Rustic Dark cobblestone pull-apart bread with a salad of Roquefort, pear, walnuts, celeriac, and curly endive
For 1 loaf of bread
- 500 g Mix for Rustic Dark
- 290 ml water (room temperature)
- Baking tin 20 x 20 cm
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the salad
- Curly endive or other curly lettuce
- 100 g Roquefort
- ½ pear
- 100 g celeriac
- 6 walnuts
Make the pull-apart bread
Knead Mix and water for 20 minutes by hand or 10 minutes in a bread maker until you have a smooth dough.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
Press flat and knead again for 1 to 2 minutes.
Make 25 balls of about 30 g. Gently squeeze them into squares. Put them in a greased baking tin.
Cover and allow to rise at room temperature for 40 minutes until the dough has doubled in size.
Bake the bread for 20 minutes in a preheated oven at 200°C.
Allow to cool.
Make the salad
Rinse the curly endive. Crumble the Roquefort and slice the pear and celeriac.
Toss well and finish with some walnuts.
Break off a small sandwich from your cobblestone bread and serve with the salad.1