Sunflower Crusted 100% Complete Wheat Sourdough Hokkaido Milk Bread

We had been out of bread once more since we’ve been away a lot and I haven’t had the time to bake as a lot as I wish to.  I additionally didn’t have a lot time to plan and do one thing completely different.  After I realized that I hadn’t performed a 100% entire wheat bread shortly I pulled out my tried and true 100% WW SD Hokkaido Milk bread system which is now onto a 4.0 model.  I’ve to say that that is one among my greatest bakes in someday.  Normally there are somethings that might have been higher with every bake, some tweak that I’d so subsequent time.  This one nevertheless, there actually isn’t a lot to complain about.  I’m so proud of the oven spring this 100% wholegrain loaf attained.  The 4 lobes every rose so evenly.  After I measured the dough for every lobes I made certain that the middle two had been equal however heavier than the outer two.  I normally make all 4 the identical weight, however needed to see what would occur with the middle two being heavier.  I’ll want to do that once more on a couple of extra bakes to see if there is a bonus to doing this, however my first time doing this means that there is perhaps.

For one 9x4x4” Pullman pan loaf.

Directions

Levain

Combine the levain elements in a jar or pyrex container with house for at the least 300% development. 

Press down along with your knuckles or silicone spatula to create a uniform floor and to push out air.

At a temperature of 76-78ºF, it sometimes takes as much as 10-12 hours for this candy stiff levain to be at peak.  For my starter I sometimes see 3-3.5 occasions improve in dimension at peak.  The levain will scent candy with solely a gentle tang.

Tangzhong 

In a sauce pan set on medium warmth, stir the milk and entire wheat flour till blended. Then cook dinner for a number of minutes till effectively thickened, stirring frequently with a spoon or heat-resistant spatula. Let cool within the pan or, for sooner outcomes, in a brand new bowl.  Theoretically it ought to attain 65ºC (149ºF) however I don’t discover I must measure the temperature because the tangzhong gelatinizes at this temperature.  You possibly can put together this the evening earlier than and refrigerate it, be sure that it’s lined to forestall it from drying out.

When you plan on utilizing a stand mixer to combine this dough, arrange a Bain Marie and use your stand mixer’s bowl to organize the tangzhong.

Dough

Within the bowl of a stand mixer, add the milk (take into account holding again 10 g of milk and including later if that is the primary time you’re making this), egg, tangzhong, salt, sugar and levain.  Combine after which break up the levain into many smaller items.  Subsequent add the flours.  I like to make use of my spatula to combine till there aren’t many dry areas.  Enable the flour to hydrate (fermentolyse) for 20-Half-hour.  Combine on low velocity after which medium velocity till reasonable gluten growth this may occasionally take 5-10 minutes.  You could need to scrape the edges of the bowl through the first 5 minutes of blending.  Subsequent add room temperature butter one pat at a time.  The dough might come aside, be affected person, proceed to combine till it comes collectively earlier than including in additional butter.  You’ll want to test gluten growth by windowpane throughout this time and cease mixing while you get an excellent windowpane.  You need to be capable to pull an excellent windowpane, not fairly nearly as good as a white flour as a result of the bran will interrupt the windowpane considerably. 

To develop by hand, soften the butter and add it with the moist elements.  

On the counter, form the dough into a good ball, cowl within the bowl and ferment for 4-6 hours at 82ºF ending bulk fermentation as soon as the dough has risen 30-40%.

You possibly can subsequent place the dough into the fridge to sit back the dough for about 1.5 hours, this makes rolling the dough simpler to form.  Keep in mind, in case you achieve this the ultimate proof will take longer.  Alternatively, you are able to do a chilly retard within the fridge in a single day, nevertheless, you could discover that this will increase the tang in your bread.

Put together your pans by greasing them with butter or line with parchment paper.  

Evenly oil the highest of the dough. Scrape the dough out onto a clear counter high and divide it into 4. I wish to weigh them to have equal sized lobes. Form every tightly right into a boule, enable to relaxation 5 minutes. Utilizing an oiled rolling pin roll every ball out after which letterfold. Flip 90* and utilizing a rolling pin roll every out to at the least 8”. Letterfold once more from the edges so you’ve got an extended slender dough. Then utilizing a rolling pin, roll flatter however holding the dough comparatively slender.  The explanation to do that further letterfold is that the shorter fatter rolls when positioned within the pan won’t contact the edges of the pan.  This permits the swirled ends to rise throughout ultimate proof, that is solely performed for look sake and isn’t mandatory.  Subsequent roll every into a good roll with some rigidity. Organize the rolls of dough inside your lined pan alternating the path of the swirls. This could enable a higher rise throughout proof and within the oven.

Cowl and let proof for  4-6 hours at a heat temperature.  I proof at 82°F.  You will want longer than 4-6 hours in case you chilled your dough for shaping. I proof till the highest of the dough involves inside 1 cm of the highest fringe of the pan.  At this level the dough ought to have risen 130-140% in complete from the beginning of bulk fermentation.

Preheat the oven to 350F and brush the dough with the egg-milk wash.  Simply previous to baking brush with the egg-milk wash once more.

Bake the loaves for 50 minutes or till the inner temperature is at the least 190ºF, rotating as wanted to get even browning. Defend your loaf if it will get brown early within the baking course of. After 50 minutes take away the bread from the pan and bake an additional 10 minutes by inserting the loaf instantly within the oven on the rack with the oven turned right down to 325ºF.