Golden Sourdough Cheese Bread
You are going to love this sourdough cheese bread, baked in a loaf pan. With its crispy, golden crust and a tantalizingly cheesy interior, this recipe promises to be a delightful addition to any sandwich.
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Ingredients
- 500 g bread flour
- 350 g water
- 100 g sourdough starter active or discard
- 10 g salt
- 200 g cheddar cheese shredded
Instructions
- Weigh out your flour and make a well in the center. Add sourdough starter, water, shredded cheese, and salt.
- Mix together to form a dry, shaggy dough. Cover with cling film or a damp tea towel and let rest for 1 hour (autolyse).
- Bring dough into a smooth ball by folding edges toward the center. Cover and let rest for 30 minutes.
- Perform 4–6 sets of stretch and folds over 2 hours, resting 15 minutes between each set.
- After folds, cover and bulk ferment at room temperature until dough has risen by about 50%.
- Shape dough into a batard. Roll into a log and place into a loaf pan seam side down.
- Allow dough to proof on the counter briefly, then place in the fridge for cold fermentation overnight.
- Preheat oven to 200°C (392°F). Place the loaf directly into the oven from the fridge.
- Bake for 40–45 minutes until golden and crusty. Remove from oven and cool on a wire rack.
- For a softer crust, brush the top with melted butter while the loaf is still warm.
Notes
Flour Tip: Use strong bread flour for best results. All-purpose may yield a softer loaf.
Sourdough Starter: This recipe works with active starter or discard plus yeast (7g).
Stretch & Folds: Wet hands and avoid flour on the surface to help with stickiness.
Loaf Pan Size: Recipe tested in a 10" x 5" x 3" non-stick loaf pan.
Nutrition
Calories: 1851kcal
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