( not in the form of gluten) as it is gluten free, 3 times more protein than Quinoa, 37% Dietary Fibre,  3 times more than oats ,  3 times more potassium than bananas and 3 times more iron than Kale . 4% Carbs and Fructose free, 

Why wouldn't you want to include it in your diet!

i have used the flakes and flour at 12.5% each inclusion into the dough and managed to get a good looking and tasting loaf i have found that scalding the Lupin with all the water at boiling point  which after a quick stir and set aside to cool resembles cous cous . i weigh up the rest of my ingredients at this time and keep watching the temperature coming down and add the lupin when it reaches the required temp for the mix to achieve its Desired Dough Temp at the completion of the mix. The water component is 80%.  

 i mix pretty much to the same degree as i do for a normal dough  and have been doing a short bulk fermentation of 1 hour   as determined by the amount of yeast . i also add an Australian Bread improver @ 0.5%  which is the recommended amount for a timed dough. The dough has no trouble doubling in size  and handles quite well after degassing and handing up  it is given a 10 minute bench rest and then its shaped to the desired shape. The dough does feel a bit different in that its not quite as stretchy or extensible and i have been aware that it does want to unravel at the seam if proofing in a Bannetton  not a huge problem as the dough gets rolled out onto the flap if its become undone. the alternative is to proof seam down  either in a bannetton or on a couch.

The dough holds it shape well and doubles  i have been cornflour washing and applying seeds and scoring at 3/4 proof , and then by the time i've placed my steaming towel into the bottom of the oven  and got it ready its time to pop it in the oven The bake times are on par with a normal dough  and does have a different baking aroma still very pleasant but different.

My last few bakes i've actually gone big on the L flakes and small on the L flour  being 20% and 5% which is the other way round from my starting point. and really pleased with the results

One of my testers has said that she feels far more satisfied  from eating this bread and another said she would have trouble going back to her everyday bread..

 i will add more and the pictures to this post in the next 24 hours as i need to be somewhere else right now.

regards Derek

 Fakes and Dates another early morning test bake  of Lupin flour and Lupin flakes @ 25% and dates @25% too

i have been playing with Lupin Flour and Lupin Flakes recently and here is my latest bake  i call this one Flakes and Dates. I have been able to get the Lupin content up to 25% which is pretty good i have even managed 30% recently.    I started adding Lupin flakes to the flour  at a 20% and 5% ratio and was happier with the results. Anyway i suddenly thought why stick to that ratio and have tried an even split 12.5 / 12.5% and also decided to try a fruit dough to boot. 

First shot at this is the "Flakes and Dates" i didn't make it overly sweet using my home produced Honey @ 10%  and Butter @ 5% i did add an egg  but  made that part of the liquid. i have found it easier these days to crack and egg into the water container and then weight the water and egg as one and it was 55% i did   however use more water in my initial wetting of the Lupin flour and flakes  as stated the lupin content was 25% and an equal amount of boiling water was pour onto this and stirred it was quickly taken up and resembled bread crumbs this was allowed to cool before being used. salt was 1% and bread Improver was used at 1%  dried yeast was 2%.  Dates were chopped and in @25%

The dough does mix quite sticky and i did allow fort he Dates to draw some of that moisture. the dough does tend to get less sticky anyway. This dough with Bread Improver was treated as an Instant dough (no bulk fermentation) although it was allowed 30 minutes rest and recovery after mixing and a further 10 minutes after handing up it was then shaped and placed into some small baking pans which i like to do test bakes in so that i can distribute for evaluation. the proof was fairly quick and loaves were baked at 210C with steam for the first 10 minutes  and then turned down to 190C  for another 10 - 15 minutes. the finished texture was soft and  delicious Dates are great in bread and probably the cheapest dried fruit in the stores here. 

