White bean, kamut and bacon, green onions, Red Leicester sourdough!
I'm on a mission to try out every beanny combo in sourdough baking!
Using canned cannellini beans this time, and slightly more bean to dough ratio.
I was amazed how differently the dough felt with white beans vs black beans, I'm not sure if it's the canned process or the types of beans really...
-fermention speed was rather normal compared to black beans last time, which picked up the speed real fast.
- I was able to perform the traditional folds as opposite to having to slap and fold 3 times! The starch in black beans seemed to be a lot "heavier" it slacked right down quick and gets extremely sticky.The starch in white bean was quite a bit lighter and holds it's shape between s/f, a lot easier to work with!
Both loaves got wonderfully tender crumb thanks to the beans, but they're different.....
The crumb in the black bean sourdough was a starchy kind of soft. With the white bean sourdough, it's more of a custardy kind of soft, if you look at the close up crumb shot, it looks a lot like an oat porridge bread, and the texture is very similar to one as well!
60g levain(20g ww starter fed with 20g rye 20g water)
120g whole kamut
220 g bread flour
260g water plus extra 30g for salt(I used 20g)
220g white bean- (canned ,rinsed and drain, mashed)
1/2 tsp Italian seasoning(not packed!)
1/2 tsp dried sage (not packed!)
10 cracks of black pepper
4 stalks of green onions (toasted with bacon fat)
2 slices if thick cut bacon(chopped, crisped, drained out excess fat)
30g red Leicester chesse cubes
4 hour ish warm bulk:
1 set of slap and fold 30 mins after mixing,salt was added
3 set of folding 45 mins apart, fold in add-ins during the first set
left untouched for 1hr15-30 mins
Shape and retard for 15 hrs
Bake@500f 25mins covered
450f 25mins uncovered
What kind of beans should I try next time?
Japanese adzuki bean for a sweet loaf is already on my list! But that's gotta wait till my next trip to an Asian grocery store