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i have been playing with Lupin Flour and Lupin Flakes recently and here is my latest bake  i call this one Flakes and Dates. I have been able to get the Lupin content up to 25% which is pretty good i have even managed 30% recently.    I started adding Lupin flakes to the flour  at a 20% and 5% ratio and was happier with the results. Anyway i suddenly thought why stick to that ratio and have tried an even split 12.5 / 12.5% and also decided to try a fruit dough to boot. 

First shot at this is the "Flakes and Dates" i didn't make it overly sweet using my home produced Honey @ 10%  and Butter @ 5% i did add an egg  but  made that part of the liquid. i have found it easier these days to crack and egg into the water container and then weight the water and egg as one and it was 55% i did   however use more water in my initial wetting of the Lupin flour and flakes  as stated the lupin content was 25% and an equal amount of boiling water was pour onto this and stirred it was quickly taken up and resembled bread crumbs this was allowed to cool before being used. salt was 1% and bread Improver was used at 1%  dried yeast was 2%.  Dates were chopped and in @25%

The dough does mix quite sticky and i did allow fort he Dates to draw some of that moisture. the dough does tend to get less sticky anyway. This dough with Bread Improver was treated as an Instant dough (no bulk fermentation) although it was allowed 30 minutes rest and recovery after mixing and a further 10 minutes after handing up it was then shaped and placed into some small baking pans which i like to do test bakes in so that i can distribute for evaluation. the proof was fairly quick and loaves were baked at 210C with steam for the first 10 minutes  and then turned down to 190C  for another 10 - 15 minutes. the finished texture was soft and  delicious Dates are great in bread and probably the cheapest dried fruit in the stores here. 

 the dough pieces were weighed off at 250 grams for the small tins

  the tins were smeared with butter   and dough pieces placed in

 you can see the good lift achieved , one was sugar syrup washed the other not

 with

  without

 The larger  Bakers keeper loaf

A cut shot showing the lupin flakes  and the dates, my wife wants more dates

I needed more bread, so what’s new?  Wanting some whole grain bread though I decided to use some spelt with the whole wheat for some variety.  I also wanted some seeds in this bread because I love seeds so decided to add pepitas and sunflower seeds at 10% each.

As is my custom, I use the weaker flour in the tangzhong since preparing the tangzhong denatures the protein so the gluten that that portion of the grain doesn’t contribute to the gluten of the dough.  However, the gelatinization of the starches that occurs does help with dough strength.  If I use a lot of a weaker grain, more than the 20% needed for the tangzhong, then I will use that in the levain.

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For one 9x4x4” Pullman pan loaf.

Instructions

Levain

Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth. 

Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.

At a temperature of 76-78ºF, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak.  For my starter I typically see 3-3.5 times increase in size at peak.  The levain will smell sweet with only a mild tang.

Tangzhong 

In a sauce pan set on medium heat, stir the milk and whole wheat flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.  Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature.  You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.

If you plan on using a stand mixer to mix this dough, set up a Bain Marie and use your stand mixer’s bowl to prepare the tangzhong.

Dough

In the bowl of a stand mixer, add the milk (consider holding back 10 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar and levain.  Mix and then break up the levain into many smaller pieces.  Next add the flours.  I like to use my spatula to mix until there aren’t many dry areas.  Allow the flour to hydrate (fermentolyse) for 20-30 minutes.  Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins.  You may want to scrape the sides of the bowl during the first 5 minutes of mixing.  Next add room temperature butter one pat at a time.  The dough may come apart, be patient, continue to mix until it comes together before adding in more butter.  Again, knead until well incorporated.  You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane.  You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat.   Add the seeds and mix until well distributed.

On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2 - 4 hours at 82ºF.  There should be some rise visible at this stage.

You can next place the dough into the fridge to chill the dough for about 1.5 hours, this makes rolling the dough easier to shape.  Remember, if you do so the final proof will take longer.  Alternatively, you can do a cold retard in the fridge overnight, however, you may find that this increases the tang in your bread.

Prepare your pans by greasing them with butter or line with parchment paper.  

