70% wholewheat with BLACK BEANS
Having incorporated Quinoa into bread baking, this week I incorporated some left over from making black bean soy milk into bread. it gives a distinct taste of black beans, not as strong as its boiled n drain, but it is subtle enough for you to taste it.
So before we move on to bread thats what i did with the black beans. I soaked it overnight, added equal parts of water to the soak beans and blend it with a handheld mixer. Drain it and repeat the process 3 times. You will have black soy milk and pulps.
I toasted the pulps in a pan till its thoroughly dried when touched (this can be refrigerated for a week or two), this is the black okara I used in bread.70% Whole Wheat Black Beans Levain
|380.00||Wheat flour, whole-grain, soft wheat||69.09%|
|170.00||Wheat flour, white, all-purpose, enriched, bleached||30.91%|
|450.00||Water, tap, drinking||81.82%|
|30.00||Wheat flour, whole-grain, soft wheat||5.45%|
|20.00||Wheat flour, white, all-purpose, enriched, bleached||3.64%|
|50.00||Water, tap, drinking||9.09%|
|350.00||Wheat flour, whole-grain, soft wheat||63.64%|
|150.00||Wheat flour, white, all-purpose, enriched, bleached||27.27%|
|380.00||Water, tap, drinking||69.09%|
|70.00||Black Bean Okara||12.73%|
|20.00||Water, tap, drinking||3.64%|
Levain: 5g (White and WW Half and Half) : 50g Flour (30WW + 20White) : 50g Yeast water (12 hours, young sweet levain) I usually taste a little of dough before I incorporate it, as my family n frd aint too keen on sour.
Autolyse: Mixed all the ingredient from autolyse till no dry bits left and autolyse for an hour in room temp.
Add levain and follow with 2 S&F at 30 mins interval
Add ingredient from final stage, squeeze in the okara and salt and follow with another 3-4 sets of S&F (I did on proper S&F on counter the rest is just in container S&F)
Total Bulk Fermentation is around 4 hours its roughly 30% increase in volume. Gently Ease it out of the container, divide and pre-shape.
Cold retard for 8 - 9 hours (only one dutch so the other need to wait)
I baked it at 240C covered for 30min, uncovered for 25min
It sang for a long time with nice cracks~~ What a pretty
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