Herb-y Nutty(Seed-y?) SD ×2
Two herb-y nutty SD this week. One with cheese and one without. Make your choice… Or let’s have both :)
Tarragon Walnut SD with 40% Sprouted Durum
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 273 | 100 | 27 | 100 | 303 | 100 |
Sprouted Durum Flour | 120 | 40 | 120 | 39.60 | ||||
Whole Kamut Flour | 120 | 40 | 120 | 39.60 | ||||
Amaranth Flour | 60 | 20 | 60 | 19.80 | ||||
White Whole Wheat Flour (Starter) | 1.5 | 0.50 | ||||||
Whole Rye Flour (Starter) | 1.5 | 0.50 | ||||||
Hydration | 30 | 100 | 261 | 86.14 | ||||
Cold Water + Hot water | 231 | 84.62 | 27 | 100 | 261 | 86.14 | ||
Salt | 4 | 1.33 | 4 | 1.47 | 4 | 1.32 | ||
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.75 | 7.5 | 2.48 | ||
Starter (100% Hydration) | 6 | 22.22 | ||||||
Levain | 60 | 21.98 | ||||||
Add-ins | 39 | 12.00 | 39 | 14.29 | 39 | 12.87 | ||
Toasted Walnuts | 36 | 12.00 | 36 | 13.19 | 36 | 11.88 | ||
Dried Tarragon | 3 | 1.00 | 3 | 1.10 | 3 | 0.99 | ||
Total | 614.5 | 225.09 | 60 | 222.22 | 614.5 | 202.81 |
Rosemary Edam Pumpkin Seed SD with 40% Sprouted Emmer
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 270 | 100 | 30 | 100 | 303 | 100 |
Sprouted Blue Emmer Flour | 120 | 40 | 120 | 39.60 | ||||
Whole Kamut Flour | 180 | 60 | 180 | 59.41 | ||||
White Whole Wheat Flour (Starter) | 1.5 | 0.50 | ||||||
Whole Rye Flour (Starter) | 1.5 | 0.50 | ||||||
Hydration | 33 | 100 | 303 | 100.00 | ||||
Water | 270 | 100.00 | 30 | 100 | 303 | 100.00 | ||
Salt | 4 | 1.33 | 4 | 1.48 | 4 | 1.32 | ||
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.78 | 7.5 | 2.48 | ||
Starter (100% Hydration) | 6 | 20.00 | ||||||
Levain | 66 | 24.44 | ||||||
Add-ins | 58.5 | 12.00 | 58.5 | 21.67 | 58.5 | 19.31 | ||
Edam, Diced | 36 | 12.00 | 36 | 13.33 | 36 | 11.88 | ||
Toasted Pumpkin Seeds | 21 | 7.00 | 21 | 7.78 | 21 | 6.93 | ||
Dried Rosemary | 1.5 | 0.50 | 1.5 | 0.56 | 1.5 | 0.50 | ||
Total | 676 | 250.37 | 66 | 220.00 | 676 | 223.10 |
(* 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 27/30 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 4/4 hours (28/28.5°C).
Roughly combine all dough ingredients except for the nuts, seeds and cheese. For both bread, ferment for a total of 4 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the reserved add-ins at the 50 minute-mark. After the bulk, shape the dough then put in into a banneton. Freeze for 1 hour before retarding 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.
Both loaves are quite complex in terms of flavour and texture. The first one is sweeter with the yellow grains and the vanilla aroma of tarragon, while the second has an additional salty note from the cheese. I might enjoy the latter a touch more. After all, it has got cheese.
____
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