Ingredients:
210g water
50g starter
7g salt
150g strong wholewheat
150g strong white bread flour
1 tsp Mediterranean herbs – or herbs of your choice
1 firm pear – peeled, cored and chopped but don’t do this until you are ready to add to the dough after bulk prove.
50g walnuts chopped
35-40g Stilton cheese
Method:
1. Follow Elaine Boddy’s master recipe process adding the herbs with the flour at the initial mix stage.
2. At first stretch and fold add walnuts.
3. Continue as the master recipe.
4. After bulk prove laminate the dough. Lightly spritz your board/worktop with water or lightly flour and proceed with lamination to add the pear and stilton cheese. For guidance, please refer to Elaine’s video tutorial.
5. Sprinkle the crumbled stilton and diced pear onto the outstretched dough.
6. Carefully fold the top of the dough to the middle and then bring the bottom half over the top half. Bring the left half over to the middle and then the right over the top of that.
7. Using your dough scraper flip over the dough so the seam is on the bottom and then bench shape into a boule or batard.
8. Place in the banneton seem side up and into the fridge for a minimum of 3 hours.
9. Bake as for a baby foodbod master recipe recipe: 45 mins from cold or 40 mins from a hot start at 220C fan
The Sourdough Files 