RECIPE: REC: Asiago with Spring Onion Sourdough Bread

RECIPE:
M

mariadnoca

Moderator
Went to a bread Meet-Up and talked an online bread friend into meeting me there. She made this, which was on my list to try and dang, this is super good stuff. I think it might be on the top of my favorite bread list now. Great to snack on/serve to friends with a glass of wine.

Asiago with Spring Onion Sourdough Bread

Servings: 1 loaf

Ingredients

THE NIGHT BEFORE YOU MAKE THE DOUGH:

Make your levain

50g 100% hydration, 100% rye starter

100g h2o

100g dark rye flour

amalgamate the above.

DOUGH DAY:

all of the levain

500g BRM organic a/p

350g h2o, cold and filtered

3-4 green onions, sliced thinly

165g asiago, in small dice

33g olive oil

12g salt, sea or kosher is fine

Steps

mix together the levain, the flour, the h2o. autolyse for an hour and 15 minutes. after the autolyse, squish the salt and olive oil into the dough. when it's fully amalgamated, fold in the onions and cheese.

now it's time for the 4-hour bulk fermentation, the first 2 hours of which you will perform a series of turns every half hour; this is done at room temp. try to keep the cheese and onions encased in the dough. after the first 2 hours with turns, pop in the fridge and walk the dog, meditate, do your nails... do something for the next 2 hours.

after the bulk fermentation, turn the dough out onto a workspace that has been dusted with lots of organic brown rice flour. let it have a little rest for 15 minutes (its been through a lot).

after the bench, shape into a boule. pop into a linen lined bowl (dust the linen liberally with rice flour). pop in the fridge and ferment for a number of hours/overnght.

BAKE DAY:

an hour before you plan to bake, pop your combo cooker into the oven (your stone should be in there. always, right?) and preheat to 550F.

unearth the dough. score. slide it into the oven and pop the lid on. turn the heat down to 475 and steam for 30 minutes.

after the 30 minute steam, remove the lid. turn the oven down to 450 for 15 minutes, then down to 425 and bake till golden - approx another 35 minutes. watch it. the cheese will burn if its baked too long.

http://tartine-bread.blogspot.com/2013/03/siesta.html?m=1

http://3.bp.blogspot.com/-Me6BVOxgCTg/UViTmoSDm-I/AAAAAAAAGwY/LoymI0GAd4U/s1600/IMG_9345.JPG

 
THis looks absolutely wonderful! I have a few questions about terminology and process:

I have only baked yeast breads, so this recipe is quite a bit above my skill level. I looked up info about 1!00% hydration" and found a very nice site with a lot of info about starters (linked below).

My questions are:

1 - In the levain instructions, the instructions are to mix the 50 g of 100% hydration rye starter with an additional 100g each of water and rye flour, correct? This would be the step that "wakes up" the rye starter? If so, how far in advance would one need to make the rye starter before attempting this recipe?

2 - What is "BRM" in the ingredient 500g BRM organic a/p? I assume a/p is all purpose, so is referring to a specific type of flour?

3 - What is a combo cooker? I have a baking stone, do you think I could use just that for baking this bread?

http://www.thefreshloaf.com/node/3064/maintaining-100-hydration-white-flour-starter

 
I am completely exhausted just reading that article. It would be easier to file for a

new passport, book a flight to Paris, find a bakery and buy it--rather than make it.

Am I reading it correctly that you also must ALREADY HAVE rye starter before anything else takes place?

 
Yeah, her recipe kind of reads a bit sloppy. To answer you...

1 - In the levain instructions, the instructions are to mix the 50 g of 100% hydration rye starter with an additional 100g each of water and rye flour, correct?

> Yes (100% hydration is equal parts flour/starter/water)

This would be the step that "wakes up" the rye starter?
----> Yes/no. Your starter should already be woken up and active, if not you'll need to get it going with feedings a few days before this, this just builds you enough to use in the recipe and makes it really active and good to go.

If so, how far in advance would one need to make the rye starter before attempting this recipe?
----> If you mean a starter from scratch it will take about a week-ish in warm weather. More if it's cold.
----> If you mean the leaven: The night before. I do it before bed. You want to use it the next day when it's fully risen. You can be sure it's ready by doing a float test (I rarely do this now that I have more experience). Drop a bit of leaven in water, if it floats it's at the perfect stage to use.

2 - What is "BRM" in the ingredient 500g BRM organic a/p? I assume a/p is all purpose, so is referring to a specific type of flour? ---- I think she means Bob's Red Mill brand, ignore that. I would use a good unbleached flour though. I'm using Central Milling organic from Costco (it use to be a baking flour but now it's AP). KA bread four would be another readily available choice.

3 - What is a combo cooker? I have a baking stone, do you think I could use just that for baking this bread?
>Yes. The combo cooker is one of those camping dutch ovens with a fry pan lid. That's kinda no knead style, they suggest the combo cooker as it's easier to load the bread in the fry pan part. I use my mom's old dutch oven and drop the bread in on parchment. To use just a stone, get a roasting pan, fill with hot water and let it set while the oven/stone heat. Right before opening the oven, dump the water. Once the bread is on the stone cover bread in oven with wet pan -- maybe spray a bit of water in there just before it comes down. (Do this quickly to keep steam in as best you can.) You need to do this to create steam. The DOven with lid, ditto combo cooker does this with a tight seal and using the wet dough itself to create the steam. Using a stone only, one has to get creative to create steam, but I've done the roasting pan method with good results.

 
Yes, but a couple of rye only feedings and you are good to go. With bread this is kinda flexible.

I just asked my friend if she bothered to do the all rye starter this time around and she said no, and it was super delish.

 
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