I've been using Gemini to tweak a recipe it made me a few weeks ago. Say what you will about ai, but it hasn't missed yet.
- The Ingredients
• White Flour (Sir Galahad): 215g (Decreased)
• Fresh Milled SOFT White Wheat: 100g (NEW Addition for fluffiness)
• Fresh Milled HARD White Wheat: 315g
• Semolina Flour: 115g
• White Bean Puree: 120g (Blended smooth)
• Whole Milk: 425g (Total)
• Egg: 1 Large (approx. 50g)
• Brown Sugar: 45g
• Instant Yeast: 10g
• Fine Sea Salt: 15g
• Butter (Softened): 55g
• Vanilla Extract: 3/4 tsp
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- The Method
Step A: The Milk Tangzhong & Bean Puree
The Roux: Whisk 40g of the white flour and 200g Milk. Cook until thick. Cool.
The Beans: Blend cooked/rinsed beans in NutriBullet until silky. Measure out 120g.
Step B: The Softening Soak (Autolyse)
In mixer, combine cooled Tangzhong, 120g bean puree, remaining 225g Milk, and ALL Fresh Milled (Hard AND Soft) and Semolina flours.
• Rest: Cover and let rest for 45 minutes.
Step C: The Mix & Knead
Add the Egg, Brown Sugar, and Vanilla. Mix.
Add the remaining 175g Sir Galahad and the Yeast. Mix.
Add Salt and Softened Butter.
Knead for 10–12 minutes.
Step D: The Rises & Bake
Bulk Rise: Until doubled.
Shape: 13-inch log.
Final Proof: Until 3/4 inch below the rim.
Bake: 375°F. Lid on for 25-30 mins. Finish lid off to 195-200°F internal.