How do I know when my sourdough is ready to bake?

You can perform the "poke test." Gently poke the dough; if it springs back slowly, it’s ready to bake. If it goes back too quickly, it may need more fermentation.

Can I use all-purpose flour instead of bread flour?

How do I know when my sourdough is ready to bake? You can perform the "poke test." Gently poke the dough; if it springs back slowly, it’s ready to bake. If it goes back too quickly, it may need more fermentation.

What if my sourdough starter is not bubbling?

Ensure your starter is fed regularly, kept at a warm room temperature, and has a good balance of flour and water.

Can I add more cheese?

Absolutely! Feel free to adjust the amount of cheese according to your taste, but keep in mind that too much can affect the dough's structure.

What’s the best way to enjoy leftover bread?

Leftover bread can be toasted for breakfast or used to make croutons for salads. It’s also great for making bread pudding or a savory bread casserole.

Italian Herb and Cheese Sourdough Bread

Description

This Italian Herb and Cheese Sourdough Bread is a rustic, flavorful loaf packed with gooey cheese, aromatic herbs, and the signature tang of natural fermentation. Perfect for sandwiches, charcuterie boards, or enjoying fresh from the oven.

Ingredients

Scale

50 g sourdough starter (active and bubbly)
350 g water (room temperature)
500 g bread flour
10 g salt
150 g shredded cheese (cheddar, mozzarella, or a blend)
5 g Italian herbs (dried blend of oregano, basil, thyme)

Optional Add-Ons:

1 tsp garlic powder
Chopped olives or sun-dried tomatoes (added during folding)
Crushed red pepper flakes or black pepper (to taste)

Instructions

Pre-Mix & Autolyse: In a large bowl, mix the sourdough starter and water. Add bread flour and salt. Mix until shaggy. Cover and let rest for 1 hour.
Form the Dough: With wet hands, fold the dough over itself about 20–25 times to form a smooth ball. Cover and rest for 30 minutes.
Stretch & Fold: Perform 4 sets of stretch and folds over 1–2 hours, resting 15–30 minutes between sets. During the 2nd or 3rd fold, gently incorporate cheese and Italian herbs.
Bulk Ferment: Cover the bowl and let dough rise at room temperature for 4–6 hours, or until doubled with bubbles on the surface.
Shape the Dough: Lightly flour a surface and shape dough into a round loaf. Place seam side up into a rice-floured banneton.
Cold Fermentation: Cover and refrigerate for 5–36 hours for enhanced flavor.
Prepare to Bake: Preheat oven to 230°C (450°F) with a Dutch oven inside. Remove dough from fridge and score the top.
Bake: Place dough into the hot Dutch oven, cover, and bake for 30 minutes. Then reduce heat to 210°C (410°F), uncover, and bake 10–15 minutes more.
Cool: Remove from oven and let cool on a wire rack for at least 1 hour before slicing.

Notes

Use rice flour to prevent sticking in the banneton.
Cold fermentation is optional but recommended for flavor depth.
You can customize the herbs and cheese to your taste preferences.

Prep Time: 30 minutes active (plus resting time)
Cook Time: 45 minutes
Category: Bread
Method: Sourdough Baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 slice (based on 12 slices)
Calories: 210
Sugar: 1g
Sodium: 320mg
Fat: 7g
Saturated Fat: undefined
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 30g
Fiber: 1g
Protein: 7g
Cholesterol: undefined

Keywords: sourdough, cheese bread, Italian herb bread, sourdough sandwich loaf, artisan bread