The Fresh Loaf

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I was about to make Larry's cheese bread but...

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teketeke's picture
teketeke

I was about to make Larry's cheese bread but...

As I mentioned to Larry on the other his post yesterday, I made your cheese bread (   I was about to..).... but I found out that I didin't have enough sharp cheese although I though I had enough...   So, I made " Cheese sheet" to fold into the dough like making croissants instead.


 


It is not neat.. 



VERY TASTY! They will be our breakfast today :) Thank you, Larry!


There is one thing that bothers me.   I can smell any other breads with instant dry yeast more and more when I heat it up in a microwave since I have known sourdough bread and fruit yeast bread.  I also smell yeasts when I slice it when it is warm slightly( Shouldn't I do that?).    


Happy baking,


Akiko

Comments

Mebake's picture
Mebake

Nice save, Akiko!


As to the yeast smell, its alcohol that you smell hen it evaporates under heat. you may want to use less yeast next time.

RonRay's picture
RonRay

Akiko, they look wonderful. I hope they taste as good as they look.


Mebake may have a point on the alcohol, of course, we get just as much alcohol in the Yeast Water - or, for that matter, in sourdough, so perhaps, that isn't it?


Ron

teketeke's picture
teketeke

Thank you, Khalid and Ron


Now I understand why!!  Thank you so much guys!!   but it smells not good compare to natural yeasts...


Even I decrease the amount of instant dry yeast, I can still smell from the crumb when it is warm...   When I add  grapefruit yeast water in the dough a little bit, it smells better.   


Best wishes,


Akiko

wally's picture
wally

Nice bit of ingenuity in incorporating the cheese you had at hand and producing some wonderful looking breads.


Larry

teketeke's picture
teketeke

  Your comment really means to me. I appreciate it, Larry!


Thank you so much!  My new goal is your croissants that are beautiful!  Practice, Practice, Practice...!!!


Akiko

breadsong's picture
breadsong

Hello Akiko, I bet that made for a wonderful looking, cheese-layered crumb.
What a great idea! from breadsong

teketeke's picture
teketeke

Thank you, breadsong!     They tasted great when they are at room temperature.


We all love cheese-layered crumb :)


Happy baking,


Akiko

Daisy_A's picture
Daisy_A

Hi Akiko,


Those look delicious - I bet they were lovely and flaky!


I have the same problems now smelling brewer's yeast but I have to be honest I was not aware of it in the full loaf version of Larry's cheese bread. I use Dove's Farm Organic Yeast. However, like you I much prefer the smell of wild yeasts, in the 'raw' :-)


Lovely bake though - what a great golden colour.


Best wishes, Daisy_A

teketeke's picture
teketeke

I always appreciate your support!  I really wish you were my neighbor.


When it contains a lot of fat or other ingredients that have strong flavor  in the dough, the brewer's yeast smell will decrease  as well, I wonder..     



  like you I much prefer the smell of wild yeasts, in the 'raw' :-)



Exactly!!!  :)


Akiko


 

Daisy_A's picture
Daisy_A

Hi Akiko,


Yes it would be great to be neighbours - then we could bake together! 


We will have to do it virtually, instead...


I only have one yeast water leaven at the moment - my raisin water leaven - but it smells gorgeous, like a really good quality rum and raisin ice cream!


Best wishes, Daisy_A

teketeke's picture
teketeke

 :)


I agree, Daisy. For me, I use my raisin yeast water as sherry wine or mirin ( Japanese sweet sake)  It smells good, and it is also wonderfully sweet.   Raisin ice cream!! YUM!!! 


Cheers,


Akiko

Franko's picture
Franko

This is really neat Akiko!


You've created an entirely unique and delicious looking bread by thinking around the ingredient problem. That's a talent all in itself, and one that doesn't come naturally to many people. As Khalid says it's a "nice save" but I think it shows more than that simply because of the creativity you've used to come up with something so appealing. Very nice Akiko!


Franko

teketeke's picture
teketeke

Thank you so much, Franko


Cheese layered bread is one of Japanese bread  ( Danish?). Cheese layered is not sweet but they are usually sweet. We put chocolate cream sheet or custard cream sheet or green tea cream sheet besides cheese sheet.  There are so many varieties of these bread in Japan.  


There are some example:


http://cookpad.com/recipe/425346


http://cookpad.com/recipe/371336


Your compliment gave me energy to keep trying more new things !!  Thank you so much, Franko!! 


 


Akiko


 

Franko's picture
Franko

Thanks for those links Akiko, very interesting take on lamination using chocolate and cheese etc . Not a method I've ever seen before and I'm always happy to learn some new techniques.


