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Dolcelatte bread ring

Name: Dolcelatte bread ring
Yield: 1 ring, about 16 slices
Cuisine: Italy
Ingredients: 130 g Strong white bread flour; 125 g Water Cool.; 0.6 g Instant dried yeast; 370 g Strong white bread flour; 180 g Water Cool or at room temperature.; 3 g Instant dried yeast; 50 g Olive oil; 150 g Dolcelatte cheese Chilled, cut into small pieces; no added alcohol.; 5 g Olive oil for the bowl; 20 g Flour for shaping Use sparingly.

Makes: 1 ring, about 16 slices
Heat: 220°C conventional
Baking time: 30–40 min
Cuisine / style: Italy

Italy · Tuscan-style bread

Dolcelatte bread ring

An olive-oil bread ring with soft blue cheese worked through the dough. An overnight preferment develops the dough before the cheese is added the following day.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Preferment	Strong white bread flour	130 g
Preferment	Water	125 g	Cool.
Preferment	Instant dried yeast	0.6 g
Final dough	Strong white bread flour	370 g
Final dough	Water	180 g	Cool or at room temperature.
Final dough	Instant dried yeast	3 g
Final dough	Olive oil	50 g
Final dough	Dolcelatte cheese	150 g	Chilled, cut into small pieces; no added alcohol.
Handling	Olive oil for the bowl	5 g
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Including 0.1 g resolution for yeast	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Two bowls and covers	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 30–40 min

Makes: 1 ring, about 16 slices
Heat: 220°C conventional
Plan for: 1150 min total; 45 min active

Method

01 · Make and mature the preferment
600–840 min
Use: Strong white bread flour; Water; Instant dried yeast
Stir the preferment flour, water and 0.6 g yeast in a bowl until no dry flour remains. Cover with space for expansion and leave at 18–21°C for 10–14 hours.
Ready when: The mixture is expanded and bubbly, with a surface that is just beginning to level.
01 PrefermentLet the covered preferment expand and become bubbly.
02 · Mix and develop the final dough
10–13 min
Use: Strong white bread flour; Water; Instant dried yeast; Olive oil
Mix the final flour, water, 3 g yeast and olive oil into the preferment. Knead by hand for 8–10 minutes, or use a dough hook at the machine’s recommended speed until the dough becomes elastic.
Ready when: The dough holds together and stretches instead of breaking immediately.
02 DevelopDevelop the olive-oil dough before adding cheese.
03 · Fold in the chilled cheese
3–5 min
Use: Dolcelatte cheese
Spread the dough into a thick rectangle. Scatter over the chilled cheese, fold the dough around it and knead gently for 2–3 minutes to distribute it. Avoid adding extra flour to absorb every soft patch.
Ready when: Small cheese pieces are distributed through the dough; occasional creamy streaks are expected.
03 Add CheeseFold the chilled cheese through the developed dough.
04 · Let the cheese dough rise
60–90 min
Use: Olive oil for the bowl
Coat a bowl with the separate oil, add the dough and cover. Leave at 22–24°C for 60–90 minutes.
Ready when: The dough is visibly aerated and roughly doubled in volume.
04 Bulk RiseCover and let the cheese dough roughly double.
05 · Shape a rope and join into a ring
10–15 min
Use: Flour for shaping
Line a 30×40 cm baking tray with baking paper. On a lightly floured worktop, gently flatten the dough and roll it into an even rope about 55 cm long. Bring the ends together and pinch them firmly closed. Move the ring to the tray with the join underneath, leaving a central opening about 12 cm across. Dust lightly with the remaining shaping flour as needed.
Ready when: One continuous ring sits evenly on the tray, with a sealed join and a generous central opening.
05 Shape RingSeal the rope into a ring with a generous centre opening.
06 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Ready when: The ring is puffy and a gentle fingertip dent fills slowly. The central opening is still clearly visible.
06 ProofLet the ring become puffy while keeping the centre open.
07 · Bake the ring
30–40 min
Use:
Bake on the middle rack for 30–40 minutes. If the cheese on top darkens early, cover loosely with foil for the remaining time. Check a thick part of the bread with a probe, avoiding a melted-cheese pocket.
Ready when: The crust is golden brown, the base is firm, and the bread crumb reaches about 96°C.
07 BakeBake until the crust is golden brown and the base is firm.
08 · Cool before slicing
60 min
Use:
Transfer the ring to a rack and leave for at least 1 hour before slicing.
Ready when: The underside has cooled and the crumb holds together around the cheese.
08 CoolCool the ring on a rack before slicing.

What to look for

Stage	Look / feel for	Needs attention
Make and mature the preferment	The mixture is expanded and bubbly, with a surface that is just beginning to level.
Mix and develop the final dough	The dough holds together and stretches instead of breaking immediately.
Fold in the chilled cheese	Small cheese pieces are distributed through the dough; occasional creamy streaks are expected.
Let the cheese dough rise	The dough is visibly aerated and roughly doubled in volume.
Shape a rope and join into a ring	One continuous ring sits evenly on the tray, with a sealed join and a generous central opening.
Proof and heat the oven	The ring is puffy and a gentle fingertip dent fills slowly. The central opening is still clearly visible.
Bake the ring	The crust is golden brown, the base is firm, and the bread crumb reaches about 96°C.
Cool before slicing	The underside has cooled and the crumb holds together around the cheese.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough smears after adding cheese.	Soft cheese and fat were worked too aggressively.	Pause for 5 minutes, then fold gently with a scraper.	Develop the plain dough first and use chilled cheese.
The central hole closes.	The ring began with too small an opening.	Before the final proof, gently widen the centre and reseal any loose join.	Start with the stated generous opening and leave room for expansion.
Cheese on top browns early.	Exposed cheese colours faster than the bread cooks.	Cover loosely with foil and continue until the bread is set.	Keep most cheese enclosed and check the loaf near the lower end of the baking range.

