I made a model of this a number of months in the past. This time, I added dried raspberries and used Butler’s Gold entire wheat from Barton Springs Mill.
The durum and the entire wheat had been milled in my MockMill 200 and sifted with a #30 drum sieve, re-milled, after which sifted with a #40 drum sieve.
The Butler’s Gold WW is an natural fashionable Purple Winter Wheat with a impartial basic wheat taste and is taken into account a comparatively high-strength flour. The protein content material is 15.5%.
The dough was blended utilizing my trusty Ankrusrum and open-baked with steam. The sugar within the maple syrup and fruit actually helped transfer the majority ferment alongside because it took solely 3.5 hours at 80 F in my proofer to achieve a 30% rise. For the reason that preliminary dough temperature was solely 70 F and when it was completed rising 30% it was solely 75 F I most likely may have let this go to 50%.
The top consequence was nonetheless a wonderful-tasting bread good for toast or sandwiches. The crumb was reasonably open and the crust was very flavorful. The mixture of flour together with egg yolks actually created a flavorful bread.
Method
Levain Instructions
Combine all of the levain components collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has virtually doubled. I used my proofer set at 76 levels so it took round 5 hours for me. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Essential Dough Process
Notice: I exploit an Ankarsrum Mixer so my order of blending is barely completely 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. Subsequent, add the egg yolks and maple syrup. Cowl the blending bowl and let it relaxation for 20 – half-hour. Subsequent add the levain, salt, and remaining water as wanted and blend on medium-low (about velocity 3) for 12- 24 minutes till you may have a pleasant developed dough. Proper earlier than you might be completed mixing add the cherries and raspberries and blend for a minute till totally included. (Alternatively, you may laminate the dough and add the inclusions that approach).
Take away the dough out of your bowl and place it in a calmly oiled bowl and do a number of stretch and folds. Be sure the dough is as flat as potential in your bowl/container and measure the dough in millimeters and take the temperature of the dough as nicely. Based mostly on the chart from www.thesourdoughjourney.com, decide what % rise you want and make an observation. If in case you have a proofer resolve what temperature you wish to set it at and what rise you might be 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 place in your banneton, bowl, or in your sheet pan and canopy it so it’s fairly hermetic. You’ll then place it in your fridge so that you don’t need the dough to get a crust on it. 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 potential to go longer. I let this one go 17 hours complete and the dough was properly fermented.
If you end up able to bake, an hour beforehand pre-heat 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. I used some cookie cutters to jazz it up a bit.
Take the bread(s) out of the oven when completed and allow them to cool on a baker’s rack for so long as you may resist.
