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Italian Herb And Cheese Sourdough Bread

Italian Herb and Cheese Sourdough Bread Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 278
Ingredients Method Notes

Ingredients
  

  • 500g bread flour
  • 350g water, lukewarm
  • 100g active sourdough starter (100% hydration)
  • 10g fine sea salt
  • 1 tbsp olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 75g mozzarella, cut into small cubes
  • 50g Parmesan, finely grated

Method
 

  1. Mix flour and water, cover, and rest 30 minutes. Add starter, salt, olive oil, and mix into a shaggy dough.
  2. Cover and rest 30 minutes. Perform a set of stretch and folds, adding cheese and herbs during the first fold. Repeat folds every 30 minutes for about 2 hours total, until the dough is smooth and elastic.
  3. Turn dough onto a floured surface, shape into a round, and bench rest 20 minutes. Then shape into a tight batard and place seam-side up in a floured banneton.
  4. Proof at room temperature for 1 hour, then cold-proof in the refrigerator for 8-12 hours.
  5. Preheat a Dutch oven at 450°F (230°C) for 30 minutes. Turn dough onto parchment, score the top, and bake covered for 30 minutes. Uncover and bake 15-20 minutes more until deep amber.
  6. Cool on a wire rack for at least 1 hour before slicing.

Notes

The dough needs a long bulk fermentation (3 to 6 hours depending on room temperature) and an overnight cold proof. Don't skip the cooling time or the cheese will run. For the best rise, make sure your starter is at its peak before you begin.