Cheddar Cheese Whole Wheat Spelt with Corn Scald Pullman SD

9Jul

My Pullman was collecting dust, so I finally put it to work!

I used some fresh milled Rouge de Bordeaux whole wheat from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.

I decided to do a scald, which provides added plasticity to the crust and crumb. It also tends to make the crumb softer. I used fresh-milled corn flour for the scald.

I love cheese, so in went some Vermont Sharp cheddar that was grated along with some grated butter. I thought the grated cold butter would make a difference, but in hindsight, just adding soft butter would have been fine.

Following the advice from my good friend Caroline over at the FreshLoaf.com, I buttered the pan thoroughly, which added a wonderful buttery crust.

The fresh-milled flour was milled in my Mockmill 200 and sifted once with a #30 drum sieve, and re-milled at the finest setting.

I used my Ankarsrum to mix up the dough and baked it at 395 F with the lid on for 25 minutes and 25 minutes with the lid off until the internal temperature hit 210 F.

This one turned out excellent. The crumb was open and moist and full of flavor from the cheese and butter. It makes great toast :).

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.

Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. Either use in the main dough immediately or refrigerate for up to 1 day before using.

Scald Directions

Pour boiling water over the flour and mix until incorporated. Cover and let cool to room temperature

 Main Dough Procedure

Note: I use an Ankarsrum Mixer, so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all the water to your mixing bowl except the 70 grams of water. Add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Let it rest for 10-20 minutes and add the levain, salt, honey, scald, and the remaining water (as needed), and mix on medium-low (about speed 3) for around 12 minutes until you have a nicely developed smooth dough. Next, add the grated cheese and butter and mix for a minute until it’s incorporated.

Remove the dough from your bowl and place it in a lightly oiled bowl, and do several stretch and folds.  Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed, you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart.

Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. Finish shaping into a long log to fit the Pullman pan. Put the cover on and refrigerate overnight.

When you are ready to bake, an hour beforehand, preheat your oven to 395°F. When ready to bake, score as desired. Bake for 25 minutes with the cover on and then remove and bake for another 20-25 minutes until the interal temperature hits 210F.

Take the bread out of the oven when done and remove from the pan, and let it cool on a baker’s rack for as long as you can resist.