Not too way back I made Anko Mooncakes. In making that, I made extra Anko paste than I wanted considering that I’ll have a use for it will definitely and it freezes nicely. In order I do once I put together a batch of mashed purple candy potatoes, I froze 100 g parts of the anko paste in ziplock baggage. I all the time clear and reuse the ziplock baggage as I don’t like single use plastic a lot.
Understanding that I had anko paste accessible to me, I made a decision so as to add it to a kamut sourdough bread. You may recall that I like making my anko paste a bit chunky quite than completely clean. I noticed hoping that in a bread, you may see among the azuki beans nonetheless intact within the crumb. I solely used 10% so we’ll see should you can really style the anko paste, I’m guessing that will probably be a refined trace which is nice with me.
This loaf is yet one more in my sequence of bakes with 40% prefermented flour ie the levain.
For 1 loaf in a 9x4x4” Pullman Pan
In a single day levain construct, at 74°F about 10 hours to rise 3x.
Within the morning add salt to water and dissolve. Add levain and blend.
Add flours and knead till good gluten improvement, I’ll use my Ankarsrum Assistent and blend till a great windowpane is achieved about 12 minutes. Add anko paste and blend till nicely integrated.
Take away dough from the bowl and do some slap and folds. Subsequent arrange aliquot jar.
Bulk fermentation at 82ºF.
Finish bulk when aliquot jar reaches 40% rise.
Form the dough right into a batard and place in buttered Pullman pan. Non-compulsory, sprinkle poppyseeds on the underside and sides of the pullman pan.
Form and permit an preliminary ultimate proof heat till 100% rise in aliquot jar, begin oven preheat 425ºF making ready for steam bake.
Enable the dough to rise till inside 1 cm of the rim of the pan after which bake instantly or about 130% rise within the aliquot jar.
As soon as oven reaches 425ºF rating high of dough after which brush with water. Non-compulsory sprinkle with seeds after which rating. Switch to oven and bake with steam for 25 minutes. Vent the oven (take away steaming gear) rotate the pan and drop temperature to 350ºF. Bake for one more 30 minutes rotating as wanted till browned. Take away from the pan and place straight on the rack baking for one more 5-10 minutes to agency up the crust if desired.
