Jan. 14, 2021.
This started out as a bake of Steve Gamelin's 50% WW loaf, as shown here: https://www.youtube.com/watch?v=vcmS7uahscI
His formula is volumetric:
Dec. 30, 2020.
Goal: to add soluble and insoluble fiber to white (refined) bread flour with guar gum, psyllium powder, chia seed and flaxseed.
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A few days ago I did this by just throwing the ingredients together without measuring anything. I made a pita (flatbread) with it, and baked it in my toaster oven on a Lodge cast iron 9.25" serving griddle.
It came out surprisingly good. So I decided to try again, measuring the ingredients this time so I can repeat it and share with others.
Dec. 17, 2020.
Based on previous experiments, I've concluded that "blended" (in a Vitamix blender, as opposed to being milled into flour) wheat berries need to be combined with milled flour to make a decent loaf.
The wheat in this recipe is a combination of 200 grams Prairie Gold (hard white spring wheat) whole berries soaked for 11 to 12 hours, 25 grams of fine grit semolina, and 22 grams of Gold Medal bread flour. So the P.G. was 200 / 247 = 81% of the total "flour."
Nov. 29, 2020.
This is my third attempt at the "Adventure Bread" from the Josey Baker Bread book. But, this is my first attempt to make it exactly as written. Previously, I swapped out the psyllium husk for other binders, but I never matched the absorbancy of psyllium, so it was overly wet, and the oats totally dissolved. (IE., I violated my own rule of not making substitutions until after you make something at least once, so that you know what it is supposed to look like. Once you know what it is supposed to look like, then have fun with it.)
Nov. 27, 2020.
The goal of this bake is to use no pre-milled flour, just soaked whole berries that have been blended in a Vitamix blender. Add-ins are then used to get the hydration right.
This time I weighed most things. I forgot to weigh the approximately 1 tbsp starter. Guessing it to be 19.5 grams.
I started with 225 g of whole berry hard white spring wheat, Prairie Gold, and soaked it in what looked like enough water for 17 hours. I exchanged the soak water during this period.
Nov. 25, 2020.
2nd bake of the day. Started the dough in the morning. Again, not much measuring, just 3/4 tsp salt, 1/4 tsp instant dry yeast, which turned out to be too much.
Soaked some whole berry hard white winter spring wheat (Prairie Gold) for 18 hours. Around 9 am ran it through the blender with enough water to make a smooth paste. Emptied the paste into a mixing bowl. Had to use more water to get the remnants of the paste out of the blender container.
Nov. 25, 2020.
A variation on the previous bake. Sourdough starter, Deep brand semolina (gritty, not flour), whole not-soaked chia.
New to this: added whole not soaked not toasted yellow millet, some ground roasted malted wheat (Briess Midnight wheat malt, non-diastatic https://shop.greatfermentations.com/product/briess-midnight-wheat-malt/specialty-grains ), and some Gold Medal bread flour.
Nov. 23, 2020.
No measuring on this except for 3/8 tsp salt.
Starter, spring water, "Deep" brand Pani-puri semolina flour (gritty, not true flour, but fine grit) UPC 0-11433-11281-9, from Patel Brothers (same package as this: https://www.walmart.com/ip/Deep-Semolina-Pani-Puri-2-Lb/388456304 ), whole chia seed. The chia was not soaked prior to adding, and it was incorporated -- not used as a coating.
A "Sot-sot" flatbread. Some of this - some of that. Nothing was measured except for a scant 1/8 tsp of salt.
1. Some starter discard, last fed 8 days ago. 100% hydration. Store brand AP flour.
2. Some bottled spring water.
3. Some home-milled whole grain Prairie Gold, hard white spring wheat.
4. Some home-milled whole grain Kamut.
(Above photo is just after mixing.)
Sept. 26, 2020.
Second attempt at the "Adventure Bread" of rolled oats and seeds, from the Josey Baker Bread book.
If you don't have the book, a nearly identical publicly available formula is here:
https://liezljayne.com/overnight-oat-nut-seed-bread-gluten-free/
