March Baked Goods Swap *Sign Ups Closed*

[KBlue]

Its black pepper cheddar bread. Its awesome hot (fresh out of the oven

)

That sounds great. Could you post the recipe please??

 

[farmerChef]

I can try to convert it to a recipe, its a formula in one of my school books so its in percents and weights. Do you have a kitchen scale?

 

[KBlue]

I can try to convert it to a recipe, its a formula in one of my school books so its in percents and weights. Do you have a kitchen scale?

yes.

 

[farmerChef]

Black Pepper Cheddar Bread

Bread Flour 1 lb 12oz
Instant Yeast 0.75oz
Water 14 oz
Salt 0.75oz
Sponge 1 lb 4oz
Black Pepper 0.25oz (1 Tbsp)
* I like to use coarse ground
White Cheddar, cubed 12oz

Sponge:
Bread flour 10oz
Water, 70* 10oz
Instant Yeast 1/2 tsp
Combine ingredients until well mixed, cover with plastic and let ferment until doubled, about 4-6 hrs. Use immediately or refrigerate up to 24 hours. Remove from fridge at least 1 hr before using to let it reach room temperature.

Combine all but pepper and cheddar in a mixer with a dough hook. Mix on low to blend together. Knead on Medium until the dough is almost fully developed. Add pepper and Cheddar and mix until combined.
Cover dough and ferment until doubled, about 1 hour
Punch down and divide into loaves or rolls. Shape dough as wanted.
Proof until doubled, about 45 minutes.
Score loaves. Bake at 400* with steam(spray water on oven sides), until browned, about 45 minutes for larger loaves.


This bread is best eatin' right when it comes out of the oven when the cheese is still gooey. I haven't had a chance to weigh everything to convert it to cups yet.

 

[KBlue]

Thanks!