
Wood-Fired Asiago Cheese
Jan 18, 2024Posted by klintPrintNote: Prepare 739g of poolish the day before the bake.
Ingredients (At ~75% hydration):
- 421g flour
- 318g water
- ~1/4 tsp dry yeast
Steps:
Mix the flour, water, and starter (levain or poolish) in a bowl.
Cover with clothe.
Let it rest until the following day.
Asiago Cheese
Ingredients
- 550 g Water
- 6 g Yeast
- 750 g Flour
- 739 g Poolish
- 1 hanful Asiago Cheese
Instructions
- Mix all dry ingredients with warm water.
- Let it let for 15 minutes.
- Add Poolish.
- Mix on slow speed for 2 minutes then 6-8 minutes at a fast speed.
- Put dough in an oiled bowl or tub and fold a few times.
- Cover and let it rest for 20 minutes.
- Take it out and fold again every 20 minutes for 1.5 to 2 hours.
- Divide into 4 piece of 500g each.
- Shape into a loaf, folding a handul of asiago cheese inside.
- Let it rise for about 4 hours.
- Bake at 450F to 465F max in your Forno Bravo oven for 30 minutes.
Submitted by: Andrea Colognese of Jamestown Bread Project