This is quite possibly the best loaf of sourdough bread I’ve ever made! It’s delicious, and the inclusion combo is pantry-friendly. Just grab whatever spices and cheeses you have lying around and add them to your dough during the stretch and folds. Yum!
Printable recipe: https://thatsourdoughgal.com/italian-herbs-and-cheese-artisan-sourdough-bread-recipe/
INGREDIENTS:
450g bread flour (King Arthur)
50g whole wheat flour (Sunrise Flour Mills)
350g water, divided
120g active sourdough starter
10g sea salt (Redmond’s)
INCLUSIONS (you can use whatever you have!):
3g Italian seasoning blend (about 1.5 tablespoons)
4g lightly dried basil (about 2 tablespoons)
125g mix of freshly shredded colby jack cheese and Parmigiano Reggiano (about 4 ounces of a Colby jack cheese block and maybe a half inch off the Parmigiano Reggiano wedge)
Sunday:
9pm: Fed my starter. 20g starter, 60g flour, 60g water.
Monday:
11:45am: Mix flours, starter, and 325g of the water. (This is the beginning of the bulk fermentation.) Knead the ingredients together until fully incorporated and you have a shaggy dough. Note: I wish I had started this dough first thing in the morning because my starter had started deflating, but as you can see, it turned out just fine.
1pm: Add salt and remaining 25g water. Dimple in and squeeze the saltwater into the flour. Mist your counter with water and turn out the dough ball onto your counter. Do slap and folds for 2-4 minutes, or until the dough smooths out and the saltwater is fully incorporated. Cover.
1:40pm: Add inclusions on top of the dough in the bowl. Stretch and fold the inclusions into the dough. Cover.
2:15pm: Stretch and fold the dough. Cover.
3pm: Stretch and fold the dough. Cover.
3:30pm: Coil fold the dough. Cover.
4:30pm: Coil fold the dough. Cover.
7:15pm: Dump out dough onto the counter. Gently pre-shape using a bench scraper to coax the dough into a tight ball. This is the end of the bulk fermentation.
7:45pm: Final shape the dough using the single caddy clasp method. Pinch the seam.
8:05pm: Stitch the top of the dough and cover. Put in the fridge overnight.
TUESDAY:
7am: Preheat oven to 450°F with a Dutch oven inside.
8am: Score the dough and place it in the preheated Dutch oven. Cover and bake for 30 minutes.
8:30am: Remove lid and lower oven temperature to 425°F. Bake for an additional 15-20 minutes, or until the top is as golden brown as you prefer. Feel free to temp the bread to ensure it is fully baked. It should be around 205-210°F.
11am: Cut into the cooled bread and enjoy!!
HELPFUL NOTES:
– Baker’s percentages:
-70% water
-25% starter
-2% salt
– Total hydration for this dough: 73%
– Total bulk fermentation time: 7.5 hours
– Dough temperature: 70-72°F
– Ambient temperature in my home: 71°F
– Humidity in my home: 62%
– Altitude: 69′ (we’re in FL)
If you have any questions, let me know in the comments. Always happy to help.
#sourdoughbreadrecipe #sourdoughbread
27 Comments
What size is your glass mixing bowl and where can I get one?
do you know what the temp of the fermented dough was when you removed it from fridge? Did you let it warm up prior to placing it in the oven?
Looks yummy! Can't wait to try it, thanks!
I just made this and it turned out so beautiful! Thank you for sharing your recipe!
Good morning….can you link that nice stainless steel bread lame you used please? I think I might NEED one! lol
If i only have a round Dutch oven, can I still use even if shaped this way? Or does this work as open bake?
If it is sticky, what are your recommendations?
謝謝您的分享!
尤其是還附上食譜，真是太棒了!
This recipe is in my oven as I write…so far its been perfection. Thank you. Will you add this recipe to your web page so we can print it out? Thank you so very much! 🎉
Another way to work that dough instead of slap and fold is just to gather it and slam it over and over.. it does the exact same thing and it feels awesome to get some of that anger out. esp when your niehgbours have been exceptionally loud!!
What % rise are you looking for?
I also do the slap and fold technique on most of my bread doughs. It's so satisfying. And my husband said the same thing, Best bread ever. Love your videos. I find your bread making so similar to my own. I always look forward to your next video. Thank you @thatsourdoughgal
I’m curious…why don’t you dissolve the salt in the second little bit of water first? Seems like it would be more evenly distributed throughout the dough. ❤
Three months ago, i successfully made a sourdough starter, and i was very pround.😊
Just made it. It be a new favorite in our house. The best sourdough loaf I’ve made so far
Just found your channel ,going to give this a try thanks for sharing this
Hello, is there a printed recipe I can print of this bread?
This was a great video. Most tutorials don't tell you what visual cues to look for. Thank you so much!!! ❤❤❤
I did this with my normal Sourdough loaf recipe and it was great. I do get a taste of burnt basil ( I think ) in the bottom crust. Will definitely do this one again. Thanks
Just made this today and it came out soooooo good. Thank you for sharing. I made it into grilled cheese sandwiches and hubby says his favorite bread so far that I have ever made.
I made this and also have been using the Aliquot method since you sent me the charts! The recipe was fantastic and the method is a game changer. ALL of my success in sourdough I owe to you!
Thanks you for sharing!
I love videos that show the whole process it really helps us visual learners 🙂 so I greatly appreciate it. Definitely need to try this next time I make lasagna!
Yes, I tried it. Its a great combinatiin of flavors. Thank you
Can this be made into a sandwich bread loaf or loaves?
definitely going to try this, and great video! super helfpfuL! !
Oooh that looks amazing!! 😍