Cheese and rosemary sourdough
Makes 2 loaves
2 loaves, g | Baker’s % | |
Flour (480g AP, 80g Whole Wheat; 50g in starter) | 610 | 100% |
Water (50g in starter) | 460 | 75.4% |
Malt | 10 | 1.6% |
Salt | 12 | 2% |
Cheese(Asiago, Cheddar, Gruyère) finely shredded | 40 | 6.6% |
Total | 1132 | 185.6 |
Fresh rosemary finely chopped - 1-2 tbsp
Ground black pepper - 1/4 tsp
Add salt, pepper, rosemary and cheese, kneed 2-3 min.
mixing
Mix water, flour, malt and 100g of mature sourdough starter. Autolyse 20 min.Add salt, pepper, rosemary and cheese, kneed 2-3 min.
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