Goats’ Cheese And Honey Maslin
- 30m Prep Time
- 40m Cook Time
- 1h 10mReady In
A savory-sweet bread made with rye sourdough, studded with soft goats' cheese and drizzled with honey. The dough is folded to encase the filling, then baked until golden.
Ingredients
- 90 g rye sourdough starter
- 60 g water
- 120 g white bread flour
- 270 g white bread flour
- 150 g water
- 60 g wholemeal rye flour
- 20 g honey
- 5 g fine salt
- 80 g soft goats' cheese
- 20 g honey for drizzling
- semolina or polenta for dusting
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 215 mg
- Iron: 22.8 mg
- Magnesium: 278 mg
- Phosphorus: 1083 mg
- Potassium: 1197 mg
- Zinc: 8.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 90 g rye sourdough starter
- 60 g water
- 120 g white bread flour
- 270 g white bread flour
- 150 g water
- 60 g wholemeal rye flour
- 20 g honey
- 5 g fine salt
- 80 g soft goats' cheese
Prepare
- 20 g honey, for drizzling
- semolina or polenta, for dusting
Let's Cook
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Step 1.
Mix the pre-ferment ingredients (90g rye sourdough starter, 60g water, 120g white bread flour) together in a bowl until combined. Cover with a damp cloth or plastic wrap and leave at room temperature overnight (about 8–12 hours). Alternatively, refrigerate overnight and bring it out 2 hours before using.
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Step 2.
In a large bowl, combine the pre-ferment with the dough ingredients (270g white bread flour, 150g water, 60g wholemeal rye flour, 20g honey, 5g salt). Mix until a shaggy dough forms, then cover and let rest at room temperature for 10 minutes.
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Step 3.
Instead of kneading, perform a series of folds: gently stretch one side of the dough and fold it over the center, then repeat on the other three sides. Cover and rest for 10–15 minutes. Repeat this folding process three more times, resting between each fold. After the final fold, cover and let the dough prove for 1 hour.
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Step 4.
Turn the dough out onto a lightly floured surface and gently shape it into a square about 1cm (½in) thick. Break the soft goats' cheese into small pieces and distribute them evenly over the dough, pressing them in gently. Drizzle with 20g (generous 1 tbsp) honey.
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Step 5.
Fold the four corners of the dough into the center to enclose the cheese and honey, then form the dough into a ball, pinching the seams tightly to seal. Dust a proving basket generously with semolina or polenta, place the dough seam-side up in the basket, cover, and let prove at room temperature for 4–6 hours. Alternatively, refrigerate overnight and remove 1 hour before baking.
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Step 6.
Preheat the oven to 240°C (220°C fan)/475°F/gas 8–9 with a baking stone or inverted baking sheet inside. Dust a peel with semolina or polenta. Turn the proved dough out onto the peel and slash the top with a sharp knife (a single long slash or a decorative pattern). Slide the loaf onto the hot baking stone and bake for 35–40 minutes until the crust is golden brown (or darker if preferred). Let cool on a wire rack before slicing.