Lightly oil the top of the dough. Scrape the dough out onto a clean counter top and divide it into four. I like to weigh them to have equal sized lobes. Shape each tightly into a boule, allow to rest 5 mins. Using an oiled rolling pin roll each ball out and then letterfold. Turn 90* and using a rolling pin roll each out to at least 8”. Letterfold again from the sides so you have a long narrow dough. Then using a rolling pin, roll flatter but keeping the dough relatively narrow.  The reason to do this extra letterfold is that the shorter fatter rolls when placed in the pan will not touch the sides of the pan.  This allows the swirled ends to rise during final proof, this is only done for appearance sake and is not necessary.  Next roll each into a tight roll with some tension. Arrange the rolls of dough inside your lined pan alternating the direction of the swirls. This should allow a greater rise during proof and in the oven.

Cover and let proof for  4-6 hours at a warm temperature.  I proof at 82°F.  You will need longer than 4-6 hours if you chilled your dough for shaping. I proof until the top of the dough comes to within 1 cm of the top edge of the pan.

Preheat the oven to 350F and brush the dough with the egg-milk wash.  Just prior to baking brush with the egg-milk wash again.

Bake the loaves for 50 minutes or until the internal temperature is at least 190ºF, rotating as needed to get even browning. Shield your loaf if it gets brown early in the baking process. After 50 mins remove the bread from the pan and bake a further 10 mins by placing the loaf directly in the oven on the rack with the oven turned down to 325ºF.

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My index of bakes.

This first time I tried making one of these I used Full Proof Baking’s Kristen’s formula. It was great, but I had some technical issues related with shaping and transferring the dough from the countertop into the pan.  This time I thought I’d try a different one, Maurizio’s The Perfect Loaf formula.  Some of the minor changes I made are in brackets.

This recipe is for 11”x17” that I have decreased to 80% of the original weights. 

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VITALS

TOTAL FORMULA

Levain

Using Ripe Sourdough Starter Instead of a Levain

If your sourdough starter is refreshed regularly and at 100% hydration, you can swap out the levain in this recipe for your starter. Give it a refreshment 12 hours before (i.e., the night before) you plan to mix this dough and omit the levain. If your starter is not made of a large portion of white flour, note that the final pizza will be a bit more sour than it would otherwise be.

• Duration: 12 hours (overnight) at warm room temperature: 74°–76°F (23°–24°C)
• MIX THE LEVAIN: Warm or cool the water to about 78°F (25°C). In a medium jar, mix the levain ingredients until well incorporated (this liquid levain will feel quite loose) and loosely cover. Store in a warm place for 12 hours.

1. Mix

• Desired dough temperature (DDT): 78°F (25°C)
• CHECK THE LEVAIN: It should show signs of readiness: well aerated, soft, bubbly on top and at the sides, and with a sour aroma. If the levain is not showing these signs, let it ferment 1 hour more and check again.
• MIX THE DOUGH: Warm or cool the water so the temperature of the mixed dough meets the DDT of this recipe. In the bowl of a stand mixer ◦ fitted with the dough hook, add the flours, water, salt, and ripe levain. (I added water, salt, mixed to dissolve then levain, mixed to dissolve, then added the flours).  Mix on low speed until just incorporated. Increase the speed to medium and mix until the dough begins to strengthen and cling to the dough hook, 3 to 4 minutes. Let the dough rest in the bowl for 5 minutes.
• ADD THE OLIVE OIL: Mix on low speed until all the olive oil is incorporated, 1 to 2 minutes. Increase the mixer speed to medium and mix until the dough begins to smooth out and cling to the dough hook, 2 to 3 minutes. Transfer to a bulk fermentation container.
• MEASURE THE TEMPERATURE OF THE DOUGH: Compare it to the DDT and record it as the final dough temperature. Cover the dough.

1. Bulk fermentation

• Duration: About 3 hours 30 minutes at warm room temperature: 74°–76°F (23°–24°C)
• Folds: 3 sets of stretches and folds at 30-minute intervals
• SET TIMER AND MAKE A NOTE: Write down the current time as the start of bulk fermentation, set a timer for 30 minutes, and let the dough rest in a warm place.
• STRETCH AND FOLD: When your timer goes off, give the dough one set of stretches and folds. Using wet hands, grab one side of the dough and lift it up and over to the other side.
• Rotate the bowl 180 degrees and repeat. Then rotate the bowl a quarter turn and stretch and fold that side. Rotate the bowl 180 degrees again and finish with a stretch and fold on the last side. The dough should be folded up neatly. Cover and repeat these folds every 30 minutes for a total of 3 sets of stretches and folds.
• LET THE DOUGH REST: After the last set, cover the bowl and let the dough rest for the remainder of bulk fermentation, about 2 hours.

