| Grafton Cheddar Sourdough |
Makes one 1.5 pound Boule
Organic Flour 8.5 oz
Whole Wheat Flour 1.5 oz
Wheat Gluten .5 oz
Sourdough Starter 4 oz
Water 6 oz
Active Dry Yeast (optional) 1/2 tsp
Salt .25 oz
Grafton Cheddar Cheese 4 oz
Roasted Garlic .75 oz
Mix all ingredients except salt, garlic and
cheese for 4 minutes on low speed. Let rest
for 15 minutes. Add salt and mix on low speed
for 4 minutes and medium speed for 4 minutes
until developed. Add garlic and cheese and
mix by hand for 1 minute until incorporated.
Allow dough to rest covered for 1 hour then
fold and let rest another hour. Pre-shape and
let rest for 15 minutes then shape into boule
and place in rice-flowered banton and cover
with plastic bag. Allow to rest 1 hour then
refrigerate overnight.
Allow to proof for 4-6 hours the next day
before baking. Bake at 520 degrees F for
20-25 minutes until the internal temperature
reaches 205 degrees F.
Organic Flour 8.5 oz
Whole Wheat Flour 1.5 oz
Wheat Gluten .5 oz
Sourdough Starter 4 oz
Water 6 oz
Active Dry Yeast (optional) 1/2 tsp
Salt .25 oz
Grafton Cheddar Cheese 4 oz
Roasted Garlic .75 oz
Mix all ingredients except salt, garlic and
cheese for 4 minutes on low speed. Let rest
for 15 minutes. Add salt and mix on low speed
for 4 minutes and medium speed for 4 minutes
until developed. Add garlic and cheese and
mix by hand for 1 minute until incorporated.
Allow dough to rest covered for 1 hour then
fold and let rest another hour. Pre-shape and
let rest for 15 minutes then shape into boule
and place in rice-flowered banton and cover
with plastic bag. Allow to rest 1 hour then
refrigerate overnight.
Allow to proof for 4-6 hours the next day
before baking. Bake at 520 degrees F for
20-25 minutes until the internal temperature
reaches 205 degrees F.
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