Cheese garlic bread.

This bread was the last minute thought to accompany some left over vegetable, squid and bay scallop chowder that is a mainstay at Christmas Eve dinner. It also served as a means to use up some starter that needed refreshed and some cheese left over from the same meal. Since time was short it is a hybrid with 125g starter and a pinch ( too small to weigh with my 1g minimum scale) of commercial yeast. The flour,500g total, is 50% fresh ground white whole wheat and 50% AP. The cheese is a combo of Jarlsberg Swiss and Colby Longhorn diced in about .25 inch chunks, didn't weigh or measure but guess a total of .75 cup, and there is one very large clove garlic run through a press both added at the first S&F. Hydration ended up at about 72%. Baked in a DO on parchment to avoid a burnt on cheese cleanup.

The taste surpassed what I had imagined especially when dunked in the soup. The flavor of the cheese is prevalent with a strong undertone of the garlic. It was one of the few breads that half got frozen immediately for future consumption at a special meal.

Stu