The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Another Provolone Piccante SD!

Elsie_iu's picture
Elsie_iu

Another Provolone Piccante SD!

Provolone Piccante… again? Yup, last week’s bread tasted so good that I want Provolone in my bread for another week. Although I’ve kept the cheese, the rest of the formula is completely different. However, that’s still saying a lot considering how afraid of boredom I am. This bread is inspired by Danni’s and Alan’s takes on Maurizio’s cinnamon raisin bread.

 

 

Cinnamon Thyme Provolone Piccante 20% Germinated Red Rice SD

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

262

100

38

100

302.5

100

Whole Red Fife Wheat Flour

150

50

 

 

 

 

150

49.59

Sprouted Red Wheat Flour

90

30

 

 

 

 

90

29.75

Germinated Red Rice Flour

60

20

 

 

 

 

60

19.83

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

2.5

0.83

Whole Rye Flour (Starter)

 

 

 

 

 

 

2.5

0.83

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

40.5

100

283.1

93.59

Water

 

 

158

60.31

38

100

198.5

65.62

Whey

 

 

90

34.35

 

 

90

29.75

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.91

 

 

5

1.65

Vital Wheat Gluten

9

3

9

3.44

 

 

9

2.98

Starter (100% hydration)

 

 

 

 

5

13.16

 

 

Levain

 

 

81

30.92

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

45

15

45

17.18

 

 

45

14.88

Provolone Piccante (Cubed)

45

15

45

17.18

 

 

45

14.88

Cassia Cinnamon (1/2 tsp)

 

 

 

 

 

 

 

 

Dried Thyme (1/2 tsp)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

650

248.09

81

213.16

650

214.88

 

Sift out the bran from dough flour, reserve 38 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 (27.5°C). Since I was out for dinner, it was retarded for 4 hours.  

Roughly combine all dough ingredients. Ferment for a total of 2 hours 10 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 8.5 hours.

Remove the dough from the fridge and let it warm up at room temperature for 10 minutes. Preheat the oven at 250°C/482°F. Score and spritz the dough then bake 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 cinnamon did lengthen the bulk but not by much. I’d say the dough took 20 minutes longer to rise in the bulk than usual, which is less than 17% in this case. Amazing aroma filled the kitchen while the bread was baking and it stayed for another few hours. There was decent oven spring and the crumb is moderately open.

 

 

Updated: This bread no doubt has a sweeter scent than last week's. The half a tsp of cinnamon comes through well yet it's no over-powering. I like sweet & salty combo and this one is no exception. The thyme is subtle but it complements the cinnamon nicely. The bread has a balanced sweetness-acidity flavor. It has an exceptionally crispy crust thanks to the fat of the cheese. 

 

______

 

Smoky refried black beans, cheese & cilantro quesadillas with yogurt. Yum…

 

Spaghetti Carbonara with spicy shrimps

 

All beef meatballs with SD rye breadcrumbs in a pressure-cooked tomatoes sauce, served with farfalle

 

Cahr Koay Teow. Not exactly but close…?

 

Pressure-cooked beef shank and daikon radishes with rice vermicelli, shrimp bhuna, potatoes rendang, mixed veggies slaw in a tamarind sesame dressing, quick pickled daikon radishes

 

Lye pretzels. So much better than the baking soda and baked baking soda versions! 

 

Comments

pmccool's picture
pmccool

I’d be obese after seeing your posts, Elsie.  Thank goodness it doesn’t work that way!

So many good things, bread included.  My hat is off to you. 

Paul

Elsie_iu's picture
Elsie_iu

Just one piece of his giant cookies must contain more calories than any of my dishes! Fortunately I don't have a sweet tooth or you'll see me exercising all day to burn the calories off.  From your portrait, I can tell that you're doing a pretty good job staying in shape :) It'd be a nightmare if we put on weights looking at food! My waistline has to be twice as thick from reading and watching all the food blog posts and TV shows. 

Glad you like the food and bread, Paul! Oh but don't congrats me so soon... Wait til I finally teach my parents what good bread is.  

PalwithnoovenP's picture
PalwithnoovenP

Love provolone in pizza but I bet it wasn't this picante one. I can only imagine its intense flavor and how it complements the whole grains.

