Sourdough baguettes, Auvergne blue cheese and walnuts

The advantage of making your own bread is that all ideas, all madness are possible. You can do at home, everything you dream of finding in your bakery.
All I needed was a craving for baguettes overflowing with melted cheese for them to end up on my table.

The recipe and the way to proceed is exactly the same as for sourdough baguettes whose recipe is here. I simply garnished them generously with Bleu d’Auvergne cheese and walnuts. Split lengthwise, they open during cooking and the cheese appears.
The smell is already wonderful.

These baguettes are perfect as an aperitif. Just cut thin slices.
They will also go perfectly with a nice salad.

Sourdough baguettes, Auvergne blue cheese and walnuts:

150 g sourdough refreshed (recipe here)
270 g spring water (room temperature)
450g T65 flour
9g salt

100g Auvergne blue cheese
nut

The more detailed recipe for making baguettes is here.

Add 50 g of flour and 50 g of spring water to the sourdough, which has already been refreshed the day before.
Prepare the autolysis by mixing the flour and 260 g of water. Cover.

Let both sit for about 4/5 hours. The sourdough should be very frothy.

To knead, I use my Thermomix, but you can adapt to your favorite device.
Pour 150 g of leaven, the flour/water mixture and the salt mixed with 10 g of water into the bowl.
Knead for 6 minutes.

Transfer the dough to a lightly floured plastic or glass bowl.
Flour the top and using a baker’s horn, shape a ball .
Cover and let sit for 2-3 hours at room temperature.
Fold the dough once or twice during this time, bringing the edges towards the center using the floured horn.

Leave at room temperature for about 3 hours.
Flour the work surface and place the dough on it.
Cut 3 pieces of dough and flatten them with the flat of your hand.

Spread the cheese and walnuts in the middle then close with the dough, giving them a baguette shape

Place the baguettes on a special bread plate or a baking sheet.
Cover with a floured tea towel and set aside in the fridge overnight.

Take the baguettes out of the fridge and leave them at room temperature for about 3 hours, still covered.



Preheat the oven to 240°C with a small dish of water at the bottom.
Place the grid down.

Make incisions and bake for about 20 minutes.
Eat warm or cold.



To finish: it is better to lower the oven rack so that the cooking is a little less strong on the top.


To do with other cheeses, other toppings…

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