Buckwheat and Mushroom Stromboli

Name: Buckwheat and Mushroom Stromboli
Cook time: 8 min
Ingredients: 0.75 cup Birkett Mills Buckwheat Flour; 1 cup spelt flour; 1.5 cup King Arthur Unbleached Bread Flour; 2 tsp instant yeast or active dry yeast; 2 tbsp olive oil; 1 tsp table salt; 0.75 cup 3/4 to 1 cup water; 0.5 tsp table salt; 2 cup grated fontina cheese; 1 tbsp 1 large egg

Susan Reid · kingarthurbaking.com · Original

other (asserted)

Baker's percentages

Flour

368g

Water

185g

Hydration

50.3%

Salt

2.5%

Yeast

1.63%

Oil

6.8%

Sauce

—

Cheese

227g

Dough weight

593g

Process

Bake temp

375°F / 191°C

Bake time

6-8 min

Oven

home standard

Surface

stone

Bulk

Ingredients (10)

flourBirkett Mills Buckwheat Flour0.75 cup · 89g
flourspelt flour1 cup · 99g
flourKing Arthur Unbleached Bread Flour1.5 cup · 180g
yeastinstant yeast or active dry yeast2 tsp · 6g
oilolive oil2 tbsp · 25g
salttable salt1 tsp · 6g
water3/4 to 1 cup water0.75 cup · 170g
salttable salt0.5 tsp · 3g
cheese othergrated fontina cheese2 cup · 227g
water1 large egg1 tbsp · 15g

Toppings (7)

over cheesemixed wild mushrooms454g
over cheeseground black pepper1.1g
over cheesediced onion220g
over cheesebaby spinach leaves71g
over cheesechopped fresh thyme or 1 1/2 teaspoons dried12.5g
over cheesechopped fresh tarragon or 1 1/2 teaspoons dried12.5g
over cheese12-ounce jar roasted red peppers340g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (7)