Say Cheese!

004

Cheese and bread have long been friends. Today’s notion of the “grilled cheese” can be traced back to the 1920s, when pre-sliced bread started hitting supermarket shelves and new pasteurization methods brought us processed cheese. But back to the bread. The quality of the cheese is important as well as the type. Parmesan, cheddars, Swiss, or mild blues work well, and it is best not to use cheeses that have a thick or chewy rind. Whatever you use, this bread is sure to make you smile. The Baker’s Percentage for this bread is as follows:

Total Flour                             1000 g                                   100%

White Flour                             900 g                                     90%

Whole-Wheat Flour               100 g                                     10%

Cheese of your choice,

shaved or cut into

small cubes                           200 g                                      20%

Levain                                     200 g                                      20%

Water                                      700 g                                      70%

Salt                                           20 g                                        2%

Add cheese in at the Mix and continue on through the Bake. Before you bake this bread, cover the baking stone with parchment paper to prevent cheese from burning the stone.

This loaf makes especially good garlic bread. Peel a clove of garlic, cut it in half, and lightly rub both sides of a thick slice of bread. Drizzle with olive oil and put under the broiler until nice and toasty.

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