 the dough pieces were weighed off at 250 grams for the small tins

  the tins were smeared with butter   and dough pieces placed in

 you can see the good lift achieved , one was sugar syrup washed the other not

 with

  without

 The larger  Bakers keeper loaf

A cut shot showing the lupin flakes  and the dates, my wife wants more dates

A bake with lupin flour and Lupin flakes, this time i did the bake as an instant dough, no bulk fermentation which is achieved by using Wallaby bread Improver at the rate of 1% . I had previously prepared the lupin flour in the same way as The Tangzhong which was to use the ratio of 5 : 1 that is 250 water to 50 grams of Lupin Flour The lupins do not have the starch that wheat flour has so there was no great thickening into a paste but it did resemble runny custard in colour and consistency. i had pre made this and had it in the fridge so micro waved it to warm it up the other ingredients were put into my Noodle dough mixer and mixed there was an addition of 34 g of water but it was soon obvious that it was going to take more and i reckon i added another 50 or 60 g and got a nice soft dough the other ingredients were FLOUR 372g; LUPIN FLAKES 16g; SALT 9g ; BREAD IMPROVER 4.5g; EVO 9g; YEAST 9g; WATER 34g + 50g. The dough was given a rest after mixing of about 20 minutes then degassed and given another 10 minute rest before being shaped and popped into a Banneton and that into a plastic bag, It pretty much filled the Banneton as it had picked up a few extra grams from the added water i went to take pictures but my camera had a flat battery. it proofed quickly 45 minutes was then tipped out onto baking paper scored and slid onto a hot clay tray. A steaming towel was employed for the first 10 minutes and as that was withdrawn from the oven the temperature was reduced to just under 200C and baked for 45 minutes. This loaf is destined for tomorrows family brunch. i was able to charge the battery in time for it coming out of the oven and its cooling phase.

The loaf made it to the brunch but didn't survive the occasion, being completely devoured in no time  the verdict was that they all enjoyed it.

kind regards Derek

last week i had a chance meeting with David from The Lupin Co at a Bee Buddy meeting in Fremantle when David spoke about using Lupin flour as a supplementary bee food and making bee patties for over wintering bees. I have since had a meeting with David and will be assisting on helping develop some bread formulas for the home bread baker. i will be doing a number of bakes and increasing the Lupin flour content . i have had my first bake where i followed a recipe as written by a baker that was assisting David but unfortunately died suddenly. i followed it to the letter just to familiarise myself with the feel of the dough and its characteristics.

i also have a few of my own ideas that i would like to explore along the way If anyone has any ideas on crackers focaccias and even pizza crusts that we might try then please let me know . i was very pleased with the first bake and the dough handled well . attached are some pictures of the result including toast from this morning which was really tasty. We also tried the flakes on our chicken schnitzel and enjoyed them too.

Had a weekend down at Frankland in the Great SotherN district of WESTERN AUSTRALIA picking a single row of Pinot Noir grapes for some Home Made Wine for personal use. Hand picked and foot maserated. After we had that sorted  and the yeast pitched onto the skins fruit and juice  we decided to pick some Sauvignon Blanc from the vines we decapitated two years ago and hopefully will be back into full production next year. We crushed and pressed these grapes the juice filling 23 litres into the fermenter and yeast pitched in and the air lock in place. There was some SB juice  left over and with a couple more turns of the press i was able to get half a dozen bottles of freshly pressed SB grape juice. The Baume reading was 14!  Anyway i decided to use that grape juice in a fruit dough i reckoned on leaving out the cane sugar and the water and use just the juice, SO we have a SAUVIGNON BLANC FRUIT BREAD. I was very happy with the whole affair the dough felt good it proved on time and made delightful bread

 i was very fortunate to be gifted some flour that is grown locally by a farmer and stone ground on site. I wanted to do the Flour justice and was given the tip that it was exceptional by the owner of a very successful local bakery  that is doing great things here in Western Australia. Thankyou Lachie and Big Loaf.

