Roasted Garlic Sourdough with Asiago and Black Pepper
This bread was made with an augmented set of tools. My main set of digital scales were gifted and so I pulled out a set of weights and a balance scale and did my best to measure by those means. With my limited weight set I simply based everything off a total flour weight of 1 kilogram to make percentages and measurements simple. This formula made two pretty large oblong loaves.
The total formula was pretty simple
Flour (KA Bread Flour) - 85% - 850 Grams
Whole Wheat Flour - 10% - 100 Grams
Spelt Flour - 5% - 50 Grams
Water - 85 % - 850 Grams
Salt - 2% - 20 Grams
Asiago (small cubes) - 15% - 150 Grams
Fresh cracked black pepper - unknown quantity
One head of garlic roasted
10% of the bread flour was prefermented in a liquid levain that was fed approximately 4 hours before beginning the autolyse. The autolyse then consisted of 750 grams Bread Flour, 100 Grams Whole Wheat Flour, and 50 Grams of Spelt flour mixed with 700 grams of fairly warm warm water to combat the winter cold. This was mixed by hand until all of the flour was hydrated and then left to rest for 30 minutes. The levain was then mixed in with autolyse followed by the salt along with the last 50 grams of water. I mixed by hand for a few minutes until I was happy with the development that had been achieved. This was left to rest for 20 minutes followed by a fold; after another 20 minute rest period I spread water on my work bench and stretched my dough thin on my work surface. At this point I distributed the asiago, garlic and black pepper and then folded the dough back into a boule. After another 20 minute rest period I repeated the "lamination" process again. This was followed by an hour of fermentation, a gentle fold and then another hour and a half of fermentation.
Once the bulk fermentation was finished I transferred the dough to my work surface and divided it into two even pieces and rounded them gently using my bench knife as a hand. After allowing them to relax for 20 minutes or so I used a stitching method to shape the loaves and put them into baskets with a little bit of rice flour to prevent sticking.
I allowed the loaves to proof for 1 hour before putting them in the fridge for what ended up being about 14 hours.
They were baked in a cloche at 500 degrees for 20 minutes with the lid on and 20 minutes with the lid off with some rotating to avoid oven hot spots.
Comments
Looks delicious! And thank you for detailing your method. How much starter did you use?
Thanks, I was pretty pleased with how it came out, especially for a first go at it. I used 200 grams of starter, 10% of the Bread Flour from the total formula was starter (and 100 grams of water).
I was dreaming of making a black pepper and asiago cheese sourdough this weekend, came to this site to look for some ideas about percentages, etc., and found your recipe. Since you didn't measure the amount of pepper, I'm wondering if you were happy with how the bread tasted? Could you taste the pepper? Was it too strong? I was thinking to add less pepper than salt, so if the salt is 2%, maybe the pepper should be just 1%? Thoughts?