Redwood Chickpea Bread

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Working Method

Complexity level:

Mixing spiral	Drain the canned chickpeas, rinse with water and peel off the skin beforehand. Mix all ingredients except butter and canned chickpeas at slow speed 6 mins; fast speed, 2-4 mins. Add in butter, mix at slow speed 3 mins; fast speed 2 mins, mix until gluten is formed. Finally add in canned chickpeas and mix roughly.
Dough temperature	26 - 27°C
Bulk fermentation	30 mins
Scale	350g – round it up
Intermediate proof	30 mins

Make up	Round up the dough and place in a tray.
Final fermentation	±90 mins at 28°C and 80% R.H.

Oven temperature	185°C top temperature, 190℃ bottom temperature with initial steam.
Baking time	15 mins + 7 mins with damper pulled out