Bread with Gorgonzola and Walnuts

⏳ Time

18 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from the book 'The Encyclopedia of Bread: 80 Recipes for Bread and Pastries' by John Smith, published by 'Culinary Press'.

Ingredients

Wheat Flour - 17.6 oz
Water - 11 fl oz
Rye dry sourdough starter - 0.9 oz
Dry yeast - 0.2 oz
Walnuts - 3.5 oz
Goat cheese - 3.5 oz
Salt - 0.4 oz

Step by Step guide

Step 1

The dough can be mixed in two ways. Mixing with a mixer: in the mixing bowl, add the flour, then add water, the sourdough starter, crumbled yeast, and salt. Mix the dough on low speed for 5 minutes, then for another 10 minutes on high speed. At the end of mixing, add the walnuts and mix the dough on low speed. Hand mixing: pour the flour onto a clean work surface or into a large bowl, creating a well in the center. Pour half of the specified amount of water into this well, add the sourdough starter, crumble the yeast, and add the salt. Stir to combine, then pour in the remaining water. Knead the dough until the flour absorbs all the liquid and the dough becomes smooth and elastic. At the end of kneading, add the walnuts.

Step 2

Shape the dough into a ball and cover it with a damp cloth. Let it rise for 45 minutes. Then, gently punch it down, fold it in half, and let it rise again for another 45 minutes. After this time, the dough should have doubled in size.

Step 3

Dust the work surface with flour. Divide the dough into four equal parts (each weighing about 280 grams). Roll each part into a log, gently stretching it lengthwise, cover with a towel, and let it rest for 15 minutes.

Step 4

Cut the gorgonzola into small pieces. Take one portion of the dough and gently flatten it with your palm. Place a quarter of the gorgonzola on top. Fold one third of the dough over the filling and press the edges with your fingertips. Flip the dough over by 180 degrees and fold it in half lengthwise, sealing the edges tightly by pressing them together with the base of your palm. Roll the dough with your hands until the length of the piece reaches 20 cm. Form the remaining portions of dough in the same way.

Step 5

Place the dough pieces seam side down on a baking sheet lined with parchment paper. Cover the pieces with a damp towel and let them rest for 1 hour.

Step 6

Preheat the oven to 482°F. Make a single lengthwise slash on the surface of the dough and lightly moisten them using a spray bottle or a pastry brush.