Piquant Cheese Bumped into Ian and Lucy  

I was craving banana bread immediately after reading Dabrownman’s banana bread post so I came up with my own version. 

Parmesan Crusted Banana Bread Roll with Honey Goat Cheese Filling

For the bread:

30g       54.5%      Barley flour

25g       45.5%      Buckwheat flour

200g   363.6%      Mashed ananas

60g       109%       Egg

1/2 tsp       -%       Baking powder

1/2 tsp       -%       Vanilla

1/4 tsp       -%       Cinnamon

1/8 tsp       -%       Nutmeg

1/8 tsp       -%       Salt

20g       36.4%      Freshly grated parmesan

For the filling:

100g   181.8%      Soft goat cheese

50g       90.9%      Greek yogurt (I strained fat free homemade yogurt)

20g       36.4%      Honey

2g           3.6%      Powdered blue pea flower

5g           9.1%      Hot water

Preheat the oven at 180°C/356°F. Combine all bread ingredients except for the Parmesan. Pour into a parchment lined 20cm×20cm square pan. Sprinkle the Parmesan over the batter surface. Bake for 15 minutes or until a skewer inserted into the bread comes out clean.

Roll the bread into a log when it is still hot, with the Parmesan crusted side facing out. Let the bread cool completely, around 1 hour.

Meanwhile, make the filling. Mix the hot water with the blue pea flower powder, then stir in the remaining ingredients. Keep refrigerated until needed.

When the bread is cooled, spread the filling onto it and slice into thick slices to serve.

I swear the Parmesan crust is not a crazy thought. Its saltiness elevated the bread and contributed to depth of flavours. It was a bit tricky to roll up the bread but don’t stress over it. It would taste moist and delicious regardless of how it looks.

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After seeing Ian baking loafs after loafs of sourdough with beer, I decided it was time for me to try it out for myself.

 

Onion, Potato, Cheese and Beer: Sourdough that Screams Ian

 

Dough flour (all freshly milled):

90g       30%       Whole red wheat flour

90g       30%       Whole white wheat flour

60g       20%       Whole rye flour

60g       20%       Pearl barley flour

 

For scalded barley dough:

60g       20%       Pearl barley flour from dough flour

60g       20%       Hot water

 

For leaven:

8g        2.7%       Starter

36g       12%       Bran sifted out from dough flour except barley flour

36g       12%       Beer

 

For blue cheese mashed potatoes:

60g       20%       Hot mashed ppotatoes

30g       10%       Blue cheese (I used blue stilton)

 

For dough:

204g        68%       Dough flour excluding bran for leaven and barley flour

194g     64.7%       Beer

80g       26.7%       Leaven

9g              3%       Vital wheat gluten

5g           1.7%       Salt

3g             1%        Dark barley malt powder

 

Add-ins:

5g         1.7%       Dehydrated onions

90g       30%        Blue cheese mashed potatoes

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244g      80.3%       Whole grain

294g      96.7%       Total hydration (excluding mashed potatoes)

Mix together the hot water and barley flour and hot water. Set aside until needed.

Sift out the coarse bran from the dough flour, reserve 36g for leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 5 hours.

Melt the cheese into the hot potatoes. Rehydrate the onions by covering it with a little water. Keep refrigerated until needed.

Roughly combine all dough ingredients except for the salt, leaven, and soaked bran, autolyse for 30 minutes. Knead in the reserved ingredients and the scalded barley dough and ferment for 15 minutes. Fold in the add-ins then ferment for 3 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 11 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 20 minutes.

Score the dough and bake at 230°C/446°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.

I’m not sure why the dough tended to spread instead of rise. It didn’t feel over-hydrated or over-proofed. It might be caused by the mashed potatoes, beer, barley flour or all of them. Any ideas?

Fortunately, this bread tastes really nice. The beer added some pleasant aroma to it, which goes very well with the blue cheese, rye and barley. The crumb is soft and moist thanks to the scalded flour and mashed potatoes. Thanks Ian for the inspiration!

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Pressure cooked pacific saury rice with green beans

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Post Author: MNS Master