Garbage Bread

They say baking is good for the soul, we shall see.   I awoke this morning in a totally foul mood.   Perhaps the season, perhaps the passing of “THE FOOD HOLIDAY”, perhaps the first cookie season I’ve not been generating tens of dozens of cookies.   What ever, lets start baking and put this past us.

Looking in the pantry and fridge I find a number of items that need to be used, small bits of roasted garlic, olives, cheddar cheese and the like.  Perhaps a roasted garlic, cheddar and olive loaf to go with a tomato soup or perhaps a beer cheese soup will heal my woes.

I’ll go with a quite slack dough, > 75% hydration, see the post on that,  I’ll do the basic mix to a shaggy dough for autolyse for an hour, whilst my yeast proofs.

In this case, I’ll cut the salt back a good bit as the olives and their brine will add salt.

Whence the autolyse is complete I’ll add proofed yeast and mix / knead until smooth and silky, thence add the garlic, olives and cheddar.

Thence, slash, bake and cool.   Serve with butter.

Garbage Bread

Doing a bit of baking to sooth my soul, and clean out the fridge.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Breads

Cuisine American

Servings 1 loaf

Calories 1524 kcal

Ingredients

  

1x2x3x

• 300 grams Strong White Flour Bread
• 100 grams Whole Wheat Flour
• 8 grams Instant Yeast
• 400 grams Water Not above 110, divided
• 2 grams Salt
• 50 grams Roasted Garlic
• 50 grams Mixed Olives Rough Chopped
• 100 grams Strong Cheddar Cheese Grated

Instructions

 

• In a stand mixer add flours and 250 grams water; mix until a stiff shaggy dough forms; cover rest 1 hour
• In a small glass / bowl; mix yeast and 150 grams water; cover rest 1 hour
• After resting, add yeast to dough and mix on low for 5 minutes; let rest 30 minutes
• After resting; using a dough hook mix for ~10 minutes on medium; until a smooth, silky dough appears
• Add the olives, garlic, and cheese, mix until combined, (~3 minutes)
• Cover and rest until doubled or trebled (~1 hour; First Rise)
• Shape and place in baker; cover and rest 1 hour
• Preheat oven to 450 F (~30 minutes); place 2 racks, one at the lowest position, one in the middle position, place a sheet pan on the bottom rack
• Uncover dough, dust with whole wheat flour; slash and place in oven on middle rack; add a cup of water to the sheet pan. (THIS WILL SPLATTER / STEAM)
• Bake for 45-60 minutes, until golden brown and a insta-read thermometer reads ~ 195F whence inserted into the loaf
• Turn off the oven and crack the oven door; let cool / dry for 30 minutes
• De-pan and place on a cooling rack to finish cooling

Notes

One could replace the first 250 grams of water with beer, for an added yeasty flavor

Do look for a post on slashing bread, I am sure at some point I'll want the pleasure of slashing something, repeatedly.

(basically use a razor blade at either a 45 degree or 90 degree angle, and slash in a pattern.)

Nutrition

Calories: 1524kcalCarbohydrates: 309gProtein: 56gFat: 8gSaturated Fat: 1gSodium: 816mgPotassium: 940mgFiber: 21gSugar: 2gVitamin C: 16mgCalcium: 182mgIron: 7mg

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