January 2, 2024 - 8:32pm
Problem with Cheddar cheese and jalapeno inclusions. Bread was saturated with grease...
Attempted to make a cheddar jalapeno loaf, but the loaf came out saturated with the oil from the cheese.
I cubed up the cheese in half inch chunks. Just a standard sourdough recipe with the inclusions.
I am wondering if I did something wrong or if there was a better cheese I could have used? I do not want pre-shredded!!
Pictured below is the cheese I used.
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How much cheese did you put in? I would have shredded it instead of using chunks. But maybe it would have melted and emitted a lot of grease anyway. I used 50g of shredded cheese in 300g flour a while ago - I *think* it was cheddar. It wasn't greasy. For this loaf, I rolled up the cheese between layers of dough when I shaped the it.
I don't know that cheddar is the best choice here, especially in large chunks. Large chunks might melt down with so much fat that it can't be absorbed, where shreds might be easier to absorb. Shredded Gruyere might be better, since it's used in many quiches and suchlike cheesy baked goods. Or a combination of it with some grated parmesan or pecorino. I just made some (US) biscuits with a lot of shredded Gruyere and some pecorino and they weren't greasy.
TomP
Next time try an extra sharp cheddar. It'll be more aged, dryer, and more tastey. I would shred it as well. That will give you better distribution throughout the dough. Let us know what happens. Jim
I was just about to say both of these. When I make jalapeño cheddar sourdough, I use sharp or extra sharp cheddar because you just can't taste medium that well. I usually don't buy pre-shredded, but I do shred it myself. Large cubes would make big puddles of melted cheese that would be harder for the crumb to absorb. I also use around 20% cheese by weight in baker's math.