Chile Cream Cheese Sourdough
We had charro beans (using Anasazi beans) on the menu and some cream cheese in the fridge we needed to use. I came up with a "Chile Cream Cheese" sourdough to soak up some of the beans.
I ran across this recipe: https://www.thefreshloaf.com/node/42670/sourdough-batards-rosemary-and-cream-cheese and used it for inspiration, although I scaled it down for one loaf, added in the suggested whole wheat, and used a different mix of herbs and spices as well as altering the time scale.
I replaced the rosemary and black pepper in the original with dried Hatch chiles and chipotle powder.
The results were a very soft textured (due to the cream cheese addition) bread with a great chile aroma (not a lot of chile flavor, I'd bump it up significantly if I tried it again) that was perfect for dunking in the beans. In the formula below I just put a gram each of the seasonings, more of a reminder they are in there than a precise measure. I used about a tablespoon of dried Hatch chile flakes and oregano and a teaspoon of chipotle powder.
| Chile Cream Cheese Sourdough | |||||||
| formula | total dough | ||||||
| weight | bakers % | ||||||
| starter (1:1) | 75 | flour | 438 | 100% | |||
| flour | 400 | water | 338 | 77% | HYDRATION | ||
| water | 300 | salt | 8 | 1.8% | |||
| f+w | 700 | ADD INS: | |||||
| salt | 8 | chipotle pepper (dry spice) | 1 | ||||
| total | 783 | cream cheese | 30 | ||||
| dried hatch chile | 1 | ||||||
| oregano | 1 | ||||||
| total | 814 | 179% | |||||
| Flours | % | prefermented flour | 38 | 9% | |||
| BF | 350 | 88% | |||||
| ww | 50 | 13% | |||||
| r | 0 | 0% | |||||
| total flour | 400 | ||||||
| METHOD: | Notes | ||||||
| refresh starter ~8 hours before mixing | Original formula here: https://www.thefreshloaf.com/node/42670/sourdough-batards-rosemary-and-cream-cheese | ||||||
| mix flour and water, autolyse 60-180 minutes, mix in remaining ingredients, knead in bowl, transfer to cambro | Timing: autolyse at 0730; mix at 0930 (used kitchenaid to mix in cream cheese; s&f at 1000, 1030, 1100, 1130; BF until 1600; shape, let rise until 1700; bake, cool and done at 1800 | ||||||
| stretch and fold in 30 minute intervals for 2 hours, then bulf ferment until increased 30-40% | |||||||
| shape into batard, rise 1 hour | |||||||
| bake at 475, 20 minutes covered, 15 minutes uncovered | |||||||
