Sourdough Roasted Garlic & Cheese Bread
Makes six 1-1/2 lb loaves
Hi-Gluten Bread Flour 3 lbs-8 oz
Whole Wheat Flour 4-1/2 oz
Wheat Gluten 1-1/2 oz
Sourdough Starter 1 lb-8 oz
Water 2 lbs-2-1/2 oz
Active Dry Yeast (Optional) 2 tsp
Sea Salt 1-1/2 oz
Grafton Cheddar Cheese 1 lb-8 oz
Roasted Garlic 3-1/2 oz
Mix all ingredients except the salt, garlic & cheese for 4 minutes on
low speed. Let rest for 15-20 minutes.
Add salt and mix on low speed for 3 minutes and medium speed for 4
minutes or until developed.
Add garlic and cheese and mix by hand for 1 minute to incorporate
Place in oiled bowl and cover. Let rest for 1 hour then fold and rest
another hour.
Divide the dough into 6 equal portions and pre-shape into boules.
Let rest for 15 minutes and re-shape into tight boules and place in
floured baskets. Cover and let rest for 1 hour before refrigerating
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.
Hi-Gluten Bread Flour 3 lbs-8 oz
Whole Wheat Flour 4-1/2 oz
Wheat Gluten 1-1/2 oz
Sourdough Starter 1 lb-8 oz
Water 2 lbs-2-1/2 oz
Active Dry Yeast (Optional) 2 tsp
Sea Salt 1-1/2 oz
Grafton Cheddar Cheese 1 lb-8 oz
Roasted Garlic 3-1/2 oz
Mix all ingredients except the salt, garlic & cheese for 4 minutes on
low speed. Let rest for 15-20 minutes.
Add salt and mix on low speed for 3 minutes and medium speed for 4
minutes or until developed.
Add garlic and cheese and mix by hand for 1 minute to incorporate
Place in oiled bowl and cover. Let rest for 1 hour then fold and rest
another hour.
Divide the dough into 6 equal portions and pre-shape into boules.
Let rest for 15 minutes and re-shape into tight boules and place in
floured baskets. Cover and let rest for 1 hour before refrigerating
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.
Proofed loaves, scored and ready
to load in the brick oven
to load in the brick oven
Oven spring after 3
minutes into the bake
minutes into the bake
Hot loaves cooling on
wire racks
wire racks
Cooled loaves ready to slice and eat
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