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Author Topic: Jef's pecorino levain  (Read 1724 times)

Offline jefklak

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Jef's pecorino levain
« on: October 18, 2012, 01:36:32 PM »

Looks good and smells cheesy. But I expected the crumb to be very open. I think the 100gr added cheese + the olive oil did not do the crumb structure any good, or I did not mix well enough (by hand). I did find the dough to  be too dry though, even after adding the grated cheese. Maybe this is different with parmezan?

After eating a slice you get a stuffed belly very quickly, not like other white slices of bread I'm used to. I don't really like the flavor, the sour tang completely disappeared and the cheese takes over. It's nice for a change but I don't think I'll bake it again.