Cheese and rosemary sourdough

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Makes 2 loaves


2 loaves, gBaker’s %
Flour (480g AP, 80g Whole Wheat; 50g in starter)610100%
Water (50g in starter)46075.4%
Malt101.6%
Salt122%
Cheese(Asiago, Cheddar, Gruyère) finely shredded406.6%
Total1132185.6

Fresh rosemary finely chopped - 1-2 tbsp
Ground black pepper - 1/4 tsp

mixing

Mix water, flour, malt and 100g of mature sourdough starter. Autolyse 20 min.
Add salt, pepper, rosemary and cheese, kneed 2-3 min.

fermentation

3 hrs with three stretch & folds.

shaping

Divide and shape round or oval loaves of desired weight

proofing

1 hr at room temp, 8-12 hours in cold

baking

Bake in a steamed oven at 240°C for 15 minutes, 20 min at 200°C

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