Brown Bulgur Sourdough Sandwich Bread (for Professional Bakers)
- 15 oz. brown bulgur wheat #2/3 blend (14.8 Bakers %)
- 2 lb. 12-1/2 oz. water ((44.3 Bakers %))
- 2 lb. 5 oz. water ((36.3 Bakers %))
- 1 lb. 8 oz. ripe sourdough slurry ((23.5 Bakers %))
- 1/2 oz. malt syrup (0.5 Bakers %)
- 6-1/2 oz. vegetable oil (6.4 Bakers %)
- 1 lb. 5 oz. bread flour unbleached ((21.0 Bakers %))
- 2 lb. 14 oz. whole wheat bread flour ((45.5 Bakers %))
- 1 lb. 7 oz. Hi Protein flour ((22.7 Bakers %))
- .2 oz. instant yeast (0.2 Bakers %)
- 2.3 oz. salt (2.27 Bakers %)
- Desired dough temperature is 79 degrees.
- For the bulgur soaker, bring water to a boil in a pot over high heat. Add bulgur while slowly 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, sourdough starter, malt and vegetable oil 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 3 minutes on speed 2. The dough should 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 at 85 degrees for one hour. Gently fold the dough, re-cover and bulk ferment for another 30 minutes. Divide the dough into 1 lb., 8 oz. pieces and shape into a log. Place seam side down into loaf pans that have been sprayed with vegetable oil. Proof in a proof box or covered on a bun pan rack until the loaves fill 90% of the pan – about 45 minutes.
- Before baking, gently slash the top of the loaves with a razor. Bake for 45 minutes in a deck oven at 370 degrees with steam. Vent the oven after 30 minutes. Allow to cool completely before slicing.
Yield: 13 lb., 12 oz. (9 loaves at 1 lb., 8 oz. each) *Recipe courtesy of Aaron Brown