This Italian Herb and Cheese Sourdough Bread is like a warm hug for your taste buds! With the yummy flavors of herbs and gooey cheese, it’s perfect for any meal or snack.
Baking this bread makes your kitchen smell amazing! I love enjoying a slice with a little butter on top, or just munching on it plain. Trust me, you’ll want this in your breadbasket every day!
Key Ingredients & Substitutions
All-Purpose Flour: This is your main ingredient, providing structure. If you need a whole grain option, whole wheat flour can be substituted, though you may need slightly more water due to its higher absorption.
Sourdough Starter: A healthy, bubbly starter is essential for fermentation. If you don’t have a starter, you can use store-bought yeast (around 2 teaspoons), but it will change the bread’s texture and flavor slightly.
Dried Italian Herbs: These add wonderful flavor. If you prefer fresh herbs, use about three times the amount. Feel free to mix in your favorites like fresh basil or thyme!
Shredded Cheese: The combination of mozzarella and Parmesan is delightful! You can substitute with Cheddar for a stronger taste or even a dairy-free cheese if you’re looking for a vegan option.
Olive Oil: This is optional, but it adds richness. You can switch it out for melted butter or even leave it out for a leaner bread.
How Do I Get the Perfect Stretch and Fold Technique?
The stretch and fold technique helps develop gluten and gives your bread a nice texture. Here’s how to do it:
- After the 30-minute autolyse, wet your hands to prevent sticking.
- Grab one side of the dough, stretch it upwards, then fold it over to the opposite side.
- Rotate the bowl and repeat until all four sides are stretched and folded.
- Wait 30 minutes and repeat this process 4 times, allowing the dough to rest in between.
This technique doesn’t just strengthen the dough; it also helps create those lovely holes in the crumb, making your bread light and airy!
Italian Herb And Cheese Sourdough Bread
Ingredients You’ll Need:
- 500g (about 4 cups) all-purpose flour
- 350g (1 1/2 cups) water, lukewarm
- 100g active sourdough starter (fed and bubbly)
- 10g (about 1 1/2 tsp) salt
- 1 tsp dried Italian herbs (oregano, basil, thyme, rosemary mix)
- 1/2 tsp red pepper flakes (optional for a little heat)
- 150g shredded cheese (a mix of mozzarella and Parmesan recommended)
- 1 tbsp olive oil (optional, for richer flavor)
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time, plus 8-10 hours of resting (including refrigeration overnight). Baking will take approximately 40-45 minutes. It may feel like a long wait, but the end result is totally worth it!
Step-by-Step Instructions:
1. Preparing the Dough:
In a large mixing bowl, combine the all-purpose flour, salt, dried Italian herbs, and red pepper flakes (if using). Mixing these dry ingredients first helps distribute the salt and herbs evenly.
2. Mixing the Starter:
In another bowl, mix your active sourdough starter into the lukewarm water until it’s fully dissolved. This is the base for your dough.
3. Combining Ingredients:
Gradually pour the starter-water mixture into the bowl with the dry ingredients. Mix everything together until a rough dough forms—no need to knead yet!
4. Adding Cheese and Olive Oil:
Add the shredded cheese and olive oil (if using) to the dough. Gently fold them into the mixture until everything is distributed evenly.
5. Autolyse Phase:
Cover the bowl with a clean kitchen towel or plastic wrap. Let this sit for about 30 minutes. This step helps the flour absorb the water and makes the dough easier to work with later.
6. Stretch and Fold:
After resting, perform a series of stretch and folds. Every 30 minutes for the next 2 hours, stretch the dough from one side and fold it over itself. Do this about 4 times. This builds strength in the dough!
7. Bulk Fermentation:
Once you’ve finished your stretch and folds, cover the dough and let it ferment at room temperature for about 3-4 hours. You’ll know it’s ready when it has risen well and looks bubbly.
8. Shaping the Dough:
Turn the dough out onto a lightly floured surface. Shape it into a tight round boule or oval loaf by folding the edges towards the center. Place it seam side up in a floured banneton or a bowl lined with a floured kitchen towel.
9. Refrigerate Overnight:
Cover the dough and place it in the refrigerator to develop its flavor overnight, or for at least 8 hours.
10. Preheating the Oven:
When you’re ready to bake, preheat your oven to 230°C (450°F). Place a Dutch oven or heavy oven-safe pot in the oven to heat up as well.
11. Preparing to Bake:
After preheating, carefully remove the hot pot from the oven. Gently invert the dough onto a piece of parchment paper. Score the top with a sharp knife or lame to create a pattern for steam expansion.
12. Baking:
Place the dough with the parchment paper into the hot pot, cover it with the lid, and bake for 20 minutes. This creates steam, helping your bread achieve a crispy crust.
13. Finishing the Bake:
After 20 minutes, remove the lid and continue baking for another 20-25 minutes until the crust is deep golden brown and crispy.
14. Cooling:
Once done, remove the bread from the oven and transfer it to a cooling rack. Let it cool completely before slicing. This allows the flavors to set, and you’ll get a better crumb structure.
Enjoy your homemade Italian Herb and Cheese Sourdough Bread warm or at room temperature. It’s fantastic alongside soups, salads, or simply by itself!
Can I Use All-Purpose Flour Instead of Bread Flour?
Absolutely! All-purpose flour will work just fine for this recipe, giving you a lovely texture. If you want a chewier crust, you can use bread flour instead, but it’s not necessary for this bread.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it may be due to the temperature: it should be warm, but not too hot. Ensure that your sourdough starter is active and bubbly before using it. If it’s too cool, try placing the dough in a warmer spot or in the oven with just the light on to gently warm the area.
Can I Add More Cheese or Other Mix-Ins?
Definitely! Feel free to add more cheese for extra flavor or incorporate mix-ins like sun-dried tomatoes, olives, or different herbs. Just ensure not to overload the dough too much to maintain its structure.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and place it in a freezer bag to freeze for up to 3 months. Just make sure to let it cool completely before storage! To enjoy, thaw at room temperature and reheat in the oven for a few minutes for the best texture.
