I wished so as to add the nutty taste of pecans with out utilizing chopped or entire nuts within the bread, so I made a decision to pulse some pecans with my mini-food processor right into a meal. It actually added some great nutty taste to this bake.
I not too long ago discovered a brand new supply to order durum berries known as the Farmer’s Storehouse. That they had a pleasant number of different grains to select from, and to be able to qualify totally free transport, I ordered a few styles of wheat berries as effectively. I used some Clark’s Cream wheat berries milled with my Mockmill 200, sifted as soon as with a #30 drum sieve, and milled once more on the best setting. This selection is a high-protein (10.8%), onerous winter wheat with buttery overtones.
The durum wheat berries have been milled twice and sifted with a #30 after which a #40. You wish to be sure to get the durum wheat to be as fantastic as doable so it’s not gritty.
The Tangzhong was added to extend the shelf lifetime of the bread, and I like the feel it provides to the crumb.
The dough was combined utilizing my trusty Ankrusrum and open-baked with steam.
I really like the way in which this turned out. The fermentation was spot on, and the dough dealt with superbly. The crumb I reasonably open, and the mixture of durum, entire wheat, and pecan meal created a winner value baking once more.
System
Levain Instructions
Combine all of the levain elements collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for 6-7 hours or till the starter has nearly doubled. I used my proofer set at 76 levels so it took round 5 hours for me. Both use in the primary dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Tangzhong Instructions
Add the flour right into a small saucepan and warmth on low. Mix with the water and stir consistently till the combination begins to resemble a thick sauce. Let it cool to room temperature earlier than utilizing. I normally put it within the fridge to quicken issues up, or I make it the evening earlier than.
Most important Dough Process
Be aware: I exploit an Ankarsrum Mixer, so my order of blending is barely totally different than if utilizing a Kitchenaid or different mixer. Add all of your liquid to your mixing bowl besides 50-80 grams. Add all of your flour to the bowl and blend on low for a minute till it types a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour. Subsequent, add the levain, salt, honey, olive oil, Tangzhong, and half the remaining water and blend on medium-low (about velocity 3) for 5-6 minutes. Let it relaxation one other 20 minutes after which add the remainder of the water or extra water as wanted and blend for 12 minutes (within the Ank, in all probability much less if utilizing one other mixer), till you may have a pleasant developed dough.
Take away the dough out of your bowl and place it in a flippantly oiled bowl, and do a number of stretch and folds. Be certain the dough is as flat as doable in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as effectively. Based mostly on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make a remark. If in case you have a proofer, resolve what temperature you wish to set it at and what rise you’re aiming for. If the dough is totally developed, you don’t must do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping and place in your banneton, bowl, or in your sheet pan, and canopy it with a moist tea towel. Place it in your fridge. I normally don’t depart the dough within the fridge for greater than 12 hours due to all of the recent milled flour however it’s doable to go longer.
If you end up able to bake, an hour beforehand, preheat your oven to 540°F and put together for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. Take away your dough from the fridge and rating instantly.
Take the bread(s) out of the oven when finished and allow them to cool on a baker’s rack for so long as you may resist.
