The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Taleggio AOP Marjoram SD with 50% Sprouted Red Wheat

Elsie_iu's picture
Elsie_iu

Taleggio AOP Marjoram SD with 50% Sprouted Red Wheat

Try Taleggio in bread if you’re tired of Brie. Not only does it create little molten cheese pockets for you to bite into, but it also hits you with a pungent aroma. It freezes very well too. A quick reheating is all it takes to restore its creaminess.

 

 

Taleggio AOP Marjoram SD with 50% Sprouted Red Wheat

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

267

100

33

100

304.5

100

Sprouted Red Wheat Flour

150

50

 

 

 

 

150

49.26

Whole Red Fife Flour

150

50

 

 

 

 

150

49.26

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

4.5

1.48

Whole Rye Flour (Starter)

 

 

 

 

 

 

4.5

1.48

         

Hydration

 

 

 

 

37.5

100

270.5

88.83

Water

 

 

233

87.27

33

100

270.5

88.83

         

Salt

4

1.33

5

1.87

 

 

5

1.64

Vital Wheat Gluten

7.5

2.5

7.5

2.81

 

 

7.5

2.46

Starter (100% hydration)

 

 

 

 

9

27.27

 

 

Levain

 

 

75

28.09

 

 

 

 

         

Add-ins

84

82.00

84

31.46

 

 

84

27.59

Taleggio AOP, Cubed

60

20.00

60

22.47

 

 

60

19.70

Toasted Walnuts

21

7.00

21

7.87

 

 

21

6.90

Dried Marjoram

3

1.00

3

1.12

 

 

3

0.99

Toasted Fennel Seeds

1

0.33

1

0.37

 

 

1

0.33

         

Total

 

 

671.5

251.50

75

227.27

671.5

220.53

 

Sift out the bran from dough flour, reserve 33 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 4.5 hours (24.5°C).

 

Roughly combine all dough ingredients except for the cheese, walnuts and fennel seeds. Ferment for a total of 4.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the reserved add-ins 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 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight 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 the temperature climbed, the red wheat berries were slightly over-sprouted. The dough started to show signs of break down by the end of the bulk. The crumb texture thus suffers a bit for it’s not been probably set… It becomes vastly unnoticeable once toasted though :)

 

 

Walnut is one of those nuts I don’t care for when eaten on its own. Yet it adds so much to baked goods that I find it irresistible! Moreover, incorporating marjoram and fennel seeds into the dough gives it a floral note and some sweetness respectively. They go quite nicely with the fruity grains and tangy cheese.

 

____

 

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Comments

Danni3ll3's picture
Danni3ll3

And your pizza are inspired! So is your bread for that matter! Amazing as per usual!

Elsie_iu's picture
Elsie_iu

I've been in the mood for Italian food lately. This past week's lunch included risotto and handmade pasta. And guess what? I just had another pizza for lunch! It was topped with bubbling hot Scamorza, and caramelized onions and mushrooms. Arguably, the most important question of the day is always "What to eat today?" :) 

Browsing through the internet, I came across an online butcher supplying quality frozen meat at reasonable prices. How I wish we had two fridges and two freezers!