March 19, 2014 - 7:11am
Grated cheese and long ferment?
I would like to try making a cheese bread using a long fermentation period of 8 to 12 hrs. I am just curious if anyone has ever tried doing something like this. I was thinking of just adding the cheese, mixing it according to the "no knead" method and seeing how it turns out. I assume there is no risk of food poisoning with cheese or is there? The cheese I would be using is just a regular block of cheddar, which isn't raw.
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But I don't want to accidentally lead you into food poisoning. Bacteria won't survive when you bake it. I'm not aware of anything that could survive the heat which would be an issue in this case, though I suppose there could be. For me personally, I consider the risk low enough that I wouldn't be concerned.
Do you intend to proof at room temp or under refrigeration?
Cheers,
Wingnut
Yeah, that's a good point about the baking. It doesn't take much time or even too hot of a temperature to kill the "bad bacteria" anyways.
you might want to think about dusting the cheese with a little flour before tossing it in. Could be nut flour or small seeds. Just enough to keep the cheese from sticking to itself.
When I compare cheese fermentation to bread fermentation, the bread is much faster. I wouldn't be worried at all about the cheese fermenting or bothering the bread fermentation. However, if the bread fermentation is long enough (days) surface cheese might go moldy after it absorbs moisture from the dough.
Yes, I should definitely do that. Thanks, mini oven.
I made this German Mustard Bread with Gouda, it contains grated cheese, and was bulk fermented (like almost all my doughs) overnight in the fridge. No problem whatsoever (and a great bread, too).