![]() place the loaf on the parchment into the preheated dutch oven, cover and bake for 30 minutesġ4. flip the dough out onto a lightly floured piece of parchment paper and score the top using a sharp knife or scoring bladeġ3. the next morning preheat your oven to 450 degrees with your dutch oven insideġ2. cover and place in the fridge overnight.ġ1. ![]() flour a bowl or banneton and the top of your loaf and gently place upside down into the banneton. dump out dough onto a lightly floured surface and gently fold in the sides to form a round, flip over and twist while tucking the edges under to create tention in your loaf.ġ0. It should be rising and getting air pockets.ĩ. repeat steps 5 and 6 every 30 minutes for 2.5 hrs for a total of 5 times.Ĩ. flip the dough over, cover and let rest for 30 min.ħ. with a wet hand gently pull up one section of the dough, gently stretch and fold over the top of the dough, rotate 90 degrees and repeat for a total of four stretch and folds.Ħ. sprinkle salt over the top of the dough and pinch it in with your fingersĥ. add bread flour and mix to form a shaggy dough.Ĥ. in a large bowl add sourdough starter that has been stirred down before measuring, water, freshly grated asiago cheese and mix gentlyĢ. Then cover it and let it sit on the counter until it is doubled and ready to use.ġ. I simply eyeball how much i want for whatever i am going to make and go for a thick pancake batter like consistency. I dont ever weigh or measure my starter, water and flour when i feed my starter. It also varies depending on the temperature in your home and the temperature of the water you use when feeding it. If you feed it equal 1:1:1 ratio of one part starter with one part flour and one part water it will rise much faster than if you feed it a 1:2:2 or 1:4:4 ratio. The time it takes for the starter to be ready to use varies depending on how much starter you began with and the ratio in which you fed it. The dough consists of active sourdough starter, water, unbleached bread flour, asiago cheese, and salt.Īctive sourdough starter is starter that has been fed a combination of flour and water and left to ferment for several hours until it has doubled in size and is bubbly. I love it toasted, spread with butter alongside eggs, or make avocado toast or a killer breakfast sandwhich! It's delicious made into a grilled cheese and dunked into tomato soup or any other hot sandwhich. This loaf is made with freshly grated asiago cheese, it smells and tastes amazing! It has a beautiful open crumb that is perfectly chewy and a crusty delicious crust which is created by baking it in a dutch oven. Sourdough is a traditional way of making bread using a sourdough starter which has living enzymes and letting it ferment to break down the grains making the bread easier to digest. Asiago Cheese Sourdough Bread is another twist on the traditional dutch oven sourdough bread.
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