Brown Bulgur Sourdough Sandwich Bread (for Professional Bakers)
Brown Bulgur Sourdough Sandwich Bread (for Professional Bakers)
Brown Bulgur Sourdough Sandwich Bread (for Professional Bakers)
Brown Bulgur Sourdough Sandwich Bread (for Professional Bakers)
Servings
9loaves
Servings
9loaves
Ingredients
Bulgur Soaker:
Dough:
Instructions
  1. Desired dough temperature is 79 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Yield: 13 lb., 12 oz. (9 loaves at 1 lb., 8 oz. each) *Recipe courtesy of Aaron Brown