No worries.
Now I need your help Chookie
. I am trying to convert a soaked bread recipe (from Passionate Homemaking blog) that has had great reviews. I am going to reduce the ingredient amounts to 1/4 (enough for 1 loaf of bread), increase the amount of unbleached white flour to make it lighter and will try vitamin C or orange juice instead of the dough enhancer (as I'm not keen on the ingredients in the enhancer). I'm not sure what would be the best method to try though to convert it to TMX (how many rises, how long to knead etc).
Any suggestions greatly appreciated. Here is the recipe:
Homemade Whole Grain Soaked Bread
11 cups of ground whole wheat flour (you can replace 1 or 2 cups with unbleached white flour for a lighter end result)
1 cup acid medium (kefir, cultured buttermilk, or whey; for dairy intolerant you can substitute with 1/4 cup apple cider vinegar or lemon juice and 3/4 cup water)
3 cups of warm filtered water
2 cups oats
1 cup honey
3/4 cup coconut oil, or butter melted
1/4 cup raw millet, optional
1/4 cup flax seed, optional
1/2 cup water
1 tsp honey
2 1/2 Tbsp active dry yeast
1 1/2 Tbsp sea salt
2-4 Tbsp dough enhancer (I highly recommend this dough enhancer, as it works very well, but you can also replace with any combination of the following: 3 table spoons vital wheat gluten, 1/2 tea spoon soy lecithin, a pinch of citric acid (use sparingly!), and a sprinkling of ginger)
1 cup unbleached white flour or sprouted flour, if necessary
Sunflower seeds, if desired
Directions:
1. Combine the flour, acid medium, oats, honey, melted oil, millet and flax seeds. Cover and soak at room temperature for 12-24 hours.
2. After soaking, in a separate small bowl, combine yeast, 1 tsp of honey, and 1/2 cup warm filtered water. Let sit for 5 minutes or so, until fully proofed.
3. Combine the yeast mixture, soaked flour mixture, and all the rest of the ingredients in your mixer. You may need to add an additional 1-2 cups of flour. Dough should clean the sides of the mixer.
4. Knead the dough for 10 minutes until the gluten is fully developed.
5.Remove to a greased bowl and cover with a towel. Let sit until doubled, about 1 1/2 hours.
6.Punch down, turn dough over, and allow to rise until doubled again, about 45 minutes. (OPTIONAL, but preferred for best results)
7. Punch down dough and divide into 4 loaves. Roll out with a rolling pin into a rectangle and roll up into a loaf (this makes the perfectly shaped loaves).
8. Place in greased bread bans and rise again until doubled, about 30-45 minutes minutes (the best place is the oven! Just turn it on low 150-170 degrees till heated and then turn it off, prior to putting the loaves in).
9. Turn the oven on to 350 degrees and bake for 30-45 minutes. Bread is done when it is fully browned on all sides! Remove from oven, rest in pans for 10 minutes before removing from pans.
