Jan. 21, 2022. 81st bake.
- 200 g BRM stone-ground WW.
- 51 g Sharbati Gold WW.
- 50 g Sher Brar whole grain durum, "Fiber Wala."
- 50 g Golden Temple durum atta, red/white bag.
- 51 g Gold Medal bread flour.
- 30 g starter, "Red."
- 10 g rye starter.
- 8 g salt.
- 352 g spring water.
- 1.5 tsp bread spice. (toasted first, then ground: anise, fennel, caraway, coriander.) 1.5 tsp was the measurement of the gound spices, not the whole spices.
Baked in a Lodge cast iron loaf pan, 4LP.
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Wow Dave, that is quite the complex combination of flours/grains that you’ve used in your loaf. The crumb looks perfect for sandwiches. How’s the flavour, are you pleased with the bake?
Benny
I need to use up these two durum flours, and the Sharbati that I purchased almost 12 months ago (Feb 2021).
And with the weak Sharbati, I figured I'd better throw some bread flour in there.
Sharbati is great for flatbreads, but just isn't a loaf-bread flour.
--
I was in a rush to bake before going to bed, and shortcut-ed what I had previously learned about WW durum. I didn't pre-soak it enough, didn't pre-soak it separately, and likely under-hydrated it.
It was definitely under-fermented. (Oven spring came late too.) That along with under-hydrated, and durum being durum, it turned out to be a dense rubbery brick.
Edible. But not something I'd share with anyone other than really hungry ducks and geese, and then only after cutting it into small pieces.
Flavor is not all that great. It's half way decent as buttered toast.
--
I was also eager to do a pan loaf for some reason.
But darn, these Lodge loaf pans are tiny, almost "canape size" as someone mentioned on a recent rye thread. It's really a child-size loaf.
If I had waited for decent fermentation and also had got good oven rise, about 300 grams of mostly WW flour would have fit fine.
--
Pre-heated the oven, but not the loaf pan. Pan was warmed slightly on a stove-top burner, coated with shortening (Crisco) and dusted with regular semolina, then the dough was proofed in the pan.
The baked bread came right out -- nothing stuck.
The spots you see on the side of the loaf are crushed coriander that was sprinkled on top just prior to baking, that fell down the side.
Hi Dave,
Been wondering for a while now, why all the flours from India? As you say, great for flat breads, and I do use Chakki Atta at home (stoneground wholemeal) but find too large an amount in my mix and I'm never happy with the result. Just curious.
-Jon
Actually, only one of those is from India, the Sharbati. Though the various durum flours and semolina do come from my local Patel Brothers Indian grocery store.
The various durum flours, Sher Brar, Golden Temple, and the Patel brand stone ground, are all grown in Canada, according to the packaging.
Sher Brar Mills is in Canada. Golden Temple is owned by the US based Smuckers company, but I am unsure where it is milled.
I'm not sure where the Swad brand semolina is grown and milled, but I'm guessing somewhere in North America.
The Sharbati was a matter of curiosity. The various durum flours are about a combination of curiosity and price, $.40 to $.65 per pound, in 20 pound bags.
I was on a flatbread kick for a while, and still enjoy a good low-oil and no-baking-powder chapati. I don't like to use the big oven during hot weather, so I do mostly flatbreads in the summer, and loaf bread in the winter.
I was intrigued by Hamelman's pasta video on his pandemic baking series, so I got into pasta for a while, and gifted about 15 pounds of a 20 pound Golden Temple red bag to a friend.
But once I worked up some recipes for durum pasta, I sort of lost interest. I learned that mwilson was right, you don't want to use eggs with 100% durum. Eggs are for regular wheat pasta, or as Hamelman does, a combo of durum and non-durum flour.
I also learned that 100% WW durum pasta is not enjoyable (at least I didn't figure it out) but 50/50 WW durum with low-bran durum is fine for pasta.
Interesting that our experiences are so different. I really enjoyed the 100% GT atta - egg pasta I made. Memorable lasagna noodles :)
That's not WW. The GT red bag is low bran, not WW. It's enriched according to the formal ingredients list on the side or back. If it were whole grain, it wouldn't need enrichments.
It has _some_ bran, as per the same ingredients list. But they don't say how much of the original bran is added back in.
IOW, "atta" does not mean "whole grain." It only means it has _some_ bran. And the amount of germ is unspecified.
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The WW durum I referred to is Sher Brar Fiber Wala (roller milled), and Patel brand stone-ground whole grain durum.
Buy one of those, and see how different it behaves than GT durum atta in the red bag.
--
As further evidence that "atta" does not mean "whole grain", I point to Alfanso's experience with GT red bag. He says it behaves as well as imported Italian Semola Rimacinata, which is low bran, but only needs a tiny amount of extra water. He said that either on my "in praise of durum" post, or in a post to which I linked from it.
Don't know what you're shouting at me for with the exclamation mark or why you think it's appropriate to lecture me and tell me to go read a bag. I was responding to your statement that made no mention of whole wheat and I simply offered a different personal experience.
I have no idea what was so triggering, so I think it's best if I don't communicate with you further.
Our replies crossed. I edited it to tone it down before I saw your reply.. Sorry.
But yes, I did mention WW.
I wonder now if the Canadian mill is milling as they do in India with much higher starch damage?
I also have a pile of atta flours I need to use up, Given the challenges of these flours with sourdough, I'm just going to use yeast and pump out loaf breads with say 30% or so of this combined with white and some rye altus tangzhong. One fun bread and one production bread per week :)