Speck Alto Adige PGI bread
Traditional bread filled with Speck Alto Adige PGI: love at first bite!
Difficulty: Easy
Preparation time: 60 min
A recipe by: Stefano Cavada
Ingredients
Serves for
1
loaf
Ingredients
- 500 Grams type 1 soft wheat flour
- 40 Grams rye flour
- 0.5 Teaspoon dried brewer’s yeast (1.5g) or 5 g fresh brewer’s yeast
- 1 Teaspoon dried rosemary
- 0.5 Teaspoon ground black pepper
- 350 Milliliters water
- 100 Milliliters dry white wine (or substitute with water)
- 150 Grams Speck Alto Adige PGI, diced into small cubes
- 50 Grams grated full-flavoured cheese (e.g. Edam, Tilsiter or Gruyère)
To finish
- remilled durum wheat semolina to taste
Speck Alto Adige PGI bread
Preparation time 60 min
- Combine the type 1 flour, rye flour, yeast (dissolved in water if fresh), rosemary and pepper in a bowl. Add the water and wine and knead until the all the water has been absorbed. Cover the bowl and leave to rest for 10 minutes.
- Add the diced Speck Alto Adige PGI, full-flavoured cheese and salt and knead until incorporated. Form the dough into a ball, return to the bowl and cover with cling film or a plate. Leave to rest at room temperature from a minimum of 12 hours (overnight) up to 24 hours. We recommend putting the bowl in a closed, turned-off oven (with the oven light off).
- Turn the dough onto a work-surface which has been lightly floured with the remilled durum wheat semolina. Flatten slightly to form a circle, then form a ball by folding fold each side towards the centre twice. Place the dough in a banneton proofing basket or on a baking paper-lined tray. Cover with a clean kitchen towel and leave to proof in a warm place for 2 hours. If using a banneton, turn the dough out onto a baking paper-lined tray after proofing. Sprinkle the dough with a little remilled durum wheat semolina and cut a grid pattern into the surface with a sharp knife.
- Preheat the oven to 260°C (static), place a few ice cubes in the bottom of the oven (or set a few bursts of steam) and place the loaf in the oven. Lower the temperature to 230°C immediately and bake for 35 minutes.
- Remove the bread from the oven, leave to cool on a tray for 10 minutes and then transfer to a rack to complete cooling.
- Store in a paper bag.