Thursday, November 25, 2010

Blue Cheese and Walnuts Bread

Since I came to New Zealand, I have been trying cheese.  In Japan, there is not much kind of cheese and quite expensive. I eat cheese and bread everyday now!!
I was surprised there are so many kinds of cheese here!! Blue, Brie, Gouda, Edam, Feta, Cottage....made from cow milk, goat milk.....lots, lots, lots of cheese to choose!!

This bread, you dont need to knead the dough. Use a spatula to make it like this.
You can see the holes in the crumb. To make holes in the crumb, you dont knead too much!!

This Bread is savory type. It match as an appetizerwith wine. It also can be gairlic bread.

Blue Cheese & Walnuts Bread

Sourdough starter 100g
(50g White flour, 50cc Water, Pinch of Yeast)
Day before, make Sourdough starter. Combine all the ingredients, then leave it for 12hours in the room temperature.

260g High  grade flour
40g Wholemeal flour
2,5g Instant Yeast
5g Salt
3g Malt powder
180g Water (warm)

80g Blue Cheese (cut into small pieces)
100g Walnuts (chopped)

1. In a bowl, dessolve yeast in lukewarm water.

2, In another large bowl, combine flours, salt, malt powdere, sourdough starter, mixture of yeast and warter. Mix with a supatula roughly combine the ingredients till water and flour combined well.
3. Put the bowl with cover into the warm place (35℃) till it becomes double size (about 1.5 - 2 hours ).

Then put flour on your hands and counter, deflat the dough to air out.
4. Transfer back the dough into the bowl, place it with cover into warm place till it become double size (about 1-1.5hour)
5.  Pour the dough onto floured counter, then deflate it, knead briefly. Shape it a big rough ball.. Set the dough with cover for 20 minutes
6. Spread the dough with a roll pin, sprincle blue cheese and walnuts on the dough. Fold it up  with 3 layers.
Push the edge of the dough with your finger tightly.

Roll it on the counter roughly to make it nice shape.
7. Place it into warm place with spray water, rise it for 40 minutes. Preheat the oven at 230℃

8. Score lines on the dough with sharp knife. Spray water.
9. Put the dough into the oven with steam for 10 minutes at 220℃. Then bake it at 180℃ for 20 minutes

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