I chose to make use of my Home brew Stout and so soaked w/m 50% in all of the required liquid 65% which was my stout and Autolysed for the 1 hour. i used another local flour Millers strong bakers flour 50% i added sea salt 2% , malt extract 2% , and 1%dried yeast that would give me a 4 hour BF. I also used some Lurpack butter 2%. and a handful of crushed rye flakes

I used the Chinese Noodle dough maker machine that i have grown very fond of and its a nice slow stretchy mix that took 15 minutes. the machine actually has a heater proofing setting too but i dont use that.

The dough was knocked back after 4 hours and divided, handed up and allowed a 10 minute bench rest.  It was at this point that i realised that i had inadvertently formulated a 1200g dough rather than 1500g. No worries the loaves would just be smaller.The dough pieces were shaped placed in Bannetons and then plastic bags and given close to 1 hour before being consigned to an overnight  retard in the fridge.                                                                            I woke early 4,00am  and went to check on the dough pieces  i was surprised to find them both filling the Bannetons well especially as they were  under size to what i would normally have in them.so the prediction of exceptional lift seemed to be true. i hurriedly fired the gas oven and grabbed the cast iron camp oven for the round loaf it was easy to handle the Plastic Banneton with the cold camp oven inverting it to decant the dough piece. It held its shape so a light score was administered. and it went straight into a barely warmed oven that was cranked up to the max. I kept it that way till 15 minutes had passed and the removed the top bringing the temp back to the 220C setting the bake was completed in 40 minutes .                            The  second loaf was in the oblong Banneton and it was going into the Romantoph clay baker again cold but this time i tipped out onto baking paper and scored before lifting into the clay baker ,the loaf did show signs of not liking the cuts wit a bit of deflation sowing up when lifting into place  the lid went on and into the oven again cranked right the way up and for the first 15 minutes before lid off  and temperature dialled back for a further 25 minute bake, i was pleased to see the loaf had shrugged off its dislike of being cut and bounced back  

 The crushed malted  flakes can be seen well in the cut shot.

looking forward to a few more bakes with the "WIILGROW FARMING STONE GROUND FLOUR"

i have been impressed with new a member Dan's posts of his long fermentation breads using small 0.8% yeast quantities . i realised i hadn't done a long BF for ages so i thought that i might use some Home milled Red wheat 30% Defiance Bread flour 70% and my home brew Muntons Connasieur Stout for all the liquid that was 75% i used just 0.5% dried yeast.i started the process at 3.00pm hydrating all the w/m 174g and 200g of the flour with 376g of stout and then 2 hours later adding the remaining 205g of flour . the formula called for salt @2% 12g Milk powder @2% 12g and butter at 2% 12g i was going to add Malt @2% but thought the stout was going to contribute enough so left that out but added 12g of w/m to keep the balance. After i had finished the mix i began to douubt wheter i had actually added the salt! EEK I tasted the dough and confirmed my suspicion, i rectified the omission and worked it in and knew that if i was going to do some stretch and folds it should assimilate. and over the 4 S&F's it was fine. I think the stout which is bottle fermented also contributes to the overall yeast quota as the dough moved faster than i would have liked requiring me to place it in the fridge before bed time AT 9.20pm.i was up and about at 5.00AM so the dough was retrieved from the fridge and at 5.40 the dough was taken and divided i was requiring 2 x loaves at just over 500g each The dough was handed up and given a good bench rest being shaped and placed into 2 of the newly acquired heavy duty 9"round tins and placed into plastic proofing bags i opted to put one in the fridge and leave the other in the cool laundry whilst my wife and i went off to our fit for life exercise group. Upon return from the physical exertion the fridge loaf was brought in from the cold and the oven was lit and bought up to temperature. the first loaf went into a hot oven at around 220C with a shallow tray and water in the bottom of the oven. i usually like to have a hand towel to help wick water into steam but i couldn't find it, any way i didnt need to extract that and open the door. the loaf was baked for 30 + minutes and then the pan removed and given a further 5 minutes. after that was done the 2nd loaf was washed with a paste made from the red wheat and boiling water and sprinkled with some of the red wheat flour. this was given the same treatment so there we have 2 x 30% Red Wheat Wholemeal Stout loaves with extended slow fermentation.