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Ingredients for 1 loaf
500g type 1soft wheat flour
40g rye flour
½ tsp. dried brewer’s yeast (1.5g) or 5 g fresh brewer’s yeast
1 tsp. dried rosemary
½ tsp. ground black pepper
350ml water
100ml dry white wine (or substitute with water)
150g Speck Alto Adige PGI, diced into small cubes
50g grated full-flavoured cheese (e.g. Edam, Tilsiter or Gruyère)
To finish
A little remilled durum wheat semolina
Preparation
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.
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