Sourdough with 10% Lupin Flour – test bake 1.
Sourdough with 10% Lupin Flour – test bake 1.
Date baked: 23rd April 2023.
First, a thank you to Debra Wink and Derek Hughes for their valuable advice.
This is a sourdough with 10% lupin flour. Lupin flour does not have any gluten, so experimentation is advised starting at a low per cent. The flour has a yellow colour and has high nutritional value.
I mixed a 1500-gram dough by hand for good gluten development @ 70% hydration. Bulk fermentation took 2 ½ hours with two folds at 50-minute intervals. The dough was shaped into two 750-gram batards and proofed in bannetons for 2 hours @ 24 degrees C. The dough felt light to the touch and scored each longitudinally.
Baked for 43 minutes free-form on stone. 238C for first 15 minutes with steam; 215C for 28 minutes. The oven spring was good and produced a nice ear. The loaves were visually appealing with a golden crust. The weight against volume indicated a light loaf.
The crumb showed a good irregular pattern with a cell structure that was not gummy. While a little tighter than my normal sourdough, was still very acceptable. The crumb colour was a light yellow consistent with the amount of lupin flour.
The taste had a nice nutty flavour that was slightly sweet with a lingering finish and pleasant mouthfeel. My wife commented that it had a wonderful nutty flavour nicer than my normal wheat version.
I will bake this again and will certainly go into the baking rotation.
Comments
Gavin, post should read "no additional Gluten added" to save any confusion with "does not have any gluten!". Well done, super looking loaves and so pleased your main tester approves the taste.
Derek
Derek,
Not sure what you mean. The lupin flour does not have any detectable gluten.
When i first read it i read it as the dough had no gluten rather than the lupin flour had no gluten,
its been a long day i
just didnt want anyone to think the bread was gluten free
Sorry for any confusion.
kind regards Derek
I thought that may of been the case :) Margaret River wines?
Cheers,
Gavin
Could well be although i tend to drink Frankland river wines these days and at last the Shiraz was picked on Saturday night at my cousin's Vineyard
https://www.facebook.com/1038393642/videos/pcb.10227446153913034/1162016777826640
A few years back it was picked by the end of Feb this year nearly the end of April the grapes go into Harewood Shiraz, if you like looking around bottle shops.
I couldn't believe i found Alkoomi wine from Frankland in a bottle shop in Scotland a few years back!
all this talk about grapes and i feel the urge to use the Sauvignon Blanc grape juice i brought back from the vineyard a few weeks ago in a fruit dough perhaps a sultana loaf.
We have a rare event today its raining so its a good indoor activity and i have some compressed yeast in the fridge. i also have to decant the honey that i took from my beehive yesterday into jars, if i work smart i can sterilize the jars in the oven just before i bake.
Those are some really nice loaves :)
Thanks Debbie. Grateful to you as always. Cheers.
with an excellent crumb. Another good idea might be to toast the lupin flour. Bring out even more flavour.
Thanks for the suggestion Abe, Thats something i will consider in a future bake maybe as early as this week.
Interesting and worth consideration. The subtle nutty flavour was so nice I hope it doesn't detract from it. I'll wait to see what Derek's results are.
Gorgeous loaves Gavin, you are very successful with this new flour. It sounds like it contributes a lot of flavour even at such a low percentage, very nice. The yellow colour of the crumb is so attractive and inviting.
Benny
HI Benny,
It's tastes delightful. It's been a learning experience for sure. The lupin flour does not have any gluten, so I'm not game to go past 15% without degradation of the dough (advice from DW). I didn't want to add too much wheat gluten as it can introduce an unwanted flavour.
Cheers,
Gavin
Sorry if I’ve missed some of the Lupin flour posts, but have you tried preparing the Lupin flour as a tangzhong? In my more recent experiences with Tangzhong, I’ve been able to use up to 20% of the total flour in the tangzhong without loss of dough structure, it seems that the tangzhong can contribute to dough structure. So you could use 15% Lupin and cook it as a tangzhong, it would be an interesting experiment. I’d use 200% hydration for the Lupin flour in the tangzhong, that way there is plenty of hydration left for the rest of the dough.
Benny
Hi Benny. I made a sandwich loaf where i used 16% lupin flour in the overall formula. The 5% lupin flour tangzhong.was very watery and did not make a paste like the bread flour does, so I'm not sure what benefits it brings to the party.
Gavin
That is a pity, too bad the Lupin flour doesn’t gelatinize when cooked, that would have been a nice way of adding more Lupin flavour to a bread. Sorry it didn’t work out.
Benny