fitzgen's blog

This one was inspired by the Cheeseboard Collective’s delicious Hobrot, but has been adapted to be more similar to my usual sourdough loaves (eg the original recipe called for an egg and this has none). Love a worker-owned co-op <3

Ingredients:

• 95% T85 flour (I used cairnspring mills trailblazer)
• 5% whole dark rye
• 80% hydration
• 20% levain
• 15% coarsely grated cheese (I had cheddar and pecorino Romano on hand)
• 15% diced onion
• 3% neutral oil
• 3% curry powder
• 2.5% salt

Method:

I’ve recently been making a bunch of rye breads from Stanley Ginsberg’s The Rye Baker. I’ve been loving the technical depth to the recipes, where there are multiple stages of preferment, scalds, soakers, and sometimes you do fun things like combine a preferment with a scald and let it rise a second time before making the final dough. I recently thought to myself, why not bring this back to the world of wheat and apply some of these techniques to a country loaf-style bread? And so this recipe was born.