I bought the snack mix at Costco, and it tastes like a coffee cake topping. It contains glazed pecans, walnuts, cherries, apples, maple sugar, cinnamon, and salt. Naturally, I had to try this in a bread :).
Made with fresh-milled durum, Mediterranean soft wheat (exclusive to Barton Springs Mill), Rouge De Bordeaux red whole wheat. All milled in my Mockmill 200 and mixed in my Ankarsrum and open baked with steam.
The total amount of fresh-milled flour was 80%. The Rouge de Bordeaux and Mediterranean wheat were milled on the finest setting and not sifted. The Durum was milled, sifted with a #30 drum sieve, and re-milled at the finest setting.
The Mediterranean grain is an exclusive product from Barton Springs Mill and is soft red wheat. It is usually not used in bread, but I found the small amount used had little effect on the gluten strenght of the dough.
The dough temperature was 77°F, and I let it bulk proof at 76°F until it reached around 50% rise in my proofer. Total time of bulk fermentation from when the starter was added was 4.5 hours.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover.
Let it sit at room temperature (I used my proofer set at 75°F) for around 5-7 hours or until the starter has almost doubled. I like to use the starter as soon as it has peaked.
Tangzhong Directions
Add the water to the durum flour in a small saucepan and cook on medium-low until the starches gelatinize and it starts to thicken. It should be like wallpaper paste when done. Remove from the heat and cool until it’s about room temperature. I have started putting it in an ice water bath to cool it quicker, and it’s kept it’s loose consistency this way.
Main Dough Procedure
Note: I use an Ankarsrum Mixer, so my mixing order is slightly different from that of a KitchenAid or other mixer. Add all the water to your mixing bowl except for about 1/4 of the water. Add all the flour to the bowl and mix on low for 1 minute, until it forms a shaggy mass. Cover the mixing bowl and let it rest for 25 minutes. Next, add the levain, Tangzhong, olive oil, and most of the remaining water (as needed), and mix on medium-low speed (about speed 4) for around 15 minutes. Let it rest for another 20-25 minutes. Now add the salt and the remaining water if needed, and mix on speed 4-5 until you have a nicely developed, smooth dough. Don’t be afraid to mix longer. I have found that upfront gluten development is key if you want a nice open crumb.
Remove the dough from the bowl and place it in a lightly oiled bowl or proofing container, and do several stretch and folds. Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for.
Do a set of coil folds after 30 minutes, and a second one 30 minutes later, and then one set of stretch and folds 30 minutes later. It’s important to build the layers of gases by doing the coil folds. Laminate the dough and add in the nut mixture and place it back in your proofing vessel to finish bulk proofing.
Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. (Note: the % rise amount is a guide and with experience you will be able to tell when you dough has finished the initial bulk. You should see nice bubbly dough on the bottom and sides, and the dough should be jiggly). Finish shaping and place the dough in your banneton, bowl, or on a sheet pan, then cover it to keep it airtight.
When you are ready to bake, preheat your oven to 500°F an hour beforehand and prepare for steam. When ready to bake, score as desired. Prepare your oven for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf. I pour 1 cup of boiling water into the pan right after I place the dough in the oven. I then lower the oven temperature to 450°F and bake until they are nice and brown, and the internal temperature is at least 205 – 210°F.
Take the bread(s) out of the oven when done and let them (it), cool on a baker’s rack for as long as you can resist.
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