Cheese’n Berry

This #brotokoll creation is featuring a let’s say congenial duo. Pure harmony! No fighting, freedom for eyeryone and no traps. Hence, we are not talking about Tom & Jerry but: Cheese and Berry

Let’s start with the cheese : cypriot halloumi! This delicious cheese (made of  cow, sheep or goatmail – or even a mixture of all of them) has a very special characteristic, which we will take advantage of: it’s consistency! Even on your barbecue it keeps a part of it’s strength and results in a fantastic chewy pleasure. So – this cheese seemed to be perfect for a new ciabatta recipe!

Halloumi’s counterpart: bilberries. Perfect harmony of the berries’ sweetness and light acidity with their salty soul-…aaa…cheesemate.

Tipo 0 and Semolina Rimacinata is one of my favorite flour combinations. Einkorn covers the wholegrain part and makes a great crust. und macht eine tolle Kruste! Responsible for leavening the dough: a two-stages wild yeastwater poolish.

And there is another special ingredient – which makes me officialy announing:

#brotkoll proudly presents

With Cheese’n Berry we are proudly launching the #brotokoll – Fleur de levain series. Fleur de Levain is new to you? Well, then you definitely missed the Sourdough Librarian here on the blog. Click HERE and read through this amazing interview with Karl de Smedt.

Yeast water powered ciabattas have a very mild and neutral taste (no acidity in comparison with sourdough). Fleur de Levain adds a whole new aroma profile – HERE  I show you the way how to make it.

Happy Baking with Cheese’n Berry!

You still don’t have wild yeast water in your portfolio? HERE you will learn everything you need to know.

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Cheese'n Berry

TA (Hydration) 182 (82%)

Ingredients

• 260 g Tipo 0, italian flour available at bongu.de
• 40 g Semolina Rimacinata available at bongu.de
• 40 g Einkorn wholegrain flour
• 10 g Fleur de Levain
• 140 g Yeastwater active
• 135 g Water
• 40 g Halloumi (cypriot cheese) in small cubes
• 30 g Bilberries fresh, sliced
• 7,5 g Salt
• 1 g Thyme dried
• 6 g Oliveoil

TA (Hydration) 182 (82%) Ingredients 260 g Tipo 0, italian flour available at bongu.de 40 g Semolina Rimacinata available at bongu.de 40 g Einkorn wholegrain flour 10 g Fleur de Levain 140 g Yeastwater active 135 g Water 40 g Halloumi (cypriot cheese) in small cubes 30 g Bilberries fresh, sliced 7,5 g Salt 1 g Thyme dried 6 g Oliveoil

Instructions

Pre-dough (Poolish) 1. stage

70g Tipo 0, italian flour
70g Yeastwater, active

Mix all pre-dough ingredients. Depending on the power of your yeastwater, let it rise between 8 and 12 hours until the Poolish has doubled in size (put it into a high bin or container).

Pre-dough (Poolish) 2. stage

140g Poolish (1. stage)
30g Tipo 0, italian flour
20g Semolina Rimacinata
20g Einkorn wholegrain floul
1g Thyme, dried
70g Yeastwatwer, active

Mix all ingredients. Depending on the power of your yeastwater, let it rise between 3 and 6 hours until the Poolish has again doubled in size (put it into a high bin or container).

Autolyse

Poolish 2. stage
160g Tipo 0, italian flour
20g Semolina Rimacinata
20g Einkorn wholegrain flour
10g Fleur de Levain
100g Water (cold)

Mix the flours with fleur de levain, water and poolish and let it rest well covered for 90-120 minutes at room-temperature (Autolyse).

Main dough

Autolyse
7,5 g Salt
35 g Water (cold)
6 g Olive-oil
40 g Halloumi cheese, in cubes
30 g Bilberries, sliced

Add salt to the autolyse-dough and knead your dough for 4 minutes with your mixing-machine (low level), until it releases from the bowl. Increase speed and add the indicated water stepwise (during that process lower your speed while adding water and increase once the water has been absorbed). After the last amount of water, add the oliveoil with the same procedure (lower your speed while adding the oil and increase speed once the oil has been absorbed).Now knead the dough at high speed, until the dough releases from the bowl, the dough develops good gluten and you are able to perform a good window-pane-test. You are ready? Than just add the halloumi cheese, together with the bilberries and mix at low speed for 60-90 seconds (low speed is very important for protecting the gluten from damage).

Bulk proof | Stretch & folds

Put the dough into a greased container. In total 3-4 times, every 30 minutes, so after 30/60/90 and possibly 120 minutes, perform a set of strech & folds. The reason for this short interval is that we are trying to structure the dough as early as possible. Gluten are alreday developed. Now, we are forcing the dough to hold it's shape. That is very important as we will hardly touch this dough again. After the dough has (minimum) doubled in size (better tripled), we can proceed with the next step.

Shaping

Release your dough gently from the container onto your well floured working surface. Flour also the upper part with either fleur de levain or a flour of your choice (Semolina Rimacinata is great for even more crunch). Now just cut the dough gently and with care into two pieces and lift each of them (two dough spatulas will work perfectly) onto a separate baking parchment. No more shaping!

Final proof

Cover the ciabattas with plastic film or linen (preventing that they are drying out) and let them rest for 70-120 minutes (check by the famous poke test - even if at higher hydrated doughs it is very difficult to judge the status of how proofed the dough is - make sure that the testing spot hardly returns to it's starting position before you proceed to the final step).

Bake

Preheat your oven and your baking stone (for ciabatta a strong bottom heat is very important) for 60 minutes at 270 degrees Celsius. Load the ciabattas with steam into the oven. After 6 minutes, reduce temperature to 240-250 degrees and bake them another 20 minutes (total baking time around 26 minutes). For a better crunch, open the oven and let the steam escape in the last 5 minutes.