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thoughts on 12-grain bread for Chef Jon:

Haack Carolyn <haacknjack@sbcglobal.net>
Sun, 11 Feb 2007 05:12:47 -0800 (PST)
v107.n006.1
I've baked the Tassajara breads ever since the first edition was 
published (there's now a 25th-anniversary edition, where DID the time 
go?).  I see you're using the larger amount of oil recommended in the 
original version (the anniversary edition formalized the lower 
amounts of oil & sweetener from the range suggested in the original 
book, and also half-sized the recipe!)  You could try a little more 
oil and see the effect.

To round out your complement of grains, consider rolled oats, millet 
(can be used whole, nice crunch & interesting look to the bread), 
amaranth, quinoa, semolina (pasta flour), garbanzo bean flour 
(chickpeas).  Sesame seeds, while perhaps not strictly speaking a 
grain, can make a nice contribution.

The biggest change I've made in approaching this recipe, though, was 
sparked by a conversation here on the list about "rehydrating" 
ingredients.  It made me think about adding those whole grains late 
in the recipe.  I have switched to adding the rolled oats into the 
starter (reducing the flour by approximately that amount) as well as 
anything like cracked wheat or bulgur.  I have not had trouble with 
gluten development, and the extra time in a damp environment has 
allowed these ingredients to blend in more with the remainder of the 
recipe.  I suspect I'm using a bit less flour when I'm moving from 
starter to kneadable dough with this approach, as some liquid now 
resides in these ingredients, but I can't prove it as I'm more of a 
"by-feel" baker and rarely weigh my ingredients.  But try switching 
things around and see if it helps you.