Cheese And Rosemary Fl At Bread - Miele DGC 6000 XL Cookbook

Steam combination oven
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Ingredients
650 g spelt fl our
2 tsp salt
1 tsp sugar
40 g fresh yeast
350 – 400 ml lukewarm water
2 sprigs of rosemary
300 g grated Gruyère
1 tbsp olive oil
Flour for dusting
128
Baking
Cheese and rosemary fl at
bread
Approx. 30 cubes
1
Dissolve the yeast in 50 ml
lukewarm water.
2
Mix the fl our, salt, sugar and
yeast solution in a bowl. Mix
with enough of the remaining
water to form a pliable dough.
Leave to prove uncovered in the
bowl in the oven for approx. 30
minutes using the special "Prove
dough" programme, or with
Combination mode/Fan plus at
30°C, 100% moisture.
3
Pull off and chop the
rosemary needles. Roll out
the dough to approx. 60 x 40
cm on a well-fl oured surface
and sprinkle half with 2/3 of the
Gruyère and rosemary. Fold the
dough in the middle and
sprinkle the remaining cheese
and rosemary on half of the
loaf.
4
Fold the loaf again, place on
the universal tray and leave
to prove on the same setting for
20 minutes.
5
With a sharp knife, make
several crossways cuts in the
surface of the dough, drizzle
with olive oil and bake (see
below for settings).
6
Remove the loaf from the
tray immediately, place on
a wire rack and cut into cubes
when cool.
Settings: Step 5
Function: Combination mode/
Fan plus
Step 1
Temperature: 50°C
Moisture: 100%
Duration: 2 minutes
Step 2
Temperature: 210°C
Moisture: 0%
Duration: 6 minutes
Step 3
Temperature: 200°C
Moisture: 0% 
Duration: 25-30 minutes
Shelf level: 1

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