Bulgur Wheat Buns (for Professional Bakers)

Bulgur Soaker:

  • 1 lb. 12.75 oz. #3 coarse bulgur wheat ((19 Bakers %))
  • 3 lb. 8 oz. water ((37 Bakers %))

Dough:

  • 3 oz. active dry yeast (2 Bakers %)
  • 2 lb. 8 oz. water ((26.4 Bakers %))
  • 9 lb. 7.3 oz. bread flour ((100 Bakers %))
  • 14 oz. nonfat dry milk powder (9.2 Bakers %)
  • 14 oz. brown sugar (9.2 Bakers %)
  • 2.7 oz. salt (1.8 Bakers %)
  • 1 lb. 2.5 oz. vegetable oil ((11.9 Bakers %))
  1. Desired dough temperature is 82 degrees.
  2. For the bulgur soaker, cover the bulgur wheat with the water, cover and refrigerate overnight.
  3. For the dough, add the water to a mixing bowl fitted with a dough hook. Add the active dry yeast and dissolve. (Note: if using instant yeast, use 2.5 oz., omit this step and add yeast to the flour.) Add the bulgur wheat soaker. Combine the bread flour, milk powder and brown sugar together and add it to the mixing bowl. Add the salt.
  4. Mix for 4 minutes on speed 1. While the mixer is running, slowly add the vegetable oil and mix for a remaining 6 minutes on speed 1. The dough should be soft and elastic.
  5. Place the dough in a lightly oiled plastic tub, cover and leave covered in a warm area to rise for 20 minutes. Fold the dough and allow it to rise again for 20 minutes. Divide the dough into 3-1/2 oz. pieces. Shape round. Pan; proof covered in a warm area until doubled.
  6. Bake for 25 minutes in conventional oven at 350 degrees or a convection oven at 325 degrees. Allow to cool to room temperature and serve.

Yield: 20 lb., 8 oz. (93 buns x 3.5 oz.) Recipe courtesy of Aaron Brown