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.
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…
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