May 15, 2024 - 4:57am
Lupin and Linseed
Some more Lupin and Linseed with a dash of home milled pre fermented red wheat Lupin content was 20% made up with soaked splits and some Lupin Flour Linseed was 10%, Red Wheat was from refrigerated s/d excess. This dough was bigger than the last one and it wasn't till i weighed up the soaked lupin splits that i realised i was short on for the Lupin component so i decided id add Lupin Flour and also add more water for that too. I was very pleased worked like clockwork 2 hour bulk fermentation using Fresh compressed yeast @ 2% loaves weighed off at 515g each and baked in round pans
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They look good Derek! Is one of them made up as a cottage loaf?
I've seen lupin flour over here once or twice lately, but it's been on the pricey side.
Lance
Hi Lance the loaf that looks a bit like the cottage loaf is like one that the French from the Auvergne region made, the English cottage loaf has a more rounded roll like addition that was usually poked through with the thumb or elbow to make sure it stays attached rather than slide off. There are some nice pictures in this link and a feature of this bread its not the recipe i followed though https://www.homebaking.at/en/pain-auvergnat/
The above breads were made using a local Strong Bakers Flour without the addition of gluten, so when you take into consideration that the Lupin is GF the flour has done a good job!
As far as the cost of Lupin products go they are probably around the same as some of the specialty flours but the inclusion rate is up to 25%. i really do like the splits as they show up well in the fnished product and have a nice feel and texture when eating the breads. They do require soaking though ahead of use overnight as with other Pulses works well, i am thinking of different soaks i might employ and the absorbption rate is between 140 -150%. im thinking perhaps infusing the water with honey or perhaps chilli The flour and the flakes are also excellent and thirsty too. These too can be either boiled or just soaked. the flakes look like cous cous when all the water is applied to them at boiling temperature you do have to wait for the temperature to drop befor adding to the other ingredients. There is a Grits too that im yet to gat a sample of. Another favourite for me is one i call Dates and Flakes where i use the flakes at 25% and also chopped dates at 25%. in a sweet bun dough. here is another link for all the good things Lupin bring to the table. I think plant protein is going to be a very important of our diet
https://thelupinco.com.au/what-is-australian-sweet-lupin/
Kind regards Derek
Thanks Derek; I had a spell of making cottage loaves a couple of years ago - I remember what was called "bashing", where you put the top on the bottom piece towards the end of proof and then push down in the centre with a wooden spoon in my case, though If you have a thin elbow or a big loaf, I am sure that would work too!
It's certainly a style that need a lot of practice or constant production to perfect. In the end mine looked half decent - I think "lopsidedness" was my main flaw - I just called it the rustic style!
Auvergnat I have come across before; I think I saw Prof Calvel making that syle in an ancient video, but thanks for the link. I've never seen that recipe of Dietmar's before, despite being a big fan of his site and recipes; I think his patience and generosity in replying to all the home bakers is incredible!
I'll bookmark it and have a go sometime. Again, it looks like one where you need to get the proofing just so, to get the hat to lift right.
Lance