Bread-soaking/machine experiments 3 and 4.

Since protecting the yeast with layers of dry ingredients worked so well in my two previous experiments with soaking flour in the bread machine, I decided to abandon other ideas of protecting the yeast from moisture during the soak.

My next two experiments are on the counter right now.  

On the left, in the bread pan, we have Experiment #3, "What happens when the bread is pre-mixed with a little bit of yeast and allowed to rise slowly at room temperature while soaking?"  

On the right, in the mixing bowl, Experiment #4, "Is it more convenient to soak the flour and water separately and add it to the pan at bake time?"

Let's take a closer look at #3.  I modified the original recipe for whole-wheat buttermilk bread as follows:  I measured the soured milk, coconut oil, flour,  gluten, and sugar into the pan along with only one-half teaspoon of yeast.   I mixed the dough on the quick bread setting and unplugged the machine when it switched to BAKE.  Then I pulled the bread pan out and added the salt on top of the dough --- I left it out of the mix so that the salt would not inhibit the reactions I'm trying to get while soaking, but I still want salt in my bread.

I debated whether I should leave the sugar out too, but in the end decided to add it because my worst-case scenario is that the yeast rises too much.  That's worst because bread over-rising can make a mess in the breadmaker; bread under-rising just produces, well, flat bread.

I covered the pan with plastic wrap and left it on the counter.  I'll set the timer and stick it in the machine as soon as we get within 13 hours of breakfast.

Now, let's move on to Experiment #4 in the bowl:

Not much to see here.  This is just flour and soured milk, mixed in a bowl with a spoon.  It's going to sit on my counter for a day, after which time I will transfer it to the bread pan and complete the recipe.

It occurred to me just now that since I use raw milk, I probably didn't need to sour it with vinegar for this step.  It probably would have soured just fine at room temperature without help.  (Don't try this with pasteurized milk.  They do different things when you let them sit out.)  

I guess I should consult the official bearing blog epidemiologist to find out if I'm endangering anyone's health here.  Since it's ultimately going in the oven for an hour, I figured it would be okay...

UPDATE.  About eight hours after mixing these up, #3 (the one with the small quantity of yeast) has risen appreciably in the pan.  Before and after:

    

Hmmm...

Comments

[Christy P]

bearing blog epidemiologist rates this as ok food safety!

[bibliotecaria]

You might like to know, salt in the recipe also helps slow down the action of the yeast. So since you want to avoid over-risen dough, don't hesitate to put the salt in and leave the sugar out. Sugar is partially flavoring (depending on the recipe) and partially just something to feed the yeast. Since it looks like you are just doing standard sandwich bread, you don't have to have the sugar. The yeast will feed off the carbohydrates in the flour. Lengthy rising times will lead to greater flavor.

[bearing]

It turned out pretty well with the sugar in. I can try it with the sugar out and see if the yeast still rises well. When I settle on a technique I will start tweaking the recipe for an "every-day" sandwich bread.

Thanks!