John 1:14
[14] And the Word became flesh and dwelt among us, and we have seen his glory, glory as of the only Son from the Father, full of grace and truth.
2 9x5 bread loaf pans same maker
Parchment
100g (1/2 c) levain or fed starter
400g (3 1/4 c) bread flour
300g (1 1/4 c) water
room temp
8g(1 1/3 t) kosher salt
40g (3 T) frozen salted butter, shredded
3 T grate frozen; keep cold until the second stretch and fold
40g (3T) scallions diced (I'm going to add more onions next time)
1 c grated Hoop cheese
1 t Italian seasoning
Feed Your Starter (or Make Levain)
I took 1/2 c starter from fridge and fed it a teaspoon of Rye flour and 1 t water, stirred and let it sit for a few hours
Make your levain in the morning. By evening, it should be at least doubled in size, have lots of bubbles, and domed on top, not sinking down.
Starter doubled and ready
Mix the Dough
Add to your bowl in this order:
Water (300g)
Starter/Levain, and mix until dissolved ("milk" it into the water),
Flour (400g)
Salt (8g)
Stir until no dry flour remains
Mix into a shaggy ball
The grated frozen butter, scallions and cheese come later — during the second stretch and fold
Stretch & Folds
Do 3 sets, 30 minutes apart
Before you start, grate 40g frozen salted butter and keep it in the freezer.
Prep 40g scallions, diced
Prep cheese
With wet hands: grab one side of the dough, stretch it up, fold it over to the other side, rotate the bowl 90 degrees, and repeat on all 4 sides
On the 2nd set of stretch and folds, add the grated frozen butter, cheese and
scallions together and fold them through the dough
After each set, cover and let rest 30 minutes before the next set.
After your last fold, transfer to a lightly oiled container
Cover
Overnight, in fridge
Shape
Pour dough onto parchment
Flatten out and roll into a loaf
Tuck ends, seal and turn seal to bottom
Place shaped loaf, seam-side down
Cover and refrigerate.
Into the Fridge (Cold Proof) overnight at least 12 hours
Tip: The cold proof develops flavor, increases the gut health benefits and makes the dough easier to score if you choose to score, I did not
No Preheating loaf pans
Score & Bake
Flip dough onto parchment paper lined pan
Spray with non stick
Score(not necessary) but it's pretty
Lower into loaf pan
Sprinkle top with Hoop cheese and Parmesan
Sprinkle top Italian seasoning
Let sit on counter for 1 hour before baking
Bake preheated 450 degrees for 20 minutes covered with another loaf pan
Reduce heat to 400 and bake covered another 30 minutes
Remove cover if bread is 205-210 degrees
Cut off heat and leave in 5 minutes to achieve a toasty brown color
Cool 1-2 hours before cutting
This prevents gumminess
Internal temperature needs to be 205-210°F
