Another Try at Asiago Bread
After last week’s delicious experiment, today I tried another version of Asiago Bread. This time I used my San Francisco Country-er Sourdough (15% whole wheat and 15% dark rye).
The dough was very forgiving today. After the first couple stretch and folds, we needed to go to the beach to see the Harbor Seal pups at low tide. So I put the dough in the fridge for a couple hours. While we were at the beach, I realized I’d forgotten to mix the cheese into the dough. D’oh! When we returned, I mixed in the cheese and gave it an extra hour of room temperature fermenting, then 90 minutes of proofing time. Three 620 gram loaves fit too snugly on my stone, so they converged.
But for all the screw-ups, the loaves turned out very nicely. Moist open crumb, crispy crust, and a wonderful sharp cheesy flavor. I may use a higher percentage of cheese next time, or cut the pieces bigger. I like gooey!
Once I have a formula I’m happy with, I’ll post the detailed formula.
And the seal pups came out nicely, too.