Olive, Roasted Garlic, Parmesan, & Sharp Cheddar Bread

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By Chobiwan Kenobi

Olive, Roasted Garlic, Parmesan, & Sharp Cheddar Bread

Name: Olive, Roasted Garlic, Parmesan, & Sharp Cheddar Bread
Prep time: 5 h
Cook time: 55 min
Total time: 5 h 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 260 grams Water; 20 grams Honey; 8.0 grams Yeast; 240 grams Strong White Bread Flour; 160 grams Spelt Flour; 8.0 grams Salt; 8.0 grams Diastatic Malt Powder; 1 teaspoon Apple Cider Vinegar; 20 grams Olive Oil; + 70 grams chopped castelvetrano olives; + 50 grams chopped roasted garlic; + 1/4 cup grated parmesan cheese; + 1/4 cup shredded sharp cheddar

24 steps

Prep:5hCook:55min

Updated at: Thu, 17 Aug 2023 05:00:41 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories161.5 kcal (8%)

Total Fat3.6 g (5%)

Carbs26.5 g (10%)

Sugars1.8 g (2%)

Protein5.7 g (11%)

Sodium316.2 mg (16%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Autolyse (optional)

Step 1

Combine the flour and most of the water (reserve 50 grams of water for activating the yeast).

Step 2

Cover the bowl and let rest for 1 hour to allow the flour to absorb the water and kick-start the gluten development.

Mix and Knead

Step 3

About 10 minutes before the autolyse is finished, combine the remaining water (100-110°F) honey and yeast In a small container and stir to dissolve the yeast.

Water260 grams

Honey20 grams

Yeast8 grams

Step 4

Cover and let stand 10 minutes to see if the yeast foams up and has a strong yeast smell. If not, it may be dead/old. If so, start over with fresh yeast.

Step 5

Add yeast mixture and all remaining ingredients to the mixer bowl and start mixing at the lowest speed. After about two minutes, increase the mixer speed to the second setting.

White Bread Flour240 grams

Spelt Flour160 grams

Salt8 grams

Malt Powder8 grams

Apple Cider Vinegar1 teaspoon

Olive Oil20 grams

Step 6

Knead for 6-8 minutes ) until it becomes soft and elastic, no longer sticks to the bowl,.

Step 7

Let the dough relax for 10 minutes, and see if it passes the "window pane" test…you should be able to stretch the dough very thin without it tearing.

Step 8

If the dough tears, continue mixing on the 2nd speed in two-minute increments until you can pull a good window pane.

First Rise

Step 9

Turn out the dough into an oiled bowl or bulk-rise container and cover.

Step 10

Leave on the counter or place in the counter or in the oven with only the light on. Wait for the dough to double in size.

Second Rise

Step 11

Punch your down down to remove the air.

Step 12

Perform a round of stretch and folds until the dough resists continued stretching .

Step 13

Cover the bowl and wait for the dough to double in size again.

Add your Inclusions

Step 14

Turn out your dough on your work surface and If making multiple loaves, divide them now using your bench knife.

Step 15

Using your fingers and knuckles, flatten the dough, and gently pull it out to a large rectangle filling your entire mat.

Step 16

Spread 2/3 of your inclusions over the surface, then fold each third (on the short edges) over to the middle so all your inclusions are covered.

castelvetrano olives

roasted garlic

parmesan cheese

shredded sharp cheddar

Step 17

Spread the last 1/3 of your inclusions on top of the dough, fold it over and press down and spread to create a long dough strip.

shredded sharp cheddar

parmesan cheese

roasted garlic

castelvetrano olives

Step 18

Roll your dough strip up into a log, seal the ends, place seam-side down into your oiled loaf tin, and cover.

Preheat Oven and Third Rise

Step 19

Place your baking steel in the oven and start preheating to 350°F (No Convection)

Step 20

If not baking in a covered Pullman pan, also place your roasting tray in the oven to

Step 21

Dust the loaf top(s) with flour and cover the pans with a proofing cloth or bowl cover (or if using a pullman pal with a lid, put it on now) and rest for 30-45 minutes while the oven and baking steel preheats.

Bake

Step 22

If baking without a covered pan, pour 1/2 kettle of boiling water into your roasting tray and place your pan in the oven. You will carefully remove the roasting tray after 25 minutes to remove the source of steam.

Step 23

Bake at 350°F with convection on for about 40 minutes or until the internal temperature reaches at least 205°F.

Step 24

Set on cooling rack and let it cool for at least 45 minutes slicing.