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.
After mixing in the yeast, the chia had soaked up the water, so I then mixed that into the dough.
I set the bread machine to the whole wheat setting and light crust, and put the pre-mixed dough into the machine.
Last time I let the salted but un-yeasted dough soak for a few hours, this time I did not. But both times the dough was mixed outside the bread machine before the cycle began.
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There was still a little collapse, but not as hilarious as before. So, I'll try 3/8's tsp yeast next time.
The bread is not as sweet as before either, so next attempt will include a soak, as before, to let the enzymes make sugar from the starch.
The collapse isn't noticeable in the slices at the end of the loaf:
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The hole at the bottom is from the stirring/kneading paddle on the bread machine.
Would you describe the crumb as being more like a cake crumb or a bread crumb?
The center is bread-like. Towards the sides and bottom, it gets dense and a little cakey.
Plan for next one is to do a pre-soak (this loaf did not have one), and reduce the yeast to 3/8 tsp.
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In addition to being over-fermented, I'm deducing/guessing under-hydrated and insufficient gluten-development.
Whadda you think?
Maybe run with the same hydration just needs more time to absorb that hydration. Chia can absorb 4 x its weight in water. I think the flour needs a long soak or a longer bulk before "shaping." A knock down before final rise. How that gets managed in a bread machine, I have no idea. The top crust looks pale so maybe a little longer bake too.
If it sunk after removal, I might try leaving the loaf upside down to cool.
Durum is often combined with eggs, what happens if you toss in an egg as part of the liquids?