Asiago Cracked Pepper Bread
AuthorTeresa
Tear the mother dough into small pieces and mix together the starter, water and oil, using a danish whisk if necessary or working well with your hands until the mother dough looks broken up.
Add the flour, cornmeal, rye flour and salt and mix until thoroughly blended. Let bulk ferment for 4-6 hours at room temperature or until fluffy, airy and stretchy. Stretch and fold at least 3-4 times during bulk ferment, or every hour. Don't stretch and fold for at least one hour before bulk ferment is done so that the dough is well relaxed for shaping.
Move dough onto a very lightly floured work surface and stretch into a rectangle approximately 8"x11"
Sprinkle the dough with the black pepper and cheese and roll up from the short side of the rectangle to form a loaf. Pinch the ends tightly to prevent any cheese from escaping.
Move loaf upside down to a well floured banneton or floured towel lined bowl or basket. Let proof another 1 1/2 - 2 hours or until the loaf is not quite doubled and very airy and fluffy looking.
Roll the loaf out with the seam side down onto a floured pizza peel. Score the dough to allow expansion during baking and then slide onto a hot baking stone into a pre-heated oven at 425F/218C. Cover with a large lid or bowl in possible to retain steam, Bake for 20 minutes. Remove the cover, turn the oven down to 400F/204C and bake another 10-15 minutes to fully brown, turning at least once for even browning. The loaf is done with the internal temperature registers 200+F/93+C.
Remove from oven and let cool completely on a cooling rack.
Ingredients
Directions
Tear the mother dough into small pieces and mix together the starter, water and oil, using a danish whisk if necessary or working well with your hands until the mother dough looks broken up.
Add the flour, cornmeal, rye flour and salt and mix until thoroughly blended. Let bulk ferment for 4-6 hours at room temperature or until fluffy, airy and stretchy. Stretch and fold at least 3-4 times during bulk ferment, or every hour. Don't stretch and fold for at least one hour before bulk ferment is done so that the dough is well relaxed for shaping.
Move dough onto a very lightly floured work surface and stretch into a rectangle approximately 8"x11"
Sprinkle the dough with the black pepper and cheese and roll up from the short side of the rectangle to form a loaf. Pinch the ends tightly to prevent any cheese from escaping.
Move loaf upside down to a well floured banneton or floured towel lined bowl or basket. Let proof another 1 1/2 - 2 hours or until the loaf is not quite doubled and very airy and fluffy looking.
Roll the loaf out with the seam side down onto a floured pizza peel. Score the dough to allow expansion during baking and then slide onto a hot baking stone into a pre-heated oven at 425F/218C. Cover with a large lid or bowl in possible to retain steam, Bake for 20 minutes. Remove the cover, turn the oven down to 400F/204C and bake another 10-15 minutes to fully brown, turning at least once for even browning. The loaf is done with the internal temperature registers 200+F/93+C.
Remove from oven and let cool completely on a cooling rack.
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