Romano-Celery-Flax SD-Crumb and formula Added
I have been keeping an eye on an Aussy site for a while and enjoying some of the wonderful ideas they have created in breads.
The bakery is Companion Bakery in Tasmania and they have a still shot live feed of the bakery you can lurk here.
The fellow who runs the bakery I believe is Graham and his son who is also an excellent baker. To say these guys are adventurers would be short changing their spirit. They have a great site and lots of experienced bakers in the area that contribute. I suggest checking out these guys. A great project.
One of the breads they make is a Romano-Celery loaf that just looks great. I decided to try my hand and use the skills I have to make this savory bread. I used the percentages that Hamelman usually suggests for cheese and olives of around 20-25% and made a base SD dough with 15% WW at about 70% hydration. I thought I would use some flax seeds I had soaked prior to getting the bug to try this but I neglected to check the resource and used about 15% flax which I think was little heavy handed.
So here are a few images and I'll get back with a crumb shot later.
I'm drooling while I wait.---Drooling over!
The first thing I have to say is that the house smelled like Romano cheese for hours. That's a good thing! At the end of 43 minutes, the last 3 of which was oven off and door propped open, The cheese was smoking where it was in contact with the stone. Next time I'll use parchment over the stone.
The crumb is about right considering how I handled it. I rolled with tightening like Mark Sinclair does with no bench flour and a light mist of oil on the counter. Then I rolled the dough in bench flour before placing en couche for proofing of 45 minutes.
The flavor is Romano cheese. The celery is there every now and then but just. I softens up totally and is quite mild. The flax seed I can't appreciate at all. I know it adds nutrition and maybe there is more complexity but it would be asking a lot to identify the nutty flavor from it. I will make this again with less cheese and more celery. Actually I think an all celery loaf might be pretty good. I'm surprised really but there is a nice flavor. Maybe a touch of a milder cheese.
This is a bold full flavor bread that needs a similar main course. It was a hit around the table and during the afternoon as a snacker. If you want to try my formula here is what you need.
Levain: 250g (50g mother culture added to 80g water and 120g fresh ground WW) Let ripen overnight at room temp.
Soaker: 50g Flax seed and 80g water, covered overnight.
250g Levain added to
790g Bread Flour
130g soaked flax seeds and the now absorbed water.
Romano: 20% bakers percent or 180g
Celery: 22% or 198g
Mix and develop dough moderately. Stretch and fold twice over 3 hours, more if necessary. After second folding, spread dough out on counter and sprinkle cheese and celery over the top. Fold to incorporate ingredients. Place in covered container and let dough ferment until double. For me this was an additional 2 hours.
Divide as desired and pre shape, rest and shape. (I made 2- 1000+ gram batards)
I proofed for 45 minutes at room temp, slashed and loaded on a preheated stone at 460F. Steam as normal. Lower heat to 440F after 10 minutes. Bake for a total of 40-45 minutes. I propped the door open slightly at 40 minutes, turned the oven off and let the bread dry out. The crumb was quite moist so I would suggest a longer drying period.