Cilantro Goat Cheese & Spicy Salami SD

Cilantro Goat Cheese & Spicy Salami SD


Dough flour (all freshly milled):

150g      50%       Whole red fife wheat flour

90g        30%       Sprouted durum flour

60g        20%       Sprouted kamut flour


For leaven:

10g      3.33%       Starter

35g      11.7%       Bran sifted from dough flour

35g      11.7%       Water


For dough:

265g     88.3%       Dough flour excluding flour for leaven

130g     33.3%       Whey

110g     36.7%       Water

80g       26.7%       Leaven

9g              3%       Vital wheat gluten

5g          1.67%      Salt


60g       20%       Crumbled goat cheese

30g       10%       Spicy salami, thick cut and crisped (weight measured before crisping)

9g           3%       Cilantro, leaves only


305g       100%       Whole grain

280g      91.8%       Total hydration

Combine all leaven ingredients and let sit until doubled, around 3.5 hours.

Roughly combine all dough ingredients except for the salt and let it ferment for 20 minutes. Fold in the add-ins. Ferment for 1 hour 40 minutes longer.

Shape the dough and put in into a banneton. Retard for 11 hours.

Preheat the oven at 250°C/482°F.

Remove the dough from the fridge to warm up for 30 minutes. Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

This is a re-attempt of this formula as I over-hydrated the dough at the first try. I really like this combination that it seemed wasteful for not sharing it. Nevertheless, this time I struggled with determining when to stop the bulk so the dough was under-proofed… It had quite a lot of fragile goat cheese, which hindered me to get an idea of its degree of fermentation by poking it.

The flavor is nice though. You know for sure it’d be sweet with 50% sprouted grains, especially when they’re kamut and durum, the candies of grains. The red fife wheat contributes to some grape-like flavor, which ups the complexity by giving the bread a bit of tanginess. Since I love to serve goat cheese honey and black pepper, I thought it would go well with sweet grains and spicy salami. The cilantro is not optional: the bread would be a tad heavy without it.


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Post Author: MNS Master