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I    've been interested in really dialing in on making a nice whole wheat loaf this year, hoping to get to a point where I can consistently make a loaf that has enough of an airy texture + richness of whole wheat to make white flour less relevant in my repertoire.  I've had some good starts that I documented here, but I recently had a really satisfying breakthrough loaf, that I think pretty well meets my criteria for success, so I'll give it a post of its own.

Derek and Gavin have been baking very interesting breads with (sweet) lupin flour lately. The promise and attraction of these breads is, to put it in Derek's words, "..taste delicious not too overpowering very light in mouth and stomach afterwards..." and "completely devoured in no time!".

Pullman Sandwich loaf with 16% lupin flour – 2nd test bake

Date Baked: 17th April 2023. 

Changes for this 2nd bake:

 1       Pre-cook 5% lupin flour.

 2.      Add 4% wheat gluten.

 3.      Increase hydration to 70%

 4.      Slight increase of IDY to 1.1%

Bread Evaluation Notes - Advice welcome.

Pullman Sandwich loaf with 16% lupin flour

Date Baked: 16th April 2023. 

Tangzong method adopted (5% bread flour)

Weight against Volume

I mixed 1000-gram dough @ 60% hydration. The dough was very tight, and I should have added extra water but didn’t. It became more pliable and softer during the bulk fermentation and shaping.

 I’ve made bread with carrots before and I loved the extra sweetness it provides.  Previously I have roasted them and cut them into little pieces to add to the dough.  I decided to puree them in the mini-food processor this time.  I had seen a video on FB of a professional baker who juiced the carrots and added the carrot juice in place of the water so I wanted to try and get the carrots as liquid as I could.  They were not really like carrot juice but the pureed version did add nice purple striations to the dough.

Today's bake: Ploughman's Loaf

Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Note: Increased TDW from 1.323kg to 2.0kg

Discussion:

The left loaf was baked in the Challenger bread pan, the right loaf on a baking steel.

This is my first attempt baking this bread and found the dough to be somewhat sticky and loose.

been a while since I posted anything. Been baking about 1 loaf a week of various breads but this is my new go to for weekly sandwich bread.

Final dough:

AP Flour (Shepherds Grain low gluten)           250g

Semolina (Bob's Red Mill)                                250g

Today's bake: The "Juicy One" - Das Saftige (Germany)

Source: theryebaker.com/das-saftige/  by Stanley Ginsberg

Note: Pullman loaf size -  9″x4″x4″/23x10x10 cm . Molasses for Beet syrup due to availability

Discussion:

This loaf was baked in a Paderno 15-3/4 x 4 x 4" Bread Pan with an attempt at a 'reducer' to make the dough area 9x4x4" shown below.

Tried the Brioches Pain Aux Raisins- beautiful 

A bake with lupin flour and Lupin flakes, this time i did the bake as an instant dough, no bulk fermentation which is achieved by using Wallaby bread Improver at the rate of 1% . I had previously prepared the lupin flour in the same way as The Tangzhong which was to use the ratio of 5 : 1 that is 250 water to 50 grams of Lupin Flour The lupins do not have the starch that wheat flour has so there was no great thickening into a paste but it did resemble runny custard in colour and consistency.