Rich’s Garlic and Truffle Baked Wigmore
It’s National Cheese Day and Rich is back with a recipe that will leave you wanting Wigmore, more, more! This week he will be showing you how to make a beautiful baked garlic and truffle Wigmore sharer, complete with warm, homemade flatbread.
This recipe makes the perfect sharing starter, that is if you Camembert to share yours…
Rich is using Wigmore, a semi-soft cheese made from ewe’s milk, perfect for baking. It is comparable to Brie and Camembert in taste and texture, so if you’re feeling sheepish about Wigmore, you can always use these cheeses instead.
Flatb-ready to go!
Next warm 25g and 50g water, be sure not to make the mixture too hot otherwise you will kill you yeast.
Once the mixture is warm, add your yeast and wait for it to dissolve.
Next, knead your dough for five minutes, then cover your dough in a bowl and leave to prove in a warm place. When the dough has doubled in size, it’s ready to use.
Knock back and then weigh the dough into 50g balls.
I have teamed my flatbread and baked Wigmore with a gorgeously sweet tomato and onion marmalade. Enjoy!
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