Hayden Grain mill heritage flour Infinity Bread
Phase 1.
The formula.
Day One:
The rye sour was refreshed, and the seed/grain porridge cooked.
Day two:
The three different final dough fours are autolysised for 45 minutes.
The inclusions are added to the mixer bowl, along with the rest of the ingredients. The honey amount was raised slightly to about 2%.
After a 20 minute mix with two five minute rests in-between, the dough ball looks reasonably developed. Moving on to bulk fermentation. After the first hour, at 77°F the dough ball is left to slowly develop. The timer is again set for one hour.
After two hours of bulk fermentation, room temperature is 69°F. The temperature in the fermentation vessel dropped to 74°F. During the second hour, fermentation has accelerated noticeably. Since the dough was still tight out of the mixer, I feel it will benefit from a set of French folds. Since I don't use an alecuquat jar, this is going to make gaging the bulk a guessing game. After carefully performing the procedure, taking care not to overly degass, the dough is put back to bulk. The timer is set for one hour.
After three and a half hours, I am confident of a good bulk fermentation. Moving on to divide, pre-shape, and a short relaxation rest.
I ended with two 484g loaves. They were roughly pre-shaped, then out to rest for eight minutes.
The shaped loaves are placed seam side up into the bannetons.The timer is set for a 30 minute initial proof time.
The banettons were moved to the stovetop, for proofing. The temperature is a balmy 78°F. After the initial 30 minutes they need more time. The timer is reset to 15 minutes.
The proofing was called at 45 minutes. After scoring, a quick brunch with cornstarch glaze then into the seeds. The cornstarch cooled to much and was lumpy. On to the end game.
All in all a very nice exercise. Thanks to Paul for putting this together. I practiced new techniques, that I normally would not attempt. I used new flours that open up a whole new world. It was a fun day. Now I need to brine some chicken for frying later on this afternoon.
I am thrilled with this first bake. The crumb is so good. The flavor is out of this world. I could say that I hoped for more oven spring, However, considering the flours I think I did pretty okay! Thanks for reading. Until next time, be safe,and keep baking!
Kind regards,
Will F.
Comments
Phase 1 looks fantastic already.
The formula mentions flaked flax seeds. Where were you able to source those? All I see in my area are whole flax seeds or flax meal, not flakes.
Paul
I had first picked up the whole, then I saw the flaked. My blog post is updated. I was about to post the link in the community bake thread.
Best,
Will F.
those turned out very nicely. Glad to help you expand your comfort zone, even though I didn’t know that I was.
Interesting flour choices, too.
Paul
Nice formula Will. Love the use of barley and rye together. Looks good!
A successful bake is always better than getting a sharp stix in the eye!
I always have barley hanging about in the cupboard, I actually don't recall ever baking with it. These look fab, although they'd kill me (I'm allergic to corn, so epi pen at the least) but the idea of baking with barley has me intrigued. I guess the barley was milled, since it wasn't in the soaker?
Carolann
Field.
I was told by my new friend Don, the Barrio bread man, not to go over 20% barley, to a void a gummy crumb. One of my very next endeavors will be a marble purple barley batard. Let's get passed Thanksgiving first. After some investigation, I know that barley flour has virtual no gluten. What is does have is pretty worthless. Now I can understand why the enimic oven spring when pared with the rye & whole wheat. That being said it ate well, lighter that the density would have you think.
https://www.thefreshloaf.com/node/67327/barleywheat-bread-revisited
The barley content was pushing 30% with no sign of gumminess. This bread, and a later sibling made with oat flour in place of the barley flour, are what got me to thinking about what has become the Infinity Bread CB.
Anyway, while I’m sure that there's an upper limit on the amount of barley flour (in the sense of achieving a desired outcome), it’s somewhere north of 25% in my experience.
Paul