Oh yes 🥖🧀 A Cheese Sourdough Loaf—crusty, tangy, and loaded with melty, flavorful cheese. Perfect for sandwiches, soups, or just tearing off warm slices. Here’s a detailed recipe:
🧀 Cheese Sourdough Loaf
Ingredients
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3 cups all-purpose or bread flour
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1 cup active sourdough starter (100% hydration)
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1 tsp salt
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½–¾ cup water (adjust as needed for a soft, workable dough)
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1–1½ cups cheese (sharp cheddar, Gruyère, or a mix), cubed or shredded
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Optional: 1 tsp garlic powder or herbs for extra flavor
Instructions
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Mix the dough
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In a large bowl, combine flour and salt.
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Add sourdough starter and water. Mix until a rough dough forms.
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Knead 5–7 min until smooth and elastic.
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Bulk fermentation
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Cover and let rise at room temp 4–6 hours, folding the dough every 1–2 hours to build strength.
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After first rise, gently fold in the cheese until evenly distributed.
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Shape the loaf
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Shape into a boule or oval. Place in a lightly floured banneton or bowl lined with a floured towel.
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Cover and let proof 2–4 hours, or until slightly puffy (or refrigerate overnight for more flavor).
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Preheat oven
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Preheat oven to 450°F (230°C) with a Dutch oven inside.
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Bake
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Carefully transfer the loaf to the hot Dutch oven. Score the top with a sharp knife.
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Cover and bake 25 min.
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Remove lid and bake another 15–20 min until golden brown and crusty.
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Cool
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Let the loaf cool on a wire rack at least 1 hour before slicing.
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Tips & Variations
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Cheese choices: Sharp cheddar, Gruyère, mozzarella, or a mix.
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Extra flavor: Add herbs (rosemary, thyme) or roasted garlic.
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Texture tip: Fold cheese in gently to avoid melting it too early during bulk fermentation.
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Crustier loaf: Bake with a little steam (spray water in oven) for a shiny, crisp crust.
This sourdough loaf is cheesy, tangy, and perfect for melting or just enjoying on its own 😌
If you want, I can give a quick 12-hour sourdough cheddar loaf recipe that’s simpler but still melts in your mouth.