Drought affected BM flour

I'd like to let you know that due to the drought of 2019 the golden flaxseed flour, that we use in Bakers' Magic flour, is unavailable.

Apparently, the golden flaxseed crop was so poor the farmers have sufficient to seed this year’s (2020) crop but not to make a lot of flour. This means that for the rest of this year until the new crop is harvested (late 2020), we can not produce Bakers' Magic gluten free flour using golden flaxseed flour. It's not all doom and gloom, I have been working hard at producing loaves substituting in brown flaxseed flour for the golden. It is working well (photo above), with a couple of modifications, and the next batch of flour that is blended (due mid June 2020) will contain brown flaxseed flour. The biggest change in the blend will be the colour, it is browner. 

Same great blend, different colour. 

   

The colour difference in the loaves is highlighted in the above photo (the loaves were a little over proved due to photo opportunities).

Sometimes I'll add in extra psyllium husk to Bakers' Magic flour to be able to manipulate bread dough more easily (braiding bread, cob loaves, high fibre loaves). I'm happy to say the result is the same regardless of the colour of the flaxseed flour (photos below).     

  

 

 

 One of my family's favourites is Turkish Pide - still delicious. 

 

Of course I had to make sure that the pastry still tasted good (that's my story & I'm sticking to it). It was delicious with a filling of roasted hazelnuts, hazelnut meal and Nutella.  

 

Puddings and desserts have the same great taste. 

 

 

 

Will the change in Bakers' Magic gluten free flour affect how I make my bread? 

 

Hydration - The amount of water added to the dough will be the same as you normally would for that particular recipe. 

Mixing - The dough can still be mixed in a food processor, stand mixer or by hand (& I'm assuming in a bread machine). 

Size of tin - The size of the tin won't necessarily affect the bread provided the oven temperature & baking time are decreased.  

ProvingThere are two options (I prefer option a.)

a. Decrease the amount of yeast to 1/2 tsp. Increase the proving time to approximately 1.25 hours, it can be a bit longer. Lengthening the proving time in this instance appears to increase/strengthen the stability of the structure of the dough. 

b. If using 2 tsp of yeast decrease the proving time by approximately 10 mins. Normal proving time is between 20 - 30 minutes (for a yeasted loaf). I would not prove for longer than 30 mins, unless the temperature is approximately 20 C. The following photo shows loaves collapsing due to over proving - they were proved for 35 mins at approximately 37 C. The holes in these loaves are a result of over proving, they were baked at 180 C. 

 

Oven temperature - Decrease the oven temperature to approximately 170 - 180 C. Decreasing the oven temperature will result in a thinner & more flexible crust. The holes under the crust form while the loaf is cooling. The more rigid the crust the larger the hole. 

The loaves in the following photo were baked at 200 C and cooled on their sides. The difference between the loaves was the proving time and the size of the baking tin. 

These loaves were baked at 190 C, at this temperature the smaller loaf (larger tin size) has a more rigid crust. 

 The following loaves were baked at 180 C.  

  

 

Baking - The baking time will need to be reduced by approximately 5 - 10 mins. The actual decrease in baking time will depend on your oven. If the bread is left in the oven too long holes will form in the loaf underneath the crust.

All loaves in the following photos were baked at 200 C. The loaf in the photo on the left was baked for 45 mins. The loaves in the photo on the right were baked for 55 mins.   

  

The longer the loaf is left in the oven when made with Bakers' Magic blend containing brown flaxseed flour, the larger the hole underneath the crust will become. The loaf shown in the photo on the left was baked for 1 hour. In the photo below right the loaves were baked at the same time. The loaf on the right was baked for 45 mins whereas the loaf on the left had an additional 20 mins.  

  

Please get in touch via the Contact page if you have any questions.

Cheers,

Libby Cornish