Two Einkorn Cheese Sourdough
Yes. It's cheese bread again. You can't have too much of it, can you? :)
Taleggio Hazelnut SD with Einkorn, Red Fife & Sprouted Red Rice
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 263 | 100 | 37 | 100 | 303 | 100 |
Whole Einkorn Flour | 120 | 40 | 120 | 39.60 | ||||
Sprouted Red rice Flour | 90 | 30 | 90 | 29.70 | ||||
Whole Red Fife Wheat Flour | 90 | 30 | 90 | 29.70 | ||||
White Whole Wheat Flour (Starter) | 3 | 0.99 | ||||||
Whole Rye Flour (Starter) | 3 | 0.99 | ||||||
Hydration | 40 | 100 | 243 | 80.20 | ||||
Water | 203 | 77.19 | 37 | 100 | 243 | 80.20 | ||
Salt | 4 | 1.33 | 5 | 1.90 | 5 | 1.65 | ||
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.85 | 7.5 | 2.48 | ||
Starter (100% Hydration) | 6 | 16.22 | ||||||
Levain | 80 | 30.42 | ||||||
Add-ins | 66 | 22.00 | 66 | 25.10 | 66 | 21.78 | ||
Taleggio AOP, Diced | 66 | 22.00 | 66 | 25.10 | 66 | 21.78 | ||
Roasted Hazelnuts, Halved | 15 | 5.00 | 15 | 5.70 | 15 | 4.95 | ||
Total | 624.5 | 237.45 | 80 | 216.22 | 624.5 | 206.11 |
Blue Stilton Sultanas Rosemary SD with Einkorn & Sprouted Kamut
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 261 | 100 | 39 | 100 | 302 | 100 |
Sprouted Kamut Flour | 150 | 50 | 150 | 49.67 | ||||
Whole Einkorn Flour | 150 | 50 | 150 | 49.67 | ||||
White Whole Wheat Flour (Starter) | 2 | 0.66 | ||||||
Whole Rye Flour (Starter) | 2 | 0.66 | ||||||
Hydration | 41 | 100 | 251 | 83.11 | ||||
Water | 210 | 80.46 | 39 | 100 | 251 | 83.11 | ||
Salt | 4 | 1.33 | 5 | 1.92 | 5 | 1.66 | ||
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.87 | 7.5 | 2.48 | ||
Starter (100% Hydration) | 4 | 10.26 | ||||||
Levain | 82 | 31.42 | ||||||
Add-ins | 30 | 10.00 | 30 | 11.49 | 30 | 9.93 | ||
Blue Stilton, Crumbled | 30 | 10.00 | 30 | 11.49 | 30 | 9.93 | ||
Sultanas, Rehydrated | 18 | 6.00 | 18 | 6.90 | 18 | 5.96 | ||
Dried Rosemary | 3 | 1.00 | 3 | 1.15 | 3 | 0.99 | ||
Total | 595.5 | 228.16 | 82 | 210.26 | 595.5 | 197.19 |
(* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)
Sift out the bran from dough flour, reserve 37/39 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 4/6 hours (25/24.5°C).
Roughly combine all dough ingredients except for the add-ins. Ferment for a total of 3/2.5 hours. Mix on low for 2 minutes at the 20 and 40 minute mark. Fold in the 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 for 10/8 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.
Both loaves carry a pungent aroma thanks to the strong cheese used. The sweet, coconut-ey einkorn mellows the flavour a bit so that it wouldn’t be overwhelming. I particularly like the burst of sweetness the sultanas provide. It does a nice job balancing the spiciness of Blue Stilton.
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