When Roy comes back from work I 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
- 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
- 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.