Cheese Sourdough Bread｜Natural Fermentation

Sourdough bread made with flour, water and salt only.
There is no commercial yeast.
Only ferment with Levain, which is a fermented mixture of flour and water.
The texture is quite unique.

Colby & Monterey Jack cheese is added to create a savory and rich flavor.
Only at room temperature fermentation, Crumb has a soft acidity.

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

■ Click the Subtitle button → Subtitles will be displayed in the video.
■ How to make Levain
→ https://youtu.be/93v79VuQZE8

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation｜1 loaf : 404 g
B's(%): 80%, Tr(g): 160g Water (before salt, 140g water + after salt, 20g water)
B's(%): 20%, Tr(g): 40g Levain (Leaven)
B's(%): 100%, Tr(g): 200g Bread flour (Strong flour)
B's(%): 2%, Tr(g): 4g Salt

■ Topping : 50g
B's(%): 25%, Tr(g): 50g Kraft Cube Cheese Colby & Monterey Jack

■ Process | Room Temperature : 24 ℃
1. Put 140g of water(24℃) into the bowl.
2. Put the Levain(Leaven) and Mix evenly.
3. Add flour and mix evenly until no flour is visible.
4. 40 minutes of rest at room temperature | Autolyze
5. Add salt and add 20g of water and mix by hand. (Dough Temperature : 26 ℃)
6. After 2 hours and 30 minutes of rest, the first fold (folding)
7. After that, fermentation at room temperature : 1 hour
8. Fold the dough lightly and round it
9. Rest at room temperature for 40 minutes
10. After adding Colby & Monterey Jack cheese and molding the dough,
     Panning the dough in Banneton.
11. Second fermentation: 2 hours at room temperature.
12. Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13. Cut the second fermented dough surface with a knife(use coupe knife).
14. Put the dough into the preheated lodge 10-inch combo cooker floor
15. Cover the lid of the lodge 10-inch combo cooker.
16. Put it in the oven
17. After baking for 25 minutes, block the Bottom heat line.
     After 35 minutes of baking, remove the lid of lodge and continue baking for 5 minutes
     (40 minutes baking in total)

■ Caution: Always be careful when using the oven or lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

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