I have a sudden fondness for coffee flavored baked goods lately. Nowadays, people pair cheese with not only wine and beer, but also coffee. Since wine, beer and coffee bread already exists, there’s no reason not to upgrade it by adding cheese, right? :)
Coffee Provolone Piccante SD with 30% Sprouted Black Quinoa
| Dough flour | Final Dough | Levain | Total Dough |
| g | % | g | % | g | % | g | % |
Flour (All Freshly Milled) | 300 | 100 | 272 | 100 | 28 | 100 | 304.5 | 100 |
Sprouted Black Quinoa Flour | 90 | 30 | | | | | 90 | 29.56 |
Whole Blue Emmer Flour | 60 | 20 | | | | | 60 | 19.70 |
Whole Red Wheat Flour | 150 | 50 | | | | | 150 | 49.26 |
White Whole Wheat Flour (Starter) | | | | | | | 2.25 | 0.74 |
Whole Rye Flour (Starter) | | | | | | | 2.25 | 0.74 |
| | | | | | | | |
Hydration | | | | | 32.5 | 100 | 262.5 | 96.06 |
Water | | | 230 | 84.56 | 28 | 100 | 262.5 | 86.21 |
Coffee concentrate | | | 30 | 11.03 | | | 30 | 9.85 |
| | | | | | | | |
Salt | 4 | 1.33 | 4 | 1.47 | | | 4 | 1.31 |
Vital Wheat Gluten | 9 | 3 | 9 | 3.31 | | | 9 | 2.96 |
Starter (100% hydration) | | | | | 9 | 32.14 | | |
Levain | | | 65 | 23.90 | | | | |
| | | | | | | | |
Add-ins | 66 | 22 | 66 | 24.26 | | | 66 | 21.67 |
Provolone Piccante | 60 | 20 | 60 | 22.06 | | | 60 | 19.7 |
| | | | | | | | |
Coffee Concentrate | | | | | | | | |
Coarse Grind Coffee (I used a Mexican Arabica variety) | 6 | 2 | 6 | 2.21 | | | 6 | 1.97 |
Hot Water | 30 | 10 | 30 | 11.03 | | | 30 | 9.85 |
| | | | | | | | |
Total | | | 646 | 237.5 | 65 | 232.14 | 646 | 212.15 |
Sift out the bran from dough flour, reserve 28 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 (24°C).
Make the coffee concentrate by brewing the coarse grind coffee in the hot water. After 5 minutes, filter the solution and discard the residue. Keep refrigerated until needed.
Roughly combine all dough ingredients except for the cheese. Ferment for a total of 4 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 30 and 40 minute mark. Fold in the cheese by a set of lamination at the 50 minute mark. Shape the dough then put in into a banneton directly. Retard for 9 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge 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.
This loaf has a moderately open crumb. Its crust is particularly thin and crispy because of the milk fat. The cheese also gives the crumb a pleasantly chewy mouthfeel.
Err isn't this kind of scary looking...?
The coffee flavor is rather subtle in this bread. It acts as a complement to the quinoa, intensifying its nuttiness. The savory taste of provolone, sweetness of grains and sourness of coffee & SD contribute to a well-rounded sensory profile.
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