Cheddar Herb Sourdough
Serves 10120 mins prep42 mins cook
A fun and delicious recipe for making cheddar herb sourdough bread using a blend of white and khorasan flours, along with a sourdough starter and a mix of dried herbs. The recipe involves preparing the starter in advance and carefully mixing and folding the dough to create a flavorful and textured bread.
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What you need
Instructions
1: Prepare your starter the night before. 2: The next morning, mix the flour and water (reserving 20g of water for step 3). Autolyse for at least 1 hour or until your starter is ready. 3: Add the levain. Mix. Add the salt and remaining water. Mix and perform slap and folds until the dough is smooth and everything is well combined. 4: Cover and let the dough rest for 30 mins. Then give the dough 2 sets of stretch and folds, each ~30-45 mins apart. 5: Laminate the dough to incorporate the cheese and dried herbs. 6: Continue to bulk ferment and perform coil folds roughly every hour until the dough is ready (I did 2 rounds). 7: Shape the dough and place it into a banneton. Cover and place it in the fridge for an overnight cold proof. Mine was 16 hrs. 8: The next morning, score and bake at 500F for 20 mins in a dutch oven with the lid on, 22 mins at 450F lid off. Let cool before slicing.View original recipe