Cheese Sourdough

Instructions

1. 1

   In a large mixing bowl, combine the active sourdough starter with lukewarm water and stir until well blended.

   Tip: Ensure your starter is visibly bubbly and at peak fermentation for the best flavour.

2. 2

   Add the bread flour to the wet mixture and mix until a shaggy dough forms. Let it rest uncovered for 30 minutes to allow the flour to fully hydrate.

   Tip: This rest period, called autolyse, develops gluten naturally and improves dough texture.

3. 3

   Sprinkle the sea salt over the dough and incorporate it using a pinch-and-fold technique. Continue folding for 5 minutes until the salt is fully integrated and the dough becomes smoother.

   Tip: Adding salt after hydration helps it dissolve evenly without inhibiting fermentation.

4. 4

   Fold in the grated cheddar and gruyere cheese along with the chopped rosemary and cracked pepper using gentle stretching and folding motions until evenly distributed.

   Tip: Reserve a small handful of cheese to sprinkle on top before baking for extra flavour.

5. 5

   Place the dough in a buttered bowl, cover with a damp cloth, and let it bulk ferment at room temperature for 8 hours, performing 4 sets of stretch-and-folds at 30-minute intervals during the first 2 hours.

   Tip: A longer fermentation develops deeper sourdough tang and improves digestibility.

6. 6

   Once the dough has increased in volume and shows visible bubbles, turn it out onto a lightly floured surface and gently shape it into a round boule or oval batard.

   Tip: Handle the dough gently to retain the gas bubbles that create an open crumb structure.

7. 7

   Place the shaped dough into a floured banneton basket, seam-side up. Cover loosely and place in the refrigerator overnight or for at least 12 hours to cold-proof.

   Tip: Cold fermentation improves flavour complexity and makes scoring easier before baking.

8. 8

   Preheat your oven to 450°C with a Dutch oven inside for 45 minutes. Carefully remove the cold dough from the banneton, place it on parchment paper, and score the top with a sharp blade.

   Tip: A deep cross or leaf pattern helps the bread expand evenly during baking.

9. 9

   Transfer the dough onto the hot Dutch oven base, sprinkle the reserved cheese on top, cover with the lid, and bake for 25 minutes. Remove the lid and bake for a further 10-12 minutes until deep golden brown.

   Tip: The covered phase traps steam to develop a crackling crust, while uncovering allows browning.

10. 10

    Remove the bread from the oven and cool on a wire rack for at least 30 minutes before slicing to allow the interior to set properly.

    Tip: Cutting into warm bread releases steam and can result in a gummy texture; patience yields better results.