Lakeside Farmstead Cheddar LoafYield: 2 Loaves
Ingredients:
*650g Bread Flour
*2g Yeast
*780g Water (Room Temperature)
(*Ingredients for step 1 - Making the Poolish)
600g Bread Flour
10g Yeast
12g Salt
25g Lakeside Farmstead Cultured Butter (softened)
400g Lakeside Farmstead Cheddar (shredded)
Method:
1. In the bowl of a stand mixer, make a poolish with 650g bread flour, 2g yeast, and 780g water. A poolish is a fermentation starter that makes baked goods soft, fragrant and aromatic, especially in bread and pizza. Cover your poolish mixture with plastic wrap and let stand overnight or at least 10-12 hours. It will be quite runny and bubbly and will at least double in size.
2. When the poolish is ready add a further 600g bread flour, 10g yeast, 12g salt, and 25g Lakeside Farmstead Cultured Butter. Mix on low speed using a dough hook for 2 minutes until the ingredients are combined. The dough will be quite sticky.
3. Increase the speed of the mixer to medium and mix for another 5-10 minutes, or until the dough is smooth and elastic. Be patient at this stage as you need to develop the gluten in the dough. You can use the "windowpane test" to check - take a small ball of dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle. The dough must be thin enough in the middle to allow light to pass through it without tearing.
4. When the dough has reached the correct stage gently mix half the amount of shredded Lakeside Farmstead Cheddar (save the other half to top the loaves before baking) into the dough.
5. Cover the bowl and let rest for 1-3 hours, or until double in size.
6. When the dough is doubled in size, turn it out onto a lightly floured surface. Give it a quick 30 second knead and then divide in half.
7. Taking one piece of the dough at a time, stretch out to form a rectangle the size of your greased bread tin with the short end towards you.
8. Fold the outer edges of the long side of the dough into the middle. Pinch to seal the edges together.
9. On the short end furthest away from you fold the top right corner down and to the center followed by the same movement on the left corner.
10. Now roll the top edge down towards you, pushing on the edge of the roll as you go, creating a log.
11. When the dough log is created, place it into your greased bread tin crimped side down. It should fit snugly into the tin. Repeat steps 7 to 11 with the other half of the dough.
12. Cover and let rest for 1-2 hours or until it's risen about 1" above the edge of the tin.
13. Preheat your oven to 430F. While the oven is preheating place a shallow pan of hot water on the bottom rack of the oven to create steam. This will ensure you get a crispy crust with a darker colour but still keep the inside soft and pillowy.
14. When oven is heated and the dough has risen to 1" above the edge of the tin, slash once down the middle of each loaf with a sharp knife. Sprinkle the remaining shredded cheddar on top of the loaves.
15. Place both loaves on the middle oven rack and bake for 10 minutes. Turn heat down to 390F and bake a further 35-40 minutes.
16. Once cooked turn onto a wire cooling rack and allow to cool completely. Slice and enjoy with a swoosh of Lakeside Farmstead Cultured Butter!
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