36 Hour Parmesan with Shallots Sourdough

19 Mar

Main  It doesn’t get much better than this.  A pretty simple ingredient list….for me at least put together with TxFarmer’s amazing 36 hours method and you have an amazing loaf of bread.  When you can just eat the bread without anything else, you know you have done something right.

If you don’t have any of the French style flour from KAF you can substitute AP flour or bread flour.  I used some excellent Parmesan that we bought from Costco and some dried Shallots.  If you don’t have dried you can use fresh or substitute some onions.  I didn’t rehydrate them but instead just added them to the flour and water that hydrated in the refrigerator for 12 hours.

As always this formula is pretty wet but not too hard to handle if you use wet hands and the crumb comes out amazing.

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36 Hour Parmesan and Shallots Sourdough (%)

36 Hour Parmesan and Shallots Sourdough (weights)

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Directions

 Starter

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  I actually mixed it up at the same time as the flour and water mixture for the main dough and let it sit overnight.  I used my 66% seed starter and basically converted it to close to a 100% hydration levain.  You need the final levain/starter to be like this so it is easy to mix into the main dough.

Main Dough Procedure

Mix the flours and the ice water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Next add the  scallions and mix until incorporated.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter, Parmesan cheese and salt to the dough and mix by hand or in your mixer on low speed until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-24 hours.  I took it out about 24 hours later.

When you take the dough out of the refrigerator you want it to have almost doubled in volume, but if it doesn’t don’t worry as it will end up okay anyway.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, divide the dough and shape as desired and place them in their respective basket(s).  I made a bâtard and a boule and placed both of them into my proofer set at 82 degrees F. for 1.5 hours.

Score the loaves as desired and prepare your oven for baking with steam.

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Scored1

Set your oven for 550 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your oven on your oven-stone with steam and let it bake for 5 minutes and then lower the temperature  to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 210 degrees F. you can remove it from the oven.

Let the bread cool down for at least an 3 hours or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

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Crocus

The first signs of Spring! Who would know it with the freezing weather we still have.

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6 Responses to “36 Hour Parmesan with Shallots Sourdough”

  1. Karin Anderson March 22, 2014 at 6:58 pm #

    Beautiful bread. And I envy you for the crocuses. Here it’s dismally snowing again. I just mixed the dough (my take on) Brotdoc’s “Westphalia Crust” http://brotdoc.com/2013/12/23/westfalen-kruste-westphalia-crust/. I was looking for a usage of some dried old bread, other than making just bread crumbs.

    • mookielovesbread March 23, 2014 at 8:35 am #

      Thanks Karin. I can’t wait to hear how your bread comes out. That’s an interesting recipe and technique especially with adding the steam after cracks start appearing. Never heard of that one before. The cooking of the whole rye meal sounds a little like Peter Reinhart’s expoxy method.

      • Karin Anderson March 23, 2014 at 2:49 pm #

        I made half the recipe, thinking 2 kg was too much, but the loaf is heavy, so a 1 kg bread is small. It has an excellent, sweetish taste, thanks to the mash, and a nice crust, but my crumb is much denser and less open than Björn’s. I’m not sure, why.
        Instead of medium wheat (1050) I used bread flour and a bit whole wheat, but that can’t be the reason. I wonder whether his bread was more hydrated, my dough was moist, but not sticky.
        I left the dough overnight in the fridge, but followed the recipe otherwise. You should try it, the taste is really good, and maybe you have a different result.

  2. birgerbird March 24, 2014 at 3:24 pm #

    Oh my does this look delicious . . . yikes, and I have been poking around your site and love all of the flavors you are working with. I have a question about your starter(s) — do you feel that the proofing box really helped you, because I am having such a hard time with my starter. Our house is old and cold and unless heat is on, stays at about 60. Oven w. pilot light not much help. thanks,

    • mookielovesbread March 24, 2014 at 5:53 pm #

      Hi and thanks for your comment. I really do love my proofing box and feel it is well worth investing in one if you can afford it. It’s nice to be able to regulate the temperature of the dough and the starter and many times it shortens the amount of time needed which comes in handy.
      Regards,
      Ian

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