This is the second-to-last bread of The Bread Baker’s Apprentice Challenge. I knew there was a reason why the last two breads were out of alphabetical order and in their own little special section at the end of the book. It’s because they’re awesome, and this is largely due to the fact that they are filled (or topped) with cheese. I made the torpedoes last week and was very pleased with the end result.
Even though it was only last week, it feels like last month. As a result, I don’t remember much about the actual process. The thing I do remember about that day was that I was doing about 13 other things while simultaneously working on this bread, so there aren’t many photos to jog my memory, either. I’m pretty sure that I started out by making a starter the night before, most likely using barm, flour, and water. The next morning, I started by boiling a couple of potatoes. Once they were cooled, I made the dough by combining the starter with additional flour, yeast, potatoes, and some of the potato water. After mixing, I let it sit for 30 minutes and then added the remaining flour, salt, and fresh chives. After kneading, it was time to let it rise. It was supposed to rise for 90 minutes, so I went out to run some errands. By the time I got back, the dough had been sitting out for probably an extra half hour, but in my absence it had gone completely nuts. Luckily, Michael was home, so he put a roasting pan under the bowl. He called me to alert me of the situation, but I didn’t have my phone on me. I was quite pleased with how he handled the situation.
After removing this strange dough creation from its bowl, I divided it and formed two rectangles. I then arranged some cheddar cheese across the top and rolled it up. I let the loaves proof for another hour, then scored them across the top and put them in the oven.
When they were done baking, they looked like this:
They looked and smelled great, but I was a little concerned about the crust. When I tapped the top of the loaves, they were very spongy, and not crusty at all. I thought this could be a sign that I had underbaked again. I was also concerned about how the cheese had settled and melted once I rolled up the loaves. I was worried that there would just be a giant reservoir of cheese in the middle of the bread when I sliced it. But…
…they were perfectly baked and, as it turns out, the cheese was expertly rolled! I think the sponginess of the crust can be attributed to the fact that there are potatoes in the dough. That’s my theory, and I’m too lazy to look into it any further, so I’m just going to go with it. Anyway, this bread tasted very good. Nice and spongy from the potatoes (?), a hint of chives, and who doesn’t like cheddar cheese? This bread is time-consuming but worth it.
The next and LAST bread is Roasted Onion and Asiago Miche…expect a post on that soon!