Apparently I am interested by making an attempt out each affordable ingredient I can consider in a mash, plus a number of not-so-reasonable ones. I would as effectively make a number of notes on the outcomes.

I need these notes collected collectively. This can be a put up I will likely be including to over time as I attempt extra grains. I would not have the capability to do a number of doughs in in the future, so my comparisons will likely be imperfect.

For this sequence of bakes, I’m primarily trying on the taste of the assorted grains and secondarily every other elements which notably have an effect on their efficiency on this fashion of dough. Hydration (through water solely), shaping, milling measurement, proof instances, and baking time and temperature will inevitably range, so this put up shouldn’t be taken as a useful resource for a comparability of the visible outcomes. I am together with photographs anyway so that there is one thing to have a look at apart from the wall of textual content.

Except in any other case famous, on this put up I’m utilizing the next components (plus or minus modest changes to the yeast, water, and/or salt), the wheat portion is Prairie Gold, and all grains are uncooked flour:

Mash:
20% complete flour of the listed grain
Water, 2.5x weight of flour utilized in mash
Diastatic malt powder, 1% of mash flour weight (which is identical as 0.2% complete flour weight)

Autolyse:
All mash
80% complete flour of arduous wheat
5% canned pineapple juice
12.5% water plus any evaporation losses from mash (once I keep in mind to measure)

Last dough:
2.5% honey
2.5% impartial oil
1.5-2% salt
~1% IDY
2.5% water to dissolve IDY (it has failed for me when added dry)

Bassinage:
5-10% water

Whole hydration thus is round 75-79%. Mash is saccharified for 4-14 hours, relying on my schedule. Autolyse will likely be round 30-60 minutes. In depth kneading, till the tear within the windowpane is a small, clean edged gap (or as near it as I really feel like risking, as a result of that is very near the purpose of true overworking.) Baking time and temp will likely be depending on baking vessel and the rest I’ve happening.

Shaping per mariana’s remark right here, until it is not. I extremely advocate the Ws.

Oats

Rolled oats floor in a spice grinder till semi-fine. The crumb has a pleasant yellow shade and a slight buttery taste. For as soon as the blandness of oats is welcome, making this bread a pleasant clean canvas for toppings. Tender and delicate, however not extraordinarily so (matching all my mash breads up to now). 1350g of dough went into the pan and I believe I overproofed it a good bit.

Rye (the primary)

This isn’t an excellent rye and I am trying ahead to working out. It is from a neighborhood bulk meals retailer and has considerably of a stale, cardboard-y taste; RHW covers that up effectively however it does come by a bit bit with the WHW.

I consider this was a 14 hour mash. It didn’t style as candy as I anticipated in the long run however had a pleasant, spicy complexity overlaying the stale cardboard taste. I completed the mash by bringing it as much as stress in my Prompt Pot; as a result of I had been having a problem with slight residue left on my slicer, I assumed it may need been resulting from enzymatic exercise and figured I might attempt deactivating the enzymes within the mash this time. It didn’t have an effect on the difficulty, so I am unlikely to make use of that step with different grains in my present course of.

Hydration was larger on this one than the oats and I didn’t de-gas as aggressively throughout preshape and shaping. 1380g of dough went into the pan and perhaps I underproofed it? Unsure.

Except for the slight notice of staleness from the poor high quality rye, this has a pleasant bready taste that I discover comforting and compelling. I just like the type of purple-ish tinge to the crumb. Trying ahead to getting some good rye and making an attempt this once more.

Proso Millet

First, some notes on millets:

Proso millet is the yellow one which in “mainstream” U.S. shops is just labeled as “millet.” I discover it has a light grassy taste that I like effectively sufficient. In my expertise, little millet and kodo millet are notably milder in that regard whereas foxtail and barnyard are extra assertive. Finger millet, which I’ve solely had as ragi flour, I discovered to be very assertive in its earthy/grassiness; rather more of an acquired style, although since I did so I’ve grow to be keen on ragi and a few day I am going to attempt it in a mash bread.

To scale back the grassy taste of millets, dry toasting them earlier than cooking tends to work effectively. Have not tried it with finger millet but, nor proso millet.

I have an effect mill and tried milling this millet on the “coarsest” setting, to see if this know-how truly may produce coarse flour out of such a small grain. It didn’t. This was the best batch of flour I’ve but milled.

As anticipated, millet doesn’t maintain onto as a lot water as oats, barley, and rye. Consequently this one solely obtained 5% water throughout bassinage. General the dough dealt with nearer to subtle flour than any 100% complete grain bread I’ve ever made (even those with a bit VWG). It provides me a really humorous concept to attempt a bread that’s solely proso millet, milled on a effective setting, and sufficient VWG to get the flour combine to “bread flour” ranges of wheat protein. Current-me could be very amused by how horribly that may go; I think about future-me will likely be much less happy.

1450g of dough went into the pan this time. I degassed fairly totally and should not have given it ample rise time, so I am going to doubtless attempt once more at this weight a number of instances earlier than growing.

I have not tried this shaping earlier than however have been curious the way it compares to the Ws. I believe this turned out noticeably worse as compared, much less delicate and extra dense. There are different potential components however I do suppose the shaping is certainly one of them. The dough is wrinkly as a result of I shook it facet to facet a bit as I didn’t get the items in evenly; this will have diminished floor stress and thus be chargeable for among the shortcomings I discussed.

I want I might gotten an image of the highest proper out of the oven; it was actually beautiful in form and shade. Guess I am going to simply have to do that technique once more for the image!

This mash went for ~14 hours and ended up with an intriguing sweetness and a few nice, gentle complexity that’s arduous to clarify. It used to be proso millet’s delicate grassiness, however I do not suppose it may be described as grassy anymore; I am undecided what the best phrase is however I believe few individuals would discover it offensive. It is vitally barely discernible in a sandwich and pleasant.

Nonetheless, this got here out notably much less delicate and tender. I think the shaping, decrease hydration, and possibly points with gluten growth and proofing all contribute. I could add some VWG going ahead as a result of I am more and more considering that 20% non-gluten flour content material is an excessive amount of to get the outcomes I need. Which can sadly lower the standard of those comparisons, however I might slightly make bread I get pleasure from greater than fake that I am being rigorous right here.

Future Plans:

Different grains that I’ve in inventory and intend to attempt:

• hulled barley
• ragi flour (if I’ve sufficient left, and if it is nonetheless good)
• buckwheat
• white sorghum

Grains I do not presently have however want to attempt:

• good rye
• corn(s)
• pink rice (complete grain)
• perhaps teff? In a hypothetical future the place I can supply teff at a value that would not make it painful to cowl up in a bread like this
• einkorn, as a result of I am curious if the warmth remedy on this course of (presumably with the ultimate stress step) would change it in such a approach that reduces or eliminates its tendency to grow to be a gluey mess when given a lot kneading