Sharp Cheddar Sourdough Bread
This cheddar sourdough bread is a tangy, open-crumb loaf with pockets of sharp melted cheese and a crackling golden crust. It is the kind of bread that turns a simple soup night into something you look forward to all day.
Start it the evening before and let the long ferment do the work while you sleep. The cheese gets crisp at the edges where it touches the Dutch oven wall, and the crumb stays soft and just sour enough.
What Makes This Bread So Good
The cheese is the star, not an afterthought. A full 200g of sharp cheddar goes in, folded through the dough in layers so you get cheese in every bite. No faint hint, just real cheddar flavor that complements the tang of the sourdough.
Because this is a naturally leavened loaf, the crumb has that signature sourdough chew and a slightly nutty depth. The long cold proof builds structure and flavor without much hands-on work, and the Dutch oven traps steam for a crust that shatters when you cut into it.
Ingredients
- 500g bread flour: high protein gives the loaf its lift and chew. All-purpose works in a pinch but the texture will be softer.
- 350g water, room temperature: adjust by 10g either way depending on your flour’s thirst.
- 100g active sourdough starter: fed and bubbly, at its peak.
- 10g fine sea salt: not table salt, which can taste metallic.
- 200g sharp cheddar cheese, shredded: use a block you shred yourself for the best melt. Pre-shredded cheese contains starch that can make the dough gummy.
Variations / Substitutions
- Cheese swap: aged gouda, gruyère, or a mix of parmesan and mozzarella all work well. Avoid soft cheeses that release too much moisture.
- Add herbs: fold in 1 tbsp chopped fresh rosemary or thyme with the cheese for an herby loaf.
- Dairy-free: use a firm vegan cheddar shred that melts well; the texture will be slightly different but still satisfying.
- Whole wheat: replace up to 20% of the bread flour with whole wheat for a nuttier loaf. Increase water by 10g to compensate.
Creamy Broccoli Cheddar Soup is a cozy soup to serve with this bread.
How To Make Cheddar Sourdough Bread
Step 1: Mix the Dough
In a large bowl, stir together the 500g bread flour and 350g water until no dry flour remains. Cover and let it rest for 30 minutes. This short autolyse lets the flour hydrate fully before the starter goes in, making the dough easier to handle.
Scatter the 10g salt over the dough and dollop the 100g active starter on top. Use a wet hand to squeeze and fold the dough over itself until the starter and salt are well distributed, about 2 minutes. The dough will feel shaggy and sticky, that is exactly right.
Step 2: Stretch and Fold the Dough
Cover the bowl and let the dough rise at room temperature, around 70°F to 74°F (21°C to 23°C), for 3 to 4 hours. During the first 2 hours, perform 3 sets of stretch and folds, one set every 30 minutes.
For one set, grab a portion of dough from one side, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat until you have gone all the way around, 4 folds total. By the last set, the dough will feel smooth and hold its shape for a few seconds before relaxing back into the bowl.
Step 3: Add the Cheddar and Shape
Scatter half of the 200g shredded cheddar over the dough. Fold the dough over the cheese, then scatter the remaining cheddar on top and fold again. Use your hands to gently press and fold until the cheese is evenly tucked into the dough, about 6 to 8 turns.
Turn the dough onto a lightly floured surface. Shape it into a tight round by cupping your hands around the far side and pulling the dough toward you, letting it drag slightly on the counter to build surface tension. Let it rest seam-side down for 20 minutes before the final shape.
Line a banneton or medium bowl with a floured tea towel. After the bench rest, reshape the dough into a tight round, place it seam-side up in the banneton, and dust the top with flour.
Step 4: Proof the Loaf
Cover the banneton with a damp cloth and let the dough proof at room temperature for 30 minutes. Then transfer it to the refrigerator to cold proof for 12 to 16 hours.
A long cold ferment deepens the sourdough tang and firms the dough, making it much easier to score. If your kitchen is warm, shorten the room temperature rest to 15 minutes before chilling.
Step 5: Bake the Loaf
Place a Dutch oven with its lid on the middle rack and preheat the oven to 450°F (230°C) for at least 30 minutes. While the oven heats, cut a piece of parchment paper large enough to lift the loaf.
