Another Provolone Piccante SD!

Another Provolone Piccante SD!

Provolone Piccante… again? Yup, last week’s bread tasted so good that I want Provolone in my bread for another week. Although I’ve kept the cheese, the rest of the formula is completely different. However, that’s still saying a lot considering how afraid of boredom I am. This bread is inspired by Danni’s and Alan’s takes on Maurizio’s cinnamon raisin bread.

 

 

Cinnamon Thyme Provolone Piccante 20% Germinated Red Rice SD

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

262

100

38

100

302.5

100

Whole Red Fife Wheat Flour

150

50

 

 

 

 

150

49.59

Sprouted Red Wheat Flour

90

30

 

 

 

 

90

29.75

Germinated Red Rice Flour

60

20

 

 

 

 

60

19.83

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

2.5

0.83

Whole Rye Flour (Starter)

 

 

 

 

 

 

2.5

0.83

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

40.5

100

283.1

93.59

Water

 

 

158

60.31

38

100

198.5

65.62

Whey

 

 

90

34.35

 

 

90

29.75

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.91

 

 

5

1.65

Vital Wheat Gluten

9

3

9

3.44

 

 

9

2.98

Starter (100% hydration)

 

 

 

 

5

13.16

 

 

Levain

 

 

81

30.92

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

45

15

45

17.18

 

 

45

14.88

Provolone Piccante (Cubed)

45

15

45

17.18

 

 

45

14.88

Cassia Cinnamon (1/2 tsp)

 

 

 

 

 

 

 

 

Dried Thyme (1/2 tsp)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

650

248.09

81

213.16

650

214.88

 

Sift out the bran from dough flour, reserve 38 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 4 hours (27.5°C). Since I was out for dinner, it was retarded for 4 hours.  

Roughly combine all dough ingredients. Ferment for a total of 2 hours 10 minutes. Construct a set of stretch and fold at the 15 and 30 minute mark, and fold in the add-ins at the 45 minute mark.  

Shape the dough then put in into a banneton directly. Retard for 8.5 hours.

Remove the dough from the fridge and let it warm up at room temperature for 10 minutes. Preheat the oven at 250°C/482°F. Score and spritz the dough then bake at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

 

The cinnamon did lengthen the bulk but not by much. I’d say the dough took 20 minutes longer to rise in the bulk than usual, which is less than 17% in this case. Amazing aroma filled the kitchen while the bread was baking and it stayed for another few hours. There was decent oven spring and the crumb is moderately open.

 

 

Updated: This bread no doubt has a sweeter scent than last week’s. The half a tsp of cinnamon comes through well yet it’s no over-powering. I like sweet & salty combo and this one is no exception. The thyme is subtle but it complements the cinnamon nicely. The bread has a balanced sweetness-acidity flavor. It has an exceptionally crispy crust thanks to the fat of the cheese. 

 

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