Maison Kayser Academy

Treat yourself to a simple recipe detailed by Éric Kayser: the cheese bread

Comté, Blue or goat cheese for a smooth and appetising cheese bread: choose its flavours according to your desires.

 

Éric Kayser invites you in his kitchen and shares with you the cheese bread’s baking steps. It will treat you for all seasons.

The ingredients:

1kg of flour.

200g of sourdough starter.

650g of water.

5g of fresh baker yeast.

18g of salt.

370g of cubed shapes of cheese.

100g of grated Emmental.

1 egg for the glazing.

The ustensils:

A mixing bowl and bowls.

The baker’s lame.

A dough scraper.

A dough cutter.

A weighing scale.

An electric stand mixer and its baker’s hook.

A clean cloth.

A bowl and a brush for applying the glazing of an egg on the loaves.

An oven rack and its greaseproof paper.

The timings:

The kneading: a dozen of minutes.

1st rising: 1h30.

The shaping: a dozen of minutes.

Rest: 30 minutes.

2nd rising: 1h30.

Baking: 20minutes at 220/230°C.

Pour the water and the sourdough starter in the mixing bowl.

Add the yeast, cover it with flour and add the salt. Like this, the salt won’t damage the yeast ferment’s ability.

Start your mixer at first speed.

Once our blending is homogeneous, speed up the pace of your mixer up to add air in your dough.

Your dough is ready, once it unsticks from the mixing bowl (more or less, three-four minutes of kneading). Be careful to not heat the dough up, otherwise it will damage the quality of your bread.

Slow down at first speed and dust a little bit of flour at the bottom of your bowl to help your dough to unstick.

 

Stop your mixer and unstick your dough with your hand and add cubed form Comté cheese on the dough in the mixer’s bowl.

Restart at first speed and blend until the cheese is just incorporated in the dough. Be careful to not mix for too long, otherwise you may crush the pieces of cheese and they will disappear in the preparation.

Slightly dust your mixer’s bowl and table with flour.

 

Get the dough out of your mixer and place it on your table or in a slightly floured mixing bowl. Assemble your dough in one ball.

Leave the dough to rest for 1h30 under a clean cloth.

 

Divide the dough in 300g loaves.

Form balls with your loaves by gathering the edges of your doughs toward their middle.

Leave your balls to rest for 30 minutes.

 

Slightly dust your table with flour.

Flatten your dough with your palm, seams underneath. Roll the top of your loaf toward its centre and roll it again toward the end, edge-to-edge. Glue the seams with your fingers. And finish your shaping by rolling your dough on itself to slightly stretch it out.

Leave it to rest, seams underneath, while you shape the other loaves the same way.

 

Beat your egg and glaze the top of your doughs with it. Slightly press the top of your glazed loaves in grated Emmental.

Place your loaves, seams underneath, on a greaseproof paper that you would have placed on an oven rack. Leave space between your doughs because they will rise.

Leave them to proof for another 1h30.

 

Place them into the oven for 20 minutes at 220/230°C.

A generous bread full of flavours to be savoured all along the day.

 

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