Cut half of Parmesan cheese into small pieces, half cut into pieces
Mix all ingredients except cheese, knead the dough, cover, and autolyse (soak) for 30 minutes. Picking up the dough is slightly gluten, my KA first gear smashed for 1 minute, and the second gear smashed for 2 minutes. Add the cheese and simmer at low speed for about 1 minute. I think the dough is dry and I added 15 grams of water. In fact, after adding the cheese, the dough will be much wet, so don't add water easily, but the yeast I use is whole wheat, which is more absorbent, so the dough is wet and wet. Put the dough into the oil container and cover the plastic wrap
After 50 minutes of fermentation, do the first stretch&fold, like this, but fold it up and down, put it back in the container and continue to ferment for 50 minutes, fold it again, put it back into the container again and ferment until it is obviously big, full of bubbles, the volume is the original Less than 2 times. The weather here in Dallas suddenly became a lot colder. My kitchen fell from 26C to less than 20C. So the main fermentation took almost 5 hours, and the ratio of the yeast seeds in a few weeks ago was similar. It took less than 3 hours, so whether the fermentation is completed or not must be judged according to the feeling of the dough. Do not look at the time. Natural yeast and instant yeast dough are not the same, not necessarily up to 2 times larger, but 1.5 times or more, obviously bubbles
Remove the dough, slightly discharge the bubbles, form a round shape, place the smooth surface down into the fermentation basket, cover the plastic wrap, and put it into the refrigerator for secondary fermentation. If the temperature of the refrigerator is 5 degrees, you can refrigerate for up to 18 hours. If it is 10 degrees, it can be refrigerated for up to 8 hours. It will be sent for a long time. My refrigerator is 4 degrees (buy a thermometer to monitor)
I took out the dough after 13 hours and left it at room temperature for 1 hour and 45 minutes to complete the second fermentation. Here you should pay attention to the experience to judge whether the dough is good (the dough finger is pressed, slowly bounce back part), do not rely on time to decide
Preheat the oven with slate and baking tray to 550F (290C) (see here for the function of slate and baking tray), it takes about 40 minutes to 1 hour, and the slate with large heat capacity will be warmed up for a long time. Predetermined temperature
Pour the dough from the fermenting basket onto the bottom of the baking sheet on the baking paper and cut the bag. This round dough does not require 'ears'. The method of cutting the bag is relatively simple. The angle of the knife and the dough are vertical, and the depth is moderate. The dough can be fully expanded symmetrically around, but the cut remains obvious.
Pour a little boiling water into the baking tray and close the door. Take the dough, open the door, transfer the slate together with the baking paper, pour a cup of hot water in the baking tray, and close the door. Bake the temperature down to 460F (237C), bake for 15 minutes, remove the baking paper and the baking tray of the water, bake the temperature down to 440F (226C), then bake for 25 to 30 minutes to golden
I often have bloggers asking me, can I try my natural yeast bread recipe without natural yeast? In addition to high-intensity rye bread, others are fine. A simple and versatile conversion is this: replace the natural yeast (or yeast) part of the raw material with the same amount of water, powder, and the right amount of instant yeast (1/8 teaspoule per 150 grams of powder). Put this part on the day before to make the starter, and then add the main dough after fermenting the next day. Take this recipe as an example: 1. The main dough uses 164 grams of natural yeast, of which 82 grams of water, 82 grams of high powder, so our yeast head needs the same amount of powder and water, and 82/150 * (1/8) = 0.07 small Spoon yeast. It is difficult to measure so few yeasts. It is recommended to dissolve 0.5 teaspoons of yeast in 140 ML of water, then use only 20 ML (ie 1/7) of the yeast mixture, and the rest is discarded. There is 0.07 tsp of yeast in the yeast mixture. And 20 grams of water, just add 82 grams of powder and the rest (62 grams) of water. 2. Mix the raw material of the starter in the mixture, cover it, and ferment for 2-3 hours at room temperature until the volume of the starter is increased by 0.5 times and refrigerate overnight. 3. The next day, the starter can be used in the main dough instead of the natural yeast after 30 to 60 minutes of room temperature. The rest of the raw materials are unchanged, but the main fermentation and final fermentation speed will be faster than the natural yeast, and it should be adjusted according to the dough feeling. Of course, this is a "cottage" after all, the finished tissue and taste will be inferior to the use of natural yeast, but in the absence of natural yeast, it is better than blinking. After talking about the cottage, back to the authentic, cheese and bread is a perfect match. Many sandwiches are heated together to make the taste more thoroughly. This bready cheese is kneaded into the dough for baking. First class! Although this recipe was originally seen from a book, I made many changes based on my own schedule and materials. First of all, I did not use the natural yeast to make the yeast, but directly put the same amount of natural yeast as the yeast; secondly, I used the whole wheat yeast, not the high-fermented yeast, so I needed extra during the production process. Moisture, and the taste has a whole wheat flavor; finally, the original side used a little instant yeast to speed up the fermentation process, but I only use natural yeast, so the fermentation speed is slower, the tissue is better, and I use the second fermentation. Refrigerated, the production process is divided into 2 days, it does not feel time-consuming. These changes mean that I can't rely on the time in the recipe to operate, I have to decide each step according to my own experience and the feeling of the dough, so I am scared along the way, but the taste of the finished product looks good, indicating this time. The accumulation of the package has not been in vain.