The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grated cheese and long ferment?

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hamletcat's picture
hamletcat

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.

ericreed's picture
ericreed

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.

Wingnut's picture
Wingnut

Do you intend to proof at room temp or under refrigeration?

Cheers,

Wingnut

hamletcat's picture
hamletcat

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.

Mini Oven's picture
Mini Oven

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.

hamletcat's picture
hamletcat

Yes, I should definitely do that.  Thanks, mini oven.

hanseata's picture
hanseata

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).