Blue Stilton Tarragon SD with Sprouted Quinoa & Buckwheat

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

Dough flour

Final Dough

Levain

Total Dough

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

268

100

32

100

304.5

100

Sprouted Buckwheat Flour

30

10

30

9.85

Sprouted White Quinoa Flour

60

20

60

19.70

Whole   Kamut     Flour

210

70

210

68.97

White Whole Wheat Flour (Starter)

2.25

0.74

Whole Rye Flour (Starter)

2.25

0.74

Hydration

 

 

 

 

36.5

100

280.5

92.12

Water

244

91.04

32

100

280.5

92.12

Salt

4

1.33

4.00

1.49

4.00

1.31

Vital Wheat Gluten

9

3

9

3.36

9

2.96

Starter (100% hydration)

9

28.125

Levain

73

27.24

Add-ins

54

18

54

20.15

 

 

54

17.73

Blue Stilton, Crumbled

53

17.67

53.00

19.78

53.00

17.41

Dried Tarragon (2 tsp)

1

0.33

1.00

0.37

1.00

0.33

Total

 

 

652.00

243.28

73.00

228.13

652.00

214.12

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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Post Author: MNS Master