Many years ago when I worked as a pastry and dessert maker for a restaurant, I made a chocolate  puff paste for a Valentine's Day dessert special, but it was made with the chocolate mixed into the actual dough rather than laminating it in as it is with this method. I wish I had of known of this method back then, but it's definately something I'm going to try very soon...maybe for this years Valentines Day.


Thanks again, all the best


Franko


 

breadsong's picture
breadsong

Hello Akiko and Franko,


Ciril Hitz mentions in his book 'Baking Artisan Pastries and Breads' you can add flavor to your butter block - spices or herbs - before lamination begins. I thought this sounded appealing too - there would be so many possibilities for sweet or savory breads, pastry, croissants! How about an infused-chocolate roll-in?!

from breadsong

breadsong's picture
breadsong

Hello Akiko, thank you for posting these links! I am very intrigued by the idea of laminating with chocolate and the pastries pictured look so good. I wonder what the chocolate mixture is made up of...something worth investigating!
Thanks so much, from breadsong - such an inspring post!

RobynNZ's picture
RobynNZ

Hi Breadsong


I don't think Akiko will mind if I jump in to help here.


This is the link for the chocolate mix, posted in Cookpad by Yukirain (the author of the first link Akiko provided):


http://cookpad.com/recipe/425330


You will see from the many reports/photos added to this page by other cookpad members that this is a very popular recipe. (as I write there are 406 of them) 


The formula is as follows (sufficient for one or one and a half loaves):


A Strong Flour 15g (in the USA this would be bread flour)


A. Cornstrach  5g


A. Cocoa 5g


A. Sugar 30g


    Milk 60g


    Chocolate (finely broken) 70g


    Eggwhite    one (L)


    Butter  10g


The method/photos:


1. Place ingredients marked with an 'A' in a heat proof bowl in the order given, mixing thoroughly after each addition.


2. The blend will look fluffy, see photo; this could also be achieved by thoroughly sieving these ingredients.


3. Next add the milk, mixing carefully to ensure no little beads form.


4. After mixing it will look thick, as per the photo


5. Without covering, heat in the microwave for 1 minute. Give a light mix and then add the chocolate, blending it in by mixing it as it melts.


6. Add the eggwhite and use the hand whisk to mix it in well.


7. At first the mix will be broken but gradually it will become thick, refer the photo. Now microwave for a further one and a half minutes.


8. Use a rubber spatula to knead the mix, while kneading add the butter, which will melt and become blended in as you knead.


9. When kneading is complete the mix will have formed a slippery, plump lump as seen in the photo. Should you find that a lump doesn't form, reheat for a short time in the microwave.


10. Put the mix on a piece of plastic wrap and spread it out to the desired dimensions, using a rubber spatula.


11. When it is 15 x 18 cm, wrap it up in the plastic wrap.


12. Roll to an even thinness. Once it has cooled sufficiently, place in the freezer to set or to freeze.


Tips/points


Yukirain indicates that the microwave used is 700 watts and asks that adjustments to heating times be made accordingly. 


Also notes that if dark chocolate (Japanese black chocolate) is used the cocoa may be omitted, however if it is left in the bittersweet resulting product is generally favoured by adults.


Stores well in the freezer.


I trust this enough, but if you want the dough formula as well let me know.


亜希子さんもし分けないが必要と思ったらゆきらいんさんに英語訳をTFLに乗せた事を教えていただきませんか。。。よろしくお願いします。


Robyn

teketeke's picture
teketeke

Thank you so much, Robyn!


I appreciate your big help!!  Thank you for taking time to write up, too. 


ゆきらいんさんはコメントする欄を閉じているので直接ゆきらいんさんに連絡することができませんが、自分のクックパッドの表紙にゆきらいんさんのレシピの英訳をTFLに載せたことを記しておきます。また、ゆきらいんさんのチョコシートをつくったときに”つくれぽ”にお知らせするつもりです。 どうもありがとう!!


Sincerely,


Akiko

Franko's picture
Franko

Hi Robyn,


On behalf of breadsong and myself, many thanks for taking the time to provide this translation. This will make things a great deal easier for us when decide to make it.


All the best,


Franko

breadsong's picture
breadsong

Robyn, Thank you for providing this translation!
What a wonderful community we have here at TFL.
Thanks again and you just made this project a whole lot easier! 
from breadsong

teketeke's picture
teketeke

Hello, Franko and Breadsong


Your welcome!  I am sorry that I didn't translate it.  Please let us know how your chocolate layered bread comes out :)


 I didn't have time to do that at the time.  I am very glad that RobynNZ helped!  Thank you, Robyn.   Robyn did an excellent job for me.  


Happy baking,


Akiko 

kim's picture
kim

Akiko, you did really good job and I like the shape of your breads.


