Gorgonzola and apple sourdough bread – Video

Hello friends!

I’ve decided that it was about time for me to post some sourdough bread recipe and spread the sourdough fever!

Before I start I’d like to make something clear:

There isn’t just one single method to make sourdough. Any bread, really. But especially sourdough. My method works for me because I’ve adapted it to my kitchen conditions, my flour, and our taste buds.

If you’re new to sourdough baking take this recipe as a guide and experiment with what you like

Since sourdough is the result of wild yeasts and bacteria fermentation, it’s unique for each person. Each starter is different because the flours used are different, the water quality is different, the temperature in each person’s kitchen is different…

Jump to Recipe

Sourdough for beginners: what I wished someone told me when I first started

My very first sourdough bread was… pretty messy! I was intimidated and I thought that not following the recipe by the minute was going to turn my bread into something awful “OMG! It has fermented 5h and 1 minute!” So here are some of the things that I learned along the way:

1. Don’t worry! You can adapt the fermentation time to your own schedule. Sometimes deciding what you’re going to do with the bread is more difficult than actually making the bread. The more you bake, the more you learn.

2. Experiment, try different things. Shorter bulk fermentation, longer cold-proof… whatever works for you!

3. Flour flour flour! Flour your banneton, flour your dough and flour everything so the dough doesn’t stick to the banneton or the cloth. Too much flour ain’t never enough flour! After all the work you don’t want the dough to stick to the banneton or the cloth right before baking. Some people like to use rice flour or starch because they absorb more water and the dough never sticks. I found that all-purpose flour works great, as long as you use enough.

4. If anything, it’s better to under-ferment than over-ferment. Why? Scientifically speaking, the gluten network of over fermented dough loses strength and it’ll be difficult to shape, it won’t hold the shape during baking, and it’ll have a terrible oven spring because the lack of strength means less ability to hold gas inside (it’s the same concept as to over-knead the dough). Also, and this is my opinion, some people might disagree, but it’s been helpful for me: slightly under fermented dough has more chances to turn into a great bread than over fermented dough. The crumb might not have super large holes, or maybe you don’t have that tart taste you’re looking for, but the dough will hold the shape better, the oven spring will be better, and overall the bread will be better than an over-proofed one.

5. Make sure the gluten is developed. Either if you knead the dough by hand, on a stand mixer or if you do a “no-knead” bread. The dough has to be elastic and smooth, it shouldn’t be sticking everywhere. If you are kneading, there shouldn’t be dough on the walls of the stand mixer bowl, or on the counter. The dough has to be strong enough to be able to pull itself together without breaking. If you’re making “no-knead” bread, you should be able to stretch the dough without it tearing apart.

6. Shape the loaf well, don’t be afraid. During shaping, you’re going to use that strong gluten network that you’ve built to be able to create surface tension. That means that you’re going to stretch the outer layer of gluten in a way that will help keep the shape tight and in place, but if you push too much, the layer will eventually tear apart, and the bread won’t hold the shape. I like to think about it as covering a bowl with plastic wrap, you need the wrap tight in order to be in place, but if you pull too much, you will tear it.

7. Don’t get overwhelmed by information. The Internet is packed with sourdough recipes, methods, how to build a starter… My advice? Pick one method to build your starter and stick to it until you’re comfortable enough. Each method will be different and will be adapted to each baker. That’s why they’re all so different and why I don’t want to add more information about it, there’s just too much out there. If you really want to know how I built my starter, how I care for it etc.  feel free to contact me and I’ll be more than happy to help!

8. BE PATIENT. Bread making is all about patience. If your first bread doesn’t turn out great, don’t worry! Keep trying. Write down what works, and what doesn’t. And if you want to experiment, change only 1 or 2 things at a time so it’ll be easier for you to narrow down what went wrong, what worked, what’s creating problems…

Let’s get to the recipe!

Gorgonzola cheese has a very intense flavor, it should be consumed in small amounts, so your palate is not overwhelmed and you get to enjoy all the aromas and flavors.

Apple is a sweet fruit but not too sweet that would take over the cheese taste. Actually, it helps your taste buds to balance everything every flavor.

And the bread, of course… the sourdough taste, the airy crumb, the slightly crunchy crust…

Are you drooling yet? I thought so 😊

I used 100g of gorgonzola (half packet) and 1 medium-large fuji apple. You can go for a tarter apple or a sweeter one.

I’ve tried this recipe with different water contents and the bread has always turned out very similar. The cheese fat and the water in the apple are essential to get the super soft bread. And because of those, the crust is crunchy but thin, so it’s not hard at all.

You’ll see how light and springy this bread is!

This bread is just amazing! I never recommend to eat the bread warm, but for this one? I can’t tell you to wait until it’s cooled down. Just give it 30 mins to set the crumb and go ahead! And since it has both savory and sweet, you can combine it with anything you want!

If you make this bread make sure you tag me on Instagram! I’d love to see what you made!