May 15, 2023 - 5:07am
more flakes and dates
Fakes and Dates another early morning test bake of Lupin flour and Lupin flakes @ 25% and dates @25% too
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Fakes and Dates another early morning test bake of Lupin flour and Lupin flakes @ 25% and dates @25% too
Comments
Delicious!. The lupin and dates sound wonderful. Nice bake.
Can't wait to see the crumb on this one.
I love adding dates to my breads and I like to add enough that they look intentional. I discovered that ,to my taste, if there aren't enough of any add-in, it seems like it was a mistake-like a bowl of whatever add-in tipped accidentally into the dough. Strange as it is, that is my view.
The lupin seems to add a softness to the breads you've showcased before. Have you reached the limit,yet? It will be interesting to see what 25% does.
Thanks for continuing to post.
Hi Clazar
i think this might be from either this bake or the one prior but to the same recipe. you can see the lupin flakes quite well in the loaf the dates were better distributed further into the loaf. I have made quite a few different types of bread experimenting with the Lupin flour and Flakes and think ive got close to the best mix of Lupin flour and flakes together being half and half at the rate of 25% in a dough. i will be making a few more variations im thinking of a plain white with just the Lupin flakes @ 25% to see what its like.
kind regards Derek
Handsome loaves Derek, the lupin adds such a lovely yellow hue to the crumb.
Benny
Hi Benny thanks, yes little flecks of gold from the flakes, im looking to do a fairly plain white loaf using just flakes in the next week or so that should look pretty good hopefully pretty and good
Kind regards Derek
Beautiful crumb!
Do the flakes give any texture? Crunch? Soft chew? Soft lumpiness? No lumpiness? They certainly add a pleasant hue.
My chives are starting to blossom and I incorporate them into a french bread or a sandwich loaf every spring. The lavender flecks of the chive blossoms would look lovely with the yellow hue of the lupin.
Hi Clazar
When i first met David and agreed to assist with helping review some work that had been done for him by a baker in South Australia i was aware of Lupins as a colourful ornamental plant growing in my mothers garden in England, i was also aware that they were grown as a stock feed here in Australia. Recently when searching and finding a source of Red wheat the farmer who was kind enough to gift us some Red wheat to try also showed us other things that he grew on his property and one of these was Lupins,and another was flax..with Canola being his main crop, Tim was very enthusiastic about Lupins and said that Humans needed to get more lupins into their diet.
Lupin varieties in the past have been bitter and needed to be pickled to be palatable a bit like olives but modern varieties Lupinus Angustifolius (Australian Sweet Lupin) are palatable
The plant itself is particularly helpful being a legume at fixing Nitrogen in the soil and it has a long tap root so very good at drilling deeper into the soil. it is important to him as a rotational crop and provides great feed for his sheep.
Anyway recently when i met David he was giving a talk on Lupin flour as a supplementary feed at a Honey Bee meeting., i was impressed with his talk on the virtues of Lupin and his firm belief that Lupins need to be incorporated into our diet. .We chatted after the presentation and it turned out that he was looking for some help with Bread recipes both reviewing what he already had and new ones too. i was soon supplied with a 2 x 5kg bags of lupin flour and Lupin flakes.
i started off by looking at the formulas and bringing them down to test size and the other thing that David was keen to achieve was higher % of lupin in the breads so i played with increasing lupin decreasing bread flour being mindful that Lupin does not contain Gluten, high in Protein but not gluten forming protein, i was quite encouraged and enlisted a couple of testers from within a local bread enthusiasts group to assess and comment on breads. i was able to push the inclusion out to 30% and not resort to adding extra gluten.
i also started using the lupin inclusion at 20% Lflour and 5% Lflake which was giving pleasing results both in looks and taste,
Then one early morning when i was wide awake in bed i thought why was i not experimenting on lupin ratios themselves and opted for 1/2 and 1/2 and straight up it seems to be the sweet spot. i have yet to try the full pendulum swing with 20% L flakes and 5% Lflour but probably give that a go this week in a white bread where those golden flakes should shine. David is rapt with the 25% inclusion as its pretty much double what he had already been given. It was most unfortunate that his previous baker had passed away quite suddenly but it looks like we are making some great progress.
So to Answer your questions the flakes definitely give some texture both to the dough surface and to the mouth feel the flakes do have a hint of nuttiness and quite pleasantly linger on the tongue. The flakes when used on the surface as you would with seed are crunchy when exposed and roasted. i believe that the bread stays fresher longer and holds moisture well. i have found that i like the scalding of the lupin with boiling water and allowing it to cool before use. i have tried boiling as in a Tangzhong but there is no gelatinizing of starch particles but it does thicken or absorb the water quite well even if you are doing a soak by adding all the water to the lupins first.
i do think the golden flecks of the flakes in the resulting breads is a big plus both visual and the fact they are full of goodness.
There is a precautIonary note in that they can be considered an allergen so should be given the same care as with nuts etc.
Gavin from Victoria (AUS) has used the Lupin flour @10% and made a beautiful Sour dough loaf
and a W/M sandwich loaf that im sure he wont mind me sharing here.
the sandwich loaf is 16% lupin flour
Kind regards Derek