1 3/4 pounds Bread flour
3/4 ounce Instant yeast
18 fluid ounces Water (temperature cooled)
3/4 ounce Salt
1 1/4 pounds All-Purpose Sponge (Poolisch), room temperature
1 pound Old Dough (Pâte fermentée) (optional) room temperature
1/4 ounce Black pepper
12 ounces Cheddar cheese, cut into large dice
Yield: 4 Loaves
1. Combine the flour, instant yeast, water, and salt with the All-purpose Sponge in a mixer bowl fitted with the dough hook. Mix on low speed to blend the ingredients. Knead on medium speed until dough is almost fully developed. Add the Old Dough, if used, in small pieces and knead until proper temperature is reached. Add black pepper and cheese, and mix until well combined.
2. Cover and ferment the dough until doubled, approximately one hour.
3. Punch down, portion and divide the dough into 4 uniform loaves.
4. Proof the dough at 80°F (26°C) until the loaves increase 50% in volume, approximately 30 to 45 minutes.
5. Score the loaves. Bake at 400°F (210°C) with steam injected into the oven during the first few minutes of baking and bake until well browned for approximately 45 minutes.
Notes: Method: Sponge and Old dough
Fermentation: Sponge and Old dough, 4 to 6 hours. Final dough, about 1 hour. Proofing 30 to 45 minutes.
Variation:
Blue Cheese-Red Onion Bread -- Reduce the black pepper to 0.07 ounces (1 teaspoon/2 grams/0.2%). Omit the cheddar cheese. Once the dough is well kneaded, add in 0.75 ounces (22 grams/3%) chopped fresh parsley, 6 ounces (180 grams/21%) coarsely chopped red onion and 10 ounces (300 grams/35%) blue cheese. Mix only to distribute the ingredients through the dough.
3/4 ounce Instant yeast
18 fluid ounces Water (temperature cooled)
3/4 ounce Salt
1 1/4 pounds All-Purpose Sponge (Poolisch), room temperature
1 pound Old Dough (Pâte fermentée) (optional) room temperature
1/4 ounce Black pepper
12 ounces Cheddar cheese, cut into large dice
Yield: 4 Loaves
1. Combine the flour, instant yeast, water, and salt with the All-purpose Sponge in a mixer bowl fitted with the dough hook. Mix on low speed to blend the ingredients. Knead on medium speed until dough is almost fully developed. Add the Old Dough, if used, in small pieces and knead until proper temperature is reached. Add black pepper and cheese, and mix until well combined.
2. Cover and ferment the dough until doubled, approximately one hour.
3. Punch down, portion and divide the dough into 4 uniform loaves.
4. Proof the dough at 80°F (26°C) until the loaves increase 50% in volume, approximately 30 to 45 minutes.
5. Score the loaves. Bake at 400°F (210°C) with steam injected into the oven during the first few minutes of baking and bake until well browned for approximately 45 minutes.
Notes: Method: Sponge and Old dough
Fermentation: Sponge and Old dough, 4 to 6 hours. Final dough, about 1 hour. Proofing 30 to 45 minutes.
Variation:
Blue Cheese-Red Onion Bread -- Reduce the black pepper to 0.07 ounces (1 teaspoon/2 grams/0.2%). Omit the cheddar cheese. Once the dough is well kneaded, add in 0.75 ounces (22 grams/3%) chopped fresh parsley, 6 ounces (180 grams/21%) coarsely chopped red onion and 10 ounces (300 grams/35%) blue cheese. Mix only to distribute the ingredients through the dough.
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