Tarragon Orange Peel Edam Cheese SD

Back to my favourite sweet & savoury combo.

Tarragon Orange Peel Edam Cheese SD

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 5 hours (21.5°C). Roughly combine all dough ingredients. Ferment for a total of 3.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the cheese and orange peel by a set of lamination at the 50 minute mark. After the bulk fermentation, shape the dough then put in into a banneton directly. Retard in the fridge for 9 hours.

Remove the dough from the fridge 1 hour before baking. Preheat the oven at 250°C/482°F. Score and spritz the dough. 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.

As you can see from the crumb, the bread was not proofed to the optimal level. It was a bit tough to judge the degree of fermentation with so many add-ins. Thankfully the melty cheese pockets create an illusion of holey bread :)

Tarragon is my most used spice recently. I like to add a generous pinch to most dishes for a sweet, vanilla touch. Here it pairs wonderfully with the citrusy candied peel and the salty cheese. Together with the nutty quinoa and malty emmer, they produce quite an umami loaf.   

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