The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Provolone Piccante Fennel Seed SD with 30% Sprouted Kamut

Elsie_iu's picture
Elsie_iu

Provolone Piccante Fennel Seed SD with 30% Sprouted Kamut

For the longest time, provolone equaled provolone dolce to me. I use it as a sharper alternative to mozzarella. Only until recently, it’s aged cousin, provolone piccante was introduced to me. Oh what had I missed! Provolone piccante is true to its name: pungent, salty and just full of flavors. I’d even go as far as to compare it with 24-month Parmigiano Reggiano!

 

Provolone Piccante Fennel Seed SD with 30% Sprouted Kamut

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

259

100

41

100

304

100

Sprouted Kamut Flour

90

30

 

 

 

 

90

29.60526

Whole Durum Flour

60

20

 

 

 

 

60

19.73684

Whole Spelt Flour

150

50

 

 

 

 

150

49.34211

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

4

1.315789

Whole Rye Flour (Starter)

 

 

 

 

 

 

4

1.315789

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

45

100

260.6

85.7237

Water

 

 

131

50.57915

41

100

176

57.89474

Whey

 

 

90

34.74903

 

 

90

29.60526

 

 

 

 

 

 

 

 

 

Salt

5

1.666667

5

1.930502

 

 

5

1.644737

Vital Wheat Gluten

9

3

9

3.474903

 

 

9

2.960526

Starter (100% hydration)

 

 

 

 

8

19.5122

 

 

Levain

 

 

90

34.74903

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

48

16

48

18.5328

 

 

48

15.7895

Provolone Piccante (Cubed)

45

15

45

17.37452

 

 

45

14.80263

Fennel Seeds

3

1

3

1.158301

 

 

3

0.986842

 

 

 

 

 

 

 

 

 

Total

 

 

632

244.015

90

219.512

632

207.895

 

 

Sift out the bran from dough flour, reserve 41 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 4 hours (28°C). Since I was short on time, it was retarded for 24 hours.  

Roughly combine all dough ingredients. Ferment for a total of 2 hours 15 minutes. Construct a set of stretch and fold at the 15 and 30 minute mark, and fold in the add-ins at the 45 minute mark.  

Shape the dough then put in into a banneton directly. Retard for 8 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

 

 

The levain became very active, well, way more than I expected, after the retard. That’s why the dough was a bit over-proofed. I scored it very lightly to reduce the risk of collapse.

 

 

Despite the ripeness of the levain, the bread isn’t assertively sour. Rather, its sweetness-acidity balance is pretty close to my taste. As we all know, durum and kamut are the candies of nature. When sprouted, they can be too sweet (yes, that’s a thing to me). Using a mature levain definitely helps to balance out everything. Of course I wouldn’t forget about the provolone piccante and fennel seeds :) These pungent additions provide the touch of saltiness and freshness much needed in this bread. 

______

 

German cured pork knuckle, whole grain mustard carrot salad, black beans, onion sautéed spinach, and pan-grilled corn. Knuckle and shanks are the most under-priced cut in my opinion! The meat is so juicy and you get all the tendon, cartilages and ligaments!

 

Thai-inspired shrimp soup (dipping sauce?) with fish cakes and 30% toasted buckwheat noodles

 

Baked hoki fillet with olive tapenade, mashed chopin potatoes (I adore this super creamy variety) and ghee roasted carrots

 

Shrimp molee with rava upma

 

Farfalle pasta salad in a coconut fish sauce dressing, with poached scallops & Indian mangoes

 

Provolone piccante & black pepper semola SD crackers

 

Jumbo shrimp gumbo, salty fried shrimp heads + shrimp oil, Caesar salad (?) with green beans, pancetta & provolone piccante, spicy roasted chicken drumsticks with tomatoes and carrots, and raisin bulgar pilaf   

 

50% rye caraway seed SD

 

Comments

Filomatic's picture
Filomatic

Thanks for sharing all that.  So much deliciousness!  I made some very tasty rolls with provolone and olives recently.  It's a welcome ingredient.

Elsie_iu's picture
Elsie_iu

I tend to avoid using too many salty ingredients like sun-dried tomatoes, cheese and olives at ones so I held back on olives. That said, your rolls surely sound very nice. I love it when restaurants serve us free bread rolls. It does cause a problem though: I'd keep feeding on them that by the time my entree arrives, I'm already half-full :) 

Glad you like the food, Phil!

P.S. Please share pictures of your rolls with us next time. Many, including myself of course, would be interested! 

dabrownman's picture
dabrownman

rye bread with something stuffed between it:-)  I am also a sucker for aged cheeses.  nay cheese is better when it is aged properly.  That is when the flavor really comes out.  It is like white yeast bread being compared to sprouted whole grain sourdough - no comparison is possible.  Aged: gouda, cheddar, Parm, Pecorino, provolone, Gruyere, Granna Padano and Manchego are my favorites.  When sliced thin. as soon as they hit your tongue they instantly vaporize onto flavor bombs.  A good friend, some aged cheese, cured and smoked meats, fruits and veggies, great bread and fine wine is all you need to live a long life well .....as opposed to living any other kind of life....which would be lived poorly otherwise. But that is me.  Some other people hate those things but, in my mind, they have to be depressed, lonely and lacking the best that this world has to offer.  Plus, thick soba noodles, chocolate and ice cream cookies, pie and cake of course:-)

Love the crackers next after the Soba, and then the gumbo and the rest of the pasta, fish and chicken.  If you had a food truck, it would have to be a semi trailer .  So save up.... they cost at least $150K and the class A License isn't that easy to get .....even though I got mine at 18 years old some 50 years ago now!

Look forward to your posts Elsie - keep up the good work!

Elsie_iu's picture
Elsie_iu

with provolone piccante as it screams for something salty! Glad that you like aged cheese as well. I don't see when I'd pick a young cheese over an aged one. Mature cheese isn't as stretchy but it melts just as nicely. My baking friend introduced a French cheese shop to me months ago so I've been eating quite a lot of high quality French cheese recently. My favorites so far are 24 month Mimolette, 18 month comte and la fourme d'ambert. He brought back some Brunost after a trip to Norway and I've fallen in love with the chewy, toffee-like goat cheese! No luck finding it in HK though... Young Edam tastes pretty good to me so I can only like its aged version much more. No offense to all the vegans, vegetarians and paleo out there but to me, there can't be happiness in life without smoked meat & seafood, eggs, dairy and carbs. Definitely not in mine at least :)  Fingers crossed I won't fall into the coffee, wine or dessert camp too soon. There're enough addictions already!

I finally bought some sodium hydroxide yesterday. Just made a batch of SD pretzels this morning. Skipped salt in the dough so that they wouldn't turn into sodium bombs with the coarse salt topping. I can foresee trays of SD pretzel crackers and sticks coming out of my oven already. If I cut my cheese consumption by half, I'll hopefully save enough money for a semi trailer in 50 years :) 

Thanks for the comment, Dabrownman. Looking forward to your next post too!