- ByLizzie Moult
- February 4, 2015
- 7 Comments
- 06 Recipes
When Roy comes back from workI always want to make him something special for while he is home. This swing home I have played with sourdough recipes to create a walnut and blue cheese sourdough bread, two of Roy’s favourite foods. Am I good wife or what.
I love making bread, there is something very therapeutic from mixing the dough by hand and then later forming it. Nurturing it to keep it warm, out of the wind all in hopes that it does rise for you. Sourdough is like a baby it can’t express what it needs to help it grow, yet you keep checking on it all the same. From my experience the one thing that will help is warmth. Even on a hot day I will cover my loaf of bread with a plastic container followed by some towels or a blanket to keep that warmth in. It is really important to not let your sourdough get cold as it will take even longer to prove.
When adding the yummy bits to your bread, in this case walnuts and blue cheese, it is important to do this at the end of kneading. You want to keep your blue cheese chunks large and the walnuts whole. If you add them too early the cheese will melt and then just be dispersed through the bread. I prefer to see the chunks of cheese so I can enjoy them.
Later this month I will be running a Sourdough Workshop for eight people at the farm. You will learn to make your own starter and a loaf of bread. It will be a hands on morning along with eating some yummy breads. Click here for more info.
If you want to kick-start making your own sourdough here is a recipe to make your own SOURDOUGH STARTER.
How to make your own SOURDOUGH STARTER– Click Here
WALNUT & BLUE CHEESE SOURDOUGH RECIPE
Prep time
Cook time
Total time
Author: Lizzie Moult, www.strayedtable.com
Recipe type: Bread, Sourdough
Serves: 1
Ingredients
- 3 cups (575g) Sourdough Starter
- 1 cup (250 ml) Water
- 4 cups (600g) Plain flour
- 1 cup (150g) Plain flour
- 7g Salt
- 1 cup (100g) Walnuts
- 100 g Blue cheese, crumbled
Instructions
- In a large mixing bowl place your sourdough starter and add a cup of water. Mix to combine. (At this stage I feed my starter and set it aside for later use)
- Add four cups of plain flour to the starter and water mixture in the bowl. Stir to combine but do not overwork. Allow to rest for two hours.
- Returning back to the sourdough it may have grown a little in that time but not overly. I add an additional cup of flour along with the salt. I then bring the dough together.
- Sprinkle a little flour on a board and pour out the dough, lightly need the bread for a few minutes.
- Stretch out the dough to a flat rectangular shape and spread with walnuts and blue cheese.
- Continue to fold the dough to mix through the chunky bits through.
- Shape your bread, I like to make a round shape then cut a square on the top. At this point place your bread on to a baking tray lined with baking paper. If making a round shape I add a couple of rolled up tea towels around the dough to support it as it grows. i place them under the baking paper so the dough doesn't stick to it.
- Allow your bread to rest for 4 - 5 hours in a warm place covered with plastic. If it is extremely hot you will find your bread wont take as long to rise.
- Pre-heat your oven to 200'c. Then bake your bread for 45 - 55 minutes, checking that it sounds hollow when taped from underneath. Allow your bread to cool on a rack before slicing.
Lizzie Moult
Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as Cognitive Behavioural Therapist to help people live a life with passion & purpose without people-pleasing, imposter syndrome and seeking approval at www.lizziemoult.com.
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7 Responses
Homemade bread is the best! We make it often, but never with walnut and blue cheese. Sounds like something we should try, yes? Yes. 🙂
Reply
I’m not a fan of blue chees, but I really want to be! I think this bread would be perfect shaped into a baguette and cut really finely to accompany a cheese plate! Yum! Just spread a slab of quince paste!
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You are a genius, that sounds like a great idea to form the bread like that.
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I’m proving bread now and I wish I’d thought of this before now! We’d love this bread.
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In my sourdough experience, if you up the moisture hydration to say 75%, you will get a much airier bread with the crumb full of holes. Bake it in a Dutch oven as well
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Is 3 cups of sourdough starter correct ?
Reply
For this recipe yes, I used a very thick sourdough starter not runny at all
Reply
Welcome
We are Roy & Lizzie an Aussie couple, who started food & travel blogging back in 2008, documenting our adventures, food discoveries, different cultures, and the natural world. We are here to inspire more people to leave their table and explore the world.
We are currently based in Fort William, Scotland, UK.
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