Cream Cheese & Onion - No Measure!
I really tested my knowledge and experience the other day. I had a bit of firm biga left from something else I was making and I hate wasting stuff, so I decided to make it into a loaf of bread. I did not measure anything for this, at all, so can't give you the recipe, but here's what I did:
- Pour some water into the leftover biga in the bowl and stir it around until mostly dissolved
- Add some flour (hmmmm, let's see what looks good) - sprouted whole wheat, whole durum (atta) and bread flour
- Mix it up by hand (a little stiff)
- Defrost a container of caramelized onions. After defrosting, there was a lot of very yummy liquid in the container so I dumped it all in and that made the hydration 'feel' just about right (maybe around 70% at the end?)
- Add a few lumps of cream cheese
- Sprinkle on some salt
- Mix and develop by hand. Ferment for 2 or 3 hours (honestly, I didn't pay attention to the time either), stretching and folding about every 30 minutes until it felt right, then retard in the fridge until the next afternoon, when I had time to bake it
- Bake in a cast iron pot, pre-heated to 475F then down to 450F for 20 minutes. Remove lid and bake another 20 minutes at 425F. This one was baked seam-side up for a natural burst, so no scoring. I like the sort of star shape!
I am so pleased how this turned out. It's absolutely delicious, for one thing. The smell of the cream cheese and onions is mouth-watering. I'm happy with the crumb and the crust as well, and pretty excited about the whole thing! Lots of fun too. :)