Cheese, herb & Chilli Bread
It's been a while since I posted but thought I would post this new bake. Recipe from Emmanuel Hadjiandreou "Gutes Brot". Not sure that I can print the recipe here. I did scale his recipe down a little to give 1 x 700 gm loaf.
I didn't follow his methodology but rather just made the dough as I normally do. Took a small amount of starter and refreshed 1:1:1 meaning to refresh again before bed. I forgot so early yesterday morning I built it 1:3:3.
3:35 pm I mixed the dough using my Kenwood mixer then finished it off with 30 SLAFS. I had added an extra 10 gm water as it felt a little stiff. Hoping also that the amount of chilli flakes and the chopped parsley in the dough were not too overpowering. Using chilli and cheese in a bread dough is an absolute first for me.
4:20 pm laminated the dough
5:05 did a set of coil folds followed by a further 2 about 40 minutes apart.
The dough was left to bulk ferment
9 pm Preshaped dough and left to rest for 20 minutes
9:20 pm shaped and left on bench for about 15 minutes before retarding over night.
This morning oven preheated to 240oC for 50 minutes. Loaf was slashed, spritzed then placed in preheated DO. Reduced temperature to 220oC and baked 17 minutes with lid on then 20 minutes lid off.
The bread smelt really good as it was baking and it tastes wonderful with a nice little hit of heat from the chilli. The chopped parsley doesn't show very much but I will definitely make this one again!!
While I was making this loaf I also made an everyday type loaf with 22% rye flour, 6% spelt and 72% bread flour. Timings were as above.
All in all very happy with these bakes.
Comments
Both of them look top notch Leslie! Nice crumb and a great oven spring for each.
Chili flakes? Not sure I’ve seen them before. I wonder if it’s similar to our red pepper flakes? Sounds delicious though!
but it has red flakes as well as the white seeds that are of course spicy! the cheese flavour really came through as well!
Leslie
They look delectable. Perfect crumb with a lovely crust. Very nice indeed.
I like the idea of cheese in bread but think it might need to be eaten quite soon and I like a loaf to last 5 days.
Happy New Year, Leslie.
I always slice then freeze so I am not sure how it would last. It did taste really really good!
Leslie
Gorgeous bakes Leslie, I bet they are delicious. The crumb is lovely and open. Great way to start the new year. Happy New Year to you and your family.
Benny
happy New Year to you too. I thought crumb might have been tighter but really happy with how it turned out. crumb is faintly yellow from the cheese although the photo doesn't really show it.
Leslie
Super breads Leslie, they turned out quite well, and can only imagine that the chili flakes were exceptional.
Have recently had some success with a short Kenwood mix, followed by 30 slap and folds and eventually bassinage that I grinned when I read your description of your method!
-Jon
I started using my mixer about a year ago but just like to finish the dough off with a few SLAFs - I feel the mixer doesn’t quite give that lovely smooth feel that SLAFs do. I just do whatever I think the dough needs, sometimes more sometimes less.
Leslie
Bread gets made by a lot of different methods around here but the crumb you get is always a thing of beauty. The dried chili flakes in bread is a new one on me. I was trying to figure out how I would use such a bread and then it came to me. This would be perfect for avocado toast with an egg on it. I tend to overdo it when I use chili flakes so my wife says. Would a teaspoon per loaf be too much?
Don
without it being over the top. I used about 2 gm of chilli flakes in a total dough weight of 700 gm so possibly a little under a teaspoon depending on dough weight. your bread topping sounds delicious and would be a great combo.
thanks Don
Leslie
You nailed the fermentation with this bread, Leslie. Gorgeous crumb, great spring + interesting flavors baked in. Super bake! –AG
I gave some to a neighbour but they are not really chilli flans and it is right on their limit, whereas for me it is pretty good. I am loving the cheese flavour and am pretty sure this will get baked again!
Thanks AG