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Another rustic bread question
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Posted by ynnej (My Page) on Thu, Feb 2, 12 at 22:02
| I asked the question a while back of whether I should add caramelized onions and swiss cheese to a rustic loaf. The answers were a resounding yes, which gave me the confidence to proceed. Since then, it has become my absolute favorite- but I'm not quite sure I'm doing it right. My current method is to mix together the regular bread ingredients, let rise overnight, and then add the cheese and onions the next day. I do this because I thought I'd heard somewhere that the oils may affect the way the dough rises. But after the overnight rise I find it a bit difficult to mix the cheese and onions in properly- which leaves some areas chock full of extra flavor and some lacking. Not a big deal, but I'm wondering if it would be possible to mix them in before the first rise. Thanks. |
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RE: Another rustic bread question
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After the first rise.....flatten your dough...as flat as you can....don't roll it, beat on it with your fists or a rolling pin, spread the "add ins" on and roll up like a jelly roll.
Then fold end to end, let it rest for 15 minutes, and flatten slightly and fold again...rest again, shape and raise and bake.
That method will mix the stuff into the bread quite well.
Linda c |
RE: Another rustic bread question
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| Thanks, Linda. That seems like the perfect solution |
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