Porcini Mushrooms Cheddar 30% Germinated Red Rice SD

No vital wheat gluten this time.

Porcini Mushrooms Cheddar 30% Germinated Red Rice SD

Dough flour (all freshly milled):

150g      50%       Whole spelt flour

90g        30%       Germinated red rice flour

60g        20%       Whole Red Fife wheat flour

For leaven:

10g       3.33%       Starter

40g       13.3%       Bran sifted from dough flour

40g       13.3%       Water

For dough:

260g     86.7%       Dough flour excluding flour for leaven

100g     33.3%       Whey

132g        44%       Water

90g          30%       Leaven

5g          1.67%      Salt

For porcini sautéed mushrooms:

60g        20%        Diced king oyster mushrooms

1 tsp         -%        Dried porcini mushrooms, powdered 

1/4 tsp      -%        Onion powder

1/8 tsp      -%        Salt

1/2 tsp      -%        Cooking fats (preferably ghee)

Add-ins:

-g               -%       All of the porcini sautéed mushrooms

50g      16.7%       Red mature cheddar cheese

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305g       100%       Whole grain

277g      90.8%       Total hydration

Combine all leaven ingredients and let sit until doubled, around 3.5 hours.

Make the porcini sautéed mushrooms. Heat the fats in a pan over medium heat, toss in the king oyster mushrooms and cook until caramelized. Put in the rest of the ingredients and mix until the mushrooms are well-coated in the powders. Deglaze the pan with a tablespoon of water or dry white wine. Remove them from the pan when the water/wine evaporates. Set aside until needed.

Roughly combine all dough ingredients except for the salt and let it ferment for 20 minutes. Fold in the salt and the add-ins. Ferment for 1 hour 55 minutes longer.

Shape the dough and put in into a banneton. Retard for 10 hours.

Preheat the oven at 250°C/482°F.

Remove the dough from the fridge to warm up for 30 minutes. Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

I’m not sure whether the bread was under or over-proofed so any comment would be appreciated. Neglecting the unimpressive look, the bread tastes pretty nice. After all, how could it be otherwise when cheese, porcini mushrooms and red rice are combined?

Germinated red rice is a really flavorful grain: it not only contributes sweetness, but also alluring aroma to this bread. I highly recommend you to give it a try if you can get it on hand. I guess you can also sprout red rice from scratch but I haven’t tried it myself.

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