Turn the cold dough out onto the parchment, seam-side down. Dust off any excess flour, then score the top with a sharp razor blade or lame, a simple cross or a few quick slashes lets the loaf open cleanly. Lift the parchment and lower the dough into the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and continue baking for another 15 to 20 minutes, until the crust is deep amber and the cheese at the edges looks bubbly and browned. An instant-read thermometer poked into the center should read about 205°F (96°C).
Step 6: Cool and Slice the Loaf
Lift the loaf out by the parchment and transfer it to a wire rack. Let it cool for at least 1 hour before slicing so the crumb sets and does not turn gummy.
Slice thick with a serrated knife and serve warm or at room temperature. The cheese will be set but still a little soft, and the crust will crackle as you cut.
Tips for the Best Cheddar Sourdough
- Plan around the cold proof: mix the dough mid-afternoon so it finishes its folds by early evening, then shape and fridge overnight. Bake in the morning.
- Shred your own cheese: the anti-caking agents on pre-shredded cheese can keep the dough from forming a strong gluten network. Buy a block and shred it fresh.
- Watch the dough, not the clock: sourdough moves at its own pace. A cooler kitchen might add an hour to bulk fermentation; a warmer one might shave off 30 minutes.
- Use a hot Dutch oven: the blast of steam from the covered pot is what gives you that shiny, crisp crust. No dutch oven? A heavy baking stone with a pan of hot water on the rack below works, though the crust will be slightly less dramatic.
Bake times by method:
| Method | Oven temp | Covered | Uncovered |
|---|---|---|---|
| Dutch oven | 450°F (230°C) | 30 mins | 15–20 mins |
| Loaf pan with foil tent | 425°F (220°C) | 25 mins | 20–25 mins |
| Open bake on stone with steam | 450°F (230°C) | n/a | 30–35 mins |
Storing Cheddar Sourdough Bread
Cut side down on a wooden board, this bread stays good for 2 days. For longer storage, wrap the whole loaf in foil and freeze up to 2 months. Reheat slices in a toaster or warm the whole loaf in a 350°F (175°C) oven for 10 minutes to bring the crust back.
What to Serve with Cheddar Sourdough Bread
A bowl of tomato soup is the classic move, the sharp cheese plays against the sweet acidity of the tomatoes. Slather a thick slice with salted butter and call it breakfast, or toast it and pile on scrambled eggs and chives. The loaf also stands up well to a hearty beef stew, soaking up the broth without falling apart.
Frequently Asked Questions
Can I make this bread without a Dutch oven?
Yes. Bake it in a loaf pan and cover with a foil tent for the first half of baking, then uncover to brown the top. You will not get the same deep crackle, but the bread will still be excellent.
My dough feels too wet to shape. What should I do?
First, try a few more stretch and folds during bulk fermentation to build strength. If it still feels slack after the bench rest, lightly flour your hands and the work surface before shaping, using just enough to keep it from sticking.
Can I use a different cheese?
Absolutely. Aged gouda, sharp provolone, or a mix of parmesan and asiago all work well. Stick with firm cheeses that hold their shape when heated.
Is it possible to shorten the cold proof?
Yes, you can proof the shaped dough at room temperature for 2 to 3 hours instead of refrigerating it overnight. The bread will be less tangy and the crumb less open, but still tasty.
Cheddar Sourdough Bread Recipe
Ingredients
Method
- Mix flour and water, cover, and autolyse 30 minutes. Add salt and starter, squeeze and fold until combined.
- Bulk ferment 3–4 hours at 70°F–74°F, performing 3 sets of stretch and folds every 30 minutes for the first 2 hours.
- Fold in shredded cheddar in two additions. Shape into a round, bench rest 20 minutes, then place seam-side up in a floured banneton.
- Proof at room temperature 30 minutes, then cold proof in the refrigerator 12–16 hours.
- Preheat Dutch oven at 450°F (230°C). Turn dough onto parchment, score, and lower into the pot. Bake covered 30 minutes, uncovered 15–20 minutes until deep golden and cheese is browned.
- Cool on a wire rack at least 1 hour, then slice and serve.
Notes
