Cheddar Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 Small bowl
- 1 digital kitchen scale
- 1 dough scraper or spatula
- 1 banneton basket or medium bowl
- 1 Dutch oven with lid
- 1 sharp knife or bread lame
- 1 wire cooling rack
- 1 clean kitchen towel
Ingredients
- 100 gram active sourdough starter 100% hydration
- 350 gram water room temperature
- 500 gram bread flour
- 10 gram fine sea salt
- 150 gram sharp cheddar cheese cut into small cubes
- 15 gram unsalted butter for brushing, optional; melted
- 5 gram olive oil optional; for greasing bowl
- 10 gram coarse cornmeal or flour for dusting
Instructions
- In a large mixing bowl, whisk together the active sourdough starter and water until mostly dissolved.
- Add the bread flour to the bowl and mix with your hand or a dough scraper until no dry flour remains and a shaggy dough forms.
- Cover the bowl with a clean kitchen towel and let the dough rest (autolyse) for 30 minutes.
- Sprinkle the salt over the dough and pinch and fold it into the dough until evenly incorporated.
- Perform the first set of stretch-and-folds by grabbing one side of the dough, stretching it up, and folding it over, rotating the bowl and repeating 4–6 times.
- Cover the dough and let it rest for 30 minutes at room temperature.
- Repeat the stretch-and-fold process three more times, every 30 minutes, for a total of four rounds during the bulk fermentation.
- During the second or third round of stretch-and-folds, gently fold in the cheddar cheese cubes, distributing them evenly through the dough.
- After the final stretch-and-fold, cover the dough and let it continue bulk fermenting at room temperature until roughly doubled in size and airy, 3–5 hours total from mixing.
- Lightly flour your work surface and gently turn the dough out, taking care not to deflate it too much.
- Shape the dough into a round or oval loaf by folding the edges toward the center, then tightening the surface by dragging it gently against the counter.
- Dust the banneton or bowl generously with flour or cornmeal and place the shaped dough seam-side up into it.
- Cover the dough and let it proof at room temperature for 45–60 minutes, then transfer it to the refrigerator to cold proof for 8–12 hours.
- About 45 minutes before baking, place the Dutch oven with its lid into the oven and preheat to 475°F (245°C).
- Carefully remove the hot Dutch oven from the oven and sprinkle a little cornmeal or flour on the bottom.
- Gently invert the chilled dough onto a piece of parchment or directly into the hot Dutch oven so it is seam-side down.
- Use a sharp knife or bread lame to score the top of the dough with a 1/4-inch deep slash to allow expansion.
- Cover the Dutch oven with the lid and place it in the preheated oven.
- Bake covered for 20 minutes, then remove the lid and reduce the oven temperature to 450°F (230°C).
- Continue baking uncovered for 18–22 minutes, until the crust is deep golden brown and the cheese spots are caramelized.
- Remove the bread from the Dutch oven and place it on a wire cooling rack.
- If desired, brush the top lightly with melted butter while still warm.
- Allow the loaf to cool completely for at least 1 hour before slicing to set the crumb and melted cheese pockets.
Notes
For best results, use an active, bubbly starter that has recently peaked, and adjust fermentation times to your kitchen temperature—warmer rooms speed things up while cooler ones slow them down. If the dough feels very sticky, slightly damp hands and a dough scraper help manage it without adding extra flour, which can lead to a denser loaf. Folding the cheddar in later in bulk fermentation keeps it from poking through and burning on the crust, and cutting the cheese into small, even cubes ensures good distribution. A well-preheated Dutch oven is key for oven spring and a crisp crust; if you don’t have one, bake on a preheated baking stone with a pan of hot water below for steam. Always allow the bread to cool fully before slicing or the interior may seem gummy, and store leftovers wrapped in a towel or paper bag at room temperature for the best texture.
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