Blue Cheese, Pear & Walnut Sourdough Bread (Sweet & Savory Perfection)

Blue Cheese, Pear & Walnut Sourdough Bread (Sweet & Savory Perfection)

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A Little Sourdough Magic…

Sometimes the best recipes come from those “this might be crazy… but let’s try it anyway” moments.

That was exactly the case with this loaf.

I had pears on the counter, blue cheese in the fridge, and walnuts in the pantry… and something about that combination just felt right. Sweet, savory, creamy, crunchy—it had all the elements of something special.

And let me tell you…

👉 This bread did not disappoint.

It’s the kind of loaf that makes people stop mid-bite and say,

“Wait… what is in this?!”

🥖 Why You’ll Love This Bread

  • A perfect balance of sweet + savory
  • Creamy pockets of blue cheese (not overpowering!)
  • Soft, tender bites of pear
  • Toasty walnuts for crunch and depth
  • Feels gourmet but is totally doable at home

This is a beautiful bread for:

  • Holiday dinners
  • Entertaining
  • Or just elevating an ordinary day

🧾 Ingredients

For the Dough

  • 100g active sourdough starter (at or just before peak)
  • 350g warm water
  • 500g organic unbleached all-purpose flour
  • 10g salt

For the Inclusions

  • 100g blue cheese, crumbled into small pieces
  • 120g pear, finely diced (firm-ripe)
  • 80g walnuts, toasted and cooled

🔥 Step-by-Step Instructions

1. Mix the Dough

In a large bowl:

  • Combine starter and water until milky
  • Add flour and mix until a shaggy dough forms

Cover and let rest for 30–45 minutes.

2. Add Salt

  • Sprinkle salt over the dough
  • Gently work it in using your hands

Rest 20–30 minutes.

3. Stretch & Folds + Add Inclusions

Perform 3–4 sets of stretch and folds, spaced 20–30 minutes apart.

Add inclusions gradually:

  • First fold: Add half the walnuts
  • Second fold: Add diced pear
  • Third fold: Add blue cheese

👉 This keeps everything evenly distributed without tearing the dough.

4. Bulk Fermentation

Let the dough rise until:

  • Increased by about 50–75%
  • Feels light and airy
  • Has visible bubbles

⏱ Typically 8–12 hours, depending on your kitchen.

5. Pre-Shape

  • Turn dough onto a lightly floured surface
  • Gently shape into a loose round

Let rest 20–30 minutes.

6. Final Shape

  • Shape into a tight boule
  • Tuck inclusions inward to prevent burning

7. Cold Proof

  • Place into a floured banneton (rice flour works best)
  • Cover and refrigerate 8–24 hours

8. Bake

  • Preheat Dutch oven to 475°F (245°C)

Bake:

  • 20 minutes covered
  • 20–25 minutes uncovered

Bake until deeply golden brown.

💡 Tips for Success

🍐 Choose the Right Pear

  • Use firm-ripe pears
  • Too soft = too much moisture
  • Pat dry if needed

🧀 Keep the Cheese Balanced

  • Cut into small crumbles
  • You want little bursts, not dominance

🌰 Toast Your Walnuts

Toast at 350°F for 8–10 minutes

→ This makes a HUGE difference in flavor

⚖️ It’s All About Balance

The magic of this loaf is:

👉 No single ingredient overwhelms

👉 Every bite gives you a little of everything

🥖 How to Serve

This bread shines in so many ways:

  • Warm with butter (honestly… unreal 😍)
  • Alongside a holiday meal
  • Paired with soups or salads
  • Lightly toasted the next day

✨ Optional Variation

For a subtle twist, add:

👉 10–15g honey during folds

This enhances the pear and pairs beautifully with the blue cheese.

💛 Final Thoughts

This is one of those loaves that feels just a little bit special.

Not complicated.

Not fussy.

Just thoughtfully balanced and incredibly delicious.

And once you make it…

Don’t be surprised if it becomes one of your most requested breads.

DOWNLOAD the Recipe HERE

You May Also Love

If you enjoyed this cozy cold brew sourdough, here are a few more reader-favorite recipes from Sourdough Sorcery that bring that same warm, bakery-style magic to your kitchen:

Whether you’re in the mood for something classic, indulgent, or a little unexpected, there’s always another delicious sourdough adventure waiting for you.

Bake in Style with My Sourdough Sorcery Aprons

If you're going to make a little floury magic in the kitchen, you might as well do it in style. My Sourdough Sorcery aprons are designed for comfort, durability, and a touch of sourdough charm while you bake.

✨ Check out the aprons here and bring a little extra sorcery to your kitchen.

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FAQ's

🧀 Can I use a milder cheese instead of blue cheese?

Absolutely! If blue cheese feels too strong, try:

  • Gorgonzola (milder and creamier)
  • Goat cheese (softer, tangy option)
  • Feta (for a saltier bite)

👉 Just keep in mind: blue cheese + pear is a classic pairing, so it really shines in this recipe.

🍐 What type of pear works best?

Use firm-ripe pears like:

  • Bosc
  • Anjou

Avoid overly soft pears—they’ll release too much moisture and can make your dough gummy.

🍐 Do I need to peel the pear?

Nope! You can leave the skin on if you like a little texture.

If you want a softer, more uniform crumb, go ahead and peel it.

🌰 Can I skip the walnuts?

Yes, but you’ll lose a bit of texture and depth.

If needed, you can substitute with:

  • Pecans
  • Hazelnuts

Or leave them out entirely for a softer loaf.

🧀 Why is my blue cheese leaking out during baking?

This usually happens when:

  • The pieces are too large
  • The cheese is too close to the surface

👉 Fix it by:

  • Using smaller crumbles
  • Tucking inclusions into the center during shaping

💧 My dough feels wetter than usual—why?

The pear adds extra moisture.

To manage this:

  • Pat diced pear dry before adding
  • Lightly toss pear in flour before folding in

⏱ How do I know when bulk fermentation is done?

Don’t watch the clock—watch your dough 😉

Look for:

  • 50–75% rise
  • Bubbles forming
  • Light, airy feel
  • Slight jiggle when you move the bowl

❄️ Can I skip the cold proof?

You can, but I don’t recommend it.

Cold proofing:

  • Develops deeper flavor
  • Makes scoring easier
  • Improves texture

👉 If skipping, do a room temp final proof (1–2 hours) before baking.

🔥 Can I bake this without a Dutch oven?

Yes! Try:

  • Baking on a sheet pan with steam (add a pan of hot water in the oven)
  • Using a covered roasting pan

But a Dutch oven will give you the best oven spring and crust.

🥖 How should I store this bread?

  • Room temp in a bread bag or wrapped in a towel: 2–3 days
  • Slice and freeze for longer storage

👉 Avoid plastic bags—they’ll soften your crust.

🧈 What’s the best way to serve this?

  • Slightly warm with butter 😍
  • With honey-glazed ham
  • Alongside salads or soups
  • Toasted the next day (SO good)

🍯 Can I make this slightly sweeter?

Yes! Add:

👉 10–15g honey during stretch & folds

This enhances the pear and balances the blue cheese beautifully.