Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
|Batter||g/ml||lbs./oz||Baker's %||Yield %||Notes|
|Flour, bread||9500 g||20 lbs 15 oz||95.00 %||55.30 %|
|Flour, rye||500 g||1 lb 2 oz||5.00 %||2.91 %|
|Water||5500 ml||12 lbs 2 oz||55.00 %||32.01 %|
|Yeast, compressed||250 g||9 oz||2.50 %||1.46 %|
|American Pistachios||1000 g||2 lbs 3 oz||10.00 %||5.82 %||roasted, whole|
|Salt, sea||180 g||6 oz||1.80 %||1.05 %|
|Dough conditioner||100 g||4 oz||1.00 %||0.58 %||optional|
|Shortening||150 g||5 oz||1.50 %||0.87 %|
|Total||17180 g||37 lbs 13 oz||171.80 %||100.00%|
• Combine all ingredients except the American Pistachios in a large mixing bowl. With dough hook mix on first gear for three minutes (pick-up stage). Stop the mixer and put gearshift into neutral. Scrape down the side of the bowl and check the dough consistency. Be prepared to add additional water to yield dough of proper consistency. Restart in third gear for seven more minutes. Add the American Pistachios and continue mixing until well blended. Lightly dust the surface of a workbench and place the dough onto the surface. After mixing the dough temperature will ideally be 24°C (76°F). Cover to prevent the dough from drying out. Bench rest for 15 minutes. Punch the dough down and fold the dough over to release the gases and supply the yeast with new food. Bench rest additional 10 minutes.
• Divide into 284 g (10 oz) pieces, round and cover. After 10 minutes bench rest, shape the dough pieces like a baguette, alternately forming and resting, to a length of approximately 12 inches (30 cm.). Form the dough pieces into rings, wetting one end slightly with water, pressing both the ends together. Wet the surface with a little water by putting the top side into a wet sponge and press the top of the ring into rye flour. Place on a sheet pan, lined with parchment paper, which can be dusted with a little corn meal. Using a lamé or scoring knife, score each ring 4 times in # form to create an appealing appearance.
• Proof at low humidity 30-35°C (88-95° F) for approximately 20-30 minutes, or until doubled in size. Bake 15-20 minutes at 215°C (420°F) with 2 seconds of steam (damper closed) initially. Open the damper or prop the door half open for the last 3 minutes of the baking process, to achieve a good crust. Baking is considered completed, when the temperature of the loaf center reaches its maximum of about 82ºC (180ºF). Baking times and temperatures will vary depending on your equipment. Any changes in the temperature must be accompanied by proper adjustments in the baking time; thus an increase in temperature requires a decrease in baking time. Cool the loaves on a cooling rack to avoid moisture condensation on the bottom of the loaves, until an internal temperature of 32ºC-38ºC (90ºF-100ºF) is determined, before slicing and/or wrapping the bread.
• This dough makes great individual buns/ rolls and is great for baguette style breads.