Stilton, Comté and smoked goose

100% flour 2/1 Doves Farm strong white bread flour/Doves Farm malthouse bread flour

73% Evian
3% Allinson dried active yeast
2% Tate and Lyle caster sugar
2% ground Maldon sea salt
Scraps of cheese and cured meat

* Autolyse white with water for 3 hours
* Combine yeast, sugar, wholemeal and salt

* Gentle knead (fold) on oiled board, 12 times every 10 minutes for 1 hour

* Prove for 1 hour, fold before dressing (egg-wash and dusting)

* Bake at 235°C with a cup of water, probe measured 94°C

This was a lovely loaf. Very light and stayed soft for five days. The Stilton could be a little intense for some!