Multi-grain Smoked Cheddar Porridge Maple Bread
Last week I took a few days off for vacation and my wife and I decided to do a day trip to the Mecca of baking King Arthur Flour in Vermont. It was a fun and long trip starting out with the delay on the ferry ride due to a backpack that nobody wanted to claim.
In any case we had a great day and visited a couple of cheese and maple syrup shops as well.
Of course when baking a bread I needed to use some of the new ingredients I picked up and decided to make a nice moist and flavorful porridge bread using a smoked cheddar and smoked maple syrup we brought back from the trip.
I do have to say I was disappointed that you really didn't taste the smoked maple syrup at all which is surprising considering how strong a flavor it has. Maybe it would work better with a higher percentage of white flour.
I also incorporated some dehydrated onions into the porridge phase which added to the overall flavorful outcome of this one.
I used a 6 grain flake mixture from KAF for the porridge which was very tasty.
The hydration on this one was about 85% and it certainly helped create a super moist bread.
Beware if you make this one that the maple syrup will cause the dough to rise quickly in the refrigerator during the bulk fermentation. I should have shaped and baked directly instead of letting the dough sit out at room temperature for 1.5 hours. The dough was slightly over-proofed so next time I will learn my lesson but all and all still a great outcome.
Here are the Zip files for the above BreadStorm files.
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. I used my proofer set at 83 degrees and it took about 4 hours. You can use it immediately in the final dough or let it sit in your refrigerator overnight.
Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed. Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge. Remove from the heat and let it come to room temperature before adding to the dough. I put mine in the refrigerator and let it cool quicker.
Main Dough Procedure
Mix the flours and the water for about 1 minute. Let the rough dough sit for about 20 minutes to an hour. Next add the levain, cooled porridge, and salt and mix on low for 5 minutes. Now add the cubed cheese and mix until incorporated. You can also add the cheese during the stretch and folds if you desire. I think this recipe could easily have doubled the amount of cheese used. You should end up with a cohesive dough that is slightly tacky but manageable. 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. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).
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. Remove the dough and shape as desired.
The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most. 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 550 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 5 minute lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 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.