Honey Pear Gorgonzola Bread
For the honey bread challenge, I got the inspiration from here: https://bakingfanatic.wordpress.com/2014/03/23/gorgonzola-and-pear-sourdough-loaves/
I had a piece of leftover Gorgonzola from making pizzas and some dried pears on hand and thought that honey would go great with them. I added an oat soaker because I love the texture it gives to bread.
50 g whole rolled oats soaked in 100 g boiling water for a few hours
50 g dried pears soaked in boiling water for a few hours and drained
100 g multigrain flour
227 g unbleached flour
25 g honey
167 g water
72 g Levain (rye and partially sifted whole wheat at 100% hydration)
1/4 tsp yeast
6 g salt
40 g pecans, chopped
50 g Gorgonzola, crumbled
Autolyse the water, flours, honey and oat soaker for a half hour.
Mix in the salt, yeast and Levain by pinching and folding.
Add in the nuts, Gorgonzola and drained pears by first spreading the dough into a rectangle on a wet counter and sprinkling the add-ins on top. Roll up and do a set of slaps and folds to incorporate the add-ins evenly.
Put in a warm spot to ferment. Do 4-5 stretch-and-folds every half hour for a total of 4 times.
When the dough is just about doubled, turn out on a floured surface and pre-shape. Let rest for 20 minutes and shape using the letter fold method.
Place in floured baskets and put into fridge to retard overnight.
The next day, heat oven to 500f with Dutch oven inside. When oven has heated for at least 45minutes, turn out dough onto counter sprinkled with cornmeal. Score cold dough.
Sprinkle cornmeal in bottom of Dutch oven, carefully place dough inside, put lid on Dutch oven, and bake for 20 minutes at 500f. Drop temp to 450f and bake an additional 10 minutes. Remove lid and bake till nice and dark.
It stuck to the Dutch oven so I had to put the lid on to steam it out. I popped it back in the turned off oven for a few minutes to recrisp the crust. Crumb shot will come when it cools down.