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