While I don’t have a lot of experience with inclusions, I wanted to try something new this weekend.
- 75% hydration
- KABF, KAAP, KAWW
- Parmesan, Muenster, and Mozzarella
Amazing contrast of crumb and crust.Crust looks nice and crispy.
Meunster... haven't had that in decades. Used to love it. Bet that would be great as an inclusion with pepper.
The loaf turned out pretty well. Muenster was always my mom’s favorite cheese, and it went quite well with the pepper.
Nice job! One question! When did you add the cheese? Early in the mixing or at the end
Thank you for the kind words.
I added the cheese and pepper at the end just before final shaping. I did a lamination, and added both in then.
I wasn’t sure of the standard practice, so I just went with what I thought would be logical. I felt that including the cheese and pepper earlier could negatively impact gluten development.
Mom's smiling, I am sure!