I am a pretty experienced bread maker but I've never done sprouted grain brain so I started this loaf by first soaking hard red wheat berries in water for 12 hours then letting them sprout for 24 hours until the rootlets are about the same length as the berries. I probably let these go a little too far but it's okay
>>22156463I had the choice of dehydrating then milling the berries or just chucking them in the food processor and hoping for the best. They're a little too chunky so far..
>>22156465Adding an unmeasured amount of flour and water to make a paste that will help the blade catch and process the berries fiber. It seems to be working
>>22156463lmao rootlets
>>22156467very good
>>22156467The are looking looking a lot finer now than when I first started. I'm going to let this rest for a couple of minutes to try and help the berry particles hydrate and maybe get even finer with another round of processing. But even if it doesn't, this level of fineness is acceptable. I'm also seeing a lot of gluten development which is nice. It's all stringy and gooey, a satisfying texture
>>22156473Another round of processing didn't seem to do much so here's the goo in the bowl of my stand mixer. For those curious about bread making you can get away with something like the kitchenaid pro which often goes on sale but if you want to be a keener my suggestion would be the ooni stand mixer, it's like a commercial grade mixer but built for home use, which just mean it's more lightweight and I'm guessing newer tech>>22156471Exactly>>22156472ThanksSo I've got about 320g worth of goo. I had about 70g of wheat berries before the soak and sprout. To this I'm gonna add 300g of flour, 5g yeast and maybe 30g olive oil and see if we can get a nice dough consistency. I'm going for something that's not too wet sticky but also not too dry either. I bake a lot out of intuition at this point when I'm experimenting
>>22156490Added 320g flour, 25g oil, 10g salt and 5g yeast. The dough is feeling too dry but I suspect that when it rests it'll rehydrate so I don't wanna add too much water at this point. I forgot to mention, the wheat berries have a really fresh, grassy smell. Even when combined into dough it smells very fragrant
>>22156501>The dough is feeling too dry but I suspect that when it rests it'll rehydrateUsually dough firms up and seems less wet as it sits.
>>22156501I added a splash of water to just help the exterior flour adhere into the ball of dough mass. Now for a very important part before kneading: we wait. Waiting helps the flour hydrate and develops gluten, so it cuts down on time spent kneading and if you are familiar with kneading bread in a stand mixer, you will probably know that it's not recommended to knead dough at a high setting. This rest period helps circumvent that need for high intensity kneading in partAt this point I'm not too sure if I'll need to add more water but I feel confident that this will produce an edible loaf
>>22156503In my experience it can go both ways
>>22156505I forgot to mention - you can now really see the wheat berry particles in the dough. It doesn't look too different than a dough made partially with coarse ground whole wheat flour. This is essentially the same thing in practice
>>22156505There are breads that just use cracked wheat so it can turn out okay even if it didn't break down into flour consistency. It still looks a little dry to me but as long as there's no actual unhydrated flour and you give it enough time to rise it'll probably taste fine.
>>22156512I might add a little more water if I'm not impressed with the hydration but as far as flavor is concerned I have high hopes. High hopes!
>>22156515!You're probably going to get good flavor from the bran especially since it wasn't already turned into flour and sitting on a shelf for a while. I always preferred whole wheat and brown rice and you can really notice a difference when it's freshly prepared. Once I figured out how to make decent 100% whole wheat bread I never made anything else.
So the dough did hydrate, but not enough for this style of bread. This is after I added about a tablespoon of water and kneaded it in by hand. It was still too dry. The gluten strands were tearing very easily>>22156519I think it will be extra tasty because of the sprouting process. Peter Reinhardt has a lot of great recipes for whole wheat break making. I also recommend trying to source locally grown flour or berries, I find it can make a huge impact on flavor
>>22156543I decided to be more aggressive with the hydration and added about 3-4 tbsp more water. I might have overshot it a tad, but it's finally feeling like the right texture. The size of the wheat particles is very large, much larger than I would have frankly liked but it's okay. The dough is spinning in the mixer as a singular mass, it's a little sticky, but I think it'll get less sticky as it spins for a few more minutes I think next time I will try dehydrating and milling the berries
>>22156546Forgot to mention, you can tell the gluten strands are already less prone to breaking if you compare this image with the one previous When I make these experimental loaves there is inevitably a lot of babysitting but that's part of the fun. You learn how to pivot and course correct and this entire process has been a resounding success so I'm happy. Even if the sprouted grains weren't as finely processed as I'd like
>>22156547After some odd minutes of kneading this is how it's looking. We've got a partial windowpane. You can really see the wheat berry chunks in this. They're almost like inclusions given their size. I'm going to let it knead for a few more minutes but I'm happy with this. I don't expect there to be more more gluten development but it won't hurt to try. The dough is a little sticky as well but considering how non-standard this bread is, that's perfectly fine and normal.I considered adding some vital wheat gluten to help get it to a stronger windowpane but I decided against it. Im not necessarily into artisan breads but I also just don't think this bread will need the extra gluten to be soft.
