Parmigiano Reggiano Rosemary Sourdough
Decided that a combo of Parmesan and Rosemary is what was needed for this weekend’s loaves. Of course, this has porridge in it. I added olive oil to it and skipped my usual yogurt in the dough.
Makes 3 loaves
100 g large rolled oats
200 g water
30 g Virgin olive oil
200 g Parmigiano Reggiano, grated coarsly
3 g rosemary, chopped finely
800 g strong bakers unbleached flour
200 g freshly milled wholegrain Red Fife flour
700 g water (650 + 50 g)
20 g pink Himalayan salt
250 g levain (procedure in recipe)
Extra wholegrain and unbleached flour of your choice for feeding the levain
The night before:
1. Mill the grains if you are using Red Fife berries. Otherwise use the freshest wholegrain Wholewheat flour that you can find (freshly milled flour does make an incredible difference in flavour). Place the required amount of flour in a tub. Add the unbleached flour to the tub as well. Cover and set aside.
2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night.
Dough Making day:
1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (about 5 hours).
2. About two hours before the levain is ready, put 650 g filtered water in a stand mixer’s bowl and add the flours from the tub. Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours at room temperature.
3. Make the porridge: Add the water and the olive oil to the rolled oats and cook on low until the liquids are absorbed and porridge is very thick and creamy. Let cool.
4. Once the autolyse is done and the levain has doubled, add the salt, the porridge, the cheese, the rosemary, and the levain to the bowl. Add 50g water as well. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.
5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on).
6. Do 2 sets of coil folds at 45 minute intervals and then two more sets st 30 minute intervals. Let rise about 30%. This was done after 30 minutes for a total bulk of 3 hours.
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~835 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
9. Sprinkle a mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. I try to keep proof under 12 hours.
1. The next morning, about 11 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 20 minutes at 425 F. Internal temperature should be 205 F or more.
- I baked these after exactly 12 hours in the fridge. I didn’t get any ears but they still turned out huge! These are the biggest loaves that have come out of these new cast iron pots. The recipe for the last three weekends have basically been the same aside from the add-ins. I’m not quite sure why these are so big but I’m not going to complain. Unfortunately, these are all sold so no crumb shot.