Believe it or not, I'm getting tired of writing about diet and exercise all the time. I know I've lost a lot of readers since last year (though I've gained more); I never intended for this to become a weight loss blog, and I hope to go back to my previous mix of homemaking, mothering, politics, nerdy stuff, and theology at some point. But I kind of want to finish out the series and make a nice handy index of all those diet and exercise posts.
- mix the flours and acid liquid together in the bread machine pan
- add the other ingredients --- including the yeast and salt --- in the pan in some way that the yeast will not raise the dough during the soaking time and the salt will not mix into the dough and inhibit the deactivation of the enzymes
- set the timer to produce bread 13 hours later (the maximum), which gives me a bit more than 9 hours of soaking time
I have a few ideas for how to do this, and am going to investigate them over the next few loaves of bread.
Idea #1. Protect the yeast from moisture in a pile of dry white flour: Decrease whole wheat flour by 2 tablespoons. Mix the flours, oil, liquid, and sugar in the bread machine. Then put 2 tablespoons of all-purpose flour in a pile on top of the wet mixture. Make a little well in the pile and add the yeast and salt. Question: How long (up to 24 h) will the yeast stay dry?
Idea #2. Protect the yeast from moisture in a capsule of solid fat: Mix the flours, liquid, and sugar in the bread machine. Then make a little "cup" of 2 Tbsp solid coconut oil and add the yeast and salt to the cup. Dig a little well in the wet mixture and place the capsule in the well. Question: How long will the yeast stay dry? Question: Will it still mix, moisten, and rise properly if it's been embedded in a fat phase? (Note: Coconut oil melts at 76 degrees F.)
Idea #3. Protect the yeast from moisture in a pool of liquid fat: Mix the flours, liquid, and sugar in the bread machine. Dig a little well in the wet mixture and add 2 Tbsp vegetable oil. Add the yeast and salt to the oil phase. Question: How long will the yeast stay dry? Question: Will it still mix, moisten, and rise properly if it's been embedded in a fat phase?
Idea #4. Don't bother protecting the yeast, just use less of it: Mix the yeast right into the flours, add the salt to a corner of the pan after mixing the flours (so it won't interfere with the deactivation), and use less yeast so that the bread will rise only very slowly during soaking. Question: What is the empirical function y(T) where y is the optimum quantity of yeast and T is the duration of soaking? Question: What adjustments must be made for ambient temperature over the range 68-90 degrees F?
Idea #5. Pre-presoak: Mix the flours and liquid in a bowl at least 7 hours ahead of time. At a convenient bread-making time, add the soaked flour/liquid mixture and the other ingredients to the bread machine pan. Set the time delay as usual, perhaps protecting the yeast as in Ideas 1-3. Question: Is this more convenient than mixing the flours and liquid in the bread pan?
Idea #6. Forget yeast and learn to make sourdough bread in the machine.
Whole Wheat - Buttermilk Bread (really soured-milk)
3 cups whole wheat flour
1 and 1/2 Tbsp wheat gluten
1 tsp kosher salt
1 and 1/2 Tbsp sugar
2 Tbsp coconut oil
1 and 1/2 cups whole milk, soured with 1 and 1/2 Tbsp white vinegar
1 and 1/2 tsp bread machine yeast
Idea #7: Protect the dough from getting dry and the yeast from getting wet by covering the whole wet layer of dough with a layer of dry white flour, and putting the yeast on top. Question: How thick a layer of dry white flour is necessary? (I want to use as little as possible, because I want the bread to be mostly whole wheat.)
Idea #8: Protect the dough from getting dry with an oil layer. In this scenario I would brush liquid oil on top of the mixed ingredients, and then put the yeast on top of that, protected by a couple tablespoons of dry white flour.
Idea #9: Compensate for the dough drying out by adding more liquid to begin with. Question: How much to add?