Ciabatta with Cheese

Name: Ciabatta with Cheese
Yield: makes two 1-pound loaves or 3 smaller loaves
Ingredients: Ciabatta, Poolish Version (page 136) or Ciabatta, Biga Version (page 140); 2 cups shredded or grated Parmesan, Romano, mozzarella, Jack, Cheddar, provolone, Swiss, and blue cheese, in any combination

January 26, 2012

Recipe information

Yield
makes two 1-pound loaves or 3 smaller loaves

Ingredients

Ciabatta, Poolish Version (page 136) or Ciabatta, Biga Version (page 140)

2 cups shredded or grated Parmesan, Romano, mozzarella, Jack, Cheddar, provolone, Swiss, and blue cheese, in any combination

Preparation

Make the dough as directed in the master formula. When performing the 2 stretch-and-fold steps, sprinkle one-quarter of the cheese blend (or less, if you are making 3 smaller loaves) over each piece of dough each time and fold them in. Proceed as described in the poolish version.

The Bread Baker's Apprentice

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Recipe notes

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