I've been playing every weekend with add-ins, this is my latest effort. Also the highest ratio of whole wheat to white I've challenged so far.
450 g. AP flour
550 g. whole wheat flour
160 g. type 110 starter, 100% hydration
19g. salt
741 , water
80 g. hemp seeds
50 g. toasted sesame seeds
80 g. bulghur wheat
150 g. dried currants
I soaked the bulghur and currants overnight, they took up a lot more water than I expected. Unfortunately I didn't keep track of the amount of water in the soaker, something to remember for next time.
After a 2 hour autolyse I mixed everything else and then bulk fermented for just under 5 hours at 82-84 df, with 6 sets of stretch & folds at 30 minute intervals, then left alone. I had a busy weekend so instead of retarding as I usually do I went ahead and preshaped, rested, shaped 2 boules and proofed for about an hour. Shaping was a challenge, as the dough was much wetter than I anticipated for 76% hydration. My assistant Photon was no help at all, his job is normally to walk across the floured board and if possible step on the resting dough.
I preheated my dutch ovens to 450 df, baked at 425 covered for 20 minutes and uncovered for 20 more. As usual, my glazed dutch oven gave considerably better spring than my combo cooker, I've come to expect that.
I think I should have proofed the loaves longer, but I was timid with the dough so wet. The flavor is wonderful, nutty and chewy and only mildly sour.
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They sure look tasty! I really liked when I included hemp in my breads but I haven't tried bulgur yet.
Love the comment about your assistant. I have 3 but fortunately they are banned from the kitchen island where I prepare my bread. However, the kitchen table is fair game.
I liked the bulgur, it adds some real texture and mass. You really know you're eating something.
Actually our 2 cats own the house and are the rulers, we are the servants and are graciously allowed to use the kitchen for other purposes than preparing cat food
Tom
I use bulgur wheat in my onion bread and find that if you toast it prior to soaking then it gives a lovely nutty flavour that might go well with fruit bread too.
Good idea, I'll try that, I think it would go well.
I am curious. What does type 110 mean?
I've been feeding my starter and building my levain for months now with Type 110 flour from Central Milling. It's almost whole wheat, just the bits of bran are sifted out, leaving a smooth, uniform brown flour. I find that it gives a nice color to the bread and the starter/ levain rises more vigorously than if I use AP flour. As I understand it this is the same as "first clear" flour.
Thanks, Tomk for your quick response. I may look into obtaining some to experiment with.
Nice bake Tom. Must taste great with all those tasty add-ins. Photon looks like he is tired from watching you work. My 5 kitty assistants and 2 dog helpers also rule the roost :).