Anko Kamut Sourdough Sandwich Loaf with Poppyseed Crust

Not too long ago I made Anko Mooncakes.  In making that, I made more Anko paste than I needed thinking that I’ll have a use for it eventually and it freezes well.  So as I do when I prepare a batch of mashed purple sweet potatoes, I froze 100 g portions of the anko paste in ziplock bags.  I always clean and reuse the ziplock bags as I don’t like single use plastic much.  

Knowing that I had anko paste available to me, I decided to add it to a kamut sourdough bread.  You might recall that I like making my anko paste a bit chunky rather than perfectly smooth.  I saw hoping that in a bread, you might see some of the azuki beans still intact in the crumb.  I only used 10% so we’ll see if you can actually taste the anko paste, I’m guessing that it will be a subtle hint which is good with me.

This loaf is yet another in my series of bakes with 40% prefermented flour ie the levain.

For 1 loaf in a 9x4x4” Pullman Pan

Overnight levain build, at 74°F about 10 hours to rise 3x.

In the morning add salt to water and dissolve.  Add levain and mix.

Add flours and knead until good gluten development, I will use my Ankarsrum Assistent and mix until a good windowpane is achieved about 12 mins.  Add anko paste and mix until well incorporated.

Remove dough from the bowl and do some slap and folds.  Next set up aliquot jar.

Bulk fermentation at 82ºF.

End bulk when aliquot jar reaches 40% rise.

Shape the dough into a batard and place in buttered Pullman pan.  Optional, sprinkle poppyseeds on the bottom and sides of the pullman pan.

Shape and allow an initial final proof warm until 100% rise in aliquot jar, start oven preheat 425ºF preparing for steam bake.

Allow the dough to rise until within 1 cm of the rim of the pan and then bake immediately or about 130% rise in the aliquot jar.

Once oven reaches 425ºF score top of dough and then brush with water.  Optional sprinkle with seeds and then score.  Transfer to oven and bake with steam for 25 mins.  Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF.  Bake for another 30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.

My index of bakes.