Pepper-pepper-pepper asiago sourdough bread. 4% toasted and ground peppercorns, 20% asiago cheese, 1% garlic powder, generous pinch of Japanese shichimi (7spice) and red pepper flakes. Probably 85% hydration.
Pepper-pepper-pepper asiago sourdough bread. 4% toasted and ground peppercorns, 20% asiago cheese, 1% garlic powder, generous pinch of Japanese shichimi (7spice) and red pepper flakes. Probably 85% hydration.
I imagine whatever pan you want, but I use your basic loaf pan because I like having evenly-sized slices for sandwiches and toast. I start with 1000g of flour, the end result comes out to like 2300-2400 grams, so two tins of 1150-2000g each.
If it matters, I use like 3% gluten flour, 27% spelt flour, and 70% AP. The gluten flour helps with the high hydration. But whatever basic bread base you use is probably fine! This is one of those loaves where the flavour is mostly from the additives anyway.
Awesome! Thanks for the tips! I’m definitely going to try this out tomorrow, will report back.