The numbers are the required Minutes to complete the steps, or a conservative estimate.
|Loaf Type||Soaker||Mix||Knead||Proof||Divide||Proof||bake||Total Time|
If I start the soaker for the Milladama when the Anadama is proofing, that should give me the spacing I need so I don't have two competing Recipes Vying for primary fermentation space.
I just put the tacky, but not sticky Anadama Loaf in the proofing contraption. I began working on the Millet Soaker. If you recall, I decided to do TWO Millet soakers: one untouched, and one that I "Milled" ever so slightly. The differences were subtle, but important. Here are two pictures, one of each Millet soaker:
On the Left, you have Milled.
On the Right, you have untouched.
The immedate difference is the Milled has a thicker consistency, while the untouched doesn't. The outer shell did not let any (or if it did, very little) water though. The beads don't have a real desire to stick together. The Milled Millet beads LOVE each other. It has a consistency that closely matches the Polenta. Another lesson learned by me: Always Mill your Millet.
Check back for more posts about Anadama and Milladama!