Merlot Complete Wheat Tangzhong SD | The Contemporary Loaf

I actually just like the impact that utilizing a Tangzhong has on the bread. It helps the bread keep brisker longer and I discover the crumb to be somewhat extra moist.

I normally use water to make the Tangzhong which is often 5 components water to 1 half flour. I made a decision to attempt one thing new and used a pleasant Merlot wine instead of the water. It labored out nice and gave the ultimate dough a refined wine taste however not overpowering.

This was a really excessive hydration dough I most likely may have reduce the water down 20% and nonetheless had a wonderful total bake.

I used recent milled Marquis flour milled with my Mockmill 200. The Marquis grains have been bought from Barton Springs Mill. It’s a cross between Purple Fife and Purple Calcutta and is a tough pink winter wheat with 10.5% protein. It has a nutty, non-bitter, and delicate wheat taste. I blended this with some KAF bread flour.

I added some complete eggs and bitter cream as properly.

The dough was blended utilizing my trusty Ankrusrum and open-baked with steam.

I used to be very proud of how this got here out. The crumb was reasonably open and the style was glorious.

Formulation

Levain Instructions 

Combine all of the levain elements collectively for about 1 minute and canopy with plastic wrap.

Let it sit at room temperature for round 6-7 hours or till the starter has nearly doubled. I used my proofer set at 76 levels so it took round 5 hours for me. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.

Tangzhong Instructions

Add the flour right into a small saucepan and warmth to low. Mix with the wine and stir always till the combination begins to resemble a thick sauce. Let it cool to room temperature earlier than utilizing. I normally put it within the fridge to quicken issues up or I make it the evening earlier than.

 Principal Dough Process

Observe: I take advantage of an Ankarsrum Mixer so my order of blending is barely completely different than if utilizing a Kitchenaid or different mixer. Add all of your liquid to your mixing bowl besides 50-80 grams and the eggs and bitter cream. Add all of your flour to the bowl and blend on low for a minute till it kinds a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour.   Subsequent add the levain, salt, Tangzhong, and remaining water as wanted and blend on medium-low (about velocity 3) for 12- 24 minutes till you’ve gotten a pleasant developed dough. 

Take away the dough out of your bowl and place it in a evenly oiled bowl and do a number of stretch and folds.  Be certain the dough is as flat as attainable in your bowl/container and measure the dough in millimeters and take the temperature of the dough as properly. Based mostly on the chart from www.thesourdoughjourney.com, decide what % rise you want and make a remark. You probably have a proofer determine what temperature you need to set it at and what rise you might be aiming for. If the dough is absolutely developed you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.

As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping place in your banneton, bowl, or in your sheet pan and canopy it so it’s fairly hermetic. You’ll then place it in your fridge so that you don’t need the dough to get a crust on it. I normally don’t go away the dough within the fridge for greater than 12 hours due to all of the recent milled flour however it’s attainable to go longer. I let this one go 15 hours whole and the dough was properly fermented.

When you find yourself able to bake, an hour beforehand pre-heat your oven to 540 F and put together for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf.  I pour 1 cup of boiling water into the pan proper after I place the dough within the oven.  Take away your dough from the fridge and rating instantly. I used some cookie cutters to jazz it up a bit.

Take the bread(s) out of the oven when performed and allow them to cool on a baker’s rack for so long as you’ll be able to resist.