Cheese Bread


I like Parmesan cheese, and this bread has a strong flavor of the cheese with 20% of it to the flour. The crumb is moist and delicate with 60% total hydration, 5% olive oil and 18% stiff levain pre-ferment. I didn’t retard the dough but I’m satisfied with the results. Definitely appetizing in this humid and cloudy weather. :)

Recipe: “Bread” by Jeffrey Hamelman

Published in: on April 5, 2008 at 12:24 pm
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2 Comments Leave a comment.

  1. On June 8, 2008 at 10:21 am Kitchen Man Said:

    Hi Nat

    Good to see you in new place. It’s a good idea to have a blog in English such that you could meet more professional baker from all over the world.

    When you become a bread master, teach me.

    Cheers, Kitchen Man (廚房男, Not quite sure if here support Chinese as well)

  2. On June 8, 2008 at 1:23 pm Nat Said:

    Hi 廚房男

    How are you? Bread master… it’s toooooooooo far away, let’s enjoy some real bread at the moment. And have fun!

    Cheers
    Natalie

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