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.
Asiago cheese can assume different textures, according to its aging process from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavor is reminiscent of parmesan. The aged cheese is often grated in salads, soups and pastas while the fresh Asiago is sliced to prepare Panini or sandwich; it can also be melted on a variety of dishes, including bagels and breads.
After 4h raise, covered with plastic wrap, the dough is soft, flexible, and ready to be shaped.
I poor some caramelized sliced onion, some oil and more shredded cheese to top the bread.