The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman's Cheese Bread

Trishinomaha's picture
Trishinomaha

Hamelman's Cheese Bread

I finally got around to making the Mellow Bakers Challenge loaf - Hamelman's Cheese Bread from his book "Bread - A Baker's Book of Techniques and Recipes". I started early Saturday morning and finished the final bake this afternoon. I had to build a stiff starter and found lots of good tips here TFL. Just before bedtime last night, I made the stiff levain which had to ripen for about 12 hours. This morning I mixed the dough which incuded bread flour, olive oil, salt, a pinch of yeast the stiff levain and about 6.5 ounces of grated parmesan cheese. I used parmigiano reggiano. Bulk rise for 2.5 hours then divide into to pieces and into the brotforms then another 1.5 hour rise. I loaded the loaf, sprayed with water and covered with an aluminum roasting pan for about 20 minutes removing the pan for the final browning. The bread turned out nice! It's still cooling but I'll try to add a crumb shot later.


 



 


 


ananda's picture
ananda

Hi Trish,


Very impressive and colourful Boule there


BW


Andy

Trishinomaha's picture
Trishinomaha

I took your advice and tried to chop the chunks of cheese as small as I could get them. I would appreciate it if you would take a look at the crumb pictures and tell me if this is what I should have gotten. I was expecting a "hole-ier" loaf but it was a pretty firm dough.

LindyD's picture
LindyD

And great cheese, too, Trish.  You're going to love the flavor!

Franko's picture
Franko

Really great colour along with those nice little bumps of melted parmigiano poking out of the crust to show that's it's a cheese bread. Your kitchen must have smelled wonderful while it was baking. Nice bake!


Franko

Trishinomaha's picture
Trishinomaha

Thanks Franko. The whole house smelled wonderful as it was baking my husband was working in the garage and came inside and remarked on the fragrance. He likes the bread "as is" with a little butter but I think it would make good toast tomorrow morning!

Trishinomaha's picture
Trishinomaha

One of the loaves finally cooled and I was able to slice and get a shot of the crumb. I expected a little "hole-ier" loaf but it was a pretty firm dough so this may be about right. I think it would make excellent toast or toasted garlic bread although my husband likes it "as is".


Trish