My 14th Loaves: cheesebreads

This time, I'm trying out the cheese breads again, with the autolysed dough, that has undergone 3 days of retardation. However, due to my shortage of time, I did not give the dough enough time to warm up after chilling. Here are some loaves made from the dough. They are very tasty because of the long fermentation, but do not have a huge oven spring.

Recipe: Cheese breads

Ingredients:
Dough
- 2 cup grocery store brand unbleached wheat flour
- 3/4 cup + 2 TB warm water
- 1/2 tp active dry yeast
- 1 tp coarse kosher salt
- 1/4 cup whole wheat flour
Fillings
- 2 oz cheddar cheese, chopped finely
- 2 tp pesto sauce

Procedure:
Day 1: Prepare dough by autolyse. Allow to chill. Fold dough once every 12 hours or every day.
Day 2: Fold dough once.
Day 3:
1. Take dough out.
2. Dust counter and dough with flour. Then stretch dough on the counter.
3. Cut to 2 pieces. Stretch each piece of dough carefully to a sheet. Spread ingredients on top.
- For small dough, use pesto sauce and sprinkle a little cheese;
- For large dough, use cheese only.
4. Then roll up. Allow to rest until volume has increased to 1.5 times original volume.
5. Bake at 450F for 10 minutes, then 400F for 30 minutes.

Day 1, 12pm, dough prepared by autolyse, ready to chill:

Day 1, 5:32pm, dough after chilling 5 hours:

Day 1, 10:10pm, dough after chilling 8 hours:

Day 1, 10:12pm, dough's texture after chilling 8 hours:

Day 1, 10:13pm, dough's being stretched and folded:

Day 1, 10:15pm, dough ready for 2nd day of chilling:

Day 2, 9:32am, dough chilled for one night:

Day 2, 9:33am, one-day-old dough stretched:

Day 2, 9:34am, one-day-old dough's strength:

Day 2, 9:36am, one-day-old dough folded and ready for another day of chilling:

Day 3: 10:51am, two-day-old dough:

Day 4, 8:49am, three-day-old dough:

Day 4, 8:53am, texture of three-day-old dough:

Day 4, 8:59am, dough being worked on the counter without warming up:

Day 4, 9:01am, dough easily cut into two pieces:

Small loaf
Day 4, 9:06am, small dough being filled with 2 TB pesto, dash of cheese and rolled up:

Day 4, 9:07am, small dough's size after rolling up:

Day 4, 9:28am, small dough resting:

Day 4, 9:56am, small dough resting over 30 minutes:

Day 4, 10:07am, small loaf baked 10 minutes, browned but not well cooked inside:

Day 4, 10:42am, small loaf baked 40 minutes, nicely browned and well cooked:

Day 4, 10:42am, small loaf top:

Day 4, 10:50am, small loaf sliced:

Large loaf
Day 4, 9:28am, large dough being stretched:

Day 4, 9:30am, large dough rolled up with cheese pieces:

Day 4, 9:30am, large dough resting:

Day 4, 9:57am, large dough rested 30 minutes:

Day 4, 10:42am, large loaf baked 40 minutes:

Day 4, 10:43am, large loaf's top:

Day 4, 10:43am, large loaf's bottom:

Day 4, 10:43am, large loaf's height:

Day 4, 4:08pm, large loaf sliced:

Day 4, 4:08pm, large loaf's center slices:

Day 4, 4:09pm, large loaf's end slice:

Observation:

1. This time, I try out baking the loaves for a longer time to observe what I would get. The results are very nicely browned loaves. The small loaf has olive oil in it, which makes it very good especially after baking for a long time. The large loaf is very lean. So it does not seem to benefit as much from the high temperature baking.
2. The cheese cubes in the large loaf melts to give the big holes. The lean loaf might benefit from a little more salt since it does not have the complex taste of whole wheat flour and other ingredients.

I gave the small loaf out at work. It's been very well-received.