Cheesy Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 Kitchen scale
- 1 measuring cup
- 2 Measuring spoons
- 1 Rubber spatula
- 1 Dough scraper
- 1 proofing basket or medium bowl
- 1 clean kitchen towel
- 1 Dutch oven with lid
- 1 sharp knife or lame
- 1 Cooling rack
Ingredients
- 100 gram sourdough starter active and bubbly
- 350 gram water room temperature
- 450 gram bread flour
- 50 gram whole wheat flour
- 10 gram fine sea salt
- 150 gram cheddar cheese shredded
- 50 gram mozzarella cheese shredded
- 15 gram unsalted butter melted
- 5 gram olive oil for greasing
Instructions
- In a large mixing bowl, whisk together the sourdough starter and water until mostly dissolved.
- Add the bread flour and whole wheat flour to the bowl and mix with a rubber spatula until no dry flour remains and a shaggy dough forms.
- Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes at room temperature.
- Sprinkle the salt over the dough and use your hands to pinch and fold the dough until the salt is fully incorporated.
- Perform the first set of stretch-and-folds by lifting and folding each side of the dough toward the center, rotating the bowl as you go.
- Cover the dough and let it rest for 30 minutes at room temperature.
- Repeat the stretch-and-fold process 2 more times, every 30 minutes, for a total of 3 sets.
- After the final set, gently flatten the dough into a rough rectangle in the bowl or on a lightly oiled surface.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the dough.
- Fold the dough over the cheese from all sides to encase it, then gently knead or fold a few times to distribute the cheese without tearing the dough.
- Place the dough back in the lightly oiled bowl, cover, and let it bulk ferment at room temperature for 4–6 hours, or until roughly doubled and puffy.
- Lightly flour your work surface, gently turn out the dough, and shape it into a tight round or oval loaf.
- Place the shaped dough seam-side up in a floured proofing basket or a medium bowl lined with a floured kitchen towel.
- Cover and refrigerate the dough for 4–6 hours or overnight for a slow final proof.
- About 45 minutes before baking, place the Dutch oven with its lid in the oven and preheat to 475°F (245°C).
- Carefully remove the hot Dutch oven from the oven and gently invert the dough seam-side down onto a piece of parchment or directly into the pot.
- Score the top of the dough with a sharp knife or lame to allow for controlled expansion.
- Cover the Dutch oven with its lid and bake for 20 minutes at 475°F (245°C).
- Remove the lid, reduce the temperature to 450°F (230°C), and bake for another 15 minutes or until deep golden brown and crisp.
- Carefully transfer the loaf to a cooling rack and brush the top with melted butter while still warm.
- Allow the bread to cool for at least 1 hour before slicing to let the crumb set and melted cheese firm slightly.
Notes
For best results, make sure your starter is very active before mixing, as the cheese adds richness that can slow fermentation slightly; keep the cheese in small shreds so it distributes evenly without forming large greasy pockets, and avoid overworking the dough after adding cheese to prevent tearing the gluten structure. If your kitchen is warm, shorten bulk fermentation and rely more on the cold proof to avoid overproofing, and if the loaf browns too quickly, tent loosely with foil for the last 10 minutes. This bread is best baked in a preheated Dutch oven for strong oven spring and a crackling crust, and it keeps well wrapped at room temperature for 1–2 days or can be sliced and frozen for longer storage.
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