| Ingredients: 3 Ounce(s) thick cut prosciutto 3 Ounce(s) thick cut sweet capocollo 3 Ounce(s) thick cut pepperoni 5 Ounce(s) thick cut provolone 3 Cup(s) bread flour 1 1/2 Teaspoon(s) instant yeast 1 Teaspoon(s) salt 6 Ounce(s) room temperature mild lager beer 6 Tablespoon(s) room temperature water 3 Tablespoon(s) oil, olive 1 1/2 Teaspoon(s) freshly ground black pepper |
Directions:
Cut the meat and cheesee into equal sized half inch cubes. Use a stand mixer bowl. Add the flour, yeast and salt. Whisk to combine. In a different bowl, combine the wet ingredients. Turn the mixer on low with a bread hook. Slowly add the beer mixture. Mix for two minutes, until the dough comes together. After the dough is fully hydrated, turn the mixer up to medium and mix for 8 minutes to develop the gluten. Add the meat and cheese to the dough. Add the pepper. Mix on low for about 2 minutes to do most of the work incorporating the dough. On lightly floured counter, knead until incorporated. Shape into a ball and transfer to a greased bowl, cover with wrap. Let rise at room temperature for 1.5 hours, until doubled in size. Divide the dough into two loaves. Shape into baguettes. First shape into an 8x5 rectangle and then fold the top and bottom into the middle. Flip over and the roll into a longer loaf. Dust a baking sheet with corn meal and place on the baking sheet. Cover and let rise for 45 minutes Slice down the middle before baking Bake at 450 on middle rack for 25 minutes. Let cool on a wire rack for 3 hours. |