The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast Water Turkey Whole Wheat Smoked Cheddar Buttermilk Bread

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isand66's picture
isand66

Yeast Water Turkey Whole Wheat Smoked Cheddar Buttermilk Bread

I haven't made bread with my Yeast Water starter in a while so I figured I would try making a YW levain using my proofer set at 86 degrees F. and see how it came out.  I was hoping the proofer would allow the YW levain to develop better than it usually does and it did not disappoint.  The levain was made in 2 builds with the first one lasting 7 hours and the second about 4 hours.

Since I was not going to use my sourdough starter in this one I figured I would use some buttermilk to give the dough a little bit of tang.  I wanted to make at least a 50 plus percent whole grain bread so I used the Turkey Hard Red Wheat flour again along with some Organic Bread flour from KAF, Barley flour, Wheat Germ for some nuttiness and some Potato flour to round it out.

I picked up some smoked cheddar just for this bread and added some walnut oil to add a bit more nuttiness as well.

I followed a similar time schedule using my proofer as I did for my last bake using my normal bulk fermentation for the dough to develop the flavor.

The final dough came out as good as expected with a nice dark crust with cheesy goodness throughout the tender open crumb.

Levain Directions Build 1

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  (Note: I used my proofer set at 85 degrees).

Either use in the main dough immediately or refrigerate for up to 1 day before using.

Levain Directions Build 2

Add all the ingredients listed to the levain from Build 1 and mix well.  Let it sit in your proofer or a warm place about 85 degrees for 4-5 hours until the starter is nice and bubbly and has doubled in size.

Main Dough Procedure

Mix the flours, buttermilk and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), walnut oil, and mix on low for 4 minutes.  Next add the cheese (cut into small cubes) and mix on low-speed for another 2 minute to incorporate the cheese evenly.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  (Note: I used my proofer set at 80 degrees). After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  ( I used my proofer set at 80 degrees F.)   Remove the dough and shape as desired.  I made 1 large miche but you can make 2 boules or other shapes.  Place your dough into your proofing basket(s) and cover with a moist tea towel.

I put the dough in my proofer set at 85 degrees F.  The dough will take 1.5 to 2 hours depending on your room temperature or it will take 1.5 hours in the proofer.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  For the large Miche I baked at 450 F. for 35 minutes and another 40 minutes at 425 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Comments

varda's picture
varda

I was just planning to go through some of your old posts to find a good cheese bread formula, as I have an itch to make one.   And what do I find?    A new post on that very subject.   Timely!   And beautiful!  -Varda

isand66's picture
isand66

Thanks Varda.  I think you will like this one.  If you don't have a YW starter you can certainly sub your SD version.

Looking forward to seeing you and the rest of the gang soon.

Booked a nice hotel for the night in Boston by the Seaport so should be a fun weekend.

Regards,
Ian

Mebake's picture
Mebake

That's a mouthful of a name, Ian :) 

Buttermilk usage here is very wise, with all the wholegrains as it helps strengthen the dough structure.

The crust and crumb are sublime!! lovely bread Ian, as always. I guess that your wife shouldn't complain against such a bread. 

Khalid

isand66's picture
isand66

Thank you Khalid for your kind words.  This one came out very nice and I'm not sure if it was the buttermilk or the Turkey Whole Wheat flour, but it sucked up the liquids like a sponge.  You would not know that this was such a high hydration bread by the way it felt but it certainly benefited the crumb which was nice and soft.

Look forward to your next bake when you are feeling better.

Regards,
Ian

dabrownman's picture
dabrownman

Turkey was the liquid kind:-)  One thing is for sure, the flour kind sure has a nice color when baked inside and out.  The large  cheese chunks sure made holes mice would be proud of too :-)  This bread just has to taste great wth all that smokey cheddar.  I love the way the way the boldly baked crust came out.  It just looks delicious.

100% whole grain breads, especially WW, really soak up the liquid and benefit greatly from a long autolyse of at least a couple of hours if you have the time.  Overnight in the fridge is better.  Never baked with buttermilk much except for biscuits. 

 Buttermilk is a pretty thick liquid (only 85% water) and that helps the dough not feel so quite so wet too. If you didn't take the 15% less water into consideration for the buttermilk the hydration is really around a more normal 75% for you.  Still, the whole grains alone would have sucked up the excess water.

I've go a 100% whole grain pumpernickel using the new 2 week old ww starter that is 87.5 % hydration, (was a sloppy, pasty, sticky  mess) that baked for 11 hours, low and slow yesterday.   Took out of a still warm oven this morning 8 hours later and wrapped in cotton cloth.  Will post it later.

Nice baking as usual and another good looking and fine tasting loaf results - this time 100% whole grain and healthy too.

isand66's picture
isand66

Thanks DA for your comments as always.  I figured the buttermilk must have been one of the reasons why I needed to add so much more liquid.  I will have to calculate that into the formula next time.  I have not tried your new spreadsheet just yet, but will start to play around with it soon. 

This was a tasty bake for sure and I love smoked cheese and I'm becoming a big fan of this Turkey Red Hard Wheat flour.  I bought it from Breadtopia.com so if you get the urge I highly recommend you give it a try.

I definitely need to try one of the long baked rye breads soon.  I'm looking forward to trying Varda's bakes from her class next weekend at the TFL get-together.

I will keep a look-out for your post on your latest creation as it sounds like it's going to be another tasty one.

Regards,
Ian

bakingbadly's picture
bakingbadly

Ohhhhh, Turkey whole wheat---not gobble gobble turkey. I was sure bewildered (and highly intrigued) for the first few minutes after reading the title of your post. :)

Was it as nutty as you wanted? And how well did the flavour of the cheddar hold? Either way, the loaf has a beautiful, dark chocolate brown crust and a nice aerated crumb. I definitely wouldn't complain if I had a slice or two.

Cheers,

Zita 

isand66's picture
isand66

Thanks Zita.

I had difficulty figuring out what to call this one and changed the title several times.

It does have a nice nutty flavor and aroma and the cheese flavor does hold up.  Glad you liked it.

Look forward to reading about your next creation.

Regards,
Ian

Alpana's picture
Alpana

Nice one as usual, Ian. Specially, the cheese in the bread is no shy one.

I just about managed to find a source for kamut & spelt flours and then you tempt me with another variety of flour! And my fridge is already bursting to seams with my bread stuff. 

isand66's picture
isand66

Glad you like it Alpana.  You will like the Kamut and Spelt.  Always room for something new :).  I too have challenges fitting all my baking supplies.  I have a small refrigerator I keep some of the flours and grains in and 2 big plastic bins with the remainder.  My starters usually stay in my main refrigerator.  Hopefully later this year I can replace the old refrigerator I got rid of last year with a new one I will keep in my gargage.  Then I will have plenty of space!

Look forward to seeing some of your bakes with your new flours.

Regards,
Ian