If you like copious amounts of cheese, this one’s for you.
I added cheese to the levain as well 
.
Made with fresh milled durum, whole wheat, and spelt. Open baked with steam.
The crumb was wonderfully soft and full of cheesy goodness.
I used my Ankarsrum to mix the dough and open-baked with steam. I pushed the bulk to over a 55% rise.
I used around 73% fresh milled flour in this bake with Marquis wheat, durum, and spelt. All were sifted once with a #30 drum sieve. The only non-FMF is from the bread flour used in the levain.
The dough temperature was 76 degrees F., and I let the dough bulk proof at 75 F until it hit around 55% rise after 4.5 hours.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.
Let it sit at room temperature (I used my proofer set at 75°F) for around 5-7 hours or until the starter has almost doubled. I like to use the starter as soon as it has peaked. You can refrigerate it and use it later or the next day, but it may lose some of its strenght if not used right away.
Tangzhong Directions
Add the water to the spelt flour in a small saucepan and cook on medium-low until the starches gelatinize and it starts to thicken. It should be like wall paste when done. Remove from the heat and cool until it’s about room temperature. You can put it in the refrigerator to speed up the process.
Main Dough Procedure
Note: I use an Ankarsrum Mixer, so my mixing order is slightly different from that of a KitchenAid or other mixer. Add all the water to your mixing bowl except for about 1/4 of the water. Add all the flour to the bowl and mix on low for 1 minute, until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 minutes. Next, add the levain, Tangzhong, sour cream, and most of the remaining water (as needed), and mix on medium-low speed (about speed 4) for around 15 minutes. Let it rest for another 20-25 minutes. Now add the salt and the remaining water if needed, and mix on speed 4 until you have a nicely developed, smooth dough. Lastly, add the cheese and mix until well incorporated. Don’t be afraid to mix longer. I have found that upfront gluten development is key if you want a nice open crumb.
Remove the dough from the bowl and place it in a lightly oiled bowl, or proofing container, and do several stretch and folds. Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for.
Do a set of coil folds after 30 minutes, and a second one 30 minutes later, and then one set of stretch and folds, 30 minutes later. It’s important to build the layers of gases by doing the coil folds.
Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. Finish shaping and place the dough in your banneton, bowl, or on a sheet pan, then cover it to keep it airtight.
When you are ready to bake, preheat your oven to 500°F an hour beforehand and prepare for steam. When ready to bake, score as desired. Prepare your oven for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf. I pour 1 cup of boiling water into the pan right after I place the dough in the oven. I then lower the oven temperature to 450°F and bake until they are nice and brown, and the internal temperature is at least 205 – 210°F.
Take the bread(s) out of the oven when done and let them (it), cool on a baker’s rack for as long as you can resist.
mookielovesbread 