Taleggio AOP Marjoram SD with 50% Sprouted Red Wheat

Try Taleggio in bread if you’re tired of Brie. Not only does it create little molten cheese pockets for you to bite into, but it also hits you with a pungent aroma. It freezes very well too. A quick reheating is all it takes to restore its creaminess.

Taleggio AOP Marjoram SD with 50% Sprouted Red Wheat

Sift out the bran from dough flour, reserve 33 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 4.5 hours (24.5°C).

Roughly combine all dough ingredients except for the cheese, walnuts and fennel seeds. Ferment for a total of 4.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the reserved 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 in the fridge for 10 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.

As the temperature climbed, the red wheat berries were slightly over-sprouted. The dough started to show signs of break down by the end of the bulk. The crumb texture thus suffers a bit for it’s not been probably set… It becomes vastly unnoticeable once toasted though :)

Walnut is one of those nuts I don’t care for when eaten on its own. Yet it adds so much to baked goods that I find it irresistible! Moreover, incorporating marjoram and fennel seeds into the dough gives it a floral note and some sweetness respectively. They go quite nicely with the fruity grains and tangy cheese.

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