Onion and Cheese Bread


Units %
Part 1
White Flour 1300g 0
O-tentic Durum 52g 0
Salt 23g 0
Water 845g 0
Part 1 total 0
Dried Onion 91g 0
Cubed Cheese 260g 0
Inclusion total 0

Working Method

  1. Place all ingredients into mixing bowl.
  2. Mix for 10 minutes on slow speed and 4 minutes on fast speed. Dough temperature ± 26 - 28° C.
  3. Add the inclusion on the last 2 minutes.
  4. Bulk ferment dough for 10 minutes
  5. Scale heads of dough at 450g, mould round and rest for 5 minutes. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
  6. Mould dough into desired shape and dust with flour.
  7. Prove for ± 40 minutes @40° C and 70° C relative humidity. (Can also be proofed outside prover, covered to prevent skinning)
  8. Place into a pre-heated oven, heated to 250° C, steam well then drop the temperature to 200° C, bake for 25 minutes opening the damper on the last 5 minutes. (Dough can also be used to make back up, resting over night,covered, between 4 and 6° C)

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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