I adore ripe, rich and strong tasting cheeses and not a day goes by without bread being combined with cheese. This loaf takes the passion for both one step closer. It is quick, apart from the 12 hour pre-ferment, mixes in a stand mixer and bakes a few hours later. This formula will make 4 loaves, each about 280g.
20g white 100% hydration starter
90g white flour (Shipton Mill Canadian Organic Strong Bread flour #112)
90g water at about 21 C (Sainsbury’s Basic’s Sparkling Table Water – Greenmoor Spring)
440g white flour (Shipton Mill Untreated Organic White Flour – No. 4)
10g buckwheat flour (Shipton Mill Organic Buckwheat Flour – Type 416)
280g water at about 21 C (Sainsbury’s Basic’s Sparkling Table Water – Greenmoor Spring)
1.7g instant yeast (Dove’s Farm Instant Yeast)
10g Sicilian sea salt (Trapani Sale di Gucciardo Vincenzo)
100g gorgonzola cheese
100g chopped walnuts
16 individual fresh raspberries.
Twelve hours before you intend to mix the final dough combine the starter, flour and water in a container that can be sealed, fully incorporate, cover and let rest.
Use part of the water to loosen the pre-ferment and transfer to a stand mixing bowl, add the remaining water and stir to break up the pre-ferment. In a separate bowl mix the flours, salt, instant yeast before adding to the pre-ferment and water.
Mix at speed 1 (low speed) for 5 minutes and then at speed 2 (high speed) for 8 minutes. Turn the mixer back to speed 1 for an additional 2 minutes adding the chopped walnuts at this stage to incorporate.
Place all the dough on a floured work surface and shape into a ball. Cover with a damp cloth and leave to rise for 1 hour and 30 minutes.
Divide the dough into 4 pieces each approximately 280g and pat down into a rectangle before rolling into a small log. Leave to rest for 15 minutes.
Slice the gorgonzola into thin slices and divide each raspberry into half.
One at a time flatten the logs and place cheese slices on the top of the flattened roll and then place the halved raspberries on top of the cheese before folding one third of the dough towards the centre and pressing along the seam with your fingertips. Rotate the roll 108 degree. Fold one half on top of the other and seal the edges together. Finally shape into an 18 – 20 cm pointed roll.
Place all the shaped loves unto a well-floured linen baker’s cloth, seams on top. Cover with the rest of the cloth and then gently wrap in cling film and leave to proof for 1 hour. Use a flipping board to transfer to a well-floured baker’s peel, seam side now down, score with a lame and bake.
Bake in an ordinary over at 250 C, adding moisture via a method you prefer, for 15 to 18 minutes.
If using a Miele Moisture Plus oven bake at 230 C for 15 to 18 minutes with two bursts of steam at start and again after 10 minutes.
Be prepared for the cheese to melt and ooze out of the crust. Especially if you add five raspberries per bread rather than just four. When they have fully cooled try a slice but be careful this is so yummy a few more will quickly follow. I love putting some turkey ham between two slices.