Savory Beetroot & Goat Cheese Loaf
Vibrant & savoury, this wholemeal loaf pairs roasted beetroot with creamy goat’s cheese for a striking visual and taste profile. Using le’sourdo® Wholemeal Sourdough Powder and SwissBake® T55 Flour, this beautiful dough yields excellent oven spring and structure, with rich sourdough character. Ideal for plated bread services, gourmet menus, or artisan bakery offerings in premium HoReCa & foodservice operations.
INGREDIENTS
• le’sourdo® Miel Native – 300g
• SwissBake® Type 55 Flour – 1200g
• SwissBake® Enzy X-2D – 15g
• Salt – 20g
• Fresh Yeast – 7g to 8g
• Water – 700g to 800g
• Beetroot, grated – 200g
• Goat Cheese – 150g
• Fresh Thyme – 12g
METHOD
Use a spiral kneader to mix all the measured ingredients until well combined. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24–26°C. Rest the dough for 60 minutes. Divide the dough into 600 g portions. Shape each piece into a rustic loaf and place on a well-floured board. Final proofing at 32°C with 85% relative humidity for approx. 50–60 minutes. Bake in a deck oven at 240°C, falling to 210°C, with steam, for 35–40 minutes.