Asiago, Kalamata, Rosemary Loaf
Although I have not been posting as often, I still bake sourdough very often. Some of the items I have been baking are:
I decided to work on a one day sourdough with a flavor wallop. I bought some very expensive Kalamata olives and some Asiago cheese to bake up what I call a Kalamata Loaf.
I also used some fresh Rosemary from my garden. I used quite a large amount of starter for the dough and also used a morphing of New Zealand starter. Morphing a starter means using two starters in one recipe.
Here is the recipe:
- 5 oz New Zealand Starter – 100% hydration
- 36 oz Italian Starter – 166% hydration
- 8 oz evaporated milk
- 8 oz water
- 1 oz oil
- 2 lbs 10.5 oz bread flour
- 1.1 oz salt
In the early morning, using your dough mixer, mix the above ingredients except the salt. This should take about 2 – 3 minutes. Autolyse. Then add your salt and mix on low speed for about 3 more minutes.
The mixing for this dough is longer than for a standard sourdough, because it is a one day dough and won’t spend as many hours developing the gluten as usual. Turn the dough out into a dough folding trough or container.
I have found a large difference in the quality of my dough since I started using a dough folding container and began to fold my dough during the bulk fermentation time. This dough was sticky at 73% hydration, but became manageable after a couple of dough folds. I allowed this dough to bulk ferment six hours and folded the dough about once an hour. You can actually see the dough get stronger with each folding. I am planning on carrying the dough containers at the store soon. After the six hours of bulk fermentation, divide the dough into four pieces weighing 1.5 lbs each.
Let them set for 5-10 minutes and then flatten out each piece one by one. I actually timed my shaping of the loaves 30 minutes apart, so that they would not be all proofed at the same time.
Stretch the dough piece into a rectangle and spread the olives, cheese and Rosemary on top. Fold the dough over a few times until a roll is formed. Tuck under the ends and place the dough into the couche.
When the first loaf has proofed about 2 hours or so, take the dough from the couche, stretch it slightly as you place it on the peel and then dimple the dough with your fingers lightly.