%% Category::<h1><span class="material-symbols-outlined">scale</span> </h1> %% Recipe added: Sat, Jan 10th 2026 <h1><span class="material-symbols-outlined">scale</span>White Done Spiked.</h1> #Recipe #bread ## How I am going/went about this. So, the aim is to make a loaf that's big enough for my 2.2lb or 1kg cast iron loaf pan. so the recipe needs to equal that. My first thought is just dividing the flour into half all purpose and half, and equal amount of each of the other flours, plus .002 acerola cherry, 4% sugar, 2% salt , 3% gluten, and we'll go with a modest 1% yeast to see how she does. I think that 60 percent hydration is a nice round number to start things off with. > [!NOTE] Potato Potato > I tried to buy so called potato flour from the amazons, but I think I got my hands on a massive fucking bag of potato starch, so I will just cook off some potato, mash it, and add to the bowl for now. So I used a [[How much Bread Dough fits my Tin|calculation]] I found online, by someone who seems like they bake a loaf or 2, that I suppose I am going to use to determine the overall volume. This is the only research I'll be doing before the first attempt. I used the 1.71 number. The number is 1364 total and makes the total required flour 818 and total water 546. Water 546g All purpose flour 409g Whole wheat flour 58.5g Spelt flour 58.5g Quinoa flour 58.5g Rye flour 58.5g Barley flour 58.5g Millet flour 58.5g Potato "flour" 58.5g Wheat gluten 24g Sugar 24g Salt 16g Acerola cherry 1.63g So this becomes the formula without any starter added. I want to add starter , so I will take an equal amount of water all purpose out to accommodate, as my starter is equal amounts of both. Making the final list for the 1st attempt thus: ## 1st attempt: Starter 150g Water 471g All purpose flour 334g Whole wheat flour 58.5g Spelt flour 58.5g Quinoa flour 58.5g Rye flour 58.5g Barley flour 58.5g Millet flour 58.5g Potato "flour" 58.5g Wheat gluten 24g Sugar 24g Salt 16g Sunflower oil 30g Acerola cherry 1.63g Instant dried yeast 4.5g From here, and as far as far as instructions go, I am totally winging it, never really made a loaf of bread before, at least not a good one HAHAHAHAHA!. MOOOOOOOHHHHAAAAAA . So I am basically going to mix everything together and plonk in the pan until it looks good to bake. I'm going to go for 450 at first. ## 2nd attempt: So as stated in the doughjo, I am going to up the hydration a little bit, along with the vital wheat gluten, then lower the heat of the bake. I also want to see how far I can push the proofing stage. Starter 150g Water 471g All purpose flour 385g Whole wheat flour 50g Spelt flour 50g Quinoa flour 50g Rye flour 50g Barley flour 50g Millet flour 50g Mashed Potato 100g Wheat gluten 40g Sugar 24g Salt 16g Sunflower oil 30g Acerola cherry 1.63g Instant dried yeast 4.5g ## 3rd attempt: For the third attempt, I am going to 1. Substitute the sugar for barley malt 2. Add .5% Diastatic malt (I'll increment if needed) 3. Use the Japanese method of Tangzhou, or a "soaker" as Peter Reinhart calls it, only, with hot water. The night before : 77g all purpose flour and the 50g whole wheat flour, and 180g, 150 degree water, mixed into a roux and then rested at room for an hour to cool, before sitting in the fridge overnight. Starter 150g Water 291g All purpose flour 308 g Spelt flour 50g Quinoa flour 50g Rye flour 50g Barley flour 50g Millet flour 50g Mashed Potato 100g Wheat gluten 40g Sugar 24g Salt 16g Sunflower oil 30g Acerola cherry 1.63g Diastatic malt : 6g Instant dried yeast 4.5g 308+50+50+50+50+50+77+50 471/685 ### The original ingredient list from their website: Organic flours (organic wheat flour, organic whole wheat flour, organic barley flour, organic rye flour, organic spelt flour, organic millet flour, organic quinoa flour, organic potato flour) water, organic cane sugar, organic cracked whole wheat, organic expeller pressed canola oil, contains 2% or less of each of the following: organic wheat gluten, sea salt, yeast, organic cultured wheat flour, organic vinegar, organic acerola cherry powder, enzymes. ## 4th attempt: This time I am going to take another 5g of each of the non gluten flours and add to the AP. I finally got my hands on some actual potato flour as well, so I will be adding an equal amount of that also. Starter 150g Water 530g (minus 270, so 260) All purpose flour 410 g (minus 80, so 330) Whole wheat flour 100g (minus 100 , so 0) The above 3 ingredients in brackets is the amount I will use the day of mixing. Spelt flour 45g Quinoa flour 45g Rye flour 45g Barley flour 45g Millet flour 45g Potato flour 45g Wheat gluten 40g Barley malt 30g Salt 16g Sunflower oil 30g Acerola cherry 1.63g Diastatic malt : 6g Instant dried yeast 4.5g The total hydration is 68 percent First step is to mix 20 percent of the all purpose, which is 80g, with all of the whole wheat, making 180g of flour mixture, times 1.5 percent is 270g water for the Tangzhong. ## 5th and final attempt: I mixed all of the non gluten flours together in equal amounts to save me having to tediously measure it all out individually every time I want to make a loaf of this. I am also reducing the amount of the other flours by 5 ea. Starter 150g Water 546g (minus 282 for Tangzhong leaving 264 on day of mixing ) All purpose 440g (88g for the Tangzhong leaving 352g ) Whole wheat 100g (all of which will be used in the Tangzhong) Mixed flour 240g Which is: Spelt 40g Quinoa 40g Rye 40g Millet 40g Potato 40g Barley 40g Wheat Gluten 40g Sugar 30g Salt 16g Sunflower oil 30g Acerola Cherry 1.63g Diastatic Malt 6g Instant Dried yeast 4.5g Hydration is at 70%.