a generous nod to, and bread interpretation, of the beloved latin american pastry, pastelitos de guayaba.
formula
levain build
20glevain
20gking arthur whole wheat flour
80gking arthur all purpose flour
80gwater @ 85-90°F
dough formula
200gking arthur all purpose flour
200gking arthur bread flour
20gbob's red mill rye flour
20geinkorn flour
345gwater @ 90-95°F
100glevain
9gsea salt
7gadditional water
laminated mix-in
130gcream cheesecubed
130gguava pastecubed
method
11 pm: feed levain
refresh your starter using levain build formula and stiff starter method.
[next morning] 7 am: autolyse
in a separate large bowl, mix all flours together.
slowly add the water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30 minutes.
7:30 am: mix
sprinkle salt evenly over autolysed dough, and pour additional water over it to help the salt absorb. incorporate gently by folding dough over a 2-3 times.
measure out the ripe starter, and add to bowl.
mix using the pincer method, for about 6-7 minutes. target final temperature should be 78 degrees.
7:37 am: bulk fermentation
this dough bulks for about 8 hrs during spring/fall, longer if your kitchen runs cool or during winter, and shorter if your kitchen runs warm or during the summer.
this dough needs 3 stretch and folds, plus a round of lamination to incorporate the guava paste and cream cheese after the 1st fold, spaced about 45 minutes apart if possible. alternatively, you may also perform coil folds, at about the same cadence.
9 am: lamination
cut cream cheese and guava paste into cubes of equal size, around 3/4 to 1 inch.
perform lamination by first stretching dough like a pizza crust, and then spreading cream cheese and guava chunks evenly across the dough. fold into a rectangular shape.
3 pm: shape
i like to shape these like boules. stretch and fold the dough onto itself, rotating in a circular motion like you are doing a regular stretch and fold.
when it resembles a fist, flip it over onto itself. flour the top lightly, and then use both hands to drag the bottom about 6 inches to build in tension. this should result in a spherical, ball-like shape.
3:05 pm: proof
lightly flour a lined bannetone or proofing baske. gently transfer the dough seam side up to the bannetone. cover with a plastic bag, and put in fridge overnight for 14-18 hrs.
[next morning] 5:30 am: preheat
place dutch oven with lid on into the oven. pre-heat oven to 495°F for an hour.
6:30 am: score
dough is proofed when it passes the finger dent test. remove bannetone from fridge.
flip dough out of bannetone onto a cut piece of parchment paper.
scoring is tricky with this loaf because of the lumpiness of the cream cheese and guava paste. i keep it simple with this loaf with just a single, vertical slash length wise, about 1/8" deep, and 1/4” away from both edges.
6:30 am: bake
transfer scored dough to dutch oven. decrease temperature to 485°F. with the lid on, bake for 30 minutes. then, decrease to 475°F and take the lid off. bake for another 15-20 minutes, or whenever the crust turns the color you like it (i go for a medium brown with this loaf).
9:30 am: slice & enjoy
let this loaf cool on a wire rack (or something else that allows the air to circulate) for at least 2 hours before slicing.