Tarragon Orange Peel Edam Cheese SD
Back to my favourite sweet & savoury combo.
Tarragon Orange Peel Edam Cheese SD
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 268 | 100 | 32 | 100 | 305.5 | 100 |
Spelt flour | 150 | 50 |
|
|
|
| 150 | 49.10 |
Sprouted Blue Emmer Flour | 90 | 30 |
|
|
|
| 90 | 29.46 |
Sprouted Red Quinoa Flour | 60 | 20 |
|
|
|
| 60 | 19.64 |
White Whole Wheat Flour (Starter) |
|
|
|
|
|
| 5.5 | 1.80 |
Whole Rye Flour (Starter) |
|
|
|
|
|
| 5.5 | 1.80 |
Hydration |
|
|
|
| 37.5 | 100 | 290.5 | 95.09 |
Water |
|
| 253 | 94.40 | 32 | 100 | 290.5 | 95.09 |
Salt | 4 | 1.33 | 5 | 1.87 |
|
| 5 | 1.64 |
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.80 |
|
| 7.5 | 2.45 |
Starter (100% hydration) |
|
|
|
| 11 | 34.38 |
|
|
Levain |
|
| 75 | 27.99 |
|
|
|
|
Add-ins | 72 | 70.00 | 72 | 26.87 |
|
| 72 | 23.57 |
Edam Cheese, Cubed | 54 | 18.00 | 54 | 20.15 |
|
| 54 | 17.68 |
Candied Orange Peel, Diced | 15 | 5.00 | 15 | 5.60 |
|
| 15 | 4.91 |
Dried Tarragon | 3 | 1.00 | 3 | 1.12 |
|
| 3 | 0.98 |
Total |
|
| 680.5 | 253.92 | 75 | 234.38 | 680.5 | 222.75 |
Sift out the bran from dough flour, reserve 32 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 5 hours (21.5°C). Roughly combine all dough ingredients. Ferment for a total of 3.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the cheese and orange peel 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 9 hours.
Remove the dough from the fridge 1 hour before baking. Preheat the oven at 250°C/482°F. Score and spritz the dough. Bake 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 you can see from the crumb, the bread was not proofed to the optimal level. It was a bit tough to judge the degree of fermentation with so many add-ins. Thankfully the melty cheese pockets create an illusion of holey bread :)
Tarragon is my most used spice recently. I like to add a generous pinch to most dishes for a sweet, vanilla touch. Here it pairs wonderfully with the citrusy candied peel and the salty cheese. Together with the nutty quinoa and malty emmer, they produce quite an umami loaf.
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