Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
• Dough temperature: 25°C (77°F)
• Fermentation time: 15-24 hours at 24°C (75°F)
|Sourdough||g/ml||lbs./oz||Baker's %||Yield %||Notes|
|Flour, rye||1000 g||2 lbs 3 oz||100.00 %||55.56 %|
|Sourdough starter||100 g||4 oz||0.00 %||0.00 %|
|Water||800 ml||1 lb 12 oz||80.00 %||44.44 %|
|Total||1800 g||3 lbs 15 oz||180.00 %||100.00 %||(without starter)|
|Dough||g/ml||lbs./oz||Baker's %||Yield %||Notes|
|Sourdough||1800 g||4 lbs oz||16.67 %||9.12 %||(from above)|
|Flour, bread||4000 g||8 lbs 13 oz||40.00 %||20.27 %|
|Flour, high gluten||4000 g||8 lbs 13 oz||40.00 %||20.27 %|
|Flour, rye||1000 g||2 lb 3 oz||10.00 %||5.07 %|
|Yogurt||1500 g||3 lbs 5 oz||15.00 %||7.60 %|
|Shortening||250 g||9 oz||2.50 %||1.27 %|
|Yeast, compressed||200 g||7 oz||2.00 %||1.01 %|
|Salt, sea||180 g||6 oz||1.80 %||0.91 %|
|Water||5000 ml||11 lbs 1 oz||50.00 %||25.34 %|
|American Pistachios||1800 g||4 lbs||18.00 %||9.12 %||roasted, whole|
|Total||1800 g||43 lbs 9 oz||195.97 %||100.00 %|
• This formula will product approximately 40 loaves with an approximate dough weight (before baking) of 448g (16 oz). If desired, the dough weights for the various pieces of the loaf can be scaled smaller to make several miniature loaves. The first step in making this bread is to prepare the sour starter 15-24 hours prior to the day of preparation.
• To prepare the final dough, mix all ingredients, except the American Pistachios with a dough hook for two minutes on first speed. Switch your mixer to third speed and mix for six minutes until the dough is smooth. Add the American Pistachios and mix until incooperated. Target a finished dough temperature of 26oC. Allow the dough to ferment at room temperature for 25 minutes.
• Divide the dough into 448g (16oz) portions. Lightly round the dough into balls and allow them to bench rest for 15 minutes. Keep the dough cover at all times to prevent it from drying out. Then, finish the dough pieces by shaping into an oblong loaf. Place the formed loaves (seam side down) into oblong proofing baskets thoroughly dusted with rye flour. Place loafs into the proof box until they reached a 3/4 proof volume.
• Lightly dust the back of several sheet pans with cornmeal. Turn each proofed loaf out of the form onto the back of the prepared sheet pans (seam facing upward). Do not score the loaves, the seam will naturally break open during baking. Use the sheet pan to place each loaf directly onto the oven hearth of a preheated oven at 250°C (482°F). Reduce oven temperature to 200°C (392°F) and bake for 25-30 minutes WITHOUT steam, opening the damper the last 10 minutes of the baking process. Baking time and temperature will vary depending on your equipment.
• Yogurt is made and consumed by many different ethnic groups throughout the world. It is probably most popular in Europe, Eastern Europe, the Middle East and Western Asia. Its popularity in the United States is quite recent and was due to the emigration to the U.S. from other countries.
• If desired, the dough weights for the various pieces of the loaf can be scaled smaller or larger to make several signature loaves.
• Herbs, lemon, wheat germs, mint, cherry and potatoes are just a few possible additions.
• American Pistachio and Yogurt Bread is a hearth-baked bread made with the goodness of a fermented milk product known as Yogurt. Yogurt is the food produced by culturing one or more of the optional dairy ingredients (Cream, milk, partially skimmed milk, or skim milk, used alone or in combination) with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt, before the addition of bulky flavors, contains not less than 3.25 percent milk fat and not less than 8.25 percent milk solids not fat, and has a titratable acidity of not less than 0.9 percent, expressed as lactic acid.