Cheddar Sourdough Bread is a delicious, savory variation of traditional sourdough, combining the tangy flavor of natural fermentation with the rich, sharp taste of cheddar cheese. It’s perfect on its own, as a sandwich base, or toasted with butter.
Here’s a basic recipe to help you make it:
🧀 Cheddar Sourdough Bread Recipe
🔹 Ingredients:
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500g bread flour (or a mix of bread + whole wheat)
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100g active sourdough starter (100% hydration)
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325g water (65% hydration)
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10g salt
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150–200g sharp cheddar cheese, cubed or shredded
Optional:
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1 tsp garlic powder or chopped jalapeños for extra flavor
🕒 Timeline Overview (Typical 1-Day Process)
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Morning – Feed your sourdough starter.
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Afternoon (Mixing) – Mix and fold the dough over several hours.
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Evening – Bulk fermentation + add cheddar.
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Overnight – Cold proof in fridge.
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Next Morning – Bake.
🔧 Instructions
1. Mix Dough (Autolyse)
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In a large bowl, mix:
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500g flour
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325g water
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Let rest (autolyse) for 30 minutes.
2. Add Starter & Salt
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Add 100g active starter and mix until incorporated.
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Add 10g salt. Mix well.
3. Bulk Fermentation with Folds
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Over 4–5 hours at room temp (~22–24°C), perform 3–4 sets of stretch and folds every 30 minutes.
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On the second or third fold, add the cheddar by gently laminating it into the dough (spread dough out, sprinkle cheese, fold over).
4. Pre-shape and Bench Rest
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Lightly shape the dough into a round. Let rest 20–30 minutes.
5. Final Shape & Cold Proof
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Shape into a boule or batard.
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Place into a floured proofing basket (seam side up).
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Cover and refrigerate overnight (8–16 hours).
6. Bake
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Preheat Dutch oven to 250°C (480°F) for 45 minutes.
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Turn dough out onto parchment, score the top.
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Bake:
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20 min with lid on
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20–25 min with lid off at 220°C (430°F), until golden brown
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🍞 Tips
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Cheese size: Cubes give nice pockets of melty cheese, while shredded cheddar melts more evenly.
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Additions: Roasted garlic, caramelized onions, or chopped herbs (like chives) work well too.
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Starter activity: Make sure your starter is bubbly and doubled before using.