I am always on the lookout for something new and different to try in a bread recipe. I was visiting my home town of Massapequa, NY this weekend and stopped by a specialty supermarket to pick up some cookies and came across a bag of chickpea flour. I have never used this in baking anything before and didn’t know exactly what to expect. I had some left over roasted sweet potatoes from the other night and decided to add some as well as a high percentage of a higher gluten flour to make up for the lack of protein in the chickpea flour. I did some extra stretch and folds to make up for the higher hydration in this dough and the chickpea flour definitely caused me to add some extra flour to compensate.
The final bread had a nice chewy dark crust and a yellow color with a moist open crumb. You could taste the nutty flavor of the chickpeas with a mild sourdough tanginess.
15 ounces 65% Hydration Starter AP Flour) Refreshed
7.5 ounces Roasted Sweet Potatoes Mashed
16.7 ounces Bread Flour (KAF)
4 ounces Chickpea Flour
3 ounces White Rye Flour (KAF)
14 ounces Luke warm water, 90 – 95 degrees Fahrenheit
2 1/2 Teaspoons Sea Salt
Using your stand mixer or by hand, mix the water with the starter to break up the starter.
Add the flours and mix on the lowest speed for 2 minutes. Let rest for 10 minutes.
Add the salt and mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.
Remove dough to your lightly floured work surface and do a stretch and fold and form into a ball.
Leave uncovered for 20 minutes.
Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.
Do at least 3 more additional stretch and folds letting the dough rest for 15-20 minutes each time. After the last stretch and fold, put the dough into a lightly oiled bowl that has enough room so the dough can double overnight.
Put in your refrigerator immediately for at least 12 hours or up to 3 days.
On the day you are ready to bake, take the dough out of the refrigerator and let it rest at room temperature for 2 hours. After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.
Let the formed loaves sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.
Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.
Slash loaves as desired and place empty pan in bottom shelf of oven.
Pour 1 cup of very hot water into pan and place loaves into oven.
Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.
Let cool on cooling rack and enjoy!
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.