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Asiago Sourdough Bread

Asiago Sourdough Bread Recipe

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 306
Ingredients Method Notes

Ingredients
  

  • 100 g active sourdough starter (100% hydration)
  • 375 g warm water (85°F / 29°C)
  • 500 g bread flour
  • 10 g fine sea salt
  • 150 g sharp Asiago cheese, shredded

Method
 

  1. Mix the starter and water, then add flour and salt. Combine until no dry flour remains, cover, and rest 30 minutes.
  2. Scatter cheese over the dough and perform a series of 3 stretch-and-fold sets at 30-minute intervals. Let bulk ferment until nearly doubled, 3 to 4 hours.
  3. Turn dough out, shape into a tight batard, and place seam-side up in a floured banneton. Proof 60 to 90 minutes at room temperature, or chill overnight.
  4. Preheat a Dutch oven in a 450°F (230°C) oven. Turn loaf onto parchment, score deeply, and bake covered 30 minutes, then uncovered 15 to 20 minutes until deeply golden.
  5. Cool on a rack at least 1 hour before slicing and serving.

Notes

If you proof the loaf overnight in the fridge, bake it straight from the cold, no need to come to room temperature. The overall timeline includes active time but not the long, passive rises; plan to start the dough about 5 to 6 hours before you want to bake, or about 14 hours if doing a cold proof.