Italian Herbs and Cheese Artisan Sourdough Bread
250kcal
Ingredients
For the sourdough starter
- 12 g sourdough starter (active or discard) Helps refresh your starter and jump-start fermentation
- 60 g water (for feeding starter) Hydrates the starter so it becomes active and bubbly
- 60 g bread flour (unbleached, King Arthur) Builds gluten structure for a strong rise
For the bread dough
- 325 g water Provides hydration to create an open, tender crumb
- 450 g bread flour (unbleached, King Arthur) Primary flour for structure and chew
- 50 g whole wheat flour (Sunrise Flour Mills) Adds flavor depth and nutritional fiber
- 120 g active sourdough starter Fuels fermentation and imparts sourdough flavor
- 25 g water (to adjust dough consistency) Fine-tunes dough hydration for handling
- 10 g sea salt (Redmonds) Enhances flavor and controls fermentation rate
- 3 g Italian seasoning blend Infuses classic Mediterranean herb flavor
- 4 g lightly dried basil Adds bright, aromatic herbal notes
- 110 g Colby Jack cheese, shredded Melts into creamy, mild pockets of flavor
- 15 g Parmigiano Reggiano, shredded Adds savory, umami depth and a salty bite
Method
Preparation
- Feed your starter by mixing 12 g sourdough starter, 60 g water, and 60 g bread flour in a jar. Let it sit for 6–8 hours until bubbly.
- In a large bowl, mix 325 g water, 450 g bread flour, and 50 g whole wheat flour until no dry spots remain; cover and rest for 30–60 minutes (autolyse).
- Add 120 g active starter and 25 g water to the autolyse mixture; mix to combine until the dough is cohesive.
- Sprinkle 10 g sea salt, 3 g Italian seasoning, and 4 g basil over the dough; mix gently to incorporate evenly.
- Incorporate 110 g Colby Jack and 15 g Parmigiano Reggiano, folding in gently so the cheese is distributed without overworking the dough.
- Perform stretch-and-folds every 30 minutes for 2 hours (usually 3–4 sets), keeping the dough covered between sets.
- Allow the dough to rise at room temperature for 3–4 hours, or refrigerate overnight for a slow, cold ferment that deepens flavor.
- Lightly flour your work surface, pre-shape the dough into a round, let it rest for 15–20 minutes, then shape it into a boule or batard.
- Place the shaped loaf in a floured proofing basket and proof for 1.5–3 hours at room temperature, or refrigerate for 8–16 hours for a longer, cooler final proof.
Baking
- Preheat the oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes so it’s thoroughly heated.
- Invert and score the proofed loaf with your lame or knife, transfer it carefully into the preheated Dutch oven, and bake covered for 20 minutes.
- Uncover, reduce heat to 220°C (430°F), and bake for an additional 18–25 minutes until the crust is deep golden and crisp.
- Remove the loaf and cool on a rack for at least 1 hour before slicing to allow the crumb to set.
Nutrition
Serving1gCalories250kcalCarbohydrates35gProtein10gFat8gSaturated Fat4gSodium250mgFiber2gSugar1g
Notes
Slice the cooled loaf, wrap portions tightly in plastic wrap and foil or place in a freezer-safe bag. It will keep well for up to 3 months. Thaw at room temperature or toast slices directly from frozen.