Sourdough KAMUT Potato Thyme and Cheese Pave

This Sourdough KAMUT Potato Thyme and Cheese Pavé has a delicious and pronounced cheesy flavor and a soft and spongy texture.

Potato Thyme and Goat Cheese Pavé is the bread of the month for the Bread Baking Babes.  My version is made with wild yeast (sourdough) and includes about 20% home-milled wholegrain KAMUT flour.

I wasn’t able to locate any grated goat cheese so I used Pecorino Romano, a hearty, full-flavored sheep’s milk cheese.  The Pecorino lives up to its description: “Distinctly aromatic, pleasantly sharp, and packing a strong salty punch.”

The aroma was pretty strong while I was making the dough, and once the bread was baked, it was still pungent.  It was so overpowering that I didn’t care for the bread at first.  However, after letting it rest overnight, and reheating it, I found the flavor to be exceptional. I’m glad I went with the Pecorino.

This is a lovely dough to work with. However, I rolled out the dough with a rolling pin to get the rectangular shape and because of that, it didn’t rise as much during the final proof.

In addition, I baked my loaf on a baking sheet on top of a preheated baking steel.  In hindsight, I should’ve just used the baking sheet without the baking steel because the loaf turned out a little crustier than I would’ve preferred for this type of bread.

Even so, I enjoyed this bread once the flavors had a chance to blend.  It has a delicious cheesy flavor and tastes great reheated.

Although I enjoyed the cheesy flavor, I think this bread needs more herbs in the dough to give it a more balanced flavor.  I used the suggested 1 tablespoon of fresh thyme, but it would have benefited from 2-3 tablespoons.  I have plenty of thyme growing in my garden so I will add more if I make this bread again.

Sourdough KAMUT Potato Thyme and Cheese Pave

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• Author: Bread Experience
• Yield: 1 Loaf 1x

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Description

Sourdough KAMUT Potato Thyme and Cheese Pavé has a delicious and pronounced cheesy flavor and a soft and spongy texture.

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Ingredients

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• 120 grams (1/2 cup) sourdough starter (recently fed, active)
• 350 grams (2-3/4 cups) all-purpose flour (+ more for sprinkling)
• 100 grams (3/4 cup) whole grain KAMUT flour
• 50 grams (4 Tbsp) unsalted butter, chilled, cut into small cubes
• 110 grams (1/2 cup) warm milk
• 130 grams (1/2 cup) water (or more milk, if desired) *
• 100 grams (1/2 cup) plain mashed potato, warm (no added cream or butter) [I used Yukon gold potatoes]
• 1 tsp fine sea salt + 10–25 grams additional water
• 1 egg, beaten
• 100 grams (2/3 cup) mature goat’s cheese, grated [I used sheep’s milk cheese]
• 1 tbsp fresh thyme leaves, more if desired

*KAMUT absorbs more liquid than regular flour. If you use a different type of flour, you may need less water.

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Instructions

1. In a large bowl, whisk together the flours, and then rub in the butter to resemble coarse breadcrumbs. In a separate bowl, add the sourdough starter and warm milk; mix thoroughly to break up the starter.
2. Make a well in the center of the flour. Pour in the sourdough/milk mixture, and add the warm mashed potato, egg and grated cheese. Using a Danish dough whisk and/or dough scraper, mix to form a soft dough. Add in more milk or water as needed. Form the dough into a ball, cover and let rest 30 minutes.
3. Sprinkle the salt over the dough and dissolve with 10-25 grams of water. Using your fingers, work the salt into the dough until thoroughly incorporated. Form the dough back into a ball, cover, and let rest 30 minutes.
4. Mix in the fresh thyme and work it into the dough as evenly as possible. Recover the dough, and leave in a warm place for 2-3 hours.
5. Stretch and fold the dough 2 times at 45 minute intervals. After the second stretch and fold, let the dough rest for 1-2 hours, or as needed to develop the dough.
6. Shape into a rectangular loaf and place on a greased or parchment-lined baking tray. Cover and let rest in a warm place for 45 minutes to 1 hour. The dough will be ready when you poke it gently and a light indention remains.
7. Preheat the oven to 200ºC (400ºF).
8. Brush a light egg wash over the loaf, if desired, or dust lightly with flour. Score deep criss-cross slashes on top of the bread using a sharp knife or lame.
9. Bake on a center shelf for 25-30 minutes, or until golden brown. Rotate the loaf for even baking partway through the bake cycle and remove the parchment paper, if using.
10. Transfer loaf to a wire rack for cooling. Slice into squares and serve.

Notes

adapted from the world breads from pain de campagne to paratha

• Category: Sourdough Cheese Bread

Would you like to bake with us?

I encourage you to bake this Potato, Thyme, and Goat Cheese Pave.

Our Kitchen of the Month is Kelly of A Messy Kitchen. Please visit Kelly’s blog post to read her instructions and notes.

Check out the other Bread Baking Babe’s posts for inspiration:

• A Messy Kitchen – Kelly (Host Kitchen)
• My Diverse Kitchen – Aparna
• Feeding My Enthusiasms – Elle
• Judy’s Gross Eats – Judy
• My Kitchen in Half Cups – Tanna
• Karen’s Kitchen Stories – Karen
• blog from OUR kitchen – Elizabeth
• Bread Experience – Cathy
• Thyme for Cooking  – Katie

Remember, new recipes are posted every month on the 16th.  Check the Bread Baking Babes Facebook group to see the participants’ baking results during that time.

Happy Baking!

Cathy