I made some rolls a few weeks ago with bits and pieces of left over hard cheese. I just grated them and added to the dough. I also had just a scrap of Gouda, that I cut in chunks and threw in as well. They came out fine. Mostly a shrap taste from whatever the predominate hard cheese was. I liked the occasional smoked smoked bite from the Gouda.
When I saw a Smoked Gouda at the Costco last weekend from a local dairy, I decide I would give some cheese rolls another try. I tend to more whole grain when cooking only for myself. Figuring everyone would want some cheese bread, I decided to go with mostly white flour. Since my starter is on a white whole wheat, I went with a country style mix on the dough.
300g Bread Flour* 60%
150g White Whole Wheat 30%
50g Rye 10%
325g Water* 65%
10g Salt 2%
0.5 Tablespoon Instant yeast ~0.5%
180g Smoked Gouda 36%
*I used a 20% of the flour as a preferment sourdough at 100% hydration.
100 g White whole wheat
100 g Water
Mix all ingredients, except for the cheese. Knead by hand for minute or so, and fold into the dough. I cut these a little uneven in size so they would give different size pockets in the rolls.
Stretch and fold 3 times 20 minutes apart. Let rest another 20 and divided.
I was a little pressed for time when I started on these. My starter was at room temperature (approx. 70°), but I used warm water to bring the dough temp up a little quicker. I also kept everything in a warm oven the whole time (approx. 85°). I had formed these all as rounds. They proofed in about an hour and a half.
Bake at 400° for just under 20 minutes. I checked at 15 originally and they were pretty much done by then, so I covered with foil. I didn't want them to brown up much more, but wanted to be sure to have the cheese melt.
I let them rest about five minutes.
They came out pretty good, I thought. I had two right then.
I've made similar versions before with other semisoft cheeses, as rolls and bread loafs. With rolls you tend to get a little more seeping out the sides or you could used a little less cheese, I suppose. I have plenty of cheese left. I may try this as a loaf next and squeeze a little more cheese in.
Take care, Todd