Gâche bread and Italian cheese

Gâche bread and Italian cheese

On Saturday evening I often prepare bread to have something fresh and delicious for breakfast on Sunday morning. This time it's a bread called gâche. I used half whole wheat flour (83g) half white flour (83g) to prepare it, then the usual 8g of sourdough, 2g of yeast, 3g of salt, 100g of water. It takes about 90min for the first rise, 60 for the second, and in between plan about 45min. Baking time is about 18min. If you'r in Japan I would recommend to prepare your bread right before being eaten because the weather is so humid that the crust gets soft very quickly, and originaly the crust of that bread is quite soft.

Well, if this bread was just perfect for breakfast, I then went to Eataly (I mentioned it in an earlier post) . Eataly is my best provider for delicious fresh Italian products, in particular San Daniele ham, pancetta and fresh cheese. They use to have fresh ravioli, but it didn't last long. This gâche bread with a little La Tur cheese was just stunning! 

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