Hamelman's Cheese Bread
I finally got around to making the Mellow Bakers Challenge loaf - Hamelman's Cheese Bread from his book "Bread - A Baker's Book of Techniques and Recipes". I started early Saturday morning and finished the final bake this afternoon. I had to build a stiff starter and found lots of good tips here TFL. Just before bedtime last night, I made the stiff levain which had to ripen for about 12 hours. This morning I mixed the dough which incuded bread flour, olive oil, salt, a pinch of yeast the stiff levain and about 6.5 ounces of grated parmesan cheese. I used parmigiano reggiano. Bulk rise for 2.5 hours then divide into to pieces and into the brotforms then another 1.5 hour rise. I loaded the loaf, sprayed with water and covered with an aluminum roasting pan for about 20 minutes removing the pan for the final browning. The bread turned out nice! It's still cooling but I'll try to add a crumb shot later.