Bread with summer sausage and cheese.

Decided to experiment with some summer sausage and cheese. The dough was made with a combo of fresh ground  high extraction Red Fife, home ground corn meal, and AP. The leaven build was started at 5:30 AM with 30g starter, 50g Red Fife, 50g AP, and 70g water. At the same time started the autolyse with 114g Red Fife, 36g corn meal,100g AP and 170g water. The leaven moved fast because it is about 80F in the house and was ready after about 2 hr since I wanted to catch it still on the rise and very active. I mixed the two together added 6g salt and did 3 S&F about 15 min apart then let ferment which only took another 2hr. The dough was flattened into a rectangle, sprinkled with chopped summer sausage and sharp cheddar cheese, rolled into a log, and proofed on a sheet pan. It took only about 45 min to a little more than double. It was baked at 325F in the countertop convection oven that was a late birthday present and an interesting change from our regular gas oven. It was very quickly done, only about 20 minutes even at that low temp, of course the loaf did have a slim cross section.

The crumb has nice structure with a soft moist texture and a tender crust. The taste is good with the sausage and cheese not completely overpowering the bread like I was afraid it would. It makes a good novelty bread but not an every day loaf.