Wine & Cheese Walnut Bread


Working Method

Wine & Cheese Walnut Bread
  • Mix all ingredients (except cheese and walnut) until gluten is fully developed.
  • Put the cheese and walnut on the last minute of mixing.
  • Bulk fermentation for 20 minutes with plastic cover.
  • Cut the dough into 350 g each.
  • Rest and intermediate proof the dough for 20-30 minutes.
  • For the final stage, shape the dough into 350 g with cutting as a design.
  • Proof and final fermentation for 45-60 minutes.
  • Bake for 18-20 minutes at 220°C with initial steam.

About this recipe

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