Recipe

Sourdough bread with Marmite, cheese and garlic

Mix the starter:

• 100G Sourdough starter
• 100G Whole wheat flour
• 100G water room temperature

Mix together and let it sit over night or for 12-14 hours.

Ingredients

• 350G Water - disolve the Marmite in here before adding to the bowl
• 400G White flour
• 100g Whole wheat or Rye flour
• 2 teaspoon of salt
• 1 Tablespoon Garlic and herb (dried mix in bottle)
• 1 tablespoons of Paresan and Romano cheese
• 1 cup grate strong chedar cheese
• 1/2 Tablespoon of Marmite
• 1/2 teaspoon dried yeast (I found it helps with the heavy ingreients)

Cook

at 500F for 25 mins.

After 25 mins remove the lid and set the temperature to 450 and cook for 15 mins to produce a crispy dark crust.

Making the bread:

Add all ingredients to the mixer bowl with the dough hook. Mix on low until the ingredients are mixed. Let it sit for an hour so the flour absorbs the water, it should be fairly dry.

After an hour, add the starter

Mix for 10 minutes in the mixer with a dough hook, or mix by hand. In the mixer the dough will not stick to the bottom.

Remove to an oiled mixing bowl that has a lid. I use olive oil.

Stretch the dough and fold a few times. Repeat this 3 more times.

Form into a ball, then shape into long loaf or round, and place in a floured Benetton.

Cover and place in the fridge overnight. The longer you leave it the better the taste.

Heat your oven to 500F and add the Cast iron Dutch oven, if you are using one.

If not using the Dutch oven, place a baking pan of hot water in the bottom of the oven, to create steam.

Empty the dough from the basket onto parchment paper.

You can sprinkle Corn meal or semolina flour to the base.

With the dough on the parchment paper, score the top of the bread to relieve the pressure when baking.

Make a pattern if you like. I usually go for a cross.

Place the bread in the Dutch oven with the lid on.

Cook at 500F for 25 mins.

After 25 mins remove the lid and drop the temperature to 450F and cook for 15 mins to produce a crispy dark crust.

Once cooked, tap the bottom of the loaf it should sound hollow. If not cooked, place uncovered into the oven for 5 minutes more. Check and repeat,

Place on a cooling rack. Wait until it cools before cutting, or you will release the moisture.

Picture

Ingredients

Ingredients

The starter.

• 100G Sour dough starter
• 100G Whole wheat flour
• 100G water room temperature

For the bread

• 350G Water
• 400G White flour
• 100g Whole wheat or Rye flour
• 2 teaspoon of salt