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Sourdough Cheese Bread

Sourdough Cheese Bread

This sourdough cheese bread features a crispy golden crust and a soft, flavorful interior packed with melted cheese. Made using natural fermentation, it offers improved digestibility and a rich, tangy taste. Perfect for sandwiches, appetizers, or as a side dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: bread
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 3 cups bread flour
  • 1 cup active sourdough starter
  • 1 cup lukewarm filtered water
  • 1 teaspoon fine sea salt
  • 1 cup shredded cheddar cheese or parmesan or gruyere

Method
 

  1. In a large bowl, mix bread flour and water. Let rest for 30 minutes (autolyse).
  2. Add sourdough starter and salt, then mix until combined.
  3. Knead the dough by hand or with a stand mixer until smooth.
  4. Incorporate the shredded cheese evenly into the dough.
  5. Cover and let the dough rest at room temperature for bulk fermentation (4–6 hours), performing stretch and folds every 30 minutes during the first 2 hours.
  6. Once the dough has risen and shows bubbles, shape it into a boule or loaf.
  7. Place the dough in a floured banneton or bowl, cover, and refrigerate for 14–20 hours (cold fermentation).
  8. Preheat oven to 500°F (260°C) with a Dutch oven inside.
  9. Score the dough and transfer it to the hot Dutch oven.
  10. Bake covered for 25 minutes, then uncover and bake at 450°F (232°C) for another 20 minutes until golden brown.
  11. Let the bread cool completely before slicing.

Video

Notes

  • Use block cheese and shred it yourself for best results.
  • Cold fermentation enhances flavor and texture.
  • Let bread cool fully to avoid a gummy texture.