Special Needs Baking: High Fiber Diets

Today we baked three different kinds of breads that focused on high fiber formulas. We also baked a few different pastries that were made twice; the first time we adjusted the recipe to fulfill a whole wheat option, the second time we prepared that same recipe with white flour. For each item we then were able to compare the structure or the crumb, the taste, the appearance, and sell-ability.


Muffins: Whole Wheat Raisin Spice Muffins (Gisslen)
1# 12 oz. Pastry Flour*
12 oz. Whole Wheat Flour*
1# 4 oz. Sugar
1.5 oz. Baking Powder
2 tsp. Baking Soda
0.5 oz. Salt
12 oz. Eggs, beaten
1# 12 oz. Milk
1 oz. Vanilla
1# Butter, melted
4 oz. Molasses
8 oz. Raisins
2 1/2 tsp. Cinnamon
1 tsp. Nutmeg
*You can modify this formula to use all pastry flour

MOP: well method (you can use a creaming method if you want)
Fill muffin pans half to 2/3 full.
Bake at 400 degrees F for approximately 20-30 min.

The whole wheat version of this muffin was a little dry, dense and rich tasting, and had a spiced flavour to it. When you eat this muffin you can definitely feel the grains as you are chewing down on the muffin. The crumb structure is pretty close to the white flour muffin, the colour is darker and it was more stable when being transported. The white flour muffin tasted mositer, softer, and sweater. Both muffins are definitely sellable.

Cookies: Chocolate Chip Cookies
5 oz. Butter, soft
4 oz. Sugar
4 oz. Brown sugar
0.12 oz (1 ½ tsp) Salt
3 oz. Eggs
1 tsp Vanilla
5 oz. Pastry flour*
5 oz. Whole wheat flour*
¾ tsp Baking soda
10 oz. Chocolate chips
4 oz. Chopped nuts
*You can modify this formula to use all pastry flour

MOP: Creaming method
Bake: 375 degrees F for approximately 10-14 minutes

There was not a lot of difference between a chocolate chip cookie baked with whole wheat flour and a cookie baked with white flour. Because of the structure of the cookie the original recipe called for 50% pastry flour and 50% whole wheat flour. When you substituted 100% white flour you got a lighter cookie, there was no grainy taste when you ate the cookie. The crumb structure looked pretty much the same to the 50/50% cookie. The 50/50% cookie tasted denser, and the grainy texture almost brought out the earthier flavours like brown sugar, vanilla, the chopped nuts that were added to the cookie.

Cookie: Oatmeal Chocolate Chip Bar Cookies
Yield: 3 doz bars, 1 half-sheet Pan
Method: Bar cookies
1 lb. (480 g) Pastry Flour*
0.3 oz (2 tsp) (8 g) Baking soda
0.14 oz (2 tsp) (4 g) Cinnamon, ground
1 lb (480 g) Unsalted butter, softened
1 lb (480 g) Brown sugar
8 oz (240 g) Granulated sugar
6.75 oz (4 eggs) (200g) Eggs
3 fl oz (90 ml) Buttermilk
0.2 oz (1 tsp) (6 g) Salt
0.5 fl oz (15 ml) Vanilla extract
1 lb (480 g) Rolled Oats
4 oz Chocolate chunks
Total Weight: 7 lb 6 oz
*When we modified this formula to be more of a whole grain formula we substituted half of the flour for a whole wheat flour.

MOP: Creaming Method
1. Sift together the pastry flour, baking soda and cinnamon. Set aside. Cream the butter and sugars. Gradually add the eggs, then mix in the buttermilk, salt, vanilla and oats. Add the flour mixture, beating just until well combined. Stir in the chocolate chunks and nuts.
2. Spread the batter on a greased and floured half-sheet pan and bake at 375 degrees F until golden, approximately 45 minutes.
3. After cooling, slide the sheet of cookies onto a workbench, then cut into 2X3 inch bars.

When we made these bar cookies we found that the batch with whole wheat tasted a little too grainy. With the addition of rolled oats and whole wheat flour the grain structure was very noticeable on your teeth and tongue leaving you unsatisfied feeling as if you had just consumed a weird hybrid of a cakey granola bar. The white flour batch gave a nice mixture of the hardness of the oats and the sweetness of a spiced sweet bread. To make this a more healthy option while maintaining the good taste of the white flour/whole wheat flour batch I might substitute a natural sweetener like honey for part of the granulated sugar. I might also use a lower fat liquid option like low fat milk or water (if using a water option then I might put more flavouring like vanilla and cinnamon). I might also use a trick I do for vegan baking which is use a natural cider for a liquid instead of milk or buttermilk.

To give an example of how high fiber baking is beneficial for your health: www.nutritiondata.self.com
If we assume that a cookie is about 100g then this whole wheat oatmeal chocolate chip bar cookie would be 399 calories, with 147 of that from fat. You would get 4g of dietary fibers from the cookie which is 17% of your daily value. You get 5.7g of protein, 11% of your daily value. You also get some vitamin A, calcium (43.1 mg), and iron from the cookie. With the oats and whole grains it rates a 78 on the Amino Acid score that puts it slightly under the complete high quality level for proteins (a food needs to get at least 100 to be considered complete). Unfortunately you also consume more sugars (29.3g) and fat (16.7g) then would probably make this snack or dessert a healthy choice.