>>22156556is anyone still following along? should i bother with the updates
>>22156560I think it’s very interesting but I think it might be off hours now for board activity
>>22156560I'm still watching and wanting to know how it turns out.I was going to say that I've read for whole grain products, the bran actually ends up cutting the gluten so kneading isn't quite as effective. At least for me personally I had a lot of success with the 100% whole wheat bread with a slow rise no knead method. I would just reduce the amount of yeast so it would take 8-12 hours to double in size, punch it down and shape it, let it rise an hour on the baking sheet then into the oven and it always had great oven spring and came out light and fluffy. Might be worth a try if you have enough time and want to make similar things.
>>22156563Thanks>>22156565Yeah that's exactly what impedes gluten development, the bran is cutting through the strands To my surprise after a few more minutes of kneading, the windowpane got a little better. It's hard to tell in this picture compared to the last but I could feel the difference.
>>22156569Formed the dough into a very neat ball and now it's gonna proof in my convection oven at 90f. It's a little warmer than you're supposed to but I know how my convection oven runs and it wouldn't make a difference at 85f. I'll check on this periodically so that it doesn't overproof
>>22156572looks pretty good now, seeing it here >>22156505 was worrying lol
>>22156579yeah i added about 4-5 tbsp of water after that image. it did hydrate and get a little more pliable after the rest but it was still way too try, kind of like tough pie dough. maybe a little drier than that even
>>22156572in the interim if anyone has any bread baking related questions i am happy to answer them. i am just a hobby baker but ive done a few deep dives and recipe testing. nowhere near the experience of a pro but i think i could probably give an answer>what should i try baking as a first loaf?focaccia is always great. foolproof, needs no equipment and few ingredients
>>22156590Dumb question but this is meant for bread right? If I get it do I have to store it a special way? I’ve only ever used the pre-portioned packets
>>22156594yeah thats for bread, active dry means you can add it to the dough no problem. i keep most of my yeast in an airtight cookie jar in the fridge and then ive got a smaller container i keep in my cupboard for day to day use. if youre gonna get a pound of yeast, it might be good to consider keeping the majority of it in the fridge. it will be shelf stable for years, but it doesn't hurt to be proactive. i think it took me like a year to go through a pound of yeast, and i bake semi frequently. a pound will last you a good long time
>>22156594Yes that's for bread. Keep it airtight in the fridge after opening it will last way past its best before there.
>>22156572After 45 minutes at 90f it has risen beautifully. The texture of the dough is really nice, kind of like putty. I'm not too surprised since the base flour is all purpose
>>22156626The final dough weighed about 735g, so I made them into 10 rolls of roughly equal weight. The grassy smell of the sprouted wheat has gotten fainter, and the dough smells very familiarly yeasty. I'm going to let this proof for an hour this time not in the convection oven. This experience has made me really interested in getting back into making my own flour. Maybe I could do large batches of sprouted wheat berries to mill and keep on hand for bread making I've gone down the path of minmaxxing nutritiousness in bread before and have experimented with whole wheat loaves, sourdough, sprouted grain flour in the past, but I feel like this path might be one that I could genuinely be motivated to incorporate into my diet. Ideally I'd make 100% sprouted wheat flour bread, with home made sprouted wheat flour
>>22156510>In my experience it can go both waysSo can I.
>>22156636what do you mean?
>>22156641BISEXUALITY
>>22156642>>22156642would you stick your tongue in a man's anus?
>>22156631Proofed for about 70 minutes
>>22156689Baked for about 25 mins at 350. I brushed em with some olive oil before putting in the oven. I won't be eating these today so I will post a crumb shot at some point tomorrowI'm pleasantly surprised to see how much it rose in the oven. They look like solid rolls
>>22156693
>>22156695nice!
>>22156696Thanks. The amount of rise it achieved in the oven exceeded my expectations. They should be very plush and pillowy on the inside. I hope it tastes nice, the sprouts were a little more grown than was ideal but I guess I'll find out tomorrowIf I hate the taste I guess it was a good experiment
>>22156711I gave em a little poke and they were very soft and pillowy kind of like milk bread
>>22156695So how was it on the inside? Can we get a crumb shot?
>>22156644I may be bi but i ain’t doing no mouth-to-butt stuff
>>22156463Where do you get this sort of thing?
>>22156601>>22156602Thanks!
>>22157621Will try to take one tomorrow >>22157635What do you mean? Wheat berries? Health food stores, farmer's markets, specialty shops, local farms
>>22157769> wheat berriesYes, thanks! Didn’t even know what to call ‘em
>>22156695Alright so here's a crumb shotIt tastes and feels pretty much like a white bun. Was a little disappointed it didn't have a wheatier taste. Maybe I could have done a soaker to enhance the flavor or used a higher ratio of sprouted grain to white flour. It was still a fun experiment and I like making up recipes on the fly
>>22158036Damn, all that effort for that. F.
>>22158099I don’t know too much about bread but i do know yours looks bad compared to theirs
>>22158113Incredible analysis
>>22158099>>22158124>boule>tunneling>fucked up earThis is classic reddit breadlet
>>22158128enough of your bouleshit
>>22158099its perfectly edible, a great vehicle for a number of spreads and fillings. i like to experiment with bread and they aren't always 10/10. your bread has some gnarly tunneling and the discoloration isnt something i think ive ever seen before, but i hope it still tasted nice>>22158124i would add more cheese way more cheese>>22158138lol
>>22158036Looks pretty good
>>22158036Looks nice, might not taste wheaty but probably was great nutrition wise>>22158124Cheese n herb? I’m so in
>>22156560yes
