March 7, 2018 - 10:21am
Grilled Cheese Party
I'm hosting a gourmet grilled cheese party next week and I have a few questions.
So, I'm a sourdough baker and very familiarized with baking but my loaves have too open of a crumb. I'm only considering this because keeping the cheeses from coming thrugh the bread while melting. Is there a way to have a more closed crumb or maybe some method or other way to go about a great loaf without making it ultra-dense but still have a tighter crumb???
Help
I have made this and it may fit the bill. http://www.breadwerx.com/make-sourdough-pan-bread-video/
and degas it when you are shaping it. That should give you a tighter crumb.
ETA: I wish most of us had that problem. We seek that elusive super open crumb.
The overflowing, browned cheese bits are the best part! My favorite grilled cheese technique is to toss in extra cheese to fry on the outside of the bread: https://smittenkitchen.com/2013/10/frico-grilled-cheese-sandwiches/
I love cheese but I think that would make me sick!
He's a competitive eater as I'm sure you've figured. Came across his stuff and I'm horrified but fascinated at the same time.
shot of the bread you would like finer? It's mostly a degassing issue but large holes can be the result of under or over fermenting too. Here are a few tips:
How do I go about degassing?
and patting it firmly when shaping.