Unbleached Bread Flour - 250 gm
Stoneground Wholemeal Flour - 50 gm
Water - 75 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant yeast - small pinch (I measured this today and it was about 0.2 gm)
Sourdough starter - 150 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket
Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)
For those without the Sourdough starter, this is the instant yeast version.
Unbleached Bread Flour - 325 gm
Stoneground Wholemeal Flour - 50 gm
Water - 150 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant Dry Yeast - 6 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket
Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)
Water - 150 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant Dry Yeast - 6 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket
Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)