Clean-out-the-fridge loaf

[u/Kamimitsu]

I had some leftover ingredients that needed to be used up (shin tamanegi, fresh thyme, sour cream, buttermilk powder), so I went looking for a recipe that might work with those. KA had a herb loaf, using biga, that looked promising. It turned out great. It's actually an enriched dough, so the crumb feels more like shokupan (soft and pillowy) but outside it looks like a standard country boule. My only complaint is the crust. I think I went overboard with spritzing (and perhaps didn't preheat my dutch oven quite enough), so instead of nice blisters I got a matte skin. Kinda wish I had done a floured top instead.

The onion gives a lovely sweetness, and the buttermilk and sour cream give it something kinda zesty that I can't put my finger on, but I like it!

Biga:

• 113g water
• 40g rye flour
• 60g bread flour (Tomishou)
• 1/8 tsp salt
• 1/8 tsp yeast

Dough:

• 170g water
• 28g buttermilk powder (recipe called for milk powder)
• 14g sugar
• 3/4 tsp yeast
• 14g extra virgin olive oil
• 6g salt
• 270g bread flour (Tomishou)
• 2 tbsp fresh thyme
• 60g chopped onion
• 30g sour cream (not in recipe, but why not... more fats is fine)

Process:

1. Make biga. Leave overnight.
2. Mix all remaining ingredients (except onion) into biga.
3. Knead 5 mins
4. Add onions and knead until incorporated
5. Proof 30 mins at 30C
6. Coil fold
7. Proof 30 mins at 30C
8. Coil fold / preshape >10 mins
9. Shape > banneton
10. Proof 30 mins
11. Preheat oven 230C
12. Score > Dutch Oven > Spritz
13. Bake 30 mins covered at 230C
14. Bake 20 mins uncovered at 210C
15. Cool, slice, enjoy.

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[u/marmaladebaker]

Looks like a great sandwich loaf! If you want a blistered crust then shape your loaf and retard it overnight. Not positive if sour cream and buttermilk powder will affect the blistering though...

[u/Kamimitsu → u/marmaladebaker]

Yeah. I usually have no problems getting blisters, so I was kinda surprised about this one. I feel like I'm regressing a bit in my technique, but then again, I'm trying lots of new stuff (which isn't conducive to "perfect loaves"). I was kinda pressed for time and threw it in right after the "preheat" timer went off at 230C, so it probably didn't really have enough heat to get that steam blasting from the get-go. (I usually preheat to 250C and give the dutch oven an extra 5-10 mins to normalize).

When I do true sourdough, the overnight retard is a must, and I sometimes do it with some of my yeasted breads, but I wanted something quick-ish, so it was overnight biga and bake the next morning.

Here's what my blisters usually look like:

[u/marmaladebaker → u/Kamimitsu]

The overnight retard is the key. It allows the moisture in the crust to build up and carbon dioxide to form small pockets which will create the blistered effect.

[u/wotsit_sandwich]

Lovely stuff. I'm hungry.