Pain Meunier - and having fun with shaping
This recipe is from "Advanced Bread and Pastry". Using white and whole wheat flour, wheat germ, and cracked wheat (aka. bulgur, my new favorite bread ingredient), the bread is super fragrant and packful of flavors. I wanted to convert the formula to use sourdough, but was busy preparing for and running a half marathon last weekend, so stuck to the poolish version in the book.
Pain Meunier (adapted from "AB&P")
note: makes 2 lb loaves
bread flour, 241g
1. mix and leave at room temp for one hour, put in fridge overnight
cracked wheat (bulgur), 57g
2. soak for at least 2 hours, I did overnight
-- final dough
bread flour, 202g
wheat germ, 11g
3. mix together everything but soaker, autolyse for 30min, mix at low speed for 1 min, midium speed for 3min. Add soaker, mix at low speed until blended in.
4. bulk rise for 1.5hours (25C) until double, S&F at 40min.
5. divide into two parts, preshape into oval, rest for 20min, shape according to instruction here
6. proof seam down on parchment paper for 50min (25C)
7. flip the bread so it's seam side up, and bake @ 450F for 40min, with steam for the first 15min.
Really like how the shape turned out
Thought all the rolling and twisting would affect the crumb, but what a pleasant surprise, full of holes and very open for a 66% hydration dough (not counting water in the soaker).
Flavor is out of this world, I REALLY like the combo of ww and cracked wheat. For my sandwich loaf, I soaked crack wheat in hot water(about 2 hours), this time in cold water (overnight), I can't really tell the difference. Both method soften the grain without turning them into mush.
Plan to make this one again very soon, probably a sourdough version. Oh yeah, the half marathon went well too. I finished in 1:45, crossing the finish line with my running partner, very good race.
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