Another one from Silver Fox. Nicely executed, very filling, time consuming, but worth it.<\/p>\n
For a small loaf I used 225 g of strong white flour, 25 g of rye flour, 10 g of salt, 5 g of yeast, 170ml of water. Kitchen Aid worked it nicely for about 10 minutes, then I added 100 g of chopped walnuts.\u00a0 Covered with foil, nice and cosy, it proved for nearly 2 hours. Next time I’ll use fresh yeast, will probably take less time.<\/p>\n
When more than doubled in size, I divided the mixture in 4, flattened and added about 100 g of blue cheese ( I used St Agur, next time it will be roquefort), crumbled and divided onto 4 bits of the dough. I then tucked the cheese in, rolled the dough out into long, sausage like shape and then formed into snails and places into a lightly greased tin. That proved for nearly an hour again, then a bit of egg wash and into the oven in 200 degrees for about 45 minutes.<\/p>\n
When out of the oven it smelled nicely of cheese, the skin was lovely and crunchy. It was enjoyed alongside butternut squash soup with a glass of chardonnay and a lovely fire burning. Good stuff.<\/p>","protected":false},"excerpt":{"rendered":"
Another one from Silver Fox. Nicely executed, very filling, time consuming, but worth it. For a small loaf I used 225 g of strong white flour, 25 g of rye flour, 10 g of salt, 5 g of yeast, 170ml of water. Kitchen Aid worked it nicely for about 10 minutes, then I added 100 … Continue reading Back to Hollywood,roquefort and walnut loaf.<\/span>