January 5, 2024 - 8:19am
Onion-Cheese-Curry Sourdough Loaf
This one was inspired by the Cheeseboard Collective’s delicious Hobrot, but has been adapted to be more similar to my usual sourdough loaves (eg the original recipe called for an egg and this has none). Love a worker-owned co-op <3
Ingredients:
- 95% T85 flour (I used cairnspring mills trailblazer)
- 5% whole dark rye
- 80% hydration
- 20% levain
- 15% coarsely grated cheese (I had cheddar and pecorino Romano on hand)
- 15% diced onion
- 3% neutral oil
- 3% curry powder
- 2.5% salt
Method:
- sauté onions in oil till translucent, dump in curry powder, take off heat, and mix into a paste
- dissolve salt into water
- add levain into salt water and break up into pieces
- add flours and mix until no dry flour clumps are left
- rest for 45 minutes
- 4 stretch and folds every half hour. Mix in the cheese and the onion-curry paste after the first set of folds.
- bulk till 1.5x in size
- preshape and rest 30 minutes
- shape and place in banneton
- cold ferment overnight
- bake at 450F in dutch oven with lid closed for 30 minutes
- remove lid and bake for another 15-20 minutes
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Comments
This looks gorgeous and sounds delicious, very very nice bake.
Benny
Thanks Benny!
That came out beautifully! Very nice.
I suppose the very good amount of rise and the open crumb came about because you mixed in the additions after getting the gluten established. I've been trying to remember to do that too.
Yeah it’s definitely a balance between developing gluten vs getting them evenly and fully dispersed through the dough. I like a long initial rest to develop gluten and then adding inclusions early on in the series of stretch and folds
Excellent crust and crumb. So how was the flavor? How strong was the curry flavor?
Thanks! It was delicious. Definitely curry forward but not punch-you-in-the-face strong. However it is also going to depend on the exact curry powder you use