The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Smoked Gouda Rolls

Second Cooking's picture
Second Cooking

Smoked Gouda Rolls

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.

 Overall Formula:

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


Comments

catlick's picture
catlick

If I could crawl through this screen right now and eat these, I would! Wonderful!

Wendy

dabrownman's picture
dabrownman

The cheese really has to come through with those nice big chunks!

Nice baking.

JimZ's picture
JimZ

Thanks for the recipe Todd. I never tried cheeze in bread before. Learn something new every day. Your rolls look delish-JimZ

Second Cooking's picture
Second Cooking

They didn't last too long.  I did end up making another batch as loaf, as well.  It was darn good too, I'd have to say.

Happy baking everyone.

Take care, Todd