The Fresh Loaf

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Raspberry Sea Dog Grana Padano Cheese Bread

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isand66's picture
isand66

Raspberry Sea Dog Grana Padano Cheese Bread

Cheese....the next best thing to bread.

What is a Sea Dog you ask?  It's man's best friend wrapped up into a bottle of ale.  This particular beer is actually from Main, although when I bought it at the northern end of Long Island I thought it was a local brew.  Nevertheless, it sounded like a good fit for this bake which used the 36 hour sour dough technique I've gotten great results from in the past.Seadog

I made a starter using my trusty AP starter mixed up with some Rye, French Style flour, Spelt and First Clear flour.

The flours for the main dough were mixed at the same time so they could absorb all that salty cheese and beer goodness.  I used mostly the same flours as the starter but added some potato flour as well.CheeseFinal

The next day when I mixed the dough together I added some salt, olive oil with garlic and herbs and the extra water.

The final bread came out as good as I could have hoped with a nice open and moist crumb.  You can really taste the cheese along with the flavorful combination of flours.

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Directions

 Starter

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.

 Main Dough

Mix the flours, 63 grams of water and the beer together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Next add the cheese and mix for another minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter, rest of the water (52 grams) and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-30 hours.

When you take the dough out of the refrigerator you want it to have almost doubled in volume.  Mine only rose about 1/3 in volume.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before. (I used my proofer set at 83 degrees for 2 hours).

Next, shape as desired.  I made 2 loaves and placed them into my bannetons.  Make sure you use enough rice flour with flour in your bowl/basket to prevent this moist dough from sticking.

Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.Risen-in-baskets

 

When the dough is ready to bake, score as desired and prepare your oven for baking with steam.

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This dough is very wet so the loaves flattened out a bit when I took them out of the bannetons but they had excellent lift in the oven.

Set your oven for 500 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.   When the loaves are nice and brown and reached an internal temperature of 200 degrees F. you can remove it from the oven.

Let the loaves cool down for at least an 3 hours or so before eating as desired.

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Comments

evonlim's picture
evonlim

Everything is so lovely.. Chewy cheesy bread to colorful garden. I would just have the bread dipped in a good spicy extra virgin olive oil and roasted whole garlic with rosemary.
Don't think the raspberry beer contribute a lot, hmmm thinking!! Enlighten me please, curious.

Evon

isand66's picture
isand66

Thanks for your comments Evon.  The beer does add a wonderful flavor to the overall bread.  It's an extra yeasty earthy flavor if that makes any sense.  Hope you give it a try and taste for yourself one day.  This bread is good enough to eat all by itself but made some nice grilled slices with olive oil for last nights dinner.

Regards

Iani

Wingnut's picture
Wingnut

Bang on Crumb Ian! Nice bake mate!

Cheers,

Wingnut

isand66's picture
isand66

Thanks.  I was very happy with the moist open crumb on this one.

Ian

SylviaH's picture
SylviaH

lovely delicious looking bread with a bit of added cheese, too!  I'm not a beer drinker.  But, beer with raspberry baked and the alcolhol burned out..does sound interestingly delicious...now I would just like an Italian salad to go with it.

Lovely garden!

Sylvia

isand66's picture
isand66

Appreciate your comments.

The beer really went well with the mix of flours and the cheese.  This bread is great all by itself or grilled or as a pannini which I think I will make tonight.

This is my favorite time of year when all of the summer flowers start blooming.

Regards,
ian

dabrownman's picture
dabrownman

Grana Padaano and Sea Mutts brew you've made yourself a $10 loaf of bread and I bet it is worth very penny too.    I just looks fantastic in every way Ian.   This has got to be one of very best bakes - so it was worth the extra effort and waiting on the 36 hour process.  It all worked out and so well together.

Nice baking.

My 'Weenie Dog' apprentice, who hates water,  made some Greek yogurt the other day so I have a bread with some whey in it that I will mix up this afternoon.   The levain is on its 3rd stage build in the fridge to get it real sour.  Last time I finally got the right amount of whey in the mix so it didn't explode in the fridge during a long retard :-)  i;m thinking about bulk retarding it in a Pyrex bowl and just dumping it into DO and baking it off right out of the fridge if it rises well in the cold.  Otherwise it will be a warm up, shape and proof bake in the mini - if it fits.   May have to pinch off a couple of rolls in that caase. 

Happy baking Ian

isand66's picture
isand66

You are right...this is definitely up there with my favorites but like you i keep coming up with new ones all the time :).

The beer really complimented the mix of flours and the 36 hour method really added some flavor and made the final dough very silky but since it was almost 80% hydration a bit difficult to shape and score.

I have to try making some yogurt one of these days....add it to the never ending list.....I look forward to reading about your latest in a couple of days.   A few rolls sounds like a good plan to sneak them in....I've been making some hot dog and hamburger rolls for my wife with a simple recipe using IY, scalded milk and mostly white flour and butter.  While not the healthiest it sure does taste good especially when I sneak in some additional goodies but not too many so she doesn't notice ;).  Will post them the next time I make them. 

Happy baking to you as well!

 

varda's picture
varda

with your bread and flowers and garden doodahs.  -Varda

isand66's picture
isand66

Appreciate it Varda...have you ever heard of that Beer before?

Ian

varda's picture
varda

But I'll keep my eye out for it.   -Varda

Mebake's picture
Mebake

Oh i can se the cheese shining through crumb alright, Ian! Very nice choice for cheese. I'm impressed of how your loaves seem to be releasing themselves from the banettons  just fine, i love the crust color so exposed. 

Never tried refrigerating right after mixing , nor ever remember reading about such a practice in books, but your example is convincing enough. Sourdough breads can be really forgiving!

Beautifully crafted loaves, Ian, and a wonderful garden.

-Khalid

isand66's picture
isand66

Appreciate your kind words.  I made sure to use some extra rice flour just to be safe.  This bread ended up as tasty as I could have hoped.

The 36 hour or so procedure I copied from TXfarmer's baguettes and it really develops the flavor for this type of bread as well.  I urge you to give it  a try and see what you think.  I wanted the cheese flavor to really permeate the dough so I added it when I mixed the flours together for the long cold autolyse.

Thanks again for your comments.  I look forward to reading about your next bake.

Regards,
Ian

mayK's picture
mayK

Hello,your bread is looking really nice - I have a question about adding potatoe flour to the flour mix? Is these helping the final oven- rise, since the high hydration level in the dough? Best regards :) and thank you for the lovely bread recipe.

isand66's picture
isand66

Potato mainly helps with the moisture in the crumb.  It will also help keep the bread fresher longer and adds a nice texture to the dough.

Regards

Ian