bread baking challenge #43= ASIAGO CHEESE

 ASIAGO CHEESE, CARAMELIZED ONION LOAF a bread baking challenge.

  

 Recipe ingredients at the end

I received a cup of "bram" from my friend and colleague in baking, Brandon, who nourished this "bram" for almost a week already. From rye flour and pineapple juice, left on the counter, at room temp, and mixing, adding, and moving to a warmer place.... he managed to have 3 bubbling, sour-smelling cups of "bram.

This way, Brandon, Janice, and I start baking ASIAGO, ONION, and BREAD- part of our challenge.
I start with the sponge, bram, flour, and water, mix well, raise for 4 h, and leave in the refrigerator overnight.

The next day, I start making the dough, with a sponge, yeast, flour, salt, and milk, in the stand-up mixer, to be kneaded well. Adding 2 cups of shredded ASIAGO cheese makes 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 pasta, while the fresh Asiago is sliced to prepare  Panini or sandwiches; it can also be melted on a variety of dishes, including bagels and bread.

The only "official" Asiago is produced in the northern Italy alpine area of the town of  Asiago, province of Vicenza, in the  Veneto region, and is now also made in the Alpine region of the province de Trento, in the Trentino region.  Alpine milk is what makes Asiago a special, healthy cheese.  Alpine meadows have a larger variety of grass species, medicinal plants, and flowers, all of which contribute to a better-tasting milk with a higher protein content.    (From Wikipedia )

After 4h raise, covered with plastic wrap, the dough is soft, flexible, and ready to be shaped.

I pour some caramelized sliced onion,  some oil, and more shredded cheese to top the bread.

 

Ready to bake, I covered it and left in a warm place, to rise more.

Bake at 500°F for 20 minutes and rotate, 20 minutes more to be nice, brown, and sound hollow.

What a wonderful lunch with a hearty bowl of soup!

https://www.karenskitchenstories.com/2012/12/roasted-onion-and-asiago-miche-mission.html

INGREDIENTS:

Sponge

• 28 grams (1 ounce/2 tablespoons) of 100% hydration sourdough starter
• 113 grams (4 ounces/1/2 cup) of room temperature water
• 159 grams (5.6 ounces/1 1/4 cups) of unbleached bread flour

For the Roasted Onions

• 113 grams (4 ounces/1 medium) of onion, coarsely chopped
• 1 1/2 tsp olive oil
• Pinch of ground black pepper
• Pinch of salt

Final Dough

• 453 grams (16 ounces/3 1/2 cups) of unbleached bread flour
• 1 1/8 teaspoon instant yeast
• 255 grams (9 ounces/1 cup plus 2 tablespoons) of lukewarm water (90 to 100 degrees F)
• 2 teaspoons salt
• 1 1/2 tablespoons olive oil
• 227 grams (8 ounces/1 1/2 cups) grated Asiago cheese.
• 28 grams (1 ounce/1/4 cup) of chopped chives, or more to taste
• 28 grams (1 ounce/1/4 cup) of sliced scallions, or more to taste

MY NOTE:

1. Preheat the oven to 500 degrees F
2. Brush the top of the dough with olive oil and dimple the loaf with your fingertips by pressing almost through to the bottom of the loaf.
3. Sprinkle with the rest of the cheese and the roasted onion pieces. Allow the loaf to sit for about half an hour. Boil one cup of water and prepare a spray bottle for the steam oven.
4. Lower the oven temperature to 450 degrees F and bake the bread for 20 minutes. Rotate the loaf 180 degrees and bake for an additional 15 to 20 minutes, until the internal temperature reaches 195 to 200°F.