 Cheese and Bread... what could be better? Well, I'll tell you: cheese baked right into the loaves! Here is a bread to blog about. Here is a bread that will make you want to bake often and with the window open to make the neighbors insane with longing. I really had not done the whole cheese in the bread thing before, so this was certainly a new and exciting endeavor on my part. As you know, I am participating in the Bread Baker's Challenge and I can definitely see the end now. This is the next to last recipe in the book: The Breadbaker's Apprentice, by Peter Reinhart and an absolute keeper! The recipe uses both wild yeast and and a bit of commercial yeast, but I chose to only use the wild yeast soley to keep the integrity of my own rule of using my own sourdough starter as the only leavening agent. If you have the book, you can follow along with me on page 278, or if you still don't, you can try this link here.  Since this recipe uses mashed potato, I chose to use red potato because I like the taste of these potatoes best. Meanwhile, my wild yeast "Adam" if getting puffy and bubbly. Ripe for the process to begin.  The ingredients all went in along with the chives until the dough "windowpaned" and then was allowed to rise to double in size (this took my dough about 5 hours to get there). After the bulk rising, the dough was divided into two and slightly pressed out into a rectangle where the cheddar cheese slices were applied. They were then rolled into batards where the cheese was nicely tucked inside. The second rise only took about 3 hours and then I placed them into the hot 500* oven along with a cup of hot water and steam baking. The finished loaves were supposed to be cooled before eating, but we are not very patient people sometimes. This bread is chewy and onion flavored and the oozing cheese was amazing! Yeaspotted!  absolutely delish!
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 Seems to me that I have been here before...Hmmm, and, I somehow think this is deja-vu.. Anyway, here is bread #26 in The Breadbaker's Apprentice challenge, and another winning artisan bread recipe from Peter Reinhart's book. In this recipe, Reinhart uses an ingredient called "clear flour", which is something between whole wheat flour and white flour. He has instructions on sifting out the bran in whole wheat flour to get the closest to the real ingredient. There are several types of preferments; sponge, biga, and sourdough are some that may be familiar from past breads, but of the most common and easiest preferments is the poolish, and the star of the show here. Pronounced “poo-LEESH,” the name is thought to derive from the Polish bakers who invented and introduced it to Viennese bakers, who in turn brought it to France. Since similar baguettes had been made previously, I won't bore you with the step by step images since they really are a lot like the past ones. Reinhart says this was the 2nd best baguette he's had, and I have to agree that the taste was not as good as some of the previous baguettes, but it was still better than average bread. In case you still haven't bought the book, you can find the recipe here, and try making these for yourself. yeastspotted.
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I am an amateur home maker who finds great pleasure in creating baked wonders in the kitchen. Favorite links
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