The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Roasted Garlic, Sundried Tomatoes with Slate River Dairy Herb Cheese

Danni3ll3's picture
Danni3ll3

Roasted Garlic, Sundried Tomatoes with Slate River Dairy Herb Cheese

The local dairy that I get my yogurt from is slowly expanding their products and the latest is a hard Herb Cheese. 

 It is actually fairly strong tasting and the thyme really comes through. I thought it would be perfect with some roasted garlic and sun dried tomatoes. So here goes:

 

Makes 3 loaves. 

 

Levain:

63 g starter

63 g water

110 g unbleached flour

15 g freshly milled Rye flour

 

Dough:

750 g strong bakers unbleached flour

100 g freshly milled Kamut flour

100 g freshly milled Spelt flour

50 g freshly milled Rye flour

800 g filtered water

22 g pink Himalayan salt

30 g Slate River yogurt

250 g levain from above

 

Add-ins:

82 g Roasted Garlic (4 heads)

85 g Sun dried tomatoes 

70 g Slate River Herb Cheese

 

A few days before:

  1. Get your starter up to speed by feeding it two or three times. I fed mine 3 times with rye and unbleached flour. 
  2. Oops! I forgot so I ended up feeding it only two nights before and sped it up by keeping it in a very warm place. 

 

Two nights before:

  1. Mix the starter with the water and then add the flours. Let ferment at room temperature (70 F or so) for 12 hours. Refrigerate until the morning of making the dough. 
  2. Well that was the plan. 🙄Unfortunately I forgot and did this the night before. So it didn’t get any refrigerator time. 

 

The night before:

  1. Mill and measure out your flours and set aside covered.
  2. Roast the garlic and mash. (Cut off top of head, drizzle with olive oil, cover with foil and roast at 400 F for 45 minutes.)
  3. Chop sun-dried tomatoes, unless you get lucky like me and have the daughter find them already chopped. 😁Set aside. 
  4. Grate Herb Cheese. 
  5. Refrigerate garlic and cheese. 

 

Dough making day:

  1. Remove the levain from the fridge to warm up to room temperature.
  2. Mix the flours and the water in a stand mixer and mix on low for one or two minutes until you have a shaggy dough and no dry flour. Let autolyse for a couple of hours.
  3. Remove add-ins from fridge to bring to room temperature. 
  4. Add the salt, the yogurt and the starter in chunks. Mix on low for 1 minute to mix the ingredients and then mix on the next speed up for 9 minutes to develop the gluten.
  5. Add the add-ins gradually and mix for a minute or two to distribute them throughout the dough.
  6. Transfer the dough to a lightly oiled bowl and cover. Place in a warm spot (82 F-My warm spot is my oven with the lights on and the door cracked open) and let ferment for 4 hours with two sets of stretches and folds at 50 and 100 minutes. My dough rose about 50% by the end of bulk fermentation. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~775g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
  8. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  9. Place the dough seam side down in rice floured bannetons. Cover and let sit for 15 minutes, then refrigerate for at least 12 hours. Mine were in the fridge for 16 hours. 

Baking Day:

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough, seam side up, inside. 
  2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

Comments

Danni3ll3's picture
Danni3ll3

Danni3ll3's picture
Danni3ll3

So so good!

Crumb!

Our Crumb's picture
Our Crumb

Ok, fess up.  You're just posting the same six loaves every week and changing the label.

:-)

Among the many reasons I would never want to go pro (beyond our little mountaintop barter circle) is consistency.  Customers expecting the same product from our oven week in and week out would not be happy with my whims and variation.  You, on the other hand, have it down.  No mystery who's done the baking when that shot of six chestnut crusted boules appears every week.

Lovely as always.  And a fairly tempting combo of flavorings.  More likely on a pizza chez nous than in bread, but why not.  Gorgonzola dolce?  One of my favorites.

Tom

MontBaybaker's picture
MontBaybaker

What's the flavor and texture difference between dolce and cambazola (one of my favorites)?  Never tried dolce, but have met few blues I didn't adore.  

Danni3ll3's picture
Danni3ll3

is more like a runny Brie or Camembert in texture and Gorgonzola dolce is a softer crumblier form of a blue. I am sorry to say that I don’t care for the flavour of cambazola at all. I don’t know how to explain it but the blues that I like have a sharp flavour to them without any of the dirty sock aspects. I know that sounds awful but that’s the closest I can come to wording the difference. 

