Cheese Bread

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    25

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This is Another Strongly Flavored Bread, good with all sorts of soups and salads, and the quality of the cheese used will have a definitive effect on the bread flavor. Parmesan is the cheese of choice, although less-expensive types, such as Asiago, can be used in combination. The bread can be baked the day it is mixed, or retarded for up to 18 hours. If it will be retarded, use only half the yeast at most.

Pre-Fermented Flour: 18%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 20 lb 10 kg 2 lb 100 %
Water 12 lb 6 kg 1 lb, 3.2 oz 60 %
Olive Oil 1 lb .5 kg 1.6 oz 5 %
Salt .3 lb .15 kg .5 oz 1.5 %
Yeast .2 lb, fresh .1 kg, fresh .1 oz, instant dry 1 %
Parmesan Cheese, Half Grated, Half Cubed 4 lb 2 kg 6.4 oz 20 %
Total Yield 37.5 lb 18.75 kg 3 lb, 11.8 oz 187.5 %

Stiff-Levain Build

Bread Flour 3.6 lb 1.8 kg 5.8 oz (1⅜ cups) 100 %
Water 2.16 lb 1.08 kg 3.5 oz (½ cup) 60 %
Mature Culture (Stiff) .72 lb .36 kg 1.2 oz (2 T + 1 tsp) 20 %
Total 6.48 lb 3.24 kg 10.5 oz

Final Dough

Bread Flour 16.4 lb 8.2 kg 1 lb, 10.2 oz (6 cups)
Water 9.84 lb 4.92 kg 15.7 oz (2 cups)
Olive Oil 1 lb .5 kg 1.6 oz (3 T + 2 tsp)
Salt .3 lb .15 kg .5 oz ( tsp)
Yeast .2 lb .1 kg .1 oz, instant dry (1 tsp)
Levain 5.76 lb 2.88 kg 9.3 oz (all less 2 T + 1 tsp)
Parmesan Cheese, Half Grated, Half Cubed 4 lb 2 kg 6.4 oz (1⅝ cups)
Total 37.5 lb 18.75 kg 3 lb, 11.8 oz

Method

  1. Stiff Levain: Make the final build approximately 12 hours before the final mix and let stand in a covered container at about 70°F. During hot weather, or if the levain will ripen for longer than 12 hours, the flour in the levain build can be salted at 1.8 percent to slow its activity.
  2. Mixing: Add all the ingredients to the mixing bowl, with the exception of the cheese. In a spiral mixer, mix on first speed for 3 minutes, adjusting the hydration as necessary. The dough should be slightly on the stiff side at this point. Once the cheese is incorporated, it will have a looser feel. Mix on second speed for approximately 3 minutes more, to a moderate gluten development. Add the cheese and mix on first speed just until evenly incorporated. Avoid overmixing. Desired dough temperature: 76°F.
  3. Bulk Fermentation: 2½ hours.
  4. Folding: Fold once after 1¼ hours or, if the dough seems to need more strength, fold twice at 50-minute intervals.
  5. Dividing and Shaping: Divide the dough into 1.5-pound pieces; shape round or oblong.
  6. Final Fermentation: 1 to 1½ hours at 76°F. Alternatively, retard the dough for up to 8 hours at 50°F, or up to 18 hours at 42°F.
  7. Baking: With normal steam, 460°F for 40 to 45 minutes. Lower the oven temperature to 440°F after 15 minutes to avoid excess darkening due to the cheese.