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Artisan sourdough bread featuring Italian herbs and rich cheeses baked in a Dutch oven for a crisp crust and soft crumb.

Ingredients

Scale
  • 12 g sourdough starter (active or discard)
  • 60 g water (for starter feeding)
  • 60 g bread flour (unbleached, King Arthur) (for starter feeding)
  • 450 g bread flour (unbleached, King Arthur)
  • 50 g whole wheat flour (Sunrise Flour Mills)
  • 325 g water (for dough)
  • 120 g active sourdough starter (fed overnight)
  • 25 g water (added with salt)
  • 10 g sea salt (Redmonds)
  • 3 g Italian seasoning blend
  • 4 g lightly dried basil
  • 110 g Colby Jack cheese, shredded
  • 15 g Parmigiano Reggiano, shredded

Instructions

  1. Feed starter: mix 12 g sourdough starter with 60 g water and 60 g bread flour the night before and let sit at room temperature 10–12 hours until bubbly.
  2. (Optional autolyse) Mix 450 g bread flour and 50 g whole wheat flour with 325 g water and rest 30 minutes to overnight, then add 120 g active starter.
  3. Make the dough: combine 450 g bread flour, 50 g whole wheat flour, 120 g active starter, and 325 g water if not autolysed; stir until shaggy dough forms; cover and rest about 1 hour.
  4. Add salt and water: add 10 g sea salt and 25 g water, press and fold until dough is stretchy and elastic.
  5. Slap-and-fold: on dampened surface, slap-and-fold dough 2–4 minutes until smooth; cover and rest 30 minutes.
  6. Add inclusions: sprinkle 3 g Italian seasoning, 4 g dried basil, 110 g shredded Colby Jack, and 15 g shredded Parmigiano Reggiano; gently stretch-and-fold to distribute; cover and rest 30 minutes.
  7. Perform stretch-and-fold series: 1 stretch-and-fold, rest 30 minutes, 1 coil fold, rest 30 minutes, 2nd coil fold, rest 30 minutes.
  8. Bulk ferment: let dough ferment at room temperature until puffed, bubbly at edges, and jiggly when shaken (about 7–8 hours at 70–72°F).
  9. Pre-shape and final shape dough into tight round using bench scraper and caddy-clasp method; place seam-side up in floured banneton; pinch seam closed; optionally rest 10 minutes and stitch top; cover.
  10. Cold proof: refrigerate shaped dough overnight for slow cold fermentation.
  11. Preheat oven to 450°F (230°C) with Dutch oven inside.
  12. Remove dough from fridge; score top with sharp blade.
  13. Bake covered: place scored dough into hot Dutch oven, cover, bake 30 minutes.
  14. Finish baking uncovered: remove lid, reduce oven to 425°F (220°C), bake 15–20 minutes until crust is deep golden and internal temperature reaches 205–210°F (96–99°C).
  15. Cool loaf completely on wire rack about 2 hours before slicing.

Notes

Feeding the starter the night before ensures a bubbly, active starter for rise., Autolyse step is optional but improves gluten development and softness., Multiple stretch-and-folds strengthen dough and evenly distribute herbs and cheese., Trust visual and tactile cues over exact timing during fermentation., Cold proofing overnight enhances flavor and ease of handling., Baking in a preheated Dutch oven traps steam, creating a crisp crust and great oven spring., Letting bread cool fully prevents gummy crumb and improves texture., Store baked bread at room temperature for 2-3 days in linen or paper bag, or freeze slices tightly wrapped., To refresh baked bread, toast or broil briefly to revive crust and melt cheese., Avoid overproofing to prevent dough collapse; adjust fermentation time or chilling as needed.

Nutrition

Find it online: https://lanamixingbowl.com/italian-herbs-and-cheese-sourdough-bread-recipe/