Asiago Sourdough
- dawnmarentay
- Sep 19
- 0 min read
1
Tip
For extra flavor, mix herbs like rosemary or thyme with the asiago cheese prior to combining with the flour.
2
Variation
Use different types of cheese such as cheddar or parmesan for a unique twist.
Notes
1
In a large bowl, mix together the flour and grated asiago cheese.
2
Add the water and sourdough starter to the dry ingredients. Mix until just combined.
3
Let the mixture rest for 30 minutes to allow the flour to absorb the water (autolyse).
4
Add salt to the dough and knead it on a floured surface for about 10 minutes until smooth and elastic.
5
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise at room temperature for about 4-6 hours until it doubles in size.
6
Gently deflate the dough, shape it into a round loaf, and place it in a floured proofing basket.
7
Cover the proofing basket with a damp cloth or plastic wrap and refrigerate the dough for 12-24 hours. This cold fermentation develops the flavors.
8
Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.
9
When ready to bake, carefully transfer the dough into the hot Dutch oven. Make a slash on the top for steam to escape.
10
Bake covered for 20 minutes, then remove the lid and bake for an additional 25 minutes until the crust is golden brown.
11
Let the bread cool completely before slicing and serving.
Instructions
3 cups all-purpose flour
1 cup grated asiago cheese
1 1/2 cups water
1 cup sourdough starter
2 teaspoons salt
Ingredients
Asiago Sourdough Recipe
Sourdough Rookie
Dawn Valentine
A flavorful asiago sourdough using an old starter, perfect for both beginners and seasoned bakers.
Servings :
8
Calories:
250
Prep Time
30 mins
Cook Time
45 mins
Additional Time
24 hrs
Total Time
25 hrs 15 mins
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