Pane al parmigiano with tang zhong (TM)

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A wheat and rye bread recipe from Italy, with added Parmesan cheese and made using the tang zhong method. This has been adapted for Thermomix.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 30g white bread flour
• 150g water
• 7g sachet dried fast action yeast
• A further 270g of white bread flour
• 200g rye flour
• 100g Parmesan, grated
• 9g salt
• A further 225g water
• Extra Parmesan, grated
• Polenta

Method

1. Put the 30g flour and 150g water into the bowl 5 minutes / 65°C / Speed 4, reducing to Speed 2 after 2 minutes.
2. Leave to cool to room temperature.
3. Add the yeast, flours, grated Parmesan, salt and the 225g water to the bowl 20 secs / Speed 4.
4. Then 4 minutes / Knead.
5. Shape into a ball and place in a lightly oiled bowl.
6. Cover and leave to rise in the fridge - this could be overnight or for several hours.
7. Remove the dough from the fridge and bring up to room temperature.
8. Shape and place in either a 1kg loaf tin or banneton which has been greased and lightly coated with polenta.
9. Cover the tin or banneton with oiled cling film and leave to prove.
10. Pre-heat the oven to 190° C (375° F - gas 5), [fan oven 170° C ].
11. If using a banneton, carefully invert the dough onto a baking tray or stone, which has been sprinkled with more polenta.
12. Sprinkle the dough with grated Parmesan and bake for xx minutes.
13. Turn out of the tine or remove from the baking tray and leave to cool thoroughly before slicing

Chef's notes

You can use coarse semolina instead of polenta. Do not exceed 9g salt because the Parmesan is salty in itself.

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