J. Hamelman's cheese bread

Category: Sourdough bread
J. Hamelman's cheese bread

Ingredients

Thick leaven:
wheat flour bakery 180 g
water 108g
mother leaven 36 g
Dough:
baking wheat flour 820 g
water 492 g
olive oil 50 g
salt 15 g
fresh pressed yeast 10 g
thick leaven 288 g
Parmesan cheese 200 g

Cooking method

  • We have a lot of cheese bread recipes, but, to my surprise, I could not find cheese bread prepared according to the classic recipe of J. Hamelman, so I decided to put it.
  • I baked one small bar weighing about 600 g, taking 1/3 of the original. I give a Hamelman layout of ingredients so that everyone can figure out what size bread suits him. But large bread clearly wins in taste, so I advise you to bake large bread from wheat flour c. from. and take the cheese in half, grated and diced.
  • Cooking.
  • 1. Feed the starter culture and leave for 12 hours at 21 ° C. I kept the starter at 25 ° C for 8 hours.
  • 2. Kneading all ingredients, except for cheese, at the first speed for 3 minutes, then on the second, complete the kneading within 3 minutes. Gluten is moderately developed. The cheese is added at first speed until it is evenly distributed. For identity, I've added Parmesan. Desired dough temperature 24 ° C
  • 3. Fermentation - 2.5 hours.
  • 4. Warm up after 75 minutes of fermentation or twice at 50 minute intervals.
  • 5. Divide the dough and form the dough pieces. I have one bar.
  • 6. Proofing for 1 to 1.5 hours at 24 ° C. Alternative: refrigerator holding at 10 ° C -8 hours or 18 hours at 4 ° C
  • 7. Bake at 235 ° C with medium steam for 40-45 minutes.
  • J. Hamelman's cheese bread
  • I gave a full proofing and baked without steam, so the bread did not open quite as I would like, but nevertheless, the bar turned out to be quite good.
  • Freshly baked bread is very tasty, aromatic, goes well with everything. Conveniently, you can stand it in the refrigerator for proofing and bake it fresh for breakfast in the morning.

The dish is designed for

1/3 of the original recipe, 600g loaf

Cooking program:

Baking in the oven

Note

I think that this recipe gives you the opportunity to experiment with additives, using different cheeses, you can add Italian herbs, fried onions, etc. The main thing is that it has a very good base, like all Hamelman recipes, so the bread always turns out to be successful.
Bake for health and have fun !!

Galina S
Hello Vasilisa admired your bread as always, just a miracle !!!
I love J. Hamelman. I am reading his book. so he writes about bread !! with such love !! baked this already! tasty!! and different with different cheese
barbariscka
Thank you Galyunya! I just got to this bread, although I wanted to bake it for a long time, and then I baked a small bar. And Hamelman's recipes are good because, like all greats, they are flawless.
MariS
Vasilisa, the bread should be very tasty, judging by the composition and appearance!
And the crumb is so beautiful!
Twist
Vasilisa, as always, great! The crumb is so delicate and airy, super!
barbariscka
MariS Twist Thank you girls! I am very pleased that you liked the bread.
Natali06
barbariscka, great bread! Just handsome! This is what you call, give up everything for the sake of one thing! Thank you for the wonderful recipe!

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