Description
Sourdough KAMUT Potato Thyme and Cheese Pavé has a delicious and pronounced cheesy flavor and a soft and spongy texture.
Ingredients
Units
Scale
- 120 grams (1/2 cup) sourdough starter (recently fed, active)
- 350 grams (2-3/4 cups) all-purpose flour (+ more for sprinkling)
- 100 grams (3/4 cup) whole grain KAMUT flour
- 50 grams (4 Tbsp) unsalted butter, chilled, cut into small cubes
- 110 grams (1/2 cup) warm milk
- 130 grams (1/2 cup) water (or more milk, if desired) *
- 100 grams (1/2 cup) plain mashed potato, warm (no added cream or butter) [I used Yukon gold potatoes]
- 1 tsp fine sea salt + 10–25 grams additional water
- 1 egg, beaten
- 100 grams (2/3 cup) mature goat’s cheese, grated [I used sheep’s milk cheese]
- 1 tbsp fresh thyme leaves, more if desired
*KAMUT absorbs more liquid than regular flour. If you use a different type of flour, you may need less water.
Instructions
- In a large bowl, whisk together the flours, and then rub in the butter to resemble coarse breadcrumbs. In a separate bowl, add the sourdough starter and warm milk; mix thoroughly to break up the starter.
- Make a well in the center of the flour. Pour in the sourdough/milk mixture, and add the warm mashed potato, egg and grated cheese. Using a Danish dough whisk and/or dough scraper, mix to form a soft dough. Add in more milk or water as needed. Form the dough into a ball, cover and let rest 30 minutes.
- Sprinkle the salt over the dough and dissolve with 10-25 grams of water. Using your fingers, work the salt into the dough until thoroughly incorporated. Form the dough back into a ball, cover, and let rest 30 minutes.
- Mix in the fresh thyme and work it into the dough as evenly as possible. Recover the dough, and leave in a warm place for 2-3 hours.
- Stretch and fold the dough 2 times at 45 minute intervals. After the second stretch and fold, let the dough rest for 1-2 hours, or as needed to develop the dough.
- Shape into a rectangular loaf and place on a greased or parchment-lined baking tray. Cover and let rest in a warm place for 45 minutes to 1 hour. The dough will be ready when you poke it gently and a light indention remains.
- Preheat the oven to 200ºC (400ºF).
- Brush a light egg wash over the loaf, if desired, or dust lightly with flour. Score deep criss-cross slashes on top of the bread using a sharp knife or lame.
- Bake on a center shelf for 25-30 minutes, or until golden brown. Rotate the loaf for even baking partway through the bake cycle and remove the parchment paper, if using.
- Transfer loaf to a wire rack for cooling. Slice into squares and serve.
Notes
adapted from the world breads from pain de campagne to paratha
- Category: Sourdough Cheese Bread