toasted Lupin flakes and flour
i made a dough today using Lupin Flakes and Lupin flour @ 25% inclusion but this time i toasted the Lupin dry on the stove top in a skillet stirring continuously making sure it didn't burn.
The idea was to see how it performed and tasted, i also wanted to try the dough as a pizza base too,
so here we have a 2 hour bulk fermented dough ready to take
scaled off at 750g for the loaf, 300gfor the Pizza, and 194g for the mini loaf
topped with Jalapeno stuffed olives, spicy pork belly salami , swiss brown mushrooms, soft fetta and finely grated cheddar
it disappeared real fast mind you it was lunchtime
The mini loaf which is handy to give away for taste testing and evaluation
The 750g loaf
i think the toasting of the Lupin gave a nice nutty taste and aroma. really pleased with this but its very thirsty i added lots of extra water during the mix.
Comments
Beautiful, all three, Derek. David must be very happy with your work :)
Hi Deb thankyou David hasn't seen or tasted this one yet, the mini loaf was for him, I'm sure he will be very pleased !. We are getting close to releasing the group of recipes on his Lupin co page now that the photography has ben done.
i think the toasting of the Lupin has brought that nuttyness to the fore. I will have to rejig this recipe and take into account the EXTRA water that was required and run it again to make sure its spot on I will definitely have to make another Pizza or 2 as the first one was gone in no time at all with my wife doing a rendition of "Oliver" "Please can i have some more" .
This time i will make sure i have the toppings organized and ready ahead of time, The Jalapeno stuffed olives were a big winner for me They were on the discount shelf at the supermarket and there were plenty there the other day so i shall return to see if there are more to be had,
I have also had quite a bit of interest from a lady " Wendy" that runs a NZ site CookSister NZ and her followers and she is a strong advocate for Lupin product.
Kind regards Derek
That all looks wonderful Derek. I see the pizza was gone in a flash so it must have been fabulous. Toasting the Lupin flour sounds like a great idea, similar to toasting buckwheat flour to enhance its flavour.
Benny
Yes Benny i think it does but real care required so as to avoid burning which would defeat the purpose.
I love your choice of pizza toppings, right up my alley. I remember another member here recommended toasting the lupin flour to bring out extra flavour. Do you think it did?
I made another two loaves of the sourdough with 10% lupin flour the other day. Very nice indeed and my wife's favourite.
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The pizza toppings were what was in the cupboard but were just right i must say the stuffed olives were great, Always fresh brand and discount shelf @ Farmer Jacks 40% off.
i do have a bumper crop of olives in the garden so should try stuffing some of mine, ive just done some black packed into salt, The swiss browns are good too.
Your 2 loaves there look superb