Brown Bulgur Sourdough Sandwich Bread (for Professional Bakers)
Servings 9loaves
Ingredients
Bulgur Soaker:
15oz.brown bulgur wheat #2/3 blend14.8 Bakers %
2lb. 12-1/2 oz. water(44.3 Bakers %)
Dough:
2lb. 5 oz. water(36.3 Bakers %)
1lb. 8 oz. ripe sourdough slurry(23.5 Bakers %)
1/2oz.malt syrup0.5 Bakers %
6-1/2oz.vegetable oil6.4 Bakers %
1lb. 5 oz. bread flour unbleached(21.0 Bakers %)
2lb. 14 oz. whole wheat bread flour(45.5 Bakers %)
1lb. 7 oz. Hi Protein flour(22.7 Bakers %)
.2oz.instant yeast0.2 Bakers %
2.3oz.salt2.27 Bakers %
Instructions
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.
Notes
Yield: 13 lb., 12 oz. (9 loaves at 1 lb., 8 oz. each) *Recipe courtesy of Aaron Brown