I revisited this upon request from one of my customers. I changed up some of the grains (Spelt and Kamut instead of Durum), added extra feta and Sundried tomatoes, and decided to go with a longer mixing time rather than sifting and soaking the bran. This last part made for a slightly more streamlined procedure. Hopefully it pays off.
Note: I mill more grain berries than needed in order to have extra to feed the levain builds. So add extra grain berries to the amounts listed below unless you have other wholegrain flours handy to use.
Makes 3 loaves
150 g Spelt flour (~155 g Spelt berries)
150 g Kamut flour (~155 g Kamut berries)
50 g of rye flour (~55 g Rye berries)
700 g of unbleached flour
725 g of filtered water
10 g Old Bay seasoning
15 g Pink Himalayan salt
30 g yogurt
250 g levain (procedure is in recipe and will need additional wholewheat flour and unbleached flour)
143 g of drained sliced mixed olives (49 g Kalamata, 48 g Manzanilla and 46 g Black) or (375 ml jars or cans of each type)
94 g crumbled Feta (Who knew that a 90 g pkg yielded 94 g! ?)
72 g Seasoned Sun-dried Tomatoes in oil, drained and oil reserved (2-270 ml jars)
The afternoon before:
- Take 18 g of your refrigerated starter and add 18 g of filtered water and 18 g of wholegrain flour (your choice- I used mostly rye). Let rise in a warm place (oven with the light on - ~82F).
- Mill the grains on the finest setting of your mill. Measure the Spelt, Kamut, and rye flours and place in a tub. Save any leftover flour to feed the levain.
- Add the unbleached flour to the milled flours and reserve.
The night before:
- Feed the levain 36 g of filtered water and 36 g of wholegrain flour. Let rise overnight in a warm place.
Dough making day:
- Feed the levain 72 g of filtered water and 72 g of unbleached flour. Let rise in a warm place till double. This took about 5 hours.
- Measure the feta, crumble if needed, and set aside.
- Drain (save the oil) and weigh the sun-dried tomatoes, (slice if not sliced), measure out 25 g of the reserved oil, and add both to the feta.
- Drain the olives, weigh, and add to the feta mix.
- 2 hours or so before the levain is ready, mix the water with the flours and autolyse. This takes a minute or two in a mixer. Let autolyse for at least a couple of hours.
- Once the levain is ready, add the Old Bay seasoning, the salt, the yogurt, and the levain. Mix for a minute on low until the levain is integrated, then mix on speed 2 for 9 minutes to develop the gluten.
- Add the feta, the olives, and the sun-dried tomatoes/oil mix gradually to the bowl. Continue mixing on speed 2 until the add-ins are evenly distributed throughout the dough. Cover and let rest 30 minutes.
- Do 2 sets of folds at 30 minute intervals, then do two sets of sleepy ferret folds at 45 minutes intervals. Let rise for another hour or so until you see lots of small irregular bubbles through the wall of your container. The dough should have risen about 30% and be quite billowy.
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
- Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
- Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.
- The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes. Internal temperature should be 205F or more.
They smell awesome! My streamlined process doesn’t look like it impacted the oven spring negatively. Crumb when we cut into one!