Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads by Bonnie Ohara

Author:Bonnie Ohara [Ohara, Bonnie]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-10-09T07:00:00+00:00

Country Parmesan and Black Pepper Loaf

I developed this loaf after a regular customer who is a cheesemaker began bringing me cheese when he picked up his bread each week. The cheeses he brings always vary, and I’ve discovered that different types—from golden Parmesan to alpine Swiss—make a wonderful addition. I prefer grated cheese over cubed cheese because I feel that large pieces of cheese compromise the overall crumb of the loaf.

MAKES 2 LOAVES

PREP TIME: 25 minutes (5 minutes to mix the dough, 10 minutes to knead the dough, and 10 minutes to divide and shape the dough)

INACTIVE TIME: 1 hour to rest, 3 hours to rise, 1 hour to 1 hour 30 minutes to proof the dough and preheat the oven

BAKE TIME: 40 to 45 minutes

TOOLS NEEDED: thermometer, kitchen scale, large bowl, metal dough scraper, 2 oval or round baskets, 2 kitchen towels, Dutch oven

FOR THE DOUGH

8 grams instant yeast

730 grams water

900 grams all-purpose flour

100 grams whole-wheat flour

20 grams salt

FOR THE ADDITIONS

250 grams grated Parmesan cheese

10 grams freshly cracked black pepper

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