September 7, 2024 - 6:58am
Most flavourful flour combination?
I need a change of scenery and would like to give my trusty Bread flour/Whole Wheat flour combination a break to explore new flavour profiles...
Any suggestion of what kind of flour or flour combination/% would be a good starting point while staying in quite subtle flavours (meaning not going the 100% buckwheat flour road right away)?
I heard of Red Fife, or Marquis flour for ex, but do they taste different than reg Whole wheat?
Thanks!
Share
Another option is to use kamut flour. It has a slightly nutty and rich flavor that's really interesting, but not too overpowering. You can also start with 20-30%.
Thanks! I really don't know anything abut that flour..Any specific measures to take when working with Kamut in terms of hydration or fermentation speed?
Emmer is in that category too. It's easier to work with than some of the other "ancient grains" - e.g., spelt, einkorn - and adds a pleasant extra flavor to wheat. All of the ancient grains - basically, wheat ancestors - have weaker gluten than most modern flours so they tend to spread out more rather than hold a shape. They also bring more flavor. Many people have overcome that tendency, and with say a 50-50 mixture with AP or bread flour it's fairly easy to get really good loaves of bread.
With weak gluten these flours can make for excellent biscuits (UK: scones).
TomP
If I used it in the 25/30% range, what king of tweaks should I make in terms of hydration, nb of S&F rounds or autolyse length for ex?
In that range its effects will not be strong. I would include the salt in mixing before an autolyse, if you use one. That will help to tighten up the dough. I would hold back some water, with the thought of adding it in after the dough has had time to absorb the water - like, after an autolyse. After that you will have a better sense of the dryness or otherwise of the dough.
If you find the dough is more extensible than you like when it comes time to shape a loaf, then don't do a preform before shaping (the rest time after the preform lets the dough start to relax). Stretch or roll the dough more than usual during shaping and you should find that it tightens up very nicely. At 25 - 30% emmer, I don't expect the dough to be overly extensible, but you will notice the difference.
TomP
Thanks so much, those specifications are extremely useful! I'm really looking forward to giving it a try now!
I looked back through my notes and found a 20% emmer bake. The emmer affected the handling more than I remembered when I wrote my suggestions above. This was a sourdough bread. Here are my notes (no photos, though):
Again, thank you so much for sharing this, that is SO helpful!!
Although I'm going to dodge the "most" part of your question, you might want to try including some non-wheat flours. For instance, oat flour or barley flour (up to about 30% of the total flour) make lovely additions to breads that are otherwise wheat-based. You can find numerous TFL examples of breads made with these flours by using the Search tool. Don't forget the possibilities of using the grains as flakes in either a soaker or a porridge, instead of as flour.
In case you missed it, there was a Community Bake some months back that featured a so-called Infinity Bread. The idea was that each baker could work from a basic formula template but utilize whatever non-wheat flour, grains, seeds, liquids, fats, or sweeteners that they wished. Ergo, a near-infinite range of possibilities. Feel free to duplicate any of those breads or make one up that sounds good to you.
Have fun. There are a lot of possibilities.
Paul
Very good idea!! And I had forgotten about that Community Bake! Thanks for that!
I second looking through the Infinity Bread thread. Be patient, because there are so many wildly different breads that it can be hard to sort through them all.
I don't remember seeing one, so here's a list of all the breads that were sent in for the Infinity Bread Community bake -
https://www.thefreshloaf.com/node/74554/infinity-bread-cb-all-bakes
Thank you for sharing the link!
i'd add tp Paul's suggestions Millet, Sorghum, and Lupin and other Lentils. Also Potato and sweet potato all add interesting new tastes to try and play with. You wont get bored . Then there is the liquids to play with beers and stouts that make great and interesting breads.
Great suggestions, I had not thought of the liquids!! Thanks!
There is a big choice everything from juices, teas, coffees, beers, milks and differnet strengths of those too. I just set of a brew of stout 23 litres primarily for wholemeal bread making its a whole lot cheaper than shop bought works out under a dollar a litre mind you the bread doesnt get it all. Muntons Connoisseur Stout is my latest brew. I even have a play with the trub (sediment left in the bottom of the fermenter after the brewing process) its quite active if given a feed of flour a bit like our starters. Bakers of yesteryear relied on brewers for their yeast and in the UK brewers were compelled by law to make some of their byproduct available to the bakers. It seems to keep Indefinately in the fridge if bottled . but does need to be clearly labeled as i have more than once opened the wrong bottle when wanting a nice drink. i have also had a play with spent grain from a commercial brewer, we have quite a lot around and a chat to the head brewer can usually secure some they tell you the day that they are mashing and you take a container along, my brewer had a laugh when i took along a 2 litre tub when the were filling 500kg tubs with the stuff, apparently goes off to a farmer for stock feed. They are even more impressed when you take back a sample. i have often wondered why some of these brewers that have eating houses attached arent commisioning a local baker to make an exclusive bread for them either to serve to their customers or on the counter for sale. A little birdy told me that the brewer did apprach a small local bakery but they werent interested ! The bread i made was with white flour and spent grain but it looked like a wholemeal with all the grainy bits through it.
if you go to the search button and put in Spent grain there are quite afew old articles on its use including mine
Oh that's really impressive, I had no clue!! I will first start to experiment with different flours and %, but might someday venture into playing with liquids as well...Thanks for your input!
I recommend a sourdough 60% semolina (durum) flour. I used Semola Rimacinata. The bread had a wonderful taste that the whole family enjoyed. I even made baguettes from the dough.
My blog entry is Semolina Bread | The Fresh Loaf
Cheers,
Gavin
Amazing loaves!! I'm sold, that will be my next bake :-)