First of all Mr Nut changed his mind about baking a gluten-free artisan bread based on sorghum. The author of the recipe indicated it should be eaten same day as baked, this was a turn-off, besides non yeast based breads are boring to make.
Yesterday, Monday Mr Nut was going to make the recipe as described in the last blog, which implied the bread would be baked Tuesday morning. The planned hiking trip to Zion NP had to be moved from Wednesday to Tuesday, therefore Mr Nut again revised the recipe given in the last blog to incorporate delayed fermentation allowing some whole wheat flour could easily be incorporated. But first, Mr Nut would like to share some photos from the hike. The hike was to hidden Canyon which took three hours and was 2.4 miles long with an elevation rise of 850 feet. The flowers that grew on the cliff sides were starting to bloom.
The name of this flower is unknown to Mr Nut which would be true for all other flowers except a tulip or rose.
The true size of this flower is shown in the next picture.
OK! these seem to a different type of flower, but it was yellow.
I guess Mr Nut lied, he does know this flower, it is called an Indian Paint Brush.
These people were using chains attached to the rock face to move along the path.
Mr Nut and his friend Jim Kemp, on the way down the hiking path.
Just next to Mr Nut was a cliff straight down.
To the right of Mr Nut wqs the water fall that was above Weeping Rock which you may have seen if you were ever in Zion NP. We were way above the falls.
Now lets talk bread. First of all Mr Nut had left over flour from making gluten free bread for son Bill.
The loaf made today finishes off the sorghum flour. Next there are about four cups of each of the following flours; Kamut, Barley and Garbanzo Bean flours which Mr Nut wants to use up.
The results from the recipe modified that was included in the last blog is shown below.
The loaf after 40 minutes in the closed Dutch Oven, the internal temperature was 175+℉. Then it was allowed to bake in the Dutch Oven without the cover for ten more minutes.
The final internal temperature was 197℉ after baking with the loaf out of the Dutch Oven, set on the oven rack for five more minutes.
À bientôt,
Mr Nut
Recipe follows:
57% Whole Grain Bread
Whole Wheat, Sorghum, Oat and Millet
Yield one 10” Round or two 9” x 5” bread pans
European style: (Crisp-crust)
Inspired by Jim Lahey’s My Bread and
Modified for a Cuisinart stand mixer, with speeds from 1 to 12
This recipe provides the ultimate freedom of choice with timing and techniques. It has been written for a Cuisinart stand mixer, It is possible to start this bread anytime of the day and modify the delayed fermentation or long fermentation time to meet your schedule.
Bread flour is wheat flour minus the germ the bran leaving only the endosperm. The endosperm contains the two proteins needed for making gluten. Vital Wheat Gluten needs to be added to help compensate for the lack of gluten-forming proteins in the Sorghum, Oat flour and Millet. Oat flour is added to increase the moisture and softness of the bread. Millet give the bread crunch. Since sorghum yields a bland tasting bread, rosemary was added for flavor.
The following (optional) natural healthful ingredients are added to improve bread volume or taste.
Salt: Sea Salt, which contains additional minerals for better gluten development.
Rosemary: a natural antioxidant, acts as a preservative and flavorer.
Dough Enhancer: self explanatory (see blog from April 5, 2011).
Delayed fermentation is a relatively new technique. By using ice cold water (40 -50℉) in the mixing of the dough and delaying fermentation by refrigeration, the Bran of the Whole Wheat floor was softened reducing the tearing action of the sharp edges of the Bran. Yeast remains inactive while enzymes in the in the flour go to work improving flavor, strengthening gluten etc..
Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.
INGREDIENTS
2 cups (10 oz 280g) Whole Wheat flour
3 cups (15 oz, 420 g) flour bread flour
1 1/2 cups (12.5 oz, 210g) Sorghum flour
1/4 cup ( 2.5 oz, 35g) Millet
1/2 cup ( 2.5 oz, 70g) Oat flour
1/2 cup ( 2.5 oz 70g) Vital Wheat Gluten
3/8 cup granulated sugar
1 tablespoon Sea Salt
3/8 cup Dough Enhancer
1 1/2 teaspoons instant dry yeast
2 tablespoons chopped fresh rosemary
3 cups cold water at 40-50℉
3/8 cup Canola oil
oil spray for coating dough
Stick Crisco for greasing the pans
- In the mixer bowl using the Chef’s Whisk at speed one, mix the blue ingredients. Keep mixing to a minimum.
- Change to the Flat Paddle Blade on speed 2 and mix the Red ingredients into the Blue ingredients. Should yield a slightly sticky dough.
- Delayed fermentation: (optional but worth the effort) Move the dough to another bowl (so the mixer bowl can be cleaned). Spray the top of the dough with oil, and cover the bowl with plastic wrap. Refrigerate the dough for 3 to 10 hours. ( time can be longer) Make the time fit your time schedule. After the delayed fermentation:
- First fermentation at room temperature (72℉) for 12 to 18 hours. If convenient, vigorously stir the dough about halfway through the rise. Again, make the time fit your time schedule, even 12 hours is workable.
- Deflate the dough: The dough most likely will be is too sticky for normal deflating. Oil your working surface and carefully remove the dough from the bowl and place it on the work surface. Using an oiled scrapper fold the dough over itself and the form the best round that is possible with the very sticky dough ( this will also deflate the dough). Or If you are using bread pans instead of a round, separate dough into two parts. Again form rounds. Let the rounds “rest” for 5 to 10 minutes.
- Second fermentation: Loosely wrap a towel around the round. If the dough is at all tacky, dust the towel under the dough with flour and the top of the round lightly. Ferment for about another 1 to 2 hours. The longer rise tends to result in a more flavorful bread. Or if you are using bread pans shape and place the rounds into the bread pans.
- Preparing the oven: About thirty minutes before the end of the second rise, place the “Dutch oven” type pot in the oven on the rack just below the midpoint of the height of the oven and preheat the oven to 425℉. If you have a pizza stone, place it on the lowest oven rack ( makes a heat sink). NOTE: If you are using cast Iron pots you may want to adjust the temperature up to 450℉, and maybe increase the baking time. This recipe is based on using a hard-anodized aluminum Dutch Oven. Bread pans are dark non-stick pans.
- Baking: part one: Using pot holders, carefully remove the preheated pot from the oven and uncover it. Carefully dump the dough out of the towel into the pot. (Use caution—the pots will be very hot), or Place the bread pans in the oven on the middle rack, with a broiler pan of hot water near the bottom of the oven. Cover the pot and bake for about 40 (10 minutes for bread pans) minutes. The internal temperature of the bread should be about 170℉ at this point. Do not be concerned with the looks of the dough, looks are not important.
- Baking: part two: With the cover off bake for another ten minutes until the loaf is firm enough to remove form the Dutch Oven. Remove the loaf from the pot or the bread pans; place them directly on the oven rack directly above the pizza stone and continue baking until the crust is a rich chestnut color, and the internal temperature of the loaf is about 195℉,about 35 minutes, (about five minutes for bread pans.) Use pot holders remove the loaves from the oven and place them on a rack to cool thoroughly. Don't slice the bread until it has cooled, which usually takes at least an hour.
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