The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

white cheddar cheese

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dabrownman's picture
dabrownman

This bread is great! I didn't have any semolina left after my Semolina yeast water bread so I subbed 5% rye, 5% WW and 5% spelt.  for isands66's semolina. No wheat germ around either, but I left it out with no sub since I put in so much whole freshly ground grains. Instead of mashed potatoes that Ian used,  I put in potato flakes (just the flakes about 4 T worth - no added water). I used caramelized onions, aged white cheddar cheese and smoked pork jowl to replace the other like items in Ian's recipe. I like the smoked pork jowl because it has a real apple smoked flavor, almost no fat compared to streaky bacon and it is thicker too. I baked this to 210 F because I thought the add ins would moisten the crumb. I'm glad I did.

The crust on this small batard was exceptional with nice ears and crunchy - yet chewy later. The crumb is moist and slightly open but it is the taste that makes this an outstanding bread. Toasted with butter is just the best. Nice recipe Ian. It is a keeper.

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