The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Two Einkorn Cheese Sourdough

Elsie_iu's picture
Elsie_iu

Two Einkorn Cheese Sourdough

Yes. It's cheese bread again. You can't have too much of it, can you? :)

 

 

Taleggio Hazelnut SD with Einkorn, Red Fife & Sprouted Red Rice

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

263

100

37

100

303

100

Whole Einkorn Flour

120

40

    

120

39.60

Sprouted Red rice Flour

90

30

    

90

29.70

Whole Red Fife Wheat Flour

90

30

    

90

29.70

White Whole Wheat Flour (Starter)

      

3

0.99

Whole Rye Flour (Starter)

      

3

0.99

         

Hydration

    

40

100

243

80.20

Water

  

203

77.19

37

100

243

80.20

         

Salt

4

1.33

5

1.90

  

5

1.65

Vital Wheat Gluten

7.5

2.5

7.5

2.85

  

7.5

2.48

Starter (100% Hydration)

    

6

16.22

  

Levain

  

80

30.42

    
         

Add-ins

66

22.00

66

25.10

  

66

21.78

Taleggio AOP, Diced

66

22.00

66

25.10

  

66

21.78

Roasted Hazelnuts, Halved

15

5.00

15

5.70

  

15

4.95

         

Total

  

624.5

237.45

80

216.22

624.5

206.11

 

 

Blue Stilton Sultanas Rosemary SD with Einkorn & Sprouted Kamut 

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

261

100

39

100

302

100

Sprouted Kamut Flour

150

50

    

150

49.67

Whole Einkorn Flour

150

50

    

150

49.67

White Whole Wheat Flour (Starter)

      

2

0.66

Whole Rye Flour (Starter)

      

2

0.66

         

Hydration

    

41

100

251

83.11

Water

  

210

80.46

39

100

251

83.11

         

Salt

4

1.33

5

1.92

  

5

1.66

Vital Wheat Gluten

7.5

2.5

7.5

2.87

  

7.5

2.48

Starter (100% Hydration)

    

4

10.26

  

Levain

  

82

31.42

    
         

Add-ins

30

10.00

30

11.49

  

30

9.93

Blue Stilton, Crumbled

30

10.00

30

11.49

  

30

9.93

Sultanas, Rehydrated

18

6.00

18

6.90

  

18

5.96

Dried Rosemary

3

1.00

3

1.15

  

3

0.99

         

Total

  

595.5

228.16

82

210.26

595.5

197.19

 
(* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)
 

 

Sift out the bran from dough flour, reserve 37/39 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 4/6 hours (25/24.5°C).

 

Roughly combine all dough ingredients except for the add-ins. Ferment for a total of 3/2.5 hours. Mix on low for 2 minutes at the 20 and 40 minute mark. Fold in the 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 for 10/8 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.

 

 

 

Both loaves carry a pungent aroma thanks to the strong cheese used. The sweet, coconut-ey einkorn mellows the flavour a bit so that it wouldn’t be overwhelming. I particularly like the burst of sweetness the sultanas provide. It does a nice job balancing the spiciness of Blue Stilton.

 

 

_____

 

Smoked salmon biryani

 

Pressure-cooked lamb shank bao bun

 

 

Thai-inspired salad with roasted beef & pan-fried homemade mochi

 

 

Pan-grilled duck breast skewers with roasted herby potatoes

 

Japchae

 

Pressure-cooked tomato braised beef tongue with onion-ey mash

 

Pan-fried garlic chive lamb dumplings

 

Comments

Benito's picture
Benito

I'm sitting at work looking at your glorious food and salivating now Elsie, wonderful.

Benny

Elsie_iu's picture
Elsie_iu

Since classes switched online, I have been cooking lunch for myself non-stop. There are simply too many photos I want to share but too little space to post them... I mean, it's probably not a good idea to crowd 30 photos in a post, is it? :)

We all need good food to get us through this. Happy baking, Benny!

PalwithnoovenP's picture
PalwithnoovenP

Everything looks good! I discovered my love for Indian/Pakistani food when I tasted an authentic Biryani at a newly opened place here. I wanted to make it too but I know I won't be able to make a nice masala because I can't find key spices (cardamom, coriander) anywhere.

Tongue is my favorite organ meat, I like to have it on special occasions, I'm really drooling at that.  And lamb dumplings, sounds like the ones that my friend who once lived in Xinjiang told me about.

Elsie_iu's picture
Elsie_iu

that you aren't able to find these species. For some reason, I had always assumed that it'd be quite easy for you to get them. Apparently I was mistaken. Some of mine were bought in local Indian grocery stores, and the rest were purchased online. Many Indonesian/Thai/Vietnamese grocery stores and large supermarkets carry them as well. Hopefully you can come across some online sellers who would ship to your area. I believe that spices like coriander and cardamom are still relatively common and shouldn't be too difficult to source. 

Tongue tastes so heavenly! I only like it braised such that it becomes melt-in-your-mouth tender though. When sliced thin and grilled, it has a rubber-like texture that I don't really care for. Organ meat is getting a more frequent appearance on my menu. It's nutritious, cheap and above all, incredibly delicious if you know how to work with it. What's not to like? Other than tongue, liver, kidney, tripe are some of my favorites. I've never tried authentic Xinjiang food but it's hard to mess up a dish when lamb is involved :)

Thanks for the comment, Pal!