• At this point, there's nothing to do: continue to let the dough proof in the bulk fermentation container for 2-3 hours at room temperature.
• About an or two hour into proof, begin preheating your oven with a rack in the middle to 500°F (260°C) and with a baking surface—I like to use my Baking Steel—inside on the rack.
• Duration: 3 hours at warm room temperature: 74°–76°F (23°–24°C), or overnight in a home refrigerator: 39°F (4°C)
• LET THE DOUGH PROOF: You have two proofing options:

• Duration: 30 minutes in the oven
• PREPARE THE OVEN: Place a rack in the bottom third of the oven with a baking stone/steel on top. Preheat the oven to 500°F (260°C) for 1 hour.
• PREPARE THE TOPPINGS: While your oven is preheating and your dough is chilling in the fridge, gather and prepare your pizza sauce, cheese, and other toppings.
• SHAPE THE DOUGH: Have a 11 × 17-inch sheet pan at hand (brush the pan with oil). Gently scrape the dough onto a floured work surface. Flour the top of the dough and your hands, and using your fingertips, gently press the dough out to a rectangle. (After pressing the dough out on one side, flip the dough over and repeat stretching the dough further, again aiming for about 75% of the pan’s size). Once pressed out to about 75 percent of the pan’s length, transfer the dough to the pan. Gently stretch the dough as needed so it runs edge to edge. (Stretching the dough to 75 percent first makes it easier to transfer to the pan and then finish stretching.) (Once fully stretched allow the dough to rest in the pan for 10-15 mins)(To transfer to the pan, I simply folded the dough in half so it was much easier to lift onto the pan and unfold.  The dough should not stick to itself if you have fairly generously floured it on both sides).

BAKE THE PIZZA: Using a large spoon, spread a thin layer of pizza sauce over the dough from edge to edge. (I drizzled olive oil on first then applied the tomato sauce.)  Slide the baking pan into the oven on top of the baking surface. Decrease the oven temperature to 425°F (220°C) and bake for 10 minutes. Transfer the pan to a wire rack and sprinkle on the grated cheese and any other toppings. Lightly drizzle some olive oil over the entire pizza. Slide the sheet pan back into the oven on the baking surface and bake for 15 to 20 minutes more. The cheese should be melted and the bottom crust well colored.

Baking with Sauce Only
Baking the pizza first with only the sauce does two things: It gives the dough a chance to get a head start in baking, since the dough usually takes longer to bake than most of the toppings. Second, having only the tomato sauce on top means there isn’t too much weight on the dough so that it can’t rise. The full complement of toppings would prevent rising, but not so little weight that it rises too high.

FINISH AND COOL: Transfer the pan to a wire rack and let the pizza cool for 5 minutes before slicing.

I topped the pizza with artichoke hearts and Kalamata olives that I squeezed and dried prior to using them.  I also had fresh mozarella cheese from Eataly that I tore and squeezed a bit to get rid of excess whey in it.  I meant to have fresh basil to use but forgot to pick that up at the grocery store.

To make the sauce, I used a can of San Marzano tomatoes.  I only used the actual tomatoes from the can and squeezed the tomato water out of them and then mash the remaining tomato meat with my hand.  I added homemade red wine vinegar, salt, pepper, dried basil, dried oregano and garlic powder and then mixed it thoroughly.  I didn’t want this to be too wet to keep the crust from becoming soggy and it worked well.

I was very happy with this pizza and this might become my go to pizza moving forward.  I’ll probably play with the dough recipe, but I think I prefer this to the New York/Naples styles I had been making up to now using my cast iron skillet.  There was always the risk of burning my hand when transferring the dough into the scorching hot skillet that I can now avoid by making this style of pizza instead.

My index of bakes.