The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Whole Wheat Mixed Cheese Porridge Bread

isand66's picture
isand66

Durum Whole Wheat Mixed Cheese Porridge Bread

   Give me a good loaf of bread and some cheese and I'm good to go.  This bake kicks up a porridge bread with 2 different kinds of cheese.

I added some lemon zest to the porridge which gave the bread a nice subtle citrus flavor and it went great with the smoked Gruyere and Havarti cheeses I used in the main dough.

I also added some almond flour to the porridge for a little extra nutty flavor and some sesame seeds on the outside for some extra crunch.

All in all the crumb was nice and moist and the cheese ....not much more to say :).

Here are the Zip files for the above BreadStorm files.

Levain Directions

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.

Porridge Directions

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 an hour or longer.  I actually left it for around 5 hours.  Next add the levain, and salt and mix on low for 2 minutes.     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.  Repeat the stretch and folds a total of 4 times.  After the second S & F add the porridge and incorporate into the dough.  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.

 

 

 

 

 

 

 

Comments

IceDemeter's picture
IceDemeter

too late in the evening to bake one here, darn it!  Now I'm going to be awake all night listening to my tummy growling...

Adding in a couple of my favourite cheeses to a luscious porridge bread --- well, wow!  That has to taste even better than it looks - and like always, it looks fantastic.

It is late, and my reading comprehension is a bit off, so even though I'm sure it's in there somewhere I'm still going to ask: do you add the cheese in during the dough mix, or with the porridge at the second set of stretch-and-folds?  Also, do you find that it works better as grated or chunks or a bit of each?

Thanks for teaching me and inspiring me yet again!

Best to you and yours (and tummy rubs for all of the furballs)

isand66's picture
isand66

Im sure you would like this one...you are not wrong as I forgot to add the cheese addition to the instructions.  I prefer chunks/cubes versus shredded. The shredded will melt and become more of a background flavor.  I add it in in the last minute of mixing the main dough but it's also good to fold it in during your last stretch and fold.

Happy Baking and hope your furry ones are well.  It's back to the vet for Cosmo one of our kitties who has a upper respiratory infection :(.

Lazy Loafer's picture
Lazy Loafer

I shouldn't have read this post just before lunch! It looks and sounds delish. I like the idea of adding some citrus peel to the porridge. I make a porridge bread with rye flakes and add some orange zest; it's good! But I never thought of adding cheese to porridge bread. Of course, cheese is good in or on just about anything, really. :)

isand66's picture
isand66

Glad I could make you hungry :).  I agree, cheese goes good with almost anything.  Give it a try next time and I'm sure you won't be disappointed.

Regards,
Ian