Name: Bulgur and Flax Bread (for Professional Bakers)
Ingredients: 3 lb. 3-1/2 oz. whole wheat bread flour ((100 Bakers %)); 1 lb. 12 oz. water, room temperature ((55 Bakers %)); pinch of instant yeast (.05 Bakers %); 2 lb. 3 oz. # 2 Medium or #3 Coarse Bulgur wheat ((18.2 Bakers %)); 8 lb. water (59.7 Bakers %); 4 lb. 14-1/2 oz. water ((36.6 Bakers %)); 2 lb. Biga: (14.9 Bakers %); 12 oz. extra virgin olive oil (5.6 Bakers %); 2 lb. bread flour unbleached ((14.9 Bakers %)); 8 lb. 3-1/4 oz. whole wheat bread flour ((61.2 Bakers %)); 1 oz. instant yeast (0.47 Bakers %); 5 oz. salt (2.37 Bakers %); 14 oz. golden flax seeds toasted ((6.5 Bakers %))

Bulgur and Flax Bread (for Professional Bakers)

Servings loaves

Ingredients

Biga:

3 lb. 3-1/2 oz. whole wheat bread flour (100 Bakers %)
1 lb. 12 oz. water, room temperature (55 Bakers %)
pinch of instant yeast .05 Bakers %

Bulgur Soaker:

2 lb. 3 oz. # 2 Medium or #3 Coarse Bulgur wheat (18.2 Bakers %)
8 lb. water 59.7 Bakers %

Dough:

4 lb. 14-1/2 oz. water (36.6 Bakers %)
2 lb. Biga: 14.9 Bakers %
12 oz. extra virgin olive oil 5.6 Bakers %
2 lb. bread flour unbleached (14.9 Bakers %)
8 lb. 3-1/4 oz. whole wheat bread flour (61.2 Bakers %)
1 oz. instant yeast 0.47 Bakers %
5 oz. salt 2.37 Bakers %
14 oz. golden flax seeds toasted (6.5 Bakers %)

Instructions

Desired dough temperature 79 degrees.
For the biga, combine the water and yeast in a mixing bowl fitted with a dough hook. Whisk so that the yeast softens. Add the flour and mix for 2 minutes on speed 1. Place the mixture into a plastic tub. Cover and leave at room temperature to ferment for 20-24 hours. The mixture should roughly double in size.
For the bulgur soaker, bring water to a boil in a pot over high heat. Add bulgur slowly while stirring. Once all the bulgur is combined, pour into a stainless steel hotel pan and allow to cool to room temperature.
For the final dough, add the bulgur soaker, water, biga, olive oil and flax to a mixing bowl fitted with a hook. Add the flours and instant yeast. Mix for 2 minutes on speed 1 and add the salt. Mix the dough for another 4 minutes on speed 1 and 4 minutes on speed 2. The dough should be fully developed and have a soft, elastic consistency. If the dough seems a little stiff, adjust the consistency by adding a small amount of water.
Place the dough into a lightly oiled container. Cover and allow to bulk ferment for 45 minutes. Gently fold the dough, re-cover and bulk ferment for another 45 minutes.
Divide the dough into 1 lb., 4 oz. pieces and pre-shape round. Allow to rest covered on the bench for 15 minutes. Shape into batards that are approximately 12 inches long. Place seam side up into a couche or an oval proofing basket that has been dusted lightly with flour. Proof in a proof box or covered on a bun pan rack until the loaves are almost double in size. Place seam side down on a loader or peel. Before baking, gently slash the top of the loaf with a razor in a diamond pattern.
Bake for 35 minutes in a deck oven at 465 degrees with steam. Lower the oven to 440 degrees after 10 minutes. Vent the oven after 25 minutes. The loaves should be amber brown in color and have a hollow ring when tapped on the bottom. Allow to cool to room temperature and serve.

Notes

Yield: 26 lb., 4 oz. (23 loaves at 1 lb., 4 oz. each) *Recipe courtesy of Aaron Brown

Bulgur and Flax Bread (for Professional Bakers)