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.
63 g starter
63 g water
110 g unbleached flour
15 g freshly milled Rye flour
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
90 g Roasted Garlic
85 g Sun dried tomatoes
90 g Slate River Herb Cheese
Three nights before:
- 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:
- 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:
- Mill and measure out your flours and set aside covered.
- Roast the garlic and mash.
- Chop sun-dried tomatoes if needed. I got julienned so no need to chop. Set aside.
- Grate Herb Cheese.
- Refrigerate garlic and cheese.
Dough making day:
- Remove the levain from the fridge to warm up to room temperature.
- 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.
- Remove add-ins from fridge to bring to room temperature.
- 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.
- Add the add-ins gradually and mix for a minute or two to distribute them throughout the dough.
- 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).
- 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.
- 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.
- 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.
- Place the dough seam side down in rice floured bannetons. Cover and let sit for 15 minutes, then refrigerate overnight.
- 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.
- 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!