It's a morning bread, warm and so full of aromas. This time I decided to put my breakfast into one slice of bread: apple, cinnamon, oat flakes, milk tangzhong, honey, pecan. It is not very sweet, the sweetness will also depend on what sort of apples you will choose, I took more sour green apples this time😉⠀
INGREDIENTS:
🔹350 g bread flour (King Arthur organic)
🔹hydration 75% (262 g water- you should decide by your flour how much water to add, the consistency is not very liquid)
🔹70 g of an active sourdough starter (100% hydration)
🔹45 g of cold milk tangzhong
🔹20 g oat flakes
🔹10 g honey
🔹6 g salt
🔹10 g soft butter
MILK TANGZHONG:
🔸 200 g hot milk (100%)
🔸40 g wheat flour (20%)
Mix it all together, if it's not stiff enough, warm the mixture up for 10-30 seconds in the microwave, then cool it. I usually prepare a lot of tangzhong, divide it into small portions and freeze. You can prepare less.
ADDINGS:
🔹1/2 of an apple, cut into small cubes
🔹8 halves of pecan nuts cut in small pieces
🔹1 tea spoon of cinnamon
DOUGH HANDLING:
⏰ 1 h of autolyse in the fridge (only water+flour) then add starter - 30 min rest
⏰then add all other ingredients (except butter), mix the dough properly for 10 min until the dough is smooth and strong, add butter at the very end of mixing.
⏱6 hours of a total bulk fermentation (stretch&fold + lamination with apple, cinnamon and pecan + 3 coil folds). The dough had the rise of 70% before shaping.
No preshape, shaped as a batard, a warm retard for 20 min, then
❄️+ 12 hours of a cold retard 3-4°C (38 F°)
Baked in the dutch oven (5 min with closed lid 500° F (260° С), 20 min - the lid is still closed 450° F (230° С), 15 min without the lid 410° F (210° С).
