August 31, 2019 - 10:44am
Butter toasted red bulgur sourdough, spiced and seeded!
Red bulgur were toasted in butter along with crushed fenugreek and caraway seeds, added about 2 Tbsp of everything seasoning too just to add another layer of flavor and texture.
My first time trying out bulgur in bread, using my porridge sourdough recipe with some modifications. It's a great success! I'm very very happy with the result!!
This is such a flavor and texture bomb, the fenugreek will make your house smell like heaven, the red bulgur keeps the crumb moist and slightly chewy, and the best part is the crust, incredibly thin and crispy!
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Amazing looking and sounding loaf! The outside is perfect and the crumb looks incredible, great job.
Benny
Thanks Benny. Meanwhile I'm drooling over your homemade pizza!
wow..
!
Recipe:
1. 60g all ww Levain(20g ww starter fed with 20g ww flour &20g water, fermented @90f for 4hrs)
2.Autolyse dough @room temp for 3-4 hours or until levain's ready:
320g bread flour
20g ww
20g einkorn
20g honey
270g water
3. Prepare bulgar and spices
5g butter
80g red bulgur
160g water
1+ 1/4 tsp fenugreek seeds
(Crushed finely in a mortar and pestle, or 1 tsp of you buy them in powder form)
1 tsp lightly crushed caraway seeds
2.5 Tbsp Everything seasoning(This is enough to season the bulgur, Alternatively, you can substitute with your choice of seeds, garlic along with 4g salt)
Method: On medium low heat, pan toast bulgur in butter for about 2 min, add spices and everything seasoning, sautee for another 30, 45 seconds, add water, boil for 2 mins or until over half the water has been absorbed, cover, turn off the heat, and let sit for 15 mins on the stove. Off the stove after 15 mins, set aside and let cool completely.
4.When levain's ready,
Mix levain in dough >rest @90f for 30 min
Mix in 5g Salt along with 1 extra Tbsp water > rest 30min
1st S/F> rest 30 min
2nd S/F add in cooked and cooled bulgur mixture > rest 45 min
3rd S/F> rest 45mins
4th S/F >rest 45 mins
last S/F> Rest 1hr 30mins
(Total time since mixing 5hr 15 mins. Note that I set all the alarms ahead of time. So the time I spent on S/F overlaps with the resting time, meaning if I spent 5 mins for 1 set of S/F that's supposed to rest for 45min, I actually let that rest for only 40 mins!)
5.Pre-shape and rest 10-15 min
6. Shape and straight into fridge
Cold retard 12-18 hrs
7. Bake@500f 20 mins covered, 28 mins uncovered
I hope you give that a try!?
.. it's officially on the bucket list of bread bakes to make. I'll post it here when it happens! Thank you.. and again.. wow
Moist and moderately open like all porridge bread should be! I like your spices of choice too. It'd be a very good bread if it tastes half as good as it looks :)
Thanks Elsie. I'm glad I decided to spice it up! It really pairs well with the red bulgur!
I second Bread1965 ‘s request for the recipe. I am very tempted!
Leslie
Recipe:
1. 60g all ww Levain(20g ww starter fed with 20g ww flour &20g water, fermented @90f for 4hrs)
2.Autolyse dough @room temp for 3-4 hours or until levain's ready:
320g bread flour
20g ww
20g einkorn
20g honey
270g water
3. Prepare bulgar and spices
5g butter
80g red bulgur
160g water
1+ 1/4 tsp fenugreek seeds
(Crushed finely in a mortar and pestle, or 1 tsp of you buy them in powder form)
1 tsp lightly crushed caraway seeds
2.5 Tbsp Everything seasoning(This is enough to season the bulgur, Alternatively, you can substitute with your choice of seeds, garlic along with 4g salt)
Method: On medium low heat, pan toast bulgur in butter for about 2 min, add spices and everything seasoning, sautee for another 30, 45 seconds, add water, boil for 2 mins or until over half the water has been absorbed, cover, turn off the heat, and let sit for 15 mins on the stove. Off the stove after 15 mins, set aside and let cool completely.
4.When levain's ready,
Mix levain in dough >rest @90f for 30 min
Mix in 5g Salt along with 1 extra Tbsp water > rest 30min
1st S/F> rest 30 min
2nd S/F add in cooked and cooled bulgur mixture > rest 45 min
3rd S/F> rest 45mins
4th S/F >rest 45 mins
last S/F> Rest 1hr 30mins
(Total time since mixing 5hr 15 mins. Note that I set all the alarms ahead of time. So the time I spent on S/F overlaps with the resting time, meaning if I spent 5 mins for 1 set of S/F that's supposed to rest for 45min, I actually let that rest for only 40 mins!)
5.Pre-shape and rest 10-15 min
6. Shape and straight into fridge
Cold retard 12-18 hrs
7. Bake@500f 20 mins covered, 28 mins uncovered
I hope you give that a try!?
I second Bread1965 ‘s request for the recipe. I am very tempted!
Leslie
I want to try this one too. I cook bulgur a decent amount, but I'd never heard of red bulgur before.
1100c284_redbulgur_f_1800.jpg
This is what I used. Bulgur is anykind of wheat that's been parboiled and cracked. Red bulgur is made of red wheat.