Italian Herbs and Cheese Sourdough Bread
A rustic artisan sourdough loaf infused with Italian herbs and pockets of melted cheese. This bread has a crisp golden crust, soft open crumb, and savory flavor, perfect as a side, sandwich bread, or holiday table centerpiece.
Equipment
- Large mixing bowl
- Bench scraper
- Proofing basket or bowl
- Dutch oven with lid
- Parchment paper
- Sharp blade or bread lame
- Cooling rack
Ingredients
- 450 g bread flour
- 300 g water
- 100 g active sourdough starter
- 10 g salt
- 150 g cheese cubed or grated
- 2 teaspoons Italian herb blend
Instructions
- Mix flour and water until no dry spots remain. Cover and rest for 30 minutes.
- Add sourdough starter and salt, mixing until fully incorporated.
- Cover and rest for 30 minutes.
- Perform a set of stretch and folds. Repeat stretch and folds every 30 minutes for a total of 3 to 4 sets.
- During the final fold, gently incorporate the cheese and Italian herbs evenly into the dough.
- Cover and allow the dough to bulk ferment at room temperature until slightly puffy and increased in volume.
- Turn the dough out onto a lightly floured surface and gently shape into a round.
- Let rest for 20 minutes, then perform a final shaping. Place the dough seam-side up into a floured proofing basket. Cover and refrigerate for 8-12 hours.
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Transfer dough to parchment paper, score the top, and place into the hot Dutch oven.
- Bake covered for 25 minutes. Remove the lid and bake for an additional 20 minutes until deeply golden.
- Cool completely on a wire rack before slicing.
Notes
Nutritional Info (Per Slice)
- Calories: 210
- Carbohydrates: 32 g
- Protein: 8 g
- Fat: 6 g
- Fiber: 2 g
