The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Camembert and scapes -- bread is SO salty

boomerang's picture
boomerang

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?

 

Mini Oven's picture
Mini Oven

:)   Whoa!!!  What 1.25 oz salt?  35g?  for how much flour?  

If my teaspoon is 5g then that is 7 teaspoons or 2 tbs +1 tsp salt.  Um... that is a lot of salt for one loaf.  A lot of salt would also hinder the yeast.  Please check again.

Mini

boomerang's picture
boomerang

no for five loaf batch which is approx 4 lb of flour.  Thus the reason for the ask about the camembert cheese.

Mini Oven's picture
Mini Oven

I can't say that I think of it as salty although it does contain salt naturally.  How did it taste?   I've never put it into the dough. I complement camembert with black pepper and salt free butter.  Tomato and paprika slices?  How about baking a low salt batch and alternating the slices for sandwiches?  If the salt is too strong, cut and dry for crutons or toast wedges for bisque or cream soup.  

As long as the bread is still fresh (or a day old) one third can be recycled into a salt free loaf.  (Which might be fun... soak salty loaf and squeeze out, throw into the mixer until it resembles dough and add a two loaf recipe without salt.  Taste dough to balance salt.  (Makes three loaves)  Don't be afraid of "altus."

Taste the scrapes  sometimes they are salty or contribute to a salty taste.  That and the cheese could push it over the edge.  I've always assumed cheese adds a fair amount of salt no matter what the type.  Always good to taste it first and cautiously add salt to a recipe.  I threw a french onion soup into salty land not paying attention once (or twice.)  Had to save it with fried flour and milk.  

Mini

boomerang's picture
boomerang

Thansk Mini.  That's what I was thinking.  Wish I had thought to keep and make altus.  I was gagging and tossed it all in the garbage.  I had already eaten a scape and it tasted amazing -- couldn't taste salt just strong garlic and a pepper-type bite so didn't consider salt issue.  Going to try again today but a smaller batch.