Arisan Bread Day 5- Grain Soakers

Semolina

Semolina

Whole wheat

Team 1
-Raisin Walnut

5 grain

-5 Grain w/ saoker
Team 2
-Whole Wheat w/ soaker
-Semolina
The semolina turned out horribly so it is redone on day 6

There are two ways to soak seeds and grains- hot and cool. The hot soaker kills amylase and the seed gelitinize. So the cold water soaker is perfered.

5 grain

5 grain

raisin walnut

There was a scaling error for the preferment on the whole wheat. It was too liquidy. We recalcuated the whole formula- being 5lbs short somewhere. we added 2.65 lbs of flour, making the preferment 27% instead of 35%

The semolina called for a sponge starter. It was mixed with cold water- so the dough never fermented enough. The dough didnt rize and the whole thing turned out awful.

Raisin walnut

The raisins were rehydrated in room temp water- so they didnt suck up the moisture from the bread or burn.

We mixing the ww and the 5 grain first- the ww preferment was over ripe and needed to be used imediately. And the walnuts for the bread were just then taosted and were too hot- plus the allergies to nuts.

To make a batard take the top corners and fold down into the middle. fold in half. sealing edges and fold in half again. roll the dough on its seam and use thumbs to pull the dough tight on top

Raisin Walnut

Batard is the French word for the English bastard. it is half the length of a baguette and fatter. it should be foot ball shaped- tapered at the ends

The semolina with apricots was a sticky dough so it was shaped into a batard- free form.
the top corners were folded down, then it was rolled up. again using thumbs to tighten the dough