...with 90% hydration. I'm not a fan of contaminating breads, but this does work.
| 600 g | bread flour |
| 1 tsp | garlic powder |
| 7 g | salt |
| 540 g | warm water |
| 4.5 g | instant yeast |
| 2 tbsp | olive oil |
| 10 g | finely grated parmigiano reggiano |
| — | fresh thyme and finely ground rosemary |
1. Mix dry ingredients and set aside. Stir wet ingredients to combine.
2. In large bowl, add flour, then liquid. Mix slowly but thoroughly with Danish whisk. Let autolyze for 1-2 hours dependent on ambiant temperature.
3. Perform stretches and folds 3 times 30-45 minutes apart. Cover each time.
4. Perform a set of coil folds. Switch to rectangular dish with cover. Cover and allow to rise at room temperature for 2-3 hours (again, depending on ambient temperature).
5. At this point, looking for dough that's light and jiggly.
6. Prepare baking tray—use a sheet pan covered with oiled and buttered parchment. Spread evenly across the surface.
7. Slice cold butter block into 4 very thin slices. Position as a square in the center of the dough. Sprinkle parmesan herb-mixture all over.
8. Fold ends of dough over to meet in the middle (covering the butter and parmesan-herb mixture). Do this carefully not to deflate the dough. Rotate the dough 90°, spread out to cover the sheet pan fully. Cover loosely (with another sheet pan) and allow to rise about 1 hour. You should see large bubbles appear.
9. Meanwhile, preheat oven to 450° F.
10. Just before baking, drizzle with melted butter over the surface. Dimple the dough gently with fingertips as if softly docking.
11. Create a steaming solution.
12. Insert the sheet pan into the oven and bake for up to 25 minutes. The top will become deep golden and the bottom will get slightly crisp.
13. Remove from oven and brush butter over the top.