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Sourdough Blue Cheese Pull-apart Loaf

 180 g Sourdough starter at 100% hydration
 120 g Water
 120 g Evaporated milk
 14 g Salt
 414 g Flour all-purpose or bread flour or a combination of both
 85 g Blue cheese crumbles
 45 g Melted butter
1

In a stand mixer or by hand in a large dough trough or bowl, mix together the starter, water, milk, salt and flour until thoroughly combined.

2

Cover dough and let proof at room temperature for approximately 4-6 hours, stretch and folding every hour or at least four times.

3

On a lightly floured surface, roll the dough into a rectangle approximately 11"x19"or 1/4" - 3/8" thick.

4

Brush with melted butter and sprinkle with blue cheese. With a bench scraper or knife, cut the dough rectangle into 16 squares. Stack squares into piles of four and then pack the piles of dough squares into a well greased 9"x5" bread pan, being careful to prevent cheese crumbles from falling out. The squares will be packed tightly.

5

6

Cover loaf with a damp cloth and let proof at room temperature for 2-3 hours until almost doubled in size and very fluffy looking.

7

Bake in a pre-heated 400F/204C oven for 35-40 minutes or until golden brown. Turn loaf at least once during baking for even browning.

Nutrition Facts

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Serving size

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