bread baking challenge #43= ASIAGO CHEESE
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 left 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, 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 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.
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.