Adding Cheese to Dough
I seek advice for adding cheese to a dough.
I've made a country loaf and (same recipe) added three ounces of grated Parmesan in a side-by-side bake with exactly the same ingredients and fermentation/proof conditions (overnight cold fermentation). The cheese dough seemed to develop faster/stronger during the folds and seemed to not progress as far during the overnight proof. The regular dough finger-dent tested nicely and had good volume and oven spring. I assumed (wrong!) that cheese dough would be in the same condition (did not finger-dent test it - mistake) though it seemed to have too much structure and not sufficiently proofed. And the resulting cheese bread was smaller and more dense.
Should I reduce salt by amount in the cheese (3oz cheese is about 1.3g sodium)?
Does the cheese absorb water? Add more water to compensate? Not sure if the dough developed faster or was just stiffer.
Why does the cheese make the dough and proofing behave differently?
Any other advise on adding cheese would be appreciated!