Description
A delicious artisan sourdough bread infused with Italian herbs and cheese, perfect for any occasion.
Ingredients
Scale
- 500 g (about 4 cups) bread flour
- 150–200 g active sourdough starter (fed and bubbly)
- 330–360 ml lukewarm water
- 10 g fine sea salt
- 1–2 tbsp olive oil (optional)
- 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
- 1 tbsp fresh oregano (or 2 tsp dried)
- 150–200 g grated aged cheese (Parmesan, Pecorino, or Gruyère)
- 1 tsp cracked black pepper (or to taste)
Instructions
- Feed your starter 6–8 hours before mixing if needed.
- In a large bowl, mix flour and water until no dry flour remains. Cover and rest for 30–60 minutes.
- Mix the active starter into the autolysed dough, sprinkle in salt, and gently knead until integrated.
- Fold in chopped rosemary, oregano, and most of the grated cheese. Mix until evenly distributed.
- Cover the dough and let it rise at room temperature for 3–4 hours, performing stretch-and-folds every 30–45 minutes for the first 2 hours.
- Shape the dough into a round boule or oblong bâtard, and place it seam-side up in a floured banneton or bowl.
- Refrigerate for 8–18 hours for cold proofing.
- Preheat the oven to 475°F (245°C) with a Dutch oven or baking stone inside.
- Turn the dough onto parchment, score the top, sprinkle remaining cheese, and bake covered for 20 minutes, then uncover and bake another 20–25 minutes.
- Let the loaf cool at least 1 hour before slicing.
Notes
Use a thermometer to ensure the internal temperature of the bread reaches 205–208°F (96–98°C) for a fully baked loaf.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 5mg
Keywords: sourdough bread, artisan bread, Italian herbs, cheese bread, baking
