Sourdough Bluecheese Pullapart Loaf

Today I am going to bake up Bluecheese Pullapart Loaves. Some people call it Bleu Cheese. I developed this recipe for sourdough, but I have memories of commercial yeast pullapart loaves my mother made when I was a child. I put the ingredients into the mixer, mixed just enough to bring the dough together minus the salt, and let rest for 15 minutes (autolysis).

 After resting, I added one more cup of flour. The dough is now smoother:

I let the dough raise four hours and since it was a smaller batch than half of the bowl, it was certainly doubled:

I poured out the dough, added the salt, and kneaded into a ball. Then I let the dough rest for five minutes. At that time I rolled out a rectangle and brushed on butter :

I cut the rectangle into 16 pieces and sprinkled on about 5 ounces of crumbled blue cheese:

Using the pastry cutter, stack up each row of four and put the stack into the bread pan:

When you are done placing all of the stacks into the bread pan it should look like this:

This recipe made two loaves:

Here they are baked:

The crumb looks velvety and it is because it is covered with butter but there is a fine holey crumb when you tear a piece open. Well there you have it, my Sourdough Bluecheese Pullapart loaves.