Durum Tangzhong WW Pecan Meal SD

26Apr

I wanted to add the nutty flavor of pecans without using chopped or whole nuts in the bread, so I decided to pulse some pecans with my mini-food processor into a meal. It really added some wonderful nutty flavor to this bake.

I recently found a new source to order durum berries called the Farmer’s Storehouse. They had a nice selection of other grains to choose from, and in order to qualify for free shipping, I ordered a couple of varieties of wheat berries as well. I used some Clark’s Cream wheat berries milled with my Mockmill 200, sifted once with a #30 drum sieve, and milled again on the finest setting. This variety is a high-protein (10.8%), hard winter wheat with buttery overtones.

The durum wheat berries were milled twice and sifted with a #30 and then a #40. You want to make sure you get the durum wheat to be as fine as possible so it’s not gritty.

The Tangzhong was added to increase the shelf life of the bread, and I like the texture it adds to the crumb.

The dough was mixed using my trusty Ankrusrum and open-baked with steam.

I love the way this turned out. The fermentation was spot on, and the dough handled beautifully. The crumb I moderately open, and the combination of durum, whole wheat, and pecan meal created a winner worth baking again.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.

Let it sit at room temperature for 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.

Tangzhong Directions

Add the flour into a small saucepan and heat on low. Combine with the water and stir constantly until the mixture starts to resemble a thick sauce. Let it cool to room temperature before using. I usually put it in the refrigerator to quicken things up, or I make it the night before.

 Main Dough Procedure

Note: I use an Ankarsrum Mixer, so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 50-80 grams. Add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 – 30 minutes.   Next, add the levain, salt, honey, olive oil, Tangzhong, and half the remaining water and mix on medium-low (about speed 3) for 5-6 minutes. Let it rest another 20 minutes and then add the rest of the water or more water as needed and mix for 12 minutes (in the Ank, probably less if using another mixer), until you have a nice developed dough. 

Remove the dough from your bowl and place it in a lightly oiled bowl, and do several stretch and folds.  Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed, you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart.

Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. Finish shaping and place in your banneton, bowl, or on your sheet pan, and cover it with a moist tea towel. Place it in your refrigerator. I usually don’t leave the dough in the refrigerator for more than 12 hours because of all the fresh milled flour but it is possible to go longer.

When you are ready to bake, an hour beforehand, preheat your oven to 540°F and prepare for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf.  I pour 1 cup of boiling water into the pan right after I place the dough in the oven.  Remove your dough from the refrigerator and score immediately.

Take the bread(s) out of the oven when done and let them cool on a baker’s rack for as long as you can resist.