No vital wheat gluten this time.
Porcini Mushrooms Cheddar 30% Germinated Red Rice SD
Dough flour (all freshly milled):
150g 50% Whole spelt flour
90g 30% Germinated red rice flour
60g 20% Whole Red Fife wheat flour
10g 3.33% Starter
40g 13.3% Bran sifted from dough flour
40g 13.3% Water
260g 86.7% Dough flour excluding flour for leaven
100g 33.3% Whey
132g 44% Water
90g 30% Leaven
5g 1.67% Salt
For porcini sautéed mushrooms:
60g 20% Diced king oyster mushrooms
1 tsp -% Dried porcini mushrooms, powdered
1/4 tsp -% Onion powder
1/8 tsp -% Salt
1/2 tsp -% Cooking fats (preferably ghee)
-g -% All of the porcini sautéed mushrooms
50g 16.7% Red mature cheddar cheese
305g 100% Whole grain
277g 90.8% Total hydration
Combine all leaven ingredients and let sit until doubled, around 3.5 hours.
Make the porcini sautéed mushrooms. Heat the fats in a pan over medium heat, toss in the king oyster mushrooms and cook until caramelized. Put in the rest of the ingredients and mix until the mushrooms are well-coated in the powders. Deglaze the pan with a tablespoon of water or dry white wine. Remove them from the pan when the water/wine evaporates. Set aside until needed.
Roughly combine all dough ingredients except for the salt and let it ferment for 20 minutes. Fold in the salt and the add-ins. Ferment for 1 hour 55 minutes longer.
Shape the dough and put in into a banneton. Retard for 10 hours.
Preheat the oven at 250°C/482°F.
Remove the dough from the fridge to warm up for 30 minutes. Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.
I’m not sure whether the bread was under or over-proofed so any comment would be appreciated. Neglecting the unimpressive look, the bread tastes pretty nice. After all, how could it be otherwise when cheese, porcini mushrooms and red rice are combined?
Germinated red rice is a really flavorful grain: it not only contributes sweetness, but also alluring aroma to this bread. I highly recommend you to give it a try if you can get it on hand. I guess you can also sprout red rice from scratch but I haven’t tried it myself.
A couple of stir-fries
Minced mutton okra dry curry with naan
Coconut raisins buns
Spiced pumpkin pancakes
Roasted spiced orange duck with Brownman’s killer gravy :)