My partner requested a cheddar and apple bread so I put together this iteration based on Kirsten’s Basic Open Sourdough recipe.
Levain build 1:2:2
20 g mature starter
20 g bread flour
20 g whole wheat flour
40 g water
311 g white bread flour. 74% including levain
46 g whole wheat flour. 21% including levain
21 g dark rye flour. 5%
287 g warm water 74% hydration
7.5 g salt
77 g levain 9% prefermented flour
2 g diastatic malt powder 0.5%
Total flour without levain 378 g with levain 416.5 g
1 Honeycrisp Apple diced then baked in aluminum with maple syrup and cinnamon.
Cheddar cheese cubed.
1. Liquid Levain (0:00) --- I build mine at around 1:2:2 and let it sit at about 80°F until it more than triples in volume and “peaks”. For my starter, this takes approximately 5-6 hours.
Flour for my starter feeds is composed of a mix of 10% rye, 90% bread flour
2. Autolyse (+3:00) --- This is a pre-soak of the flour, diastatic malt and water. If concerned about the hydration hold back some of the water. You can add it back later, if necessary. Leave the autolyse for anywhere from 2-4 hours (I prefer 3 hours) while the levain finishes fermenting.
3. Add Levain (+6:00) --- Spread on top of dough and work in using your hands. This is a good time to evaluate the feel (hydration) of the dough.
4. Add Salt (+6:30) --- Place salt on top of dough and work in with hands. Dough will start to strengthen.
5. Light Fold (+7:00) --- With dough on a slightly wet bench do a Letter Fold from both ways. NOTE: If baking more than one loaf, divide the dough before folding.
6. Lamination (+7:30) --- Place dough on wet counter and spread out into a large rectangle. Add the baked apples and cheddar spreading on the laminated dough. Do a Letter Fold both ways.
7. Coil Fold (+8:15) --- Do a Coil Fold inside the BF container.
8. Coil Fold (+9:00) --- Do a Coil Fold inside the BF container.
9. Coil Fold (+9:15) --- Do a =Coil Fold inside the BF container.
10. End of BF - Shaping (~11:30) --- The duration of the BF is a judgement call. Shoot for 50-60% rise (assuming my fridge temp is set very low). Warmer fridge (above 39F) means your dough will continue to rise... so in this case, bulk to more like 40%. Divide and shape
11. Retard Overnight & Bake --- Score cold and bake in a pre-heated 500F oven for 20 minutes with steam
12. Vent Oven 20 minutes into the bake --- Vent oven and bake for 25 or more minutes at 420F.
I think that I need to cut the cheddar into smaller pieces next time, these were too large and impeded the oven spring somewhat and too many of them broke through the skin of the dough and melted and then burned. I think I would also drop the temperature more after taking off the lid and bake longer and lower to hopefully avoid as much burnt to a crisp cheese.
I do like the blisters : )
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I like every single thing about that bread. You know, there is a camp that think crust blisters make the bread look "sick", I am not from that camp and agree, I do so like the blisters! Hey, since you like my hero sandwiches so much, here is tonight's N.Y. cut steak with potato.
Damn Will, that sandwich looks good. My mouth is watering and I just ate dinner. Thanks for the kind comments on my bread.
Benny
Cheese baked into bread is not my thing, but I can recognize good looks nonetheless. Nice bake. How was the crumb?
alan
Thanks Alan, the crumb was disappointing, a bit dense in places. It was delicious and is now gone. I forgot to take photos of it.
Benny
Looks so good. That's why i'm wary of breads with mix ins. You can get dense spots depending on what the mix ins are. i think it's because the dough doesn't cook well around the fruit or cheese becasue of increase moisture in those spots?
I definitely should have cut the cheese much smaller than I did. I think the weight of the large pieces of cheese really interfered with the raising of the bread. In any event, I’m not so sure that I’ll bake with cheese in my bread again too soon, but never say never. It was tasty though.