The bread is stuffed (it’s a good thing)

I’m in a bake-off on the Sourdough forum, and the theme is filled breads. Today I made a batch of my standard sourdough, only I increased the hydration to 75% (Chris, this worked a treat, you should have seen the bubbles in the dough!). My new formula is :

  • 200g starter (at 166% hydration)
  • 400g water
  • 50g oil
  • 700g flour
  • 15g salt

I made a one and a half batch, and shaped one plain boule, one wakame (rehydrated Japanese seaweed) loaf and a long baton stuffed with wakame, date and lime chutney, provolone cheese and ham. Photos of the first two to follow, but here are photos of the third, which we ate for dinner. It was absolutely delicious…actually.  🙂

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