Cacio e Pepe Artisanal Loaf?
I'm the family member that bakes artisanal loaves, mostly I've used the Forkish method, I'm pleased with the resulting crust, and occasionally other styles such as cocodrillo, foccacia.
For T'Giving I was volunteered to try and make a Cacio e Pepe loaf, and artisanal loaf with small chunks of Parmigiano cheese and cracked black pepper, similar to the classic Roman pasta ( which actually uses Pecorino).
I done some research and any cheese bread recipe I've found either is a soft loaf with batter like dough or uses grated cheese. I want to use small cubes of Parm along with the cracked pepper.
I 'll be adding the cheese cut roughly into 1/4 cubes, along with the pepper, at the end of the dough mix, before the first rise.
I'm a little concerned about the rise with the cheese cubes, would it be wise to add some diastatic malt powder to help with the rise?