Our Crumb's picture
Our Crumb

Finding words to differentiate the flavors of blue veined cheeses quickly reveals the limitations of language (English at least) to describe flavor.  Like dancing about architecture.  In texture, Gorgonzola dolce is more buttery-spreadable and less crumbly than the non-dolce.  You can't easily crumble it onto a salad like Roquefort.  Its flavor is decidedly less sharp and complex, more subtle and approachable.  Not nearly the symphony of Roquefort, more mild and milky.  More of a cello sonata.  (ok, enough of that).  While it isn't "sweet" (dolce), in the literal sugary sense, by comparison with other blues it sort of seems sweet.  And therefore more adaptable.  I (and I assume others) find the sharper and more assertive the cheese (e.g. Stilton and don't even think Limburger or I might smell it), the narrower the application (re: Limburger: none), the more challenging it is to find favorable pairings.

I'm racking my shrinking brain to recall the context(s) in which the Gorgonzola Dolce emerges from the cheese hanger (as I call it -- as in airplane hanger -- it looks like one) on our family's tables in Italy.  End of the meal for sure.  But with what?  Stay tooned - visiting in a few weeks.  And its one of the soft cheeses I always want to smuggle back but can't, legally -- only hard cheeses into the US :-(.

Tom

Danni3ll3's picture
Danni3ll3

I can see how it would seem that I post pictures of the same bread each week, but truly, they aren’t! 😉

As to blue cheese, I am very particular and this one has just been added to the few that I like. For me, Roquefort is the ultimate blue. I absolutely adore Roquefort! It’s an explosion of flavour in my mouth! Then I do like Bleu de Causse (haven’t found it here unfortunately), Tiger Blue (made on the west coast of Canada) and now this Castello Gorgonzola. Other blues just taste like dirty socks to me. 😂

Elsie_iu's picture
Elsie_iu

I know this holds true for many for all kinds of blue cheese. My parents, for instance, won't go anywhere near my "stinky" cheese (which is great since I don't really want to share) :) Although not all cheeses taste good to me, I have yet met a single type of cheese that I can't stand at all. Do you like La Fourme d'Ambert? I truly love it! It isn't as spicy as most blues but it still has that intense, characteristic flavor of blue cheese. Also, its rind is soft and palatable to eat, unlike many other varieties, which have a tougher rind and drier texture towards the edges... Le Bleu d'Auvergne is my second favourite. I'd probably like Roquefort as I enjoy sheep milk cheese. 

The bread looks great as always! Can't go wrong with garlic, tomatoes, herbs and cheese :)

Danni3ll3's picture
Danni3ll3

La Fourne d’Ambert. Sounds like it might be one I like. 

And please try the Roquefort! For me, it truly is the ultimate in cheese! My mouth is watering just thinking about it!

MontBaybaker's picture
MontBaybaker

Thanks for the descriptions!  I see more cheese-tasting in my future.  Danni, I can't wait to try this one.  Your flavors are always great and cheese-tomato is a favorite combo.  I'm about to create a new starter, so it's on the list when that's ready.

Long ago my father (German-Norwegian descent) used to threaten to bring home Limburger just to tick off my mother, who swore to ban him & it to the back yard indefinitely.  At our 10th anniversary dinner (long ago) in a top San Francisco restaurant I ordered a Stilton & radicchio salad (never tried either before).  It's a blue, what's not to like?  I've loved Roquefort since I was a kid.  Well, that was one bitter, strong salad.  I tried, but failed to consume much of it.    

Danni3ll3's picture
Danni3ll3

threatened to bring Limburger home! It is actually a very mild tasting cheese, it really stinks though! If you can get it past your nose, it is enjoyable. 

It is too bad that the chef would come up with such a combo. Bitter is not a nice flavour at all! Did you let them know you didn’t like it?

 

Hotbake's picture
Hotbake

I love sundried tomato bread and been making my version of herby tomato cheese bread for years...Why have I never thought about adding roasted garlic in it!? You loaves look absolutely mouthwatering! Bookmarked and can't wait to try it out!Thanks for the recipe!

syros's picture
syros

Danni, I love your recipes! I have fallen off the grid lately, but this one might lure me back. My poor starters have been very neglected. It might some time to resuscitate them to life. 

As to blue cheese, I’m not the biggest fan in general, and dirty socks is a great descriptor. However, I make a fabulous habanero/apricot hot jelly that is fantastic with the stronger blue cheeses. 

And it’s true, your breads are consistently a work of art! 

Sharon

Danni3ll3's picture
Danni3ll3

This is definitely one to try! Please post when you do try it and note any tweaks you add to it! 

Cedarmountain's picture
Cedarmountain

A tasty combination Danni and your bread, as always, looks delicious!