I saw this recipe in a sourdough bread group on FB. It’s great to prepare one day ready for breakfast the next morning.
Also nice with a bit of balsamic vinegar although my husband prefers a dash of Henderson’s Relish. I keep threatening to add a touch of marmite but as I’m the only one who likes it I’d have to eat all the rolls….
It’s slightly too sweet and buttery for our tastes so I’ve adapted the recipe as below.
I also found it really sticky to work with so I now do my usual sourdough stretch and fold technique rather than the slap fold used in the video. It works pretty much the same.
- 260g bread flour
- 100g starter
- 20g sugar
- 1 eggÂ
- 2g salt
- 100g milk
- 15 g olive oil
- 90 g cheddar cheese
- Mix starter, milk, oil & egg, add flour, sugar & salt
- Cover and leave to fermentolyze for 30 minutes
- Stretch and fold dough, leave an hour
- Stretch and fold again, leave 30 minutes. Repeat until dough passes window pane test
- Divide into 9 portions of 60 grams
- Press into circles about 10 cm diameter, insert cube of cheese and parcel dough to cover.
- Arrange cheese parcels seam side down in greased baking tin preferably with a loose bottom
- Leave to proof overnight for at least 10 hours. Dough can be kept in fridge after that to be baked when required
- Bake at 170 degrees for 30 minutes
- Allow to cool slightly before removing from pan.