Breadsong, here is the chocolate sheet that you are looking for:


http://www.anhsfoodblog.com/2009/09/how-to-make-japanese-multi-layer-marble.html


 


Kimmy


 


 


 

breadsong's picture
breadsong

Kimmy, Thank you so much! for the link, with the great pictures and 'how-to'.
The marbled crumb that results is spectacular! Oh, this is going to be fun one to try! from breadsong

teketeke's picture
teketeke

Thank you Kimmy!!  :)  Thank you for the site that you linked that is very easy to understand. 


Kimmy and Breadsong and Franko and Everybody: 


I found the other way, but it is Japanese.


http://cookpad.com/recipe/256740


After step 12,  She just twisted the two string dough after cutting in a half then again twiste them  and mold it in a pan.   I also want to try it soon :)


---------------------


 


I tried the both method that are the one above and  the other one that kimmy linked. First day- Kimmy's way -braiding with 3 long string dough   The second day-twisting 2 long twisted string dough -  I recommend Kimmy's one that is much easier than the one that I linked above.  Because it was kind of difficult to twiste the 2 string dough as much as I desired.  It was very easy to brade the dough ( Kimmy's) and also rose better than the 2 twisted string dough one.


 


Here are the ingredients and method:


Chocolate- sheet   ( I didn't have cocoa powder so that I made like this below: This is very sticky, but it is more real chocokate taste. Recently, I am not a big fan of cocoa powder, I rather use 100% chocolate. I don't recommend this formula though.  )


A:Bread flour (KA)           20g


A:Cornstarch ( Argo)          5g


A:Sugar                          50g


Milk                               30g


Whipping cream              20g  


Chocolate chip ( Dark Bitter)           73g


Egg white                         1 ( 30g?)


Butter                               10g


----- -----------------------------------------------


Method:


This  chocolate-sheet method is the same as the one that RobynNZ transfered "YUKIRAIN"'s recipe.   But I cooked and checked every 30 seconds when I put it in a microwave.


 This chocolate cream is done. It is ready to make a sheet.



I put shortening on the parchment paper before put the chocolate cream to remove the chocolate easily.. but it was still difficult to do that.



As you see, It is sticky..


When I made the chocolate sheet at the first time that is Kimmy's way( brade),  I put the chocolate cream in a sran wrap like Yukirain does, then It was a diaster.. I couldn't remove the chocolate cream from the saran wrap at all.. So I lost about 40g chocolate cream because it stuck with the saran wrap.


--------------


Dough:


 Bread flour ( or KA AP I used it for Kimmy's way)  300g


 Active dry yeast      3g


 Sugar   25g


Egg yolk (1) + Milk = 210g


Butter  30g


Method:


1. Pour the egg yolk + milk and the sugar in a container.  Stir well - Microwave  10 seconds- stir again - microwave 10 seconds until the liquid is luke warm.


2. Add the yeast in the liquid (1)  - stir well --  rest for 10-15 minutes unitl foamy ( preferment)


3.Add the flour and salt in the foamy mixture.  Stir well- Add the butter in it


4. Knead for 10 minutes until you  can see window pane.


5. Bulk fermentation  1.2-1.5 hours  82.4-86F


6. Puch down- make a round ball - bench time 30 minutes ( 65-67F)


7. Roll the dough to make a square.


8. put the chocolate in the dough Cover the chocolate sheet completely.


9. 3 folds-- refrigerator for 30 minutes-1hour


10. 3 folds-- refrigerator for 30 minutes- 1hour


11. 3 folds -- refrigerator for 30 minutes - 1 hour  --X I didn't have to do 3 times fold, 2 times was enough.


12. roll the dough to make a long rectangle. 


13. Cut the dough 3 long stripes then brade


14 mold in a loaf pan


15. Proof  2 hours  82.4-86F


16 Bake  350F   35-40 minutes if it gets dark brown, cover foil over the top.


 


--------------------


 First day: Kimmy's brade with 3 long string dough one




As I lost some chocolate cream, it is less chocolate layers in the bread. I also messed up when I laminated the chocolate sheet in the dough.  but it was very tasty as much as my daughter and husband were fighting over.


 


Second one : 2 twisted string dough



I should have twisted the 2 long string dough well to make the dough tense...I don't know .. Or the chocolate sheet was too heavy for the dough??? 



This slice is the edge. I could fold better than the first one because of the cholate sheet. but TAKE A LOOK the picture below :



 This slice is in the middle.. (T-T) The 3 slices bread were like that.  I don't know what was bad. May be the chocolate sheet??


