Description
Cheese sourdough bread combines tangy, fermented dough with melted cheddar swirls. A crispy crust, fluffy crumb, and cheesy richness make this loaf perfect for soups, sandwiches, or snacking.
Ingredients
▢ 1 cup milk (or water), 244 g
▢ 1/2 cup active sourdough starter, 113 g
▢ 1 large egg
▢ 1 tablespoon sugar, 12 g
▢ 1 teaspoon salt, 5 g
▢ 1 teaspoon garlic powder, 3 g
▢ 3 cups flour, 420 g
▢ 4 tablespoons butter, 56 g
▢ 2 cups shredded cheddar cheese
▢ Optional: egg yolk for egg wash
▢ Optional: flaky salt for topping
Instructions
1. In a large bowl, whisk together milk, sourdough starter, egg, sugar, salt, and garlic powder.
2. Add flour and mix until a rough dough forms. Cover and let rest for 30 minutes (autolyse).
3. Add softened butter and knead until smooth. Let the dough bulk ferment for 4–6 hours, doing stretch and folds every 45 minutes.
4. After the first fold, laminate or gently fold in the shredded cheese to form pockets.
5. Shape the dough into a round or batard. Place in a floured proofing basket.
6. Cover and cold-proof in the fridge overnight (8–12 hours).
7. Preheat oven to 475°F (245°C). Score the dough and bake with steam for 20 minutes.
8. Reduce heat to 450°F (230°C) and continue baking for 20–25 minutes until crust is deep golden.
9. Cool completely on a wire rack before slicing.
Notes
Use roasted garlic or jalapeños to customize flavor.
Shredded cheese folds more evenly than chunks.
If the loaf browns too fast, tent it with foil during the last 10 minutes.
Best enjoyed fresh, but it keeps well wrapped for 2–3 days.
Toast leftover slices to revive texture and enhance the cheesy aroma.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Healthy & Diet Breads
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg