soy and linseed

baxel

hi all

i'm new to the site, just signed up yesterday - have visited a few times & i like what i see
i've been doing sourdough at home approx 18 months with all trial and some error...
began on a 100% hydration starter but now using a stiff starter 1:2 water to flour which has proved to be more reliable and successful

i'm looking for some tips on adding soya beans - i'm sure there is some one out there who can help, currently do linseed + sunflower + pepitas (soaked overnight)
should soya be precooked or just soaked and then kibbled

cheers
baxel
Category: 
Sourdough Baking
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Replies

George_K 2010 November 26

 Just found the site myself and would like to learn more about Linseed and kibbled Soy along the lines of baxel's question - can anyone help me please? Cheers George

baxel 2010 November 27

hi George

i've done quite a few soy & flaxseed loaves since i did that post. the following is the basic bakers percentages i now follow using a stiff dough starter. whatever starter you use you need to remember to lower your usual water amount as the flaxseed is soaked overnight in water

flour100%usually 85% white/15% wholemeal
water60%water adjusted down from approx 70% due to flax being soaked overnight
starter25%use whatever % of starter you normally use
salt1% 
soya beans25 - 30%i buy dry beans and cook and then store bagged in freezer ready for use
flaxseed7 - 10%i normally soak 100gm in 250ml water overnight

 

i think your best approach is to follow your best loaf and add the beans and seeds in.

i use whole soya beans & i find that you do not need to break or cut them up - some tend to break up a little when you knead them into the dough and you also cut through them when slicing the loaf.

hope that helps

cheers baxel

George_K 2010 November 27

 Thanks for the advice baxel. The information on the Soy beans is also appreciated because I had no idea how to treat them - cooking and storing them saves a lot of time too. I'm baking again in a week so I'll let you know the results. Happy baking, George

andrewd 2010 December 6

Hi Guys,

I've never soaked flax seeds (or any of the seeds) for the loaves I bake. What's the benefit?

Andrew

George_K 2010 December 6

 And I'm curious to see how it will effect the crumb.

And speaking of Soy beans I watched an old episode of Master Chef which included a segment with one of Sydney's Artisan Bakers (name escapes me) who appears to only soak the soy beans. He claims the baking process takes care of the rest. It makes sense to me so after I have used my 'cooked' beans I'll try his approach.

Cheers
George

baxel 2010 December 6

in the book 'Local Breads' by Daniel Leader, on page 300, he answers the soaking question in part - "When soaked and then kneaded into bread dough, flax seeds lend moisture to the dough and help extend the shelf life of the bread. The oil from the seeds also lends moisture and flavour to the bread".

i have been told that flaxseed are meant to be incredibly good for you but are hard to digest and require soaking to assist the body in extracting their goodness. I am not sure that this necessary when baking in bread or not but i am happy with the results of soaking before baking.

bake on

Ben

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