I love to experiment with different flavors and I thought about making a yuca bread. Coincidentally I run into some rosemary at the Botanical Garden and I decided to combine yuca and Rosemary in a sourdough bread. It worked out great. I wish I had put some more Rosemary, because biting into them in the bread was delicious. I hope you try it and enjoy as we did!!!!
Ingredients:
Starter
- 65 g of Mother Starter (100% hydration)
- 180 g of Filtered Water
- 30 g of Whole Wheat Flour
- 150 g of Bread Flour
- Total 425 g
Final Dough
- 425 g of Starter
- 250 g of Filtered Water
- 120 g of Whole Wheat Flour
- 280 g of Bread Flour
- 145 g of Yuca Puree
- Rosemary leafs
- 15 g of Salt
- Total 1235 g
- Cook yuca with water but without salt until soft and you can make a puree using a fork. I believe you can substitute potatoes if you do not have yuca. You can also use (recycle!) the water you cooked the yuca in your recipe instead of water.
- Mix all the starter ingredients in a bowl until well incorporated. Cover the bowl with plastic wrap and leave at room temperature until it nearly doubles in size. I left mine overnight.
- When your starter is doubled in size, mix together, in a separate bowl the water, flour and puree until well incorporated. Let it rest for 40 minutes (Autolyse).
- After 40 minutes mix all the ingredients together. Don't forget to add salt and Rosemary. Mix it until well incorporated by hand or mixer.
- Bulk ferment for 2 hours with 2 sets of stretch and fold at about 40 minutes apart. Shape dough into one round or 2 oblong. Let it rise for 2 hours or more until nearly doubles in volume. Can also refrigerate for 8 to 18 hours.
- Preheat oven to 500°F about 20 minutes before baking, more if using baking stone. Just before baking, score the dough, reduce temperature to 440°F and bake for first 15 minutes with steam. Remove stem and cook for more 30 minutes.
0 comments:
Post a Comment