https://www.copymethat.com/r/PFfGLaxpR/sourdough-brie-soft-dried-figs-rosemary-/
126135247
DLKnV3T
PFfGLaxpR
2024-10-27 07:29:42
Sourdough Brie, soft dried figs & rosemary; less salt
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Flour: Cake, rye & wholemeal
Less salt
Hold back 30-50g water
S & F X 3 & spritz water
Laminate & add fillings
Into bannetons & CR
Mané into freezer - 15 minutes
Bake: 240° C for 20 minutes with steam
230° C for 30 minutes without lids
Out of DO and onto oven shelf 15 minutes
Switch off and door ajar
Used pink DO & medium Japanese DO
100g each boule - Le Rustique French Brie
Lovely dough
Good O/S
Less salt
Hold back 30-50g water
S & F X 3 & spritz water
Laminate & add fillings
Into bannetons & CR
Mané into freezer - 15 minutes
Bake: 240° C for 20 minutes with steam
230° C for 30 minutes without lids
Out of DO and onto oven shelf 15 minutes
Switch off and door ajar
Used pink DO & medium Japanese DO
100g each boule - Le Rustique French Brie
Lovely dough
Good O/S
Ingredients
- This recipe makes two loaves. Simply divide all the ingredients by two if you only want one loaf.
- subheading: Dough:
- 1000g bread flour
- 750g filtered water @ 88’F
- 200g unfed starter straight from fridge (100% hydration)
- 22g sea salt
- 170g chopped green chile
- 170g cubed Gruyere cheese
- 35g chopped green chile (for topping each loaf)
- 35g cheese (I used cheddar - for topping each loaf)
Note: Ingredients may have been altered from the original.
Steps
Directions at alegrebread.com
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