Fall
Savory Cheese Boule
Popular on Food52
29 Reviews
MaryMaryCulinary
January 16, 2012
I had the same problem as em-i-lis, unfortunately. I made it by hand and had a batter that couldn't be turned out to knead. I ended up adding almost twice the flour called for and the dough still threatened to run off the parchment during the second rising. I ended up with a huge flat loaf which was moist and had a great crumb, but the flavours of the sage and cheese were kind of lost since I used so much more flour. I may try this as a no-knead bread another time, as I think it would do very well if not cooked free-form.
boulangere
January 16, 2012
I'm so sorry to hear that, MaryMary! I've never made it any way other than with a mixer. This may indeed be one of those that doesn't lend itself well to the manual method. Thank you for the heads-up.
deanna1001
January 13, 2012
This is beautiful! I'm going to try it with my starter rather than yeast. I'll post back about results. Thanks! Maybe I'll have this with the meatballs I'm testing - for a double sage and walnut fix!
boulangere
January 13, 2012
I'd love to know how it works with your starter! Those meatballs sound heavenly. I'm glad you asked the pork question. They look fantastic to try.
em-i-lis
January 7, 2012
just a quick update. the fontina is great in this, and we've devoured 75% of the loaf so far. so although mine looks nothing like yours, it's a lovely bread, and the second loaf is cooking away. thank you!
em-i-lis
January 7, 2012
Hi c, my dough looks like a very runny batter but i did all the measurements properly. help!!! should i just keep mixing? add some flour? thanks!
boulangere
January 7, 2012
Oh, so sorry I was gone for the afternoon! I hope I'm not too late. Yes, this is a "slack" dough, in that in its initial mixing, it will be soft. A significant portion will want to stick to the bottom of the bowl and some of the sides. But by the time you add the nuts and sage, it should come together well. Still, of there is a bit of a "foot", in other words, dough which wants to stick to the bottom of the bowl, that's ok. That addition moisture will only contribute to the proof and rise of you bread. Whew! I hope I got to you in time. That'll teach me to go to a birthday party. Let me know if there's anything else I can help you with here!
em-i-lis
January 7, 2012
thank you so much for this helpful response, c. i hope you had a great time at the party. i added nearly 3/4 c more flour (mix of bread/AP/whole wheat) and finally just through it in a bread pan. :) during proof and cooking, it rose quite well. the flavor is lovely!! could it be a difference in our bread flours? it came together in a sense but i could never have kneaded it by hand or cooked it on a stone. hmm. thank you again!!
monkeymom
January 5, 2012
Amazing! Can't wait to try it. Have you done a wild yeast version ever? I just got my new starter going and am anxious to try it out.
Bevi
January 4, 2012
This is to die for. What a masterpiece!
boulangere
January 4, 2012
Seriously, Bevi, if not a blistered tongue, I'd have eaten the entire loaf. Thank you so much.
mrslarkin
January 4, 2012
it's gorgeous!! Don't forget to enter it into the contest! Go back to edit page, then at bottom of screen select the walnut/sage contest. :)
boulangere
January 4, 2012
Thanks, mrsl. I thought I had, but I'll do it again. A fresh one just came out of the oven. It's totally worth blistering my tongue with the walnuts ; )
See what other Food52ers are saying.