Ube Queso Sourdough Batard
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This sourdough loaf is our tribute to our Filipino heritage.
For the dough, it uses only three ingredients: flour, salt, and water.
It is baked fresh using 500 grams of flour (a blend of whole wheat and bread flour) at 78% hydration.
A minute amount of ube (purple yam) flavoring is added to the dough. Right before shaping the loaf, generous chunks of ube jam (halaya) and queso de bola are mixed in. The result is a phenomenal interplay of salt and sweet with a nostalgic kick: every Filipino we know grew up with ube as a dessert option and queso de bola at Noche Buena.
Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
