How to Add Cheese to Sourdough Bread | The Folding Method | Grant Bakes
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- čas přidán 21. 07. 2024
- Here's an easy method for adding cheese to your sourdough bread. I call this the "folding method." It's a great way to fold cheese into your dough, but it would also work for adding in other "inclusions" like nuts or dried fruit. But, let's focus on CHEESE!
Method Summary: If you properly fold in cubes of cheese during the bulk fermentation process, your bread will come out with delicious pockets of melty cheese inside! The cheese won't disintegrate into the loaf (like with shredded cheese), and because of the gentle folding process, the cubes of cheese won't get crushed or tear the gluten structure of the dough (like they would in a mixer).
Click here for the Master Sourdough Bread recipe mentioned in this video:
• Good Sourdough Bread -...
Video hashtags
#cheesesourdough #mixinginclusions #sourdoughwithcheese
Video Chapters
00:00 Intro
00:22 Adding Cheese: The Folding Method
02:27 Stretch and Fold #1
03:28 Stretch and Fold #2
04:23 Stretch and Fold #3
05:09 Bulk Fermenting with Cheese/Inclusions
06:32 Preshape
07:19 The Final Shape
08:00 Baking
08:50 Crumb Shot! - Jak na to + styl
The dough I made for this video is my Master Sourdough Bread recipe. See how to make it here: czcams.com/video/-Kstk0C3m8M/video.html
"Thinks autolyse is conspiracy." 🤣🤣 Exactly! When I first started out baking, I religiously followed all the techniques, including autolyse. But after a few months of baking, I found out adding all the ingredients all at once was just as fine. 👍
awesome, thank you
The Best teacher 🎉
This is my new way to do it! SO much easier!
Super helpful as always Grant. Also dunno what's up with that person saying it's unhealthy, that's some diet culture bullshit. Live your lives with food freedom people!
Thanks for the comment!! I too like cheese once in a while 😉👍🏻
Cant wait to try😋😋
I like this idea, I’m a big sourdough fan and venturing out a little with dif kinds of bread is awesome 👏🏻🙌🏼 can’t wait to try it
I poked the 👍 for your cheesy bread! 🧀🥖🤤
Thank you! Finally something makes sense-! Will try next time.
Great!
Awesome!!
Thanks!
SO MUCH EASIER than lamination! (And I won't have to clean the counter.) Thank you!
Oh my gosh, I love this! I love jalapeños with my cheddar bread, would you suggest adding both at the same time, each stretch and fold? I also do a kalamata and Rosemary bread and I will incorporate this way! Amazing! Thank you!
I've added cheese to Sourdough and loved the results. However, my cheese distribution was not uniform. I am going to try your technique. Thanks for sharing. !!!!
Thanks, Rob. For sure, give it a try!
If I wanted to add jalapeños to this, how would I do it? Do you have a recipe for amounts to add to your master bread recipe? It’s the only bread recipe I use and I love it
Very clever way of doing this with virtually zero additional work.
Love this technique! How do you keep the dough from sticking to your hands and the counter surface. I always struggle with this.
You can spray the counter/your hands with a little bit of water to keep the dough from sticking. That’s what I prefer to do. But a sprinkling of flour will a similar thing as well.
Make sure you use bread flour! I couldn’t figure out why my dough was so sticky. I switch from all purpose to bread flour and it made all the difference!
What size bowl are you using to proof the dough ?
If i add jalapeños do i need to cook them first before adding to the dough?
Found your video, as I'm looking to make jalapeno cheddar bread. You definitely convinced me to use larger chunks of cheese for those melty pockets throughout - yum. I usually use my proofer to bulk ferment my sourdough at 78-82 degrees for about 5 - 6 hours and then I cold proof overnight before baking. I've looked around on the internet and can't seem to find any comment on the issue of food safety... Are there any concerns about eating cheese that sat in warm temps for that long? Normal food safety guidelines state that unrefrigerated perishable food is safe for up to 2 hours. I've even read that cheese can stay out for up to 6 hours at 70 degrees, but not at the warmer temps I use. Do you just have to roll the dice if you want cheese in your bread this way??
Personally, I roll the dice. Same think if I add milk to my dough, it ferments for a while at room temperature. I can’t say for sure, but maybe the sourdough fermentation protects the dough from harmful bacteria? Either way, I roll the dice and haven’t seen anything bad happen yet.
@@GrantBakes Thanks for your response. I figured it couldn't be TOO risky, as there are a lot of sourdough recipes floating around out there that include cheese, eggs, or dairy in them... and no horror stories of food poisoning in the comments from people who made them! lol Can't wait to give it a try tomorrow!
You torch that bread at 250 Celsius for c. 1 hour. Nothing can survive that, you're safe
I’ve made this loaf several times and it’s delicious! I’ve even been distracted by things and messed up measurements slightly and it still comes out good. Thanks so much for a great recipe! I can’t believe how forgiving it is!
Following this idea looks like you could fold in a variety of other things into the basic sour dough recipe, right? (Like some of the fun stuff you have listed in the focaccia recipe?)
Yes! Exactly
Made your basic sour dough and folded In kalamata olives and fresh rosemary. OMG!!! It looks and tastes like (or better than) those Uber expensive loaves you buy at Whole Foods. Family says it is now the loaf to bake for company. God, I am going to be busy…damn you 🤣
Did this cheese recipe….including olive oil in bowl etc. Result: bread looks pretty on top but is soft and oily on the bottom. Did I do something wrong? Did I need to bake it a lot longer than your regular sourdough recipe?
Do you find that the cheese that is at the bottom of the dough burns when you bake it? I don't know of a way around this except to remove it.
@dane. Bake it in a Dutch oven heated to 450° (heat dutch oven with lid on up at least 20 minutes before putting bread in it) put in bread. Bake 30 minutes. Remove lid. Take bread out if Dutch oven and counting to bake on rack for 10-15 minutes. Put a cookie sheet under the rack to prevent burning bottom. Hope that helps. Works for me.
I put parchment paper under mine in the Dutch oven-works great!
I just did this with mozzarella. I guess the fact it’s been on the counter for hours is okay?? Never left cheese out of the fridge.
Yeah, technically it should probably be eaten on the same day or kept in the fridge because of the cheese. Cheesy breads are best the day they're made.
The bread seems pretty flat; not a good rise. Wonder if all the cheese pieces interfered with the gluten development?
I think the cheese pieces did weigh down the loaf a bit, but it was still great :)
why not use shredded cheese? how about some blueberries? how about some cranberry mole? thinking outloud
Why am I so aghast watching you oil the bowl 😩
I'm not sure why :)
Why add cheese?
The whole purpose of sourdough bread is that it’s healthier….
Some people like it! You could also use this method for adding other things, like nuts, seeds, or dried fruit.
Ummmm...... Do you butter your sourdough?
I’ve tried the very popular cheddar and jalapeño bread, a few times, but I just rather have a plain bread and eating my bread with the cheese, not in it. Very good video.