We recommend King Arthur Flour or Bob’s Red Mill flour for best results – these flours are the most consistent, and they both have a high protein content (which gives you a stronger, more elastic, less sticky dough!) All purpose flour and bread flour are both great in this recipe. No kitchen scale? Measure your flour with the scoop and level method for best results! Use high-quality flour. So if you have a kitchen scale, please use it! When you measure your flour in grams with a kitchen scale, you can measure flour perfectly every time. Because each person measures a cup of flour a little bit differently, it’s easy to end up using too much flour in a recipe – which results in dry, dense bread! Measuring by weight with a kitchen scale is much more accurate than measuring by volume (with cups). Tips for the best homemade bread Our #1 tip: Use a kitchen scale! Transfer the loaf to your hot dutch oven (or use one of our other methods!) and bake for 30 minutes with the lid on, then remove the lid and bake another 10-20 minutes to give the crust some deeper color. Turn your dough out onto a piece of parchment paper (this makes it easier to lift the bread in and out of a hot pot!) and top it with another handful of asiago cheese. Shape the dough into a round boule (see the video below for a tutorial on shaping!) and let it rise for another 30 minutes or so in a small mixing bowl or proofing basket while you preheat the oven and your Dutch oven. Shape your loaf & rise again (30 minutes) When the dough is mixed, cover it with a clean tea towel and let it rise in a warm place for about an hour or until it's doubled in size. Mix until no dry flour remains - the dough should be a bit shaggy and slightly sticky, but that's ok! Let it rise (1 hour) Mix active dry yeast with a bit of sugar and warm water, let the yeast proof until it's nice and foamy, and then stir in the rest of your dough ingredients (flour, salt, pepper, and plenty of asiago cheese). This bread is ready in about 2 ½ hours (and most of this is inactive time!) Here's what to expect: Mix the dough (15 minutes) No waiting for anything to rise overnight, and no kneading necessary! How to make asiago cheese bread LEVEL) but is still ready in just under three hours. This bread packs a punch (grilled cheese sandwiches with this cheese bread? They are NEXT. If you've made our Dutch Oven bread before, you'll recognize this baking technique, but we're amping up the flavor here by adding a dash of fresh ground pepper and a boatload ( <- actual measurement. We love playing with different bread flavor combinations (check out our Everyday Artisan Bread course for even more recipes!), and this asiago bread is always at the top of our "favorites" list. (but also jk original crusty bread, you know I can't live without you). There's a new game in town, and it's packed with sweet, buttery, nutty asiago cheese.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |