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| Ingredients | Lbs. | Ozs. | Baker’s % | Method |
| Bread flour | 20 | 5 | 94.8 | Mix for four minutes in first speed in |
| Whole wheat flour | 1 | 2 | 5.2 | a spiral mixer. Switch to second |
| Water, cold tap | 13 | 14 | 64.7 | speed, and mix for four minutes. |
| Sponge | 7 | 8 | 35 | |
| Levain | 1 | 2 | 5.2 | |
| Salt | 7.2 | 2.1 | ||
| Yeast, fresh compressed | 3.4 | 1 | ||
| Malt powder | 0.7 | 0.2 | ||
| Tomatoes, sun-dried | 2 | 10.5 | 12.4 | Dice. Soak in tepid water for 10 |
| minutes, and drain. | ||||
| Parmesan cheese, shredded | 1 | 5.2 | 6.2 | Add with tomatoes to dough. Mix |
| Asiago cheese, 1/4-in. cubes | 1 | 5.2 | 6.2 | until incorporated. |
| Rosemary, fresh, chopped | 1.7 | 0.5 | ||
| Garlic, roasted, chopped | 1 | 6.3 | 6.5 | |
| | ||||
| Total appr. wt. | 51 | 7.2 | 240 | |
Instructions:
Yields
