Gently cut the log into four crosswise slices, for mini-breads or simply cut the dough in half, for two normal-sized loaves. Place the log, seam-side down, on a lightly floured or lightly oiled surface or leave it on the parchment and place the parchment on a baking sheet, for easiest transport. The cheese will try to fall out that's OK, just try to enclose as much as possible, then pack any errant cheese into the ends before sealing. Starting with a long side, roll the dough into a log, pinching the seam and ends to seal. Perfect your techniqueīlog Gruyère-Stuffed Crusty Loaves Bakealong Spritz with water (or brush with garlic oil), and sprinkle with the grated cheese and Pizza Seasoning. Pat and stretch it into a 3/4"-thick rectangle about 9" x 12". To shape and fill the dough: Gently deflate the dough and turn it out onto a lightly floured surface or piece of parchment. Place the dough in a lightly greased bowl, cover, and let it rise until it's nearly doubled in bulk, about 1 1/2 to 2 hours. Knead - by hand, mixer, or bread machine set on the dough cycle - to make a smooth dough. To make the dough: Combine the risen starter with the water, salt, flour, flavor, and yeast. Cover and let rest overnight at room temperature (65☏ to 75☏ is ideal) it'll become bubbly. Mix until well combined the starter will be stiff, not soft/liquid. Mix the 1 1/4 cups (150g) flour, salt, yeast, and 1/2 cup (113g) water in a medium-sized bowl. To make the starter: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
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