[2017-02] Artichoke, Garlic, and Cheese Loaf

This loaf was quite a bit more experimental. I was trying to emulate a really awesome loaf that is pretty much only available at a tiny gourmet market over the hill and toward the coast from here (in Pescadero, to be precise) but I ended up with something else entirely.

You wouldn't know it by looking at the crumb (weirdly) but this loaf has chopped up artichoke hearts, chopped garlic, and a quarter cup of Italian three-cheese blend. The garlic (all 5 large cloves worth) is a bit too strong, and the artichokes could probably be bigger (and more plentiful). The cheese works well, at least.

I'm not unhappy with the loaf, exactly -- it's still quite good. But not what I was trying to emulate. Maybe the next one will get closer. Or maybe I need to make another trip to that market for more "research". ;)

The full recipe is as follows:

• 500g KA bread flour
• 350g water (room temperature)
• 150g ripe starter
• 12g salt
• 1/4 cup shredded Italian three-cheese blend
• 1/3 cup chopped artichoke hearts
• 5 large cloves garlic, chopped

Everything was mixed at once, rather than holding out some of the ingredients until after bulk rise. I do think the raw garlic inhibited the rise somewhat, but only a bit. Proofing was an extraordinary 11 hours (overnight in a cool kitchen). The loaf was cooked in parchment in a dutch oven at 450 degrees for 25 minutes covered, followed by approximately 15 minutes (I was doing it by eye at that point) uncovered.