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Ingredientes
- Starter
- 1 1/2 cups unbleached all purpose flour
- 1/4 cup rye flour
- 1 cup warm water
- 1/2 teaspoon active dry yeast
- all of the starter
- 2 1/2 cups unbleached all purpose flour
- 1/2 cup warm water
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 5 ounces Asiago cheese, grated; plus more for topping
Direcciones
- Make your starter. Dissolve yeast in water; mix with flours until goopy. Cover and let sit at room temperature for at least 3 hours until starter has grown and is bubbly.
- In the bowl of a mixer (this is not a good dough to mix by hand), place all of the starter. Dissolve yeast in warm water and add. Beat on low for 30 seconds.
- In a bowl, mix flour and salt. Using the paddle attachment, slowly add until blended, about 3 minutes.
- Switch to dough hook if you have one, and knead on medium for four minutes until dough starts to gain some body. Add in your asiago cheese during this process. It will be soft and slightly sticky, but will mostly clean the sides. When you pour it out of your bowl, it will kind of act like a big blob, but stick together.
- Generously spray or oil a rectangular or square container. This is important because it makes a world of difference when shaping, allowing you to minimally touch the dough. Place in dough, cover with floured cloth or oiled plastic wrap, and let double, approximately 1 to 2 hours. I let mine rise in the sun outside.
- Generously flour a surface. I emphasize generously.
- Your dough will have risen in a rectangular shape. Trying to preserve that shape as much as possible, remove dough for container onto floured surface. It should be a lot easier to handle Gently stretch your dough into a 12 by 8 rectangle, taking care not to degas it much. You'll notice how much the square proofing container helps when doing this.
- Line two baking sheets with parchment paper, regardless of whether you are using a baking stone.
- Using a sharp knife or a dough scraper, cut rectangle into 8 pieces. Don't drag your knife or scraper--just push down and cut. We're trying not to flatten the dough here.
- Piece by piece, gently place floured-side up on baking sheets. Cover and let rise in warm room until puffy, about 45 minutes.
- In the meantime, preheat your oven to 450F, with baking stones if desired.
- When ready to bake, sprinkle asiago cheese on top of each roll. Move to baking stone on parchment (the parchment makes it easy to slide on) or leave on baking sheets. Bake for 20-24 minutes, until golden brown. Let cool on rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 240 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 439mg | 18% |
| Potassium 88mg | 3% |
| Total Carbs 50.35g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.2g | 0% |
| Protein 6.95g | 11% |
