1016 g organic 7 grain flour
612 g water
10 g salt
3 tablespoons whole wheat sourdough (taken from the fridge)
I kneaded the the and set it aside for 2 hours. Then I mixed in:
226 g Paneer cheese, shredded
1 teaspoon Spanish smoked paprika (hot)
Then I kneaded the dough with the cheese and left it for 4 hours and 40 minutes in my kitchen.
I divided the dough into 10 pieces (about 200 g each) and shaped into balls.
I pressed and rolled each ball. I cooked the breads on hot pan.
Submitted to Yeastspotting.