Bread



100% Whole Wheat Bread: Total yield: 10 kg

Pate Fermentee
100% Whole Wheat*, 1.729 kg
68% Water, 1.175 kg
1% Yeast, 17g
2% Salt, 34g
Total: 171%


Final Dough
Whole Wheat, 4.034 kg
Water, 2.858 kg
Yeast, 69g
Salt, 80g
Total: 7.043 kg


*When choosing the whole wheat flour you use pay attention to the fineness, whole wheat flour is sold in different qualities which will effect the taste of the bread. The bran will that remains in the whole what flour will give a gritty texture but also gives off a slightly bitter nutty flavour that might be desirable. Using a pre fermentee aides in bringing out the inherent flavours to the bread. It increases the sweetness, strengthens acidity, gives more rise, and adds chewiness.


Mix pate fermentee. Bench proof 1 hour. Retard overnight.
Desired Dough Temperature (DDT) = 75
Number of variables, 4 (pre fermentee temp, room temp, flour temp, friction factor of mixer)

• Ferment 1 1/2 hours with one fold
• Dust work bench with whole wheat flour and pour dough out onto the table. Pull the dough out from underneath making sure not to tear the dough as that will break the gluten that has been forming.
• Divide into 500g pieces. Pre shape for a batard. Turn dough over so that the presentation side is facing down. Cup the loaf in your hand and pull the loaf toward you to shape it into a boule shape. Do this only briefly, if you over shape it you will start to destroy the gluten and air.
• Bench 20-30 minutes, covered or in a proof box. Final shape: fold one corner in, fold the perpendicular corner on top of the last corner. Fold over or pull edges over on itself and seal with the edge of your hand, continue to roll up in this manner. Use your (left hand) thumb as a guide to help you seal the roll up. Make sure you are pushing back with your wrist, at a 45 degree angle and pushing from your shoulder. Place the batard on a couche lined bread board seem side up.
• Final proof for about 1 hour, covered or in a proof box.
• Score, 2/3 of the way up the loaf. Score following the shape of the batard and in one line across the loaf.

• Bake 460 degrees Fahrenheit on a deck oven hearth
• Let cool fully before cutting into the bread to let the flavours fully absorb.

Multigrain With Pate Fermentee: Total yield: 10 kg

Pate Fermentee

100% Sir Galahad, Bread Flour, 1.469 kg

65% Water, 0.955 kg

2% Salt, 2g

Total: 169%

Soaker (soaking creates more enzyme activity in the grains, softens grains as well)

soak overnight

25% Flaxseed*, 240 g

25% Rye Chops (whole grain),  240 g

25% Millet*,  240 g

25% Cracked Wheat (whole grain),  240 g

Total: 125%

Final Dough

Whole Wheat, 3.428 kg

Water, 1.923 kg

Yeast, 78g

Salt, 108 g

Soaker, 2.020 kg

Total: 7.043 kg

*Flaxseed is high in Omega 3's, it usually comes in golden or brown colours. Millet is a round yellow seed that contains license (amino acid)

Method:

Pate Fermentee: Combine all ingredients into a dough. Allow to ferment at 70 degrees for 12-16 hours

Soaker: Combine grains. Cover with water, leave at room temperature overnight

Final Dough:

• Mix all ingredients except pat ferment on first speed to hydrate, about 3 minutes. Add pat ferment, develop on second speed for 3 - 3 1/2 minutes. You want this dough to be an improved mix, but it should be a soft dough.
• Desired Dough temperature is 75 degrees Fahrenheit 
• Ferment for 1 1/2 hours to 2 hours with a fold after 1 hour (bulk mixes can retard up to 12 hours)
• Divide the dough into 500g boules
• Pre-shape into rounds
• Bench rest for 20-30 minutes
• Final shape the boules and turn over into a banneton.
• Proof, covered or in a proof box, for approximately one hour.
• Turn out on a bread board and score once down the middle and three scores up to that half way mark on each side.
• Bake at 460 degrees Fahrenheit.

Oatmeal Bread: Total yield: 10 kg

86% Bread Flour, 3.882 kg

14% Whole Wheat, 632 g

9.15% Ground Oats, 413 g

9.15% Rolled Oats, 413 g

13% Sugar, 586 g

2.4% Salt, 108 g

14.5% Eggs, 654 g

15% Oil, 677 g

54.7% Water, 2.47 kg

3.6% Yeast, 162 g

Total: 222%

Mix intensively to a desired dough temperature (DDT) of 75 degrees Fahrenheit

• Ferment 1 hour. 
• Divide dough into 2 oz rolls (excellent for hamburgers, 3 oz for hot dog buns) or 18 oz loaves. 
• Pre-shape into rounds. Bench, covered or in proof box, for 20-30 minutes. 
• Final shape as pan loaves, burger buns, hot dog buns (place these close together so the buns bake soft). Final proof about 45 minutes, for burger buns line the rounds on parchment paper. Then flatten out rounds with your palm and place a sheet of parchment and two sheet pans on top. Remove sheet pans after 30 minutes.
• Bake at 400 degrees Fahrenheit in deck or convection oven.