WWW Sourdough with Bulgur

I was just looking at all the odd ingredient leftovers in the spare fridge when I ran across the last of the bulgur. Using it would mean an excuse to stop by the bulk food section of the supermarket and perhaps a side trip to the wine and spirits section. Fridays are the day that the selections of bourbon and rye whiskeys come in. We can never tell when something interesting or new might come in so checking out the arrivals doesn't hurt. Back to the bread.

As I recall, I've done a quite similar loaf in the past. This loaf is bit different because I didn't slash all the way across the loaf. I indented about 1 1/4 inches in on the ends. That got me a higher than usual oven spring after starting the bake under a foil pan which was quite welcome after the slow bulk ferment and proofing.

Soaker
43 g bulgur
34 g water at room temperature, 2 hours

Starter
120 g at 100% hydration

Main Dough
264 g bread flour
66 g white whole wheat flour
220 g water at 85F
All of starter
All of Soaker
8 g kosher salt

The temperature outside dropped from 56F at Midnight to around 28F at 730 AM. In between those two times, rain fell and changed to sleet. Around 800 AM, a fine grained snow started falling. That's when the birds started showing up at our feeders. Sparrows showed up today for a change and a flicker showed as well, keeping the starlings away from the feeders and suet block.


Comments, humor, and questions are welcome.