Sundried Tomato and Cheese Sourdough

Quick little sourdough!

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This was the first sourdough I made using Sally (my sourdough starter) after her summer hibernation. And man was I nervous.

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I had to revive Sally because she had a little layer of mould growing on her. Ended up just scraping the mould off, splitting what was left into 5 bowls, and cultivating the bowl that smelt the…least-worst.

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Really happy with the bread I ended up with though! Got a good structure on the bread – check out the way the bottom of the bread’s lifted off the ground. Read somewhere that that means I shaped the bread pretty well.

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Didn’t manage to score the bread successfully though.  😦

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The flavour of the bread’s pretty good as well. Can’t go wrong with salty cheese, roasted tomatoes, and aromatic herbs. The gouda was from the Farmers Market too (supporting the local community wow) and was reaaaaally good.

I got my recipe from here.

Ingredients

  • 217g sourdough starter (mine was at 100% hydration)
  • 258g bread flour
  • 43g rye flour
  • 190g water
  • 7g salt
  • 1 tsp dried rosemary
  • 50g gouda
  • 50g parmesan
  • 50g sundried tomatoes

Method

  1. Combine the sourdough starter with the flours and water. Leave to autolyse for about 30 mins.
  2. Cut cheese and tomatoes into small pieces.
  3. Add the salt to the dough mixture and knead briefly for about 5 mins. Then add the dried rosemary and knead again until some structure develops.
  4. Add the cut cheese and tomatoes to the dough and mix to incorporate.
  5. Place the dough in an oiled container and cover. Leave to rise for about 40 mins.
  6. Turn and fold. Learn how to do so here. Leave for 40 mins. Then turn and fold again. You’re going to want to aim to fold 3 times in 40 minute intervals.
  7. Shape, and if using a banneton place the bread in the banneton and cover with cling film. Leave to proof for at least 12 hours in the fridge.
  8. The next day, tip the bread onto a lined baking tray.
  9. Preheat your oven to 260°C with a baking tray half-filled with water at the bottom of the oven to create a steam oven.
  10. Score your bread and place in the steam oven. Spray into the oven with mist from a spray bottle generously to generate more steam. Bake at 260°C for 20 mins. Then reduce the temperature to 200°C and bake for 20 mins or until done.
  11. Bread is done when it is well browned and when you tap it it sounds hollow.
  12. Leave to cool on a wire rack.

Notes

  • My starter was at 100% hydration. This bread was about 73% hydration. If you have no idea what I’m talking about check out my previous recipe on classic white sourdough.
  • Autolysing just means letting your flour sit with the water before you add any salt or yeast. This is supposed to make the bread easier to handle and have better structure and taste since the flour absorbs the water or something. More here.
  • I used grana padano instead of parmesan because it happened to be cheaper. Works too.
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