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Double Cheese & Rosemary Sourdough 

Posted by Daisy FU on
Double Cheese & Rosemary Sourdough 

Are you a fan of the cheese and rosemary combination? So simple yet so beautiful! Credit for this tutorial goes to LANON'S friend-Odessa @cremebruleebakes (IG).

 

 

Ingredients

 

King Arthur bread flour

       200g

 White spelt

50g

 Water

200g

Starter

50g

Salt

5g

Comte cheese (small cubes)

40g

Parmesan (grated)

30g

 Dried rosemary

1-2g

 

 

Instructions

  1. Autolyze flour with water for 1 hour.
  2. Add starter and rest for 30 mins.
  3. Add salt and rest for 30 mins.
  4. Stretch & fold and rest for 30 mins.
  5. Add all the additions and rest for 45 mins.
  6. 3 sets of CF, 30-40 mins apart, and rest for 1.5 hours after last CF.
  7. Shape and put in the fridge overnight.
  8. Total bulk fermentation 5.75 hrs at 25-26°C. CR for 12 hrs.

  9. Baked at 230°C for 20 mins in the dutch oven with the lid on, and then at 215°C for 23 mins with the lid off.

 

Embracing the ups and downs of baking sourdough is all part of the process! Keep experimenting and enjoying the journey. 

 

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