Babka: sun-dried tomatoes / basil hummus.

From the previous post, I became addicted to Tangzhong; thereby, making another type of bread based on the method. 

The original flavour of this savoury babka was meant to be the combination of sun-dried tomatoes and basil hummus.  Then I thought the overall flavour might have been excessively sour and strong.  It might be a good idea to tone down the taste by adding mild cheese like ricotta.  Seeing that the salty component would have enhanced the pastry, I also added parmigiano-reggiano cheese.  A small amount of garlic chips was included merely for the aroma as I wanted the flavour of sun-dried tomatoes to be dominant. 

This babka feels like a perfect breakfast with a cup of black coffee.   

// ingredients: 6 x 122 g mini loaves //

tangzhong: 25 g bread flour  +  125 ml milk

dough:

127 ml milk

1 egg

130 g tangzhong

10 g fresh yeast

280 g bread flour

70 g einkorn flour

3.5 g salt

30 g sugar

1 g basil (dried)

1 g thyme (dried)

38 g butter

filling:

225 g basil hummus

115 g ricotta cheese

30 g parmigiano-reggiano cheese (grated)

185 g sun-dried tomatoes (chopped)

5 g garlic chips

egg wash:

1/2 egg

1/2 tbs milk

garnish:

1/8 cup parmigiano-reggiano cheese (grated)

1/2 tsp basil (dried)

1 tsp fleur de sel

// instructions //

Make tangzhong by whisking bread flour and milk on medium heat until paste texture is formed.  Set aside and let it cool.  Sift dry ingredients (flour, salt, sugar, and spices) into a large bowl and make a well in the middle.  Combine wet ingredients (milk, egg, tangzhong, and fresh yeast) and pour onto the well in the bowl.  Mix roughly with a wooden spoon and transfer onto a floured table.  Add butter in 3 increments and knead the dough for 5-10 minutes.  Cover the bowl with a plastic wrap for 2-hour bulk fermentation. 

Make the filling by combining hummus, ricotta, parmigiano-reggiano, sun-dried tomatoes, and garlic chips.  Divide the filling into 6 portions.  Punch down and divide the dough into 6 equal portions.  Roll each portion with a rolling pin and spread the filling on the flat dough.  Roll the dough, cut in half (lengthwise), and braid the 2 pieces of dough (see how to make a braided loaf).  Place each babka into a mini loaf pan and rest for 30 minutes.  Preheat an oven to 190°C.  Eggwash and garnish with cheese, spices, and salt on top.  Bake for 15 minutes.  Rotate the tray, reduce heat to 180°C, and bake for 5 more minutes.  Let it cool for 10 minutes. Serve.

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