I don't usually make breads, other than foccacia and pizza, that are flavored with with fruits, vegetables, nuts, cheeses, and/or meats. simply happy with the flavors imparted by well-ripened flours, yeast or SD starter, water and salt mixtures. But, reading a TFL post regarding purchasing a sourdough bakery in Oregon, and the experiments the new owner/baker indulges, when he suggested he might try a walnut-blue cheese loaf I started salivating. I had to try it on my own.

Here's my recipe:

Ingredients

Sourdough Starter (100% Hydration) 8.5 oz

Rye Flour  3.0 oz.

All Purpose Flour 8.5 oz.

Bread Flour 17 oz.

Water (including starter's 4.25 oz contribution contribution) 22.0 oz.

Salt 3 tsp.

Gorgonzola (or blue-cheese) 3/4 cup, crumbled

Walnuts 3/4 cup coarsely chopped

Here's what I did with them.

Mixed 4.25 oz. (1 cup) AP flour and 1/2 cup (4 oz.) water with the SD starter, cover and set aside for 12 hours. At -6 hours, mixed the Rye flour with the starter, recovered, and set aside for the remaining six hours. Combined all remaining flour and salt and whisked to distribute. Mixed with remaining liquid, and combined, by hand, until dough began forming. Note: I originally, calculated flour and water for about a 67% hydration, but at that rate, the dough was, and remained after ten minutes of hand stretching and folding too sticky to be manageable. I gradually added one more cup of bread flour (included in the above intgredients) while continuing to work the dough. (This calculates to a 60% hydration.) Once reasonably manageable, I streched the dough into a rectangle and sprinkled it with 1/3 each of the walnuts and gorgonzola crumbles. I tri-folded the dough, and stretched and folded it once again. I repeated this two more times incorporating the rest of the walnuts and cheese. I still had a very slack, slightly sticky dough. (probably the Rye flour's influence. I'm still learning how Rye flour behaves.) I first proofed in a oiled bowl (approx. 2 hours.), pre shaped, rested, shaped, and proofed again until dough doubled (It also flattened and spread).Slashed and baked thirty minutes in a 450°F oven with steam for the first ten minutes. Internal temperature reached 208°F. Got good oven spring, would have liked more. Flavor is excellent, crust and crumb are typical sourdough chewy. The cheese melted completely and infused its flavor, subtly,  throughout the dough; the walnuts create little bursts of flavor when you bite into them.

When I do it again (and I will) I'll make a couple minor adjustments. I'll toast the walnuts beforehand (intended to, but forgot: a senior moment). Make the starter wetter during the twelve hour preferment developement time. This should favor greater yeast development, resulting eventually in more oven spring.