Yet another installment of Dan catching up on the blog. The formula this bake: Cheese Bread.
I know this conjures images of sauce-less pizza slathered in mozzarella, but bear with me, what results is very different but no less tasty.
In this case I was making the bread for thanksgiving so I opted to make rolls instead of larger loaves.
It's probably worth mentioning that the shape/size of your final product is basically a question of taste. There are always breads which work better or worse in one shape or another, but there is absolutely nothing to prohibit you from trying a shape if that best suits your needs.
The only things to bear in mind are: if you are going from a rustic unshaped or lightly shaped loaf like a ciabatta or pugliese to a standard batard the crumb will be affected, and as you increase the number of loaves, be sure to plan out your bake particularly if you have an oven as small as mine.
It took four batches (and some clever rotating through the fridge to keep them from over proofing) before I was done, and that made for an extra tired drive back home to see the familia the next day. Such is the nature of holidays.
This bread features shredded parmesean cheese as well as small cubes of parmesean which leave delightful pockets of cheesiness. You can see some of the latter in the crumb:
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Lastly here is a nice shot of a roll by itself
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I look forward to trying this bread again with various cheeses and larger forms . . . and fewer batches.
Until next time!
Here are the details for the bake:
Room: 68.2
Flour: 67.3
Water: 73.5
Pre-ferment: 68
Final Temp: 74.5
*that's all I've got for this one unfortunately . . . bad note taker, BAD
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