1-2-3: Cream Cheese and Chive
Continuing my chronicles of 1-2-3 sourdough baking, here is a cream cheese and chive loaf. Starting with 200 grams starter, I added 40 grams of cream cheese at the outset (before autolyse), and worked in 40 grams of chives during the S&Fs, starting with the 2nd S&F.
The bread came out tasty. The cream cheese added just the slightest additional tang. The chives were a little underwhelming to my taste, and next time I think I'll go 60 or 80 grams (if I can scrounge that much from my garden). We ate it toasted with butter and cold-smoked salmon on top. No complaints or leftovers - always a good sign!
I should note that I ran out of bread flour just before this bake. Normally I would use 50/50 AP and bread, but this time it was 90/10. I also had an issue with scheduling and had to cut the bulk fermentation down from my usual 4 hours to just under 3. As a result of both these factors, the crumb wasn't quite up to par.