From the Inn at Willow Grove, Orange, VA with deep gratitude to chef Jason Daniels for sharing. Needless to say, this recipe makes a LOT of bread, so divide as needed to suit your needs. What’s not included is rising/baking instructions, but I assume that normal breadmaking techniques will work just fine for this dough.
- 3 quarts water
- 2 oz yeast
- 1/2 lb semolina flour
- 8 lb high gluten flour (aka bread flour)
- 2 lb parmesan cheese, shreaded
- 1/4 cup cracked black peppercorns
- 5 oz salt
- 5 oz sugar
- 2 tbsp olive oil
