It’s been a while since I’ve made any type of cold proofed bread. You already know how much I love cold fermentation. There are two types of cold fermentation – cold bulk fermentation and cold proofing. Bulk fermentation is the initial part that happens after mixing the dough ingredients. Proofing is the final part that happens after shaping and before baking. Both have their advantages.
Cold bulk fermentation is a great option for when you’re busy on the day and only have time to mix the dough and throw it in the fridge. Cold proofing is best for when you’re busy on the following day and only have time for throwing the bread in the oven and baking it.
So, cold proofing is the best method for your breakfast bakes because all you need to do is wait for the bread to be baked before you can tuck into your freshly made breakfast treat. And these cheesy rolls are a real treat!
It’s not the first time that I’m making a video for this recipe. This is an updated version. I’ve changed a few things in the formula, and I’ve reduced the recipe from 8 rolls to 6. The method is simplified making it a super convenient recipe.
The bread turns out soft but slightly chewy in a good way, and it has a super crunchy cheesy crust. I think the crispy crust is my favourite part.
Customize the recipe by using other types of cheese and perhaps mixing some herbs into the dough. You can just as well shape the whole dough into a loaf and bake it that way.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
150g (5.3oz) water
1 egg (50g; 1.75oz)
30g (1oz) butter
6g (0.21oz) salt
3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast
80g (2.8oz) grated cheese (I used Gouda)
300g (10.6oz) white bread flour
For topping –
1 egg for glazing
80g (2.8oz) grated cheese to sprinkle on top
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
If you are curious about why the dough contains butter and egg, click the links to learn more about the effects those ingredients have on bread dough.
Method
- Combine the water, yeast, salt, butter, egg, and grated cheese. Mix well. Add the bread flour and mix to a dough.
- Cover and ferment for 40 minutes.
- Fold.
- Ferment for 40 minutes.
- Divide the dough into 6 equal pieces. Shape into balls and place on a non-stick paper lined baking tray. Rest for 15 minutes.
- Flatten the dough balls. Brush with egg, leave to dry for 5 minutes and then brush again. Sprinkle the cheese evenly over the dough pucks.
- Cover and cold proof for 12 – 24 hours.
- Remove the tray from the fridge and let the dough warm up for 15 minutes while the oven is pre-heating.
- Bake at 180C (355F) fan on or 200C (390F) fan off for 20 – 25 minutes or until you’re happy with the colour of the crust.
Leave to cool down for a few minutes and tuck in!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
