Pepper-pepper-pepper asiago sourdough bread. 4% toasted and ground peppercorns, 20% asiago cheese, 1% garlic powder, generous pinch of Japanese shichimi (7spice) and red pepper flakes. Probably 85% hydration.
Oh my goodness that looks so good! How do you incorporate the spices and cheese? The second picture is them separate right?
Yeah, I toast the peppercorns, toss them in the grinder with the other spice and some kosher salt (otherwise it’s too hot for the grinder), then drop it on top of the grated asiago cheese and zazz it together with my fingers. Then I fold it into the dough. I do a fold-turn every half hour to build dough strength while it’s fermenting, so it integrates during that.
Awesome! What kind of pan do bake in? And how much dough per pan? I’m making tonnes of basic sourdough this weekend and I could probably spare a loaf to try out this blend!
I imagine whatever pan you want, but I use your basic loaf pan because I like having evenly-sized slices for sandwiches and toast. I start with 1000g of flour, the end result comes out to like 2300-2400 grams, so two tins of 1150-2000g each.
If it matters, I use like 3% gluten flour, 27% spelt flour, and 70% AP. The gluten flour helps with the high hydration. But whatever basic bread base you use is probably fine! This is one of those loaves where the flavour is mostly from the additives anyway.
Awesome! Thanks for the tips! I’m definitely going to try this out tomorrow, will report back.