 I brushed some milk before baking this time. I have always trouble with brushing egg yolk mixture or milk or even water that cause trouble to remove the loaf from the pan afer baking.  I brushed some milk on the layered parts was showed on the top, too.. because of that??..  Although it looks like under cooked.  I baked 35 minutes at 350F.    Or  Because I sliced it when it was still warm??  


 


--------------


Next day


I warmed the slice of the middle in the loaf ( under cooked?), it was okay. I realized that I didn't have to 3 times fold for this loaf. 


Akiko

RonRay's picture
RonRay

Akiko, you really make me want to overeat your marble breads look sooooo good ;-)


Ron

teketeke's picture
teketeke

Now, I am making another chocolate marbled bread again.  Then I realized the amount of bread flour that I wrote was wrong.



A:Bread flour (KA)           20g



A: Bread flour  16g  was correct.


When I followed 20g bread flour, the choco sheet turned out solid, it tasted flour flavor with the chocolate that I didn't want to. I added the 7 pieces  chocolate for fondu?



After adding the fondu chocolate chips, it tasted better.. but I better put less bread flour in the choco mixture eventhough it is difficult to remove it from the parchment paper.


I just let you know about the chocolate sheet taste.  So I recommend to taste your chocolate-sheet when you make as you desire. 


 


------


This is the result:


写真 写真



It was good, but I liked the other one that I made first time and second time because the chocolate-sheet were really moist compare to this one.  It was easier to laminate though.  Although my family and neighbor's children enjoyed it.


 


Cheers,


Akiko


 

breadsong's picture
breadsong

Hello Akiko, I've been meaning to write and tell you how beautiful I think this loaf is! from breadsong

teketeke's picture
teketeke

Thank you, Breadsong!


I also think that your miche that  is your icon looks scrumptious!! Did I tell you that your hand skill is elegant ? 


I am looking forward to see your next post :)


Best wishes,


Akiko


 

teketeke's picture
teketeke

Thank you, Ron!


You made my day :)  I was little disappointed.. I was too greedy to get as many layers as I wanted like making croissants that was a wrong choice. It is nice to have more sponge compare to the chocolate sheet for this marbled bread.  But I will do 2 times fold for this loaf next time, then it would be better.  


  I am going to practice Japanese pastries for next month that there are a party among the art professor who is one of my husband's friends and his students go to Japan this year for Art. ( I don't know when.. I forgot )  The artist professor wants his students have some experiment before going to Japan. 


   My husband said when he came over Japan, " I will die here from hunger if I stay here for another week" LOL   I will make some sushi and Japanese sweet bread or so.  I am still thinking about it. Although the art professor seemed to me that he wants me to make something traditional Japanese food that makes his students frown.. LOL 


Thank you for your compliment, Ron!


Akiko

RonRay's picture
RonRay

Akiko, You will have your hands full getting all those things done to be ready for that party. Remember "Busy hands are happy hands!" ROFL
I look forward to seeing your postings, too.


Ron


 

Daisy_A's picture
Daisy_A

Hi Akiko,


Your japanese laminated pastries look beautiful!


I have tried croissants and it took me a while to pluck up the courage for one lamination. Andy's formula - really enjoyed them once I'd tried them, though.



Double lamination though - that is really skillful and the mingled colours and layers look so lovely! Enjoy your month of japanese baking.


With best wishes, Daisy_A

teketeke's picture
teketeke

Thank you, Daisy!


You are back! :) I haven't seen you for a few days??. How have you been ?


I saw your great looking croissants before!!  Now I am very motivated to make croissants.  I will try it soon using Andy's formula :)   There are a lot of recipes that I want to try.. but I can't catch up...  


With all my heart,


Akiko

Daisy_A's picture
Daisy_A

Hi Akiko,


We are good but busy, thanks! Will try to pm as soon as I can...


I am the same with recipes - can't catch up with all I want to bake. Have been trying to take on my sourdough technique but also managed to bake a polenta and orange cake with the orange flower oil I got at Christmas :-)


I have to look at the croissants to remind myself that I did pluck up the courage to do lamination once or twice! When I look at double lamination and the formation of flavoured sheets it looks scary!  I'm so impressed that you and other TFL bakers can do this. 


With best wishes, Daisy_A

teketeke's picture
teketeke

 I enjoy following your track to read when I have time :) So, I can see you are doing well :)


Your bread baking is very kind and inspiring.  I really like your way of baking.


Besh wishes,


Akiko

teketeke's picture
teketeke

:)


Happy hands LOL 


P.S  My hands are monkey hands! LOL and they are rough!


Akiko

RonRay's picture
RonRay

Ah, but very clever monkey hands, then they must be :-)


teketeke's picture
teketeke

:)  Thank you, Ron.


Akiko