Storage: Let the bread cool, then wrap and refrigerate for up to 2 days. Warm slices before serving. Freeze wrapped slices for up to 1 month and reheat from frozen until hot through.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

One golden ring with a small cut-out gap and two removed slices shows a set cream crumb with scattered small blue-cheese pockets. — Dolcelatte bread ring with soft cheese through the crumb.

Recipe

Dolcelatte bread ring

An olive-oil bread ring with soft blue cheese worked through the dough. An overnight preferment develops the dough before the cheese is added the following day.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Preferment	Strong white bread flour	130 g
Preferment	Water	125 g	Cool.
Preferment	Instant dried yeast	0.6 g
Final dough	Strong white bread flour	370 g
Final dough	Water	180 g	Cool or at room temperature.
Final dough	Instant dried yeast	3 g
Final dough	Olive oil	50 g
Final dough	Dolcelatte cheese	150 g	Chilled, cut into small pieces; no added alcohol.
Handling	Olive oil for the bowl	5 g
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Including 0.1 g resolution for yeast	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Two bowls and covers	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 ring, about 16 slices
Heat: 220°C conventional
Allow: 1150 min total; 45 min active

How do I make it?

Make and mature the preferment
600–840 min
Stir the preferment flour, water and 0.6 g yeast in a bowl until no dry flour remains. Cover with space for expansion and leave at 18–21°C for 10–14 hours.
Let the covered preferment expand and become bubbly.
Ready when: The mixture is expanded and bubbly, with a surface that is just beginning to level.
Mix and develop the final dough
10–13 min
Mix the final flour, water, 3 g yeast and olive oil into the preferment. Knead by hand for 8–10 minutes, or use a dough hook at the machine’s recommended speed until the dough becomes elastic.
Develop the olive-oil dough before adding cheese.
Ready when: The dough holds together and stretches instead of breaking immediately.
Fold in the chilled cheese
3–5 min
Spread the dough into a thick rectangle. Scatter over the chilled cheese, fold the dough around it and knead gently for 2–3 minutes to distribute it. Avoid adding extra flour to absorb every soft patch.
Fold the chilled cheese through the developed dough.
Ready when: Small cheese pieces are distributed through the dough; occasional creamy streaks are expected.
Let the cheese dough rise
60–90 min
Coat a bowl with the separate oil, add the dough and cover. Leave at 22–24°C for 60–90 minutes.
Cover and let the cheese dough roughly double.
Ready when: The dough is visibly aerated and roughly doubled in volume.
Shape a rope and join into a ring
10–15 min
Line a 30×40 cm baking tray with baking paper. On a lightly floured worktop, gently flatten the dough and roll it into an even rope about 55 cm long. Bring the ends together and pinch them firmly closed. Move the ring to the tray with the join underneath, leaving a central opening about 12 cm across. Dust lightly with the remaining shaping flour as needed.
Seal the rope into a ring with a generous centre opening.
Ready when: One continuous ring sits evenly on the tray, with a sealed join and a generous central opening.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Let the ring become puffy while keeping the centre open.
Ready when: The ring is puffy and a gentle fingertip dent fills slowly. The central opening is still clearly visible.
Bake the ring
30–40 min
Bake on the middle rack for 30–40 minutes. If the cheese on top darkens early, cover loosely with foil for the remaining time. Check a thick part of the bread with a probe, avoiding a melted-cheese pocket.
Bake until the crust is golden brown and the base is firm.
Ready when: The crust is golden brown, the base is firm, and the bread crumb reaches about 96°C.
Cool before slicing
60 min
Transfer the ring to a rack and leave for at least 1 hour before slicing.
Cool the ring on a rack before slicing.
Ready when: The underside has cooled and the crumb holds together around the cheese.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough smears after adding cheese.	Soft cheese and fat were worked too aggressively.	Pause for 5 minutes, then fold gently with a scraper. Develop the plain dough first and use chilled cheese.
The central hole closes.	The ring began with too small an opening.	Before the final proof, gently widen the centre and reseal any loose join. Start with the stated generous opening and leave room for expansion.
Cheese on top browns early.	Exposed cheese colours faster than the bread cooks.	Cover loosely with foil and continue until the bread is set. Keep most cheese enclosed and check the loaf near the lower end of the baking range.

Useful recipe notes

Storage: Let the bread cool, then wrap and refrigerate for up to 2 days. Warm slices before serving. Freeze wrapped slices for up to 1 month and reheat from frozen until hot through.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Dolcelatte bread ring at a glance

Makes: 1 ring, about 16 slices
Heat: 220°C conventional
Baking time: 30–40 min
Cuisine / style: Italy
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is visibly aerated and roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	130 g	26%
Water	125 g	25%
Instant dried yeast	0.6 g	0.1%
Strong white bread flour	370 g	74%
Water	180 g	36%
Instant dried yeast	3 g	0.6%
Olive oil	50 g	10%
Dolcelatte cheese	150 g	30%

Method

01 · Make and mature the preferment

02 · Mix and develop the final dough

03 · Fold in the chilled cheese

04 · Let the cheese dough rise

05 · Shape a rope and join into a ring

06 · Proof and heat the oven

07 · Bake the ring

08 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Make and mature the preferment

Mix and develop the final dough

Fold in the chilled cheese

Let the cheese dough rise

Shape a rope and join into a ring

Proof and heat the oven

Bake the ring

Cool before slicing

What can go wrong, and how can I fix it?

Dolcelatte bread ring at a glance