Bakes · · Country loaf
Squid Ink Whole Wheat Loaf
“The orange of the sharp cheddar plays a visually satisfying game with the black squid-ink crumb and adds to the tasting experience. Rich flavor, super soft crumb.”
Scorecard
7.2/ 10
- Spring6 out of 10
- Ear4 out of 10
- Crust7 out of 10
- Crumb9 out of 10
- Flavor10 out of 10
Tang2/5sourness, not averaged
Recipe
- 500 gFlourblend of 3
- 320 gWater
- 100 gStarter
- 10 gSalt
Flour blend
- 425 gKing Arthur 100% Organic Bread Flour85%
- 50 gOne Degree Organic Foods Sprouted Whole Wheat Flour10%
- 25 gGreat River Milling Organic Dark Rye Flour5%
Inclusions
- 8 gsquid ink paste1.6%
- 224 gsharp cheddar44.8%
- 150 gshallots30%
Baker's %: 64% hydration · 67% total, counting the starter at 100% hydration · 20% starter · 2% salt
- Bulk
- 5h
- Cold retard
- 3h
- Bake
- 220°C / 428°F · lid on 20 min → 210°C / 410°F · lid off 16 min
Dough
- 425 g bread flour · 50 g sprouted whole wheat · 25 g dark rye
- 320 g water · 100 g starter · 10 g salt
- 8 g squid ink paste mixed into the dough: the whole loaf bakes black
- Added at shaping: 224 g sharp cheddar · 150 g sautéed shallots
Method
- Mix the flours, water, starter, salt and squid ink.
- Bulk ferment 5 h.
- At final shaping, spread the cheddar and shallots over the dough and shape it around them.
- Cold retard 3 h in the fridge.
- Turn the loaf out, lay a parchment-paper ghost stencil on top and dust it with white flour.
- Bake in a Dutch oven: 20 min at 220 °C with the lid on, then 16 min at 210 °C with the lid off.
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