70% wholewheat with BLACK BEANS

April 29, 2014 - 11:55pm

CeciC

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

Main recipe
Weight	Ingredient	Baker's %
380.00	Wheat flour, whole-grain, soft wheat	69.09%
170.00	Wheat flour, white, all-purpose, enriched, bleached	30.91%
70.00	Okara	12.73%
10.00	Salt, table	1.82%
450.00	Water, tap, drinking	81.82%
1,080.00	Sub total	196.36%


Weight	Ingredient	Baker's %
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%
100.00	Sub total	18.18%


Weight	Ingredient	Baker's %
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%
880.00	Sub total	160.00%

Final stage
Weight	Ingredient	Baker's %
70.00	Black Bean Okara	12.73%
10.00	Salt, table	1.82%
20.00	Water, tap, drinking	3.64%
100.00		18.18%
880.00		160.00%
1,080.00	Sub total	196.36%

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