Print Options:

Sourdough Cheesy Bread

Yields1 Serving

 260 g Active Sourdough StarterAt 100% hydration
 520 g Water
 700 g Bread flour
 100 g Whole Wheat flour
 18 g Salt
Prepare Cheese:
 300 g Firm Cheese - chopped into small chunks to fold into the dough later on. You will be using 150g of cheese per loaf. I used cheddar.

Mix all ingredients (in order) in a large mixing container. I mix by hand but you can use a mixer if you wish. I mixed the dough in the late afternoon around 3:30pm. Dough temperature 72F. Room temperature 74F.


Let the dough bulk ferment at room temperature for 4-6 hours depending upon how active the dough is. Fold the dough twice during bulk ferment. The dough is done bulk fermenting when it is soft, stretchy, full of bubbles, will pull a nice windowpane and has a yeasty aroma.


Divide the dough into two pieces. Then shape the loaves by stretching the dough out into a long rectangular shape about 20" x 12" (doesn't have to be exact). Have your cheese chunks ready. You will need 150g of chunked cheese per loaf. You can add more or less as suits your taste. I chopped the cheese into small pieces. Use a sprinkle of dusting flour on the surface whenever you need to.


Spread 50g of the cheese onto the middle of the rectangle.


Then flip one side of the dough over the cheese section.


Now spread 50g of the cheese chunks on top of the flipped dough section.


Next flip the other side of the dough over the cheese section.


Then place 50g of the cheese on the top of the dough.


Roll the dough over the cheese so it ends up looking like a tube.


It should look like this when you are done rolling.


Pinch the ends of the dough so the cheese won't melt and fall out during baking.


Then using both hands (I had the camera in one hand) roll the dough gently until you can elongate it enough to fit into your banneton. Use dusting flour if your dough tries to stick to the surface.


Place your dough into the banneton. Sprinkle some flour on top to keep the bag from sticking to the dough and place the dough into a plastic bag. I then placed the dough onto my cold porch overnight at 54F for ten hours.


Alternately, if you don't have a cold porch, place your dough into the refrigerator overnight, AFTER allowing it to set at room temperature for one hour.


In the morning, stagger your loaves by taking them out (of the fridge or porch) and setting them on the counter at room temperature 30 minutes apart. If your dough is ready to bake first thing then wait to remove your loaves from the fridge or porch until you've pre-heated your oven.


Turn your loaf out onto a peel/parchment paper and then score and bake with steam for 16 minutes at 450-480F/232-248C. Then uncover the dough and bake for an additional 16-20 minutes more until nicely browned. Repeat for second loaf.