The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blue Stilton Tarragon SD with Sprouted Quinoa & Buckwheat

Elsie_iu's picture
Elsie_iu

Blue Stilton Tarragon SD with Sprouted Quinoa & Buckwheat

I realized that I’ve been less experimental in baking recently. Today, cheesy herby bread is making a strong comeback!

 

 

Blue Stilton Tarragon SD with Sprouted Quinoa & Buckwheat

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

268

100

32

100

304.5

100

Sprouted Buckwheat Flour

30

10

 

 

 

 

30

9.85

Sprouted White Quinoa Flour

60

20

 

 

 

 

60

19.70

Whole   Kamut     Flour

210

70

 

 

 

 

210

68.97

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

2.25

0.74

Whole Rye Flour (Starter)

 

 

 

 

 

 

2.25

0.74

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

36.5

100

280.5

92.12

Water

 

 

244

91.04

32

100

280.5

92.12

 

 

 

 

 

 

 

 

 

Salt

4

1.33

4.00

1.49

 

 

4.00

1.31

Vital Wheat Gluten

9

3

9

3.36

 

 

9

2.96

Starter (100% hydration)

 

 

 

 

9

28.125

 

 

Levain

 

 

73

27.24

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

54

18

54

20.15

 

 

54

17.73

Blue Stilton, Crumbled

53

17.67

53.00

19.78

 

 

53.00

17.41

Dried Tarragon (2 tsp)

1

0.33

1.00

0.37

 

 

1.00

0.33

 

 

 

 

 

 

 

 

 

Total

 

 

652.00

243.28

73.00

228.13

652.00

214.12

Sift out the bran from dough flour, reserve 32 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 


Combine all leaven ingredients and let sit until ready, about 7 hours (21.5°C).

Roughly combine all dough ingredients except for the Stilton. Ferment for a total of 4 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 30 and 40 minute mark. Fold in the cheese by a set of lamination at the 50 minute mark. Shape the dough then put in into a banneton directly. Retard for 10 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.

 

There wasn’t much oven spring, probably because the dough was already 100% proofed. The crumb turned out moderately open for the grains used. The melted cheese created extra pockets that mimic air holes too :)

 

 

I like the combination of spicy, savory Blue Stilton and sweet, vanilla-scented tarragon. The sprouted quinoa and buckwheat make the bread noticeably nutty. Since the buckwheat was left untoasted, the subtle sweetness of the grains can shine through. Thanks to the cool temperature, there is little sourness in this bread.    

____ 

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Comments

wooo00oo's picture
wooo00oo

Beautiful loaves! I may have to try something similar since I've got cheese and lots of kamut sitting around...

Elsie_iu's picture
Elsie_iu

for most, if not all, of the time in my opinion :) 

I like to pair sweet grains like kamut and durum with savory cheese. The golden crumb makes it more cheesy-looking too.

Thanks for the praise and hope some kamut cheese bread will be coming out of your oven soon!

Salilah's picture
Salilah

Thank you so much for the ideas - and also the photos of food!  Reminded me I need to try the little doughnut thingies

Elsie_iu's picture
Elsie_iu

I wish to give back to the internet community by sharing food ideas since it is where I get inspirations from. One of my favorite leisure activities is browsing through food blogs. Taking good photos is key as in the virtual world, we literally eat with our eyes :) 

The little doughnut thingies (paniyaram, I assume) are great for soaking up curries. Sometimes I serve soups and stews with paniyarum instead of bread as a lighter alternative. Their spongy texture makes them perfect for dipping!

Thanks for reading and glad I could give you some food ideas! 

Edo Bread's picture
Edo Bread

Just finished eating a slice of yesterdays boule with a good spread of stilton on it and thought "this would be so good baked in"  -  Are you happy with the flavor?

Elsie_iu's picture
Elsie_iu

The aroma is addictive in particular. Even my parents who don't care for blue cheese, asked "Oh, what's giving off that amazing smell?". That said, the pungency of the Stilton is tamed after baked, as it is true with all other kinds of cheese. Sprinkling an extra handful of cool, crumbled Stilton on the sliced bread solves the issue. It doesn't sound like too much cheese, does it? I mean, is that even a thing... :) 

The umami taste of Stilton compliments the caramel and vanilla note of the grains and tarragon respectively. Do try baking some stilton in with your next loaf!

Edo Bread's picture
Edo Bread

Thanks for such an inspiring answer! I have wondered if it would "waste" the cheese, knowing it would be tamed. But it sounds delightful. Appreciate the post and comments!

Mini Oven's picture
Mini Oven

Hubby is hanging over my shoulder and drooling with me at the same time asking,  "wow! when do we get some of that?  looks sooo good!"

Mini

Elsie_iu's picture
Elsie_iu

Surely you can cook some yourself. Or better yet, let your partner cook for you! My female friends think that knowing how to cook gives guys a major advantage. Probably 90%, if not more, of my classmates don't cook. They don't even seem to care much about eating, which makes me puzzled what made they study food science to start with... To me though, being willing to do all the clean-ups and dish-washing are what that matter :) 

Thanks for the comment, Mini! It certainly puts a smile on my face. 

Mini Oven's picture
Mini Oven

.

isand66's picture
isand66

Im a huge cheese fan and I'm sure I would like this one. All the food looks terrific as well especially the pizza and the dumplings 😎.

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

Cheese is probably my favorite add-ins. How could I miss the chance to Incorporate more cheese into my diet? Just forget about its fat and sodium content for the time being. Em, I mean, consuming cheese promotes bone health, right? :) 

Making pizza and dumplings require a bit of planning ahead so I couldn't make them all the time. Yet every time after cooking them I regret not doing so more often. They're such a treat and it's almost impossible to mess them up. Calzone and pierogies are next on my to-cook list!

Glad you like the food, Ian! Happy baking to you too.