idaveindy's blog

August 27, 2021. 56th bake. 100% WW tortilla / focaccia dough.

I usually don't blog my tortilla "bakes," but this came out good enough to document so I can remember it and share.

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53 grams Patel brand stone-ground whole grain durum flour, product of Canada. 25%

53 grams Swad brand Sharbati Gold whole wheat flour, product of India. (I have some doubt as to whether this is 100% whole grain.) 25%

106 grams Bob's Red Mill stone-ground whole wheat (hard red wheat), product of USA.  50%

Total flour: 212.

Place holder.

Place holder.

June 15, 2021. 53rd TFL bake.

The only things I measured:

• 3/8 tsp of salt,
• 10 grams dry whole chia seed, and
• 40 grams water to soak the chia seed.

Everything else was eyeballed, hence "some of this, some of that" (sotsot):

June 9, 2021.

So I've been playing a lot with stone-ground WW durum. It makes great flatbread/chapatis at 100%, and great egg-less noodles at 50% mixed with 50% Golden Temple white/red bag durum.

I wrote somewhere, that anything over 33% WW durum in a leavened loaf bread just doesn't seem to be workable.  It becomes a brick, or a rubbery sponge.

Mariana mentioned that there is a popular Russian flour mix that uses 25% durum, so I thought I'd play with that number.

Plan:

Almost any bread flour, from white to whole wheat will do.

Here's where I got my inspiration, but exact measurements/weights are not given: https://madhurasrecipe.com/breads/how-to-make-chapati

For a variation, see: https://madhurasrecipe.com/breads/plain-paratha-marathi-recipe

(Chapati / paratha, to-may-to / to-mah-to.) There is a video in each one too.

Here are some formulas I've worked up:

06/01/2021.

Mix flours. Autolyse/soak, bulk ferment.  Proof overnight.

05/27/2021.

Sunbeam, model 5833.

Free online manual:
https://www.manualslib.com/manual/324027/Sunbeam-Expressbake-5833.html

(For future reference.)

1: Basic program:

• 3:00 - 2:50. Mix.  10 min.
• 2:50 - 2:30. Rest. 20 min.
• 2:30 - 2:15. Knead. 15 min.
• 2:15 - 1:55. Rise. 20 min.
• 1:55 - 1:55. Deflate.
• 1:55 - 1:00. Rise. 55 min.
• 1:00 - 0:00. Bake. 60 min.

2: Whole wheat program:.

May 15, 2021. #48.

This was a repeat of my last bake, which was way over-fermented and had collapsed. This time I used 1/2 tsp of instant dry yeast instead of 1 tsp. And this time I measured the chia and the water for it.

405 g Patel brand stone-ground whole wheat durum.

45 g Arrowhead Mills Organic AP flour.

8.5 g salt.

350 g bottled spring water.

Mixed by hand using a silicone scraper.

In a separate bowl, combined 23.2 g whole dry chia seeds, and 46.6 g water and let soak.

Added 1/2 tsp instant dry yeast to the dough, and mixed.