The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

  • Pin It
dabrownman's picture
dabrownman

Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

Continuing our experiment with 1% SD seed and long counter top ferment and proofing we tried out several new ideas with this bake.  The average kitchen temperature over the 24 hours was 77 F degrees.

 

First we upped the whole grains to 17.5% to try to improve the flavor and sour further and we changed to prunes and brazil nuts, one of Andy’s favorite combination that we like very much, while keeping the pumpkin and sunflower seeds.  We added a bulgar scald to improve the flavor and texture of the bread and also upped the hydration slightly to compensate for the slightly more whole grains.

 

We combined and mixed everything except the nuts, fruits, seeds and bulgar scald and let it autolyse for 30 minutes.  Then we did 13 minutes of French Slap and folds before adding in the rest of the ingredients and doing another 2minutes if slap and folds to incorporate the add ins.

  

The dough was then left on the counter top for 21 hours to ferment and develop.  We learned from out last bake that 20 hours was better with another 4 hours on the counter after shaping to proof.  But we didn’t get up in time so we have what we have – just like always - no worries.

 

We shaped and panned this bread as a loaf this time with a few seeds on top and let it proof for 4 hours on the counter before going into the 450 F oven with 2 of Sylvia’s steaming pans to steam for 12 minutes.  At the 12 minute mark the steam was removed and the oven was turned down to 425 F, convection this time.

 

It baked for another 10 minutes after being turned 180 degrees after 5 minutes and removed from the pan.  When it registered 205 F we turned the oven off and let the loaf crisp for 10 minutes before being removed from the oven to the cooling rack. This bread tastes as amazingly sour as the fig and pistachio bread did but it has a deeper flavor thanks to the bulgar scald and the extra whole grains.  The crust was so crunchy and stayed that way even after it cooled - very nice.  The crumb is  not as open as the previous bake but it is just as soft and moist.   We also like the extra seeds with the fruit and nuts too.  Much better bread all the way around.

 

Formula

  

Starter

Build 1

%

SD Desem & Rye Sour

6

1.15%

Total Starter

6

1.15%

 

 

 

Starter Totals

 

 

Hydration

66.67%

 

Levain % of Total

0.55%

 

 

 

 

Dough Flour

 

%

Whole Wheat

20

3.85%

Whole spelt

15

2.88%

Dark Rye

15

2.88%

Whole Wheat

15

2.88%

AP

440

84.62%

Dough Flour

520

100.00%

 

 

 

Salt

9

1.73%

Water

385

74.04%

Dough Hydration

74.04%

 

 

 

 

Total Flour

523.6

 

Total Water

387.4

 

T. Dough Hydration

73.99%

 

Whole Grain %

17.57%

 

 

 

 

Hydration w/ Adds

72.74%

 

Total Weight

1,095

 

 

 

 

Add - Ins

 

%

Red Multi-grain Malt

3

0.58%

VW Gluten

3

0.58%

White Multi-grain Malt

3

0.58%

Total

9

1.73%

 

 

 

Add Ins - Nuts Fruits and Seeds

%

Brazil Nuts

50

9.62%

Sunflower 20, Pumpkin 20

40

7.69%

Prunes

50

9.62%

Total

140

26.92%

 

 

 

Scald

 

 

Whole Bulgar

20

3.85%

Total Scald

20

3.85%

 

 

 

SFSD Total Weight

1,095

 

Comments

isand66's picture
isand66

Looks like another good one DA.  I will have to try some prunes and nuts in one of my future bakes as they look fantastic.

Nice hearty bread with a great crumb.  The prunes almost look like a vein of chocolate :).

I have some interesting concoction I put together this morning with egg whites and creamcheese.  We will see if it comes out nice and airy or like a brick tomorrow.

dabrownman's picture
dabrownman

around here and it goes fast.  Andy's fruit and nut combination really works well together.  I thought the prunes looked like chocolate too!  Maybe some prunes stuffed with chocolate truffles....wrapped in chipotle cheddar.......

I've always wanted to put a hard boiled egg in bread  too but never remember to boil one.

I hope you whipped up the egg whites into medium peaks before being folded into the cream cheese...... so you would have invented Cheese Cake Bread - not that every bread hasn't already been invented.   The whipped egg whites would keep the bricks away :-)  It sounds just like you too.

Glad you liked the bread.

isand66's picture
isand66

No hard boiled eggs, but whipped eggs and they worked very well!  Not quite a cheesecake....:)

Check out my post when you get a chance.

 

Song Of The Baker's picture
Song Of The Baker

Dabrownman.  What a great combo.  The dough looks similar to the Tartine dough, only in appearance though.

I am a sucker for any bread with pumpkin seeds, and this one makes me want to add them into my next bake.

John

dabrownman's picture
dabrownman

got me into seeds a few months ago. Now I bake with them a lot.  Hemp, nigella, sunflower, chia, pumpkin, oregano, basil, poppy sesame - we like them all and what would a seeded bread be without them anyway!

Last time I heard Hanseata was stuck for a long time in Hamburg, Germany trying to get back to Maine after Sandy hit.  Hope she is home by now.

Glad you liked the bread -  it was based on Andy's Prune and Brazil Nut Bread we like so much.