Cheddar Sourdough Bread Recipe
Warming and tasty, this rustic Cheddar Sourdough Bread recipe is real winner in the colder months. Add in some chillies and you have a spicy version for your winter charcuterie board too! So settle in, and I'll walk you step by step through the timeline to create your little masterpiece...
Equipment
- Glass bowl
- Kitchen Scales
- Measuring spoons
- Dutch Oven
- Knife or Bread Lame
Ingredients
- 350 g Warm Water
- 100 g Active bubbly sourdough starter
- 375 g Strong white bread flour
- 100 g Wholemeal flour
- 10 g Salt
- 200 g Grated cheddar
Instructions
- Day 1 PM - Feed starter 4-12 hrs before using, so it is bubbly and doubled in size. To test if your starter is ready to use, place a spoonful into some water and if it floats, it's ready.
- Day 2 AM - Place the starter in the water and mix until milky. Add the rest of the ingredients and mix into a shaggy dough.
- Cover and leave for 30 mins to Autolyse
- Stretch and fold - After 30 mins, wet hands and take hold of one side of the dough and stretch upwards before folding over onto the ball of dough. Turn the bowl a quarter turn and repeat until all 4 sides have been folded over. Cover and leave for 30 mins. Repeat 2 more times.
- After 3 set of stretch and folds, cover and leave somewhere warm for a bulk ferment of 4-8hrs, until doubled in size.
- Shaping - Once doubled, turn onto a well floured surface and gently stretch into a flat rectangle. Add the cheddar to the top and press in gently. Fold one end into the middle, then the other, forming a roll. Add any remaining cheddar to the top before you roll up. Take the end of the roll and roll that up, making a tight ball of dough. Roll the ball lightly forwards and backwards to create tension in the dough (see pics above)Place the dough face down into a lined bowl or banneton basket, cover and place in the fridge overnight (12-24 hrs)
- Day 3 AM - Place a Dutch oven into the oven and preheat to 250c
- Take the dough from the fridge and place onto floured parchment paper or a bread sling
- Using a sharp knife or lame, slash a deep cut in the bread to tell it where to expand, and score a pretty pattern lightly in the dough if desired.
- Remove lid from Dutch oven (carefully!), and then use the parchment paper to lift and place dough into it, place on the lid and bake for 25 mins
- After 25 mins, remove the lid, turn down the temp to 180c and bake for a further 20-25 mins, until golden brown.
- Remove and cool, slice and enjoy!
