Page 68 - NA_5_5_2011

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75.00
Bread Flour
0.409
25.00
Purple wheat
0.136
100.00
Water
0.546
20.00
Liquid starter
0.109
220.00 Total
1.201
Baker’s % Ingredients Kilogram
66 Pastry & Baking
North America
Ancient Grains
Publisher’s Note:
The San Francisco Baking
Institute (SFBI) is a world-renowned leader in
artisan bread and pastry education and consulting.
More information on SFBI can be found at
www.sfbi.com.
Kate Good works at SFBI where she manages
the internship program, and she is also
the production manager of Thorough Bread
and Pastry.
By Kate Good
Photography by Tchell DePaepe
PurpleWheatMiche
Canadian province of Saskatchewan. The dark colored wheat berries
are able to absorb more of the sun’s rays during short, mountain growing
seasons so the plants grow well in high altitudes. Purple wheat’s distinctive
coloring comes from the presence of anthocyanins, which are important
antioxidants, in the hull of the wheat berry. Their presence gives purple
wheat a higher level of antioxidants than any other wheat. Because of
its colorful appearance, purple wheat is currently used in specialty foods
such as pasta or noodles.
In this formula, 25% of the flour is whole
purple wheat flour. Working with purple wheat
is not much different than working with
conventional wheat flour. The protein quantity is
less; therefore, the dough may be a bit sticky and
require less water. Mixing time for bread dough
made with purple wheat flour is similar to dough
made with 100% conventional flour. Once the
dough is mixed, it holds up well under long
fermentation times and reacts normally to folding.
When baked, the bread takes on a deep purple
color in both the crust and crumb of the bread.
Purple wheat has a nutty, sweet flavor which is
complemented by the toasted walnuts and wheat
germ in this formula.
O
riginating in Eastern Africa, purple wheat is much less
commonly known than conventional red or white wheats.
Since the late 1990’s, purple wheat has been grown in the
Equipment list:
Spiral mixer
Plastic scraper
Dough bins
Dusting flour
Bench knife
Scale
Proofing boards
Proofing baskets
Sifter
Sheet pan with a wet towel
Lame
PurpleWheat Sourdough
withWalnuts
Yield: 8, 1.000 kg loaves
Liquid Levain
Instructions for the Liquid Levain
1. Mix all ingredients until well incorporated with D.D.T.
of 70
º
F
2. Allow to ferment 12-14 hrs at room temperature (65-70
º
F).