I like Parmesan cheese, and this bread has a strong flavor of the cheese with 20% of it to the flour. The crumb is moist and delicate with 60% total hydration, 5% olive oil and 18% stiff levain pre-ferment. I didn’t retard the dough but I’m satisfied with the results. Definitely appetizing in this humid and cloudy weather.
Recipe: “Bread” by Jeffrey Hamelman