3 Cheese and Prosciutto Bread Sticks

200 g bubbling rye sourdough starter

740 g water

1520 g white whole wheat flour

11 g salt

11 g black caraway seeds

230 g Tinter cheese, shredded (http://anjaeatscheese.wordpress.com/2012/02/04/tintern-welsh-cheddar-with-chives-and-shallots/)

180 g Grass Fed Swiss Cheese,  shredded (http://anjaeatscheese.wordpress.com/2012/08/10/new-zealand-grass-fed-swiss-cheese/)

250 g Daisy brand Low Fat Cottage Cheese

sliced Prosciutto, minced ( I added only 113 g , but more, even 445 g would make bread more flavorful)

In a large mixing bowl, knead the ingredients until well combined. Let the dough ferment at room temperature for 7 hours.

Remove the dough from the bowl , stretch and fold it 3 times. Let rest for 15 minutes.

Divide the dough into 8 pieces

Roll out each piece :

And shape sticks:

Let them proof for 1 hour at room temperature:

Then preheat your oven (I have one pizza  stone in the middle of the oven and another one  in the bottom third of the oven)  to 500F. Bake for 20 minutes, than reduce the temperature to 450F and bake for 10 minutes more.

Submitted to Yeastspotting and

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