Lots of good food but I'm intrigued with the shrimp carbonara, I want to make something similar. Is it the traditional carbonara? And those pretzels with fat middles and thin arms made with lye are so inviting. As you said, there is really no substitute for lye; I managed to taste them 5 years ago and nothing comes close. Well done!

Elsie_iu's picture
Elsie_iu

if you're referring to the version with just whole eggs, guanciale, pecorino romano and spaghetti. Although mine also called for three major ingredients (cheese, egg yolk and salt) for flavor, they weren't the same as the authentic recipe aforementioned. Since I like my carbonara ultra creamy, sticky and with rich eggy flavor, only the yolk went into the sauce. One egg yolk was mixed with freshly grated provolone piccante instead of parmesan. Both cheeses are aged salty cheese with nutty flavor so I figured they'd make fine substitutes for each other. Also, I really wanted the shrimps to shine in the dish. That's part of the reason why I left the cured meat out this time. The other thing is that there was only a tiny piece of pancetta left and I decided to reserve it for a German potato salad :) Some crisped pancetta (guanciale is a tad too fatty for me) would be involved otherwise. It was closer to the Italian than the Americanized carbonara as it didn't have heavy cream or roux in it. The hot spaghetti was simply tossed with the yolk-cheese mixture. I then sprinkle an extra handful of provolone over the pasta before serving. 

Provolone piccante is nothing like provolone dolce. You have to try it if you haven't already! It's much more savory than its younger variety, which makes it perfect to go with sweeter spices and whole grains. It sounds kind of nonsense to me when people claim that pretzels made with regular baking soda taste very similar as those made with lye. I can only assume that they've in fact never tasted real lye pretzels... The pH of the two differs significantly there's no way they contribute to the same degree of maillard reaction! 

Thanks for the compliment! Hope you'll be making carbonara and some lye pretzels soon! 

isand66's picture
isand66

Love the look and flavor combo on this bread.  It must taste fabulous.  The food looks also looks astoundingly good.  

I always use lye when making my pretzel rolls and won't even consider anything else. They look really tasty.  What flours did you use?

Happy Baking.

Ian

Elsie_iu's picture
Elsie_iu

The pretzels are 30% Indian atta and 70% bread flour. Well, maybe not exactly because there is a tiny amount of white wheat and rye in the starter... I usually option for Indian atta when I'm too lazy to bring out the mill :) It's pretty flavorful (mainly sweet) for pre-milled commercial flour but my purpose of including it here was merely to weaken the dough. 100% bread flour dough needs a much longer resting time to be shaped into pretzels. I'm completely aware of your inclination for lye pretzels. In fact, your pretzel posts are my main source of inspiration for homemade pretzels! The baking soda pretzels were very disappointing and I wasn't very impressed with the baked baking soda version either. You'll see me experimenting with all kinds of crazy add-ins and shapes very soon. Right now I've in mind some SD leavened crunchy pretzel sticks. 

Glad you like the post! This bread is indeed among the tastiest breads I've baked in a while. You know it's good when you don't want to share!

dabrownman's picture
dabrownman

Home made beans and Mango salsa but now I'm hungry again! All the food looks really good but who has smoky Black bean quesadillas with back up Pretzels has to be a first for even you!  The shrimp, beef , meatballs with the pasta and potatoes are all top notch.

Love the cheese SD bread with Picante and this one is better than the last one too!  Very nice indeed  .

The bad news is that Lucy is very, very sick with kidney failure so we are doing our best with the special diet, shots, and IV's to make her smile and be happy as usual.  She was happy as can be one day and sick as a dog the next.  She sends her best!


Well done and Happ baking elsie!

Elsie_iu's picture
Elsie_iu

Cinnamon goes really well with savory cheese like provolone piccante, which is kind of unanticipated. This is the first time I pair cheese with cinnamon but it definitely won't be the last. There's something special about sweet & savory food, it's such a magic combo! The black bean quesadillas is a good pick: it's my favorite as well. I find it extremely difficult to mess up Mexican and Indian dishes... It has to do with the generous use of spices. Of course, that's assuming you won't put salt instead of sugar or dump in a few extra tbsp of chipotle chili powder accidentally :) 

Sorry to hear about Lucy. She's already doing very well for her age so give her a pat on the back for me. Wishing her all the happiness! I'm sure she can feel the care and love you're giving her. 

Glad you like the post! It's been over two weeks since I had tacos. Hmm... Time for breakfast tacos?