Smoked Gouda Follow-up
The loaf shown below used the same formula as the rolls I posted last week. The only difference is I increased the cheese to 50% of the flour percentage and increased to 650g total flour for a loaf size batch.
I was quite pleased with the results. The cheese was oozing quite a bit at that percentage, but that's OK by me. I had a seam on the one side that I didn't seal real well, also. I was hosting the meeting for my boy's Adventure Guides club this month and rushed it a bit. My one son made a batch of chili and I made pot of beans to go with. My other son made some chocolate chip cookies to serve the other kids for desert, so was quite a good meal. It was very tasting sopping up a bit of chili with some good bread in hand.
I made a batch of pretty standard rolls to go with the dinner, as well. With kids and mixed crowd it make since to have a safe choice.
I made an 800g flour batch with the following percentages:
Bread Flour 100%, Water 65%, Salt 2%, Instant yeast ~0.7%
Mix to incorporate, rest 20 minutes, stretch and fold twice, retard in refrigerator 24 hours, bring back to room temperature (about hour and and half), divide in 75g portions, preform into 6” logs, rest 10 minutes, form into knot rolls, proof about two hours, bake 15 minutes at 400°, serve warm.
I had a room full of hungry people when the rolls were done baking, so they went straight out. I didn't actually have any warm myself (I did have a couple pieces of the cheese bread, but that I had let rest a couple hours). I had some of the rolls over the next couple days and they were pretty good. I'm thinking to make some white bread crumbs up for the filling in some Bialys this weekend. Have to check what our plans are though, to see if I'll have time to get it in or not.
Happy baking everyone,
Take care, Todd