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

 

 

Making this by request. Bulk method changed to my usual just to see how that affects the crumb. Original called for two sets of folds at 50 and 100 minutes with a 4 hour bulk in total. I also cut back the original hydration by 50 grams as I felt the dough didn’t need it. 

 

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

750 g filtered water

22 g pink Himalayan salt

30 g Slate River Dairy yogurt

250 g levain from above

 

Add-ins:

90 g Roasted Garlic 

85 g Sun dried tomatoes 

90 g Slate River Herb Cheese

  

Three nights before:

  1. Get your starter up to speed by feeding it two times. Once that night and once the next morning. Let rise at room temperature (70-73 F ) for 12 hours each.

 

Two nights before:

  1. Mix the starter with the water and then add the flours. Let ferment at room temperature for 12 hours. Refrigerate until the morning of making the dough. 

 

The night before:

  1. Mill and measure out your flours and set aside covered.
  2. Roast the garlic and mash. 
  3. Chop sun-dried tomatoes if needed. I got julienned so no need to chop. 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. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on). 
  7. Do 2 sets of stretches and folds at 30 minute intervals, and then 2 sets of sleepy ferret folds (coil folds) at 45 minute intervals. Then let the dough rise to about 40%. It should have irregular bubbles visible through the sides of the container and bubbles on top as well. 
  8. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~780g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
  9. 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.
  10. Place the dough seam side down in rice floured bannetons. Cover and let sit for 15 minutes, then refrigerate overnight. 

 

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.

 

I need to go back to baking after 10-12 hours of refrigeration. I’ve been lazy lately and ignoring the amount of time spent in the fridge for proofing but these turned out really nice! 


Comments

idaveindy's picture
idaveindy

Dani3ll3, your bread always looks so good, I could marry your crazy cat-lady aunt, just so I could eat your bread at Christmas and Easter.

Danni3ll3's picture
Danni3ll3

Unfortunately I don’t have one of those but I do have a cat crazy friend... 😉

pmccool's picture
pmccool

Danni, that looks and sounds absolutely mouth-watering.  What a medley of flavors!

Paul

Floydm's picture
Floydm

Gorgeous!

Would you mind if I featured this one on the homepage for a bit? 

Danni3ll3's picture
Danni3ll3

Thank you for the recognition! 😊

Elsie_iu's picture
Elsie_iu

which reminds me... I should put some herbs and garlic in the pizza dough next time!

Can't wait to see the crumb. Looks like they had a great spring in the oven. And congrats on your homepage feature!

cfraenkel's picture
cfraenkel

Hi Danni,

Well I finally did it!  Retired at last. Tell me about this cheese...texture similar to? I would like to re-create something similar, I have an herbed goat cheese that is kind of a gouda texture - similar?  Or is this a harder or softer cheese?  As always this looks amazing.  Thanks for posting. 

ca

Danni3ll3's picture
Danni3ll3

To an old cheddar as it does grate quite well on the large holes of a box grater. It is full of herbs though, and I mean full! Here are a few pictures I stole from their Facebook page. 

I think your herbed goat cheese would be amazing in this recipe!

Danni3ll3's picture
Danni3ll3

On the retirement!!! You’ll find that now you won’t have enough time to do everything you want to do! 😂

idaveindy's picture
idaveindy

I'd love to get a loaf like that.  But I do 90% WW hearth loaves, and am pretty much resigned to dense crumb.  On a good day, I can get some impressive oven spring for a whole wheat loaf, but even then it's only 1" expansion across the score lines which are "+" shape,

Please clarify: " Autolysed flour and water for a 2 hours then added hydrated seeds. 5 stretch and folds over 2.5 hours then allowed it to bulk rise (room temperature) for 4 hours...it rose at least 50-75%. Proofed overnight in two Bannetons (refrigerated and covered) and the next morning they rose just over the tops of the bannetons. "

At what point was starter/levain added?   Is the 2.5 hours included in the 4 hours, or in addition to?   A 6.5 hour total bulk (time since starter was added), plus overnight proof, at 7% prefermented flour (75 g flour in starter divided by 1075 g flour total), at 50% whole grain, would likely be slightly over-fermented in my playbook.

Things happen quickly with WW.  And Spelt is a sugary and quick fermenting flour, so even if it was white spelt, it would ferment quickly.

My guess  is if it had fermented less, it may have sprung more in oven. (Hat tip to DanAyo.)   You can get there by reducing the amount of starter, _or_ shorter bulk/proof times.

More scoring might possibly have helped oven spring.  Just guessing there.

--

Did you take internal temp at end of bake?

 

SourdoughSTL's picture
SourdoughSTL

Thanks for your kind words. I added my starter, salt and seed mix after the autolyse. I agree I over fermented and will decrease my bulk rise time and also check my bread’s internal temperature. Your guidance is much appreciated!

Benito's picture
Benito

Beautiful work Danni and they do sound delicious.

 Benny