Asiago Ciabatta

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Makes 2 loaves


2 loaves, gBaker’s %
Flour (AP wheat - 480g.; Rye or Whole wheat - 30 g)510100%
Water38074.5%
Active Dry Yeast61.2%
Salt810.6%
Total904177.3%
140g of Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread

preferment

AP Wheat flour - 180g.
Rye or Whole wheat flour - 30g.
Water - 230g.
Pinch of yeast

Mix and ferment for 12-18 hrs at room temp.

mixing

Mix the preferment with the rest of ingredients, except the cheese, knead for 6-8 min, add cheese and knead some more until incorporated.

fermentation

1.5 hrs with 3 stretch & folds.

shaping

Divide and shape

proofing

30-40 minutes.

baking

Sprinkle with grated cheese just before baking. Bake in a steamed oven at 235°C for 30 minutes

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