I made a bread that has Blue Cheese and 45% Rye in it. The bread got very good reviews on my test subjects at work. One test subject said it was the best bread that she has ever had.
The first night I made the first build of my preferment. The flour was fresh ground whole wheat.
The next morning about 12 hours later I made the next build. The flour was fresh ground whole wheat and 20 grams of fresh ground whole rye.
When I get home from work the next afternoon I mix the dough up, about 10 hours after making the 2nd build.
The flour for the bread is bread flour and 45% fresh ground whole rye.
I put the preferment into the mixing bowl with the water and broke it all up. Next I added the flour and mixed the dough up into a shaggy mass. Then I let it set for 30 minutes before I added the salt. I mixed the dough up until the gluten was developed. I turned the dough out onto the counter and flattened it out. I then put a layer of cubed Blue Cheese on the dough and folded it up. I did this three times to get all of the Blue Cheese into the dough. The dough was very firm so I figured I would do a free form loaf instead of bread pans. I let the dough ferment for four hours and I could feel it was just starting to lose it firmness and was starting to puff up. The dough is put into the fridge until I can get back to it. The next morning the dough has risen inside the the fridge. When I get home the next day I take the dough out and let it warm up for 20 minutes then I form my loaf. The loaf is ready to cook 1.5 hours later so I slash it and put it inside of my cast iron roasting pan. The pan has been in the oven that is preheated to 460°F. I cook the loaf for the first 25 minutes with the lid on and the last 15 minutes without the lid. When I pulled the loaf out of the pan cheese ran out of the loaf. The loaf is so soft and the crumb is very delicate. Blue Cheese permeates the whole loaf every part of the loaf tastes of Blue Cheese. This is a very wonderful bread for anyone who likes Blue Cheese.