Date and Fennel Whole Wheat Bread

Christmas came early (again) and some new baking tools arrived: Brotform, Lame, Dough Whisk and I just had to use them

Found a recipe for Date and Fennel Bread but it was basically a white bread and we really appreciate a good whole wheat bread, so tweaked the recipe and this is the result. The dark spots on the surface are where the dates got a bit crispy. We have to wait for 3 hours before our first slice and that's way to long to wait! So we'll see if we can hold out for a couple of hours.

This is a two part dough, starter and dough.

Starter (Make the day before)

1 Cup of bread flour

1 Cup of warm water

1/8th Teaspoon of Yeast

Mix all of the starter ingredients into about a 4 cup bowl that has a lid, stir them up, pop the lid on and leave till the next day, at least 6 hours, but up to 24.

Next Day:

Complete the Starter

• 1 Cup of room temperature water - add to the Starter let it stand.
• 1/2 Cup of Wheat Germ - add to the starter and mix with a whisk.

Dough (Make this before lunchtime so that you're not baking at night.)

Prep:

• 1 Tablespoon of Fennel Seed - toast in a skillet for 3 or 4 minutes, don't let them burn and empty skillet onto a cool plate to stop them cooking further.
• 1 Cup of Pitted Dates - cut them crosswise slices about 1/8 of an inch thick.
• Oil a rising bowl with lid, about 7 quarts so there's room to double the dough

In a Stand mixer's bowl:-

• 1 Cup of Bread Flour
• 1 Cup of Whole Wheat Flour
• 1 1/2 Teaspoons of Yeast
• Whisk them up to evenly distribute in the bowl

With the mixer running on slow, pour the starter mixture and mix for 3 minutes, if the dough does not start to combine, repeatedly add a teaspoon more of bread flour with about 30 seconds in between, the dough just needs to start to make strings of gluten. 

Continue to mix the dough and gradually add the cooled fennel seed, about a teaspoon at a time to make sure it's not in a lump.

Continue to mix adding the salt.

Continue to mix and very gradually add the dates, same rate, about 1 teaspoon at a time, they should evenly distribute into the dough

Now continue to mix the dough for a total of about 10 minutes, it will be sticky but might start to pull off of the sides of the mixing bowl.

Scrape the mixture out of the mixing bowl into the rising bowl,

Rise #1: Cover and let stand for 30 minutes

Rise #2: Using fingers or an oiled scraper, fold the edge of the dough to the center, turn the bowl a qtr tern and repeat for a total of 8 folds. Cover and let stand for 30 minutes

Rise #3: Do #2 again

Rise #4: Do #2 again

That's a total of 2 hours rising and folding.

Prepare the Brotform: Spray with water, dry with a kitchen towel, sprinkle Rice Flour on the inner surface and turn the Brotform on its side, rotating it so that the flour rolls into the grooves of the form all the way around. Don't use regular flour. No rice flour? Just use some fine cornmeal instead.

At the end of the two hours of rising and folding the dough should be about doubled in size from when it came out of the mixing bowl. Gently deflate it and turn onto a lightly floured surface.

Fold the far edge towards you to about the center of the dough and press it into the dough beneath it.

Turn the dough clockwise 90º and repeat the fold.

Do that so that there's now a rectangle of dough.

Turn the dough over so that the seams are on the underside.

Shape the dough into a large ball keeping the seams underside

Transfer the dough into the Brotform with the seam side uppermost.

Cover with a kitchen towel and let it rest for about an hour, it should rise above the top of a medium sized Brotform

While it's rising: Setup the oven with two shelves, a baking or pizza stone on the middle shelf and a tray of rocks on the lower shelf, heat the oven to 450ºF

When the oven is at temperature and the dough has risen in the Brotform, pour a half cup of water into the tray of rocks and close the door, that will add some steam to the oven. Let it sit for a minute.

Place a piece of Parchment paper onto a pizza paddle and turn the risen dough onto the paper. Now is the time to slash the bread with the lame, if you want. 

Add a second 1/2 cup of water to the tray

Slide the Parchment paper and dough off of the paddle onto the hot stone and close the oven

Set a timer for 35 minutes

Check the dough internal temperature after 35 minutes and every 5 minutes until it registers 200ºF Max of 45 minutes. 

Then pull the Bread out and remove the paper. Cool the bread before slicing it should look really good.

Hope you enjoy.