Camembert and scapes -- bread is SO salty
Has anyone baked with camembert cheese and/or scapes in their bread? I like to play around and experiment with cheese in dough and usually have no issues. I made my usual sourdough (5 loaf batch) and added 1/2 large camembert loaf and approx 6 scapes, adjusted the flour to make a little stiffer. Didn't rise much, which sometimes happens with the cheese addition, but looks nice out of oven. However, you would think I dumped a pound of salt into the dough. You can't taste either the scapes or the cheese because it is SO salty. Is camembert a high salt cheese? there is only 1.25 oz of salt in my sourdough batch so the only thing I can think of is the camembert. Any ideas?