I realized that I’ve been less experimental in baking recently. Today, cheesy herby bread is making a strong comeback!
Blue Stilton Tarragon SD with Sprouted Quinoa & Buckwheat
Flour (All Freshly Milled)
Sprouted Buckwheat Flour
Sprouted White Quinoa Flour
Whole Kamut Flour
White Whole Wheat Flour (Starter)
Whole Rye Flour (Starter)
Vital Wheat Gluten
Starter (100% hydration)
Blue Stilton, Crumbled
Dried Tarragon (2 tsp)
Sift out the bran from dough flour, reserve 32 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 7 hours (21.5°C).
Roughly combine all dough ingredients except for the Stilton. Ferment for a total of 4 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 30 and 40 minute mark. Fold in the cheese by a set of lamination at the 50 minute mark. Shape the dough then put in into a banneton directly. Retard for 10 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge 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.
There wasn’t much oven spring, probably because the dough was already 100% proofed. The crumb turned out moderately open for the grains used. The melted cheese created extra pockets that mimic air holes too 🙂
I like the combination of spicy, savory Blue Stilton and sweet, vanilla-scented tarragon. The sprouted quinoa and buckwheat make the bread noticeably nutty. Since the buckwheat was left untoasted, the subtle sweetness of the grains can shine through. Thanks to the cool temperature, there is little sourness in this bread.
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