Asiago Sun Dried Tomato Sourdough
Serves 1030 mins prep60 mins cook
This sourdough inclusion recipe features Asiago cheese and sun dried tomatoes, resulting in a delicious loaf. The key to this recipe is the unique shaping method and a significant hydration level at 75%. The dough undergoes a series of fermentation stages, producing the ideal texture and flavor in this homemade sourdough bread. A great option for bread enthusiasts looking to enhance their sourdough with rich, cheesy flavors.
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What you need
Instructions
1: Autolyse for 30 minutes. 2: Perform bulk fermentation for 7 hours. 3: Shape the dough and rest in banneton for 1 hour. 4: Cold proof for 14 hours.View original recipe