This way, me, Brandon and Janice start baking ASIAGO, ONION, BREAD- part of our challenge.
I start with the sponge, bram, flour and water, mix well, rised for 4 h and left in refrigerator overnight.
Next day I start making the dough, with sponge, yeast, flour,salt and milk, in stand-up mixer, to be knead well. Adding 2 cups of shredded ASIAGO cheese, make all the difference for this dough.
After 4h raise, covered with plastic wrap, the dough is soft, flexible, and ready to be shaped.