The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Bakers Apprentice Blue Cheese Walnut Sourdough

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Kingudaroad's picture
Kingudaroad

Bread Bakers Apprentice Blue Cheese Walnut Sourdough

After getting my first bread book for Fathers Day and after reading it cover to cover, I was inspired to try this recipe. The book is very insightful and really is a great book for basic fundamentals.



   I used high gluten flour, bought in bulk from Sun Harvest for the final dough and the firm starter. My mother starter behaved admirably, especially since it was used right out of the fridge and several days since its last feeding. I toasted the walnuts for 10 minutes at 350. I used 25% of the flour weight in walnuts and 15% blue cheese. If you don't like blue cheese do not make this bread. The entire house was overcome with the smell of baking blue cheese. I got a bit of purple tint from the walnuts.


 


   This is an amazing tasting combo for you blue cheese fans.


 


 

Comments

kneadingbob's picture
kneadingbob

This same recipe from BBA is about to come out of my oven as I post this. Been meaning to try the Blue Cheese and Walnut version. Could you describe it's flavor for your post? It looks just fine.

Kingudaroad's picture
Kingudaroad

It is a very rich tasting bread with the blue cheese having the starring role and the toasted walnuts a more subtle sidenote. Not too much sour, but I did not retard the loaves overnight. I was surprised how tender the walnut pieces became through the baking process. I did not use any instant yeast and may have ended up over proofing a bit.

kneadingbob's picture
kneadingbob

You've convinced me. Next time I'll try it. I was concerned that the 'character' of the Blue Cheese would change  during baking. But, no matter. Experimenting is fun. 

Paddyscake's picture
Paddyscake

are definitely winners. This is a great book to start with and also one of my favorite "flavored" sourdoughs. Welcome to our addiction :  )


Betty