Provolone Piccante Fennel Seed SD with 30% Sprouted Kamut

For the longest time, provolone equaled provolone dolce to me. I use it as a sharper alternative to mozzarella. Only until recently, it’s aged cousin, provolone piccante was introduced to me. Oh what had I missed! Provolone piccante is true to its name: pungent, salty and just full of flavors. I’d even go as far as to compare it with 24-month Parmigiano Reggiano!

Provolone Piccante Fennel Seed SD with 30% Sprouted Kamut

Dough flour

Final Dough

Levain

Total Dough

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

259

100

41

100

304

100

Sprouted Kamut Flour

90

30

90

29.60526

Whole Durum Flour

60

20

60

19.73684

Whole Spelt Flour

150

50

150

49.34211

White Whole Wheat Flour (Starter)

4

1.315789

Whole Rye Flour (Starter)

4

1.315789

Hydration

45

100

260.6

85.7237

Water

131

50.57915

41

100

176

57.89474

Whey

90

34.74903

90

29.60526

Salt

5

1.666667

5

1.930502

5

1.644737

Vital Wheat Gluten

9

3

9

3.474903

9

2.960526

Starter (100% hydration)

8

19.5122

Levain

90

34.74903

Add-ins

48

16

48

18.5328

48

15.7895

Provolone Piccante (Cubed)

45

15

45

17.37452

45

14.80263

Fennel Seeds

3

1

3

1.158301

3

0.986842

Total

632

244.015

90

219.512

632

207.895

Sift out the bran from dough flour, reserve 41 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 4 hours (28°C). Since I was short on time, it was retarded for 24 hours.

Roughly combine all dough ingredients. Ferment for a total of 2 hours 15 minutes. Construct a set of stretch and fold at the 15 and 30 minute mark, and fold in the add-ins at the 45 minute mark.

Shape the dough then put in into a banneton directly. Retard for 8 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.

The levain became very active, well, way more than I expected, after the retard. That’s why the dough was a bit over-proofed. I scored it very lightly to reduce the risk of collapse.

Despite the ripeness of the levain, the bread isn’t assertively sour. Rather, its sweetness-acidity balance is pretty close to my taste. As we all know, durum and kamut are the candies of nature. When sprouted, they can be too sweet (yes, that’s a thing to me). Using a mature levain definitely helps to balance out everything. Of course I wouldn’t forget about the provolone piccante and fennel seeds 🙂 These pungent additions provide the touch of saltiness and freshness much needed in this bread.

______

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Post Author: MNS Master