October 5, 2020

Rosemary/Thyme and Cheddar Sourdough Bread

Rosemary/Thyme and Cheddar Sourdough Bread
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This Rosemary/Thyme and Cheddar Sourdough Bread, is perfect to have as an appetizer for lunch or as a sandwich bread for dinner. The soft texture of the crumb given by the bread flour mixed with olive oil is so good, I’m sure you will love it!

Why you need to try making this sourdough bread!

Ohhh yes—rosemary/thyme sourdough bread is pure rustic, aromatic comfort. Here’s why you (and anyone near your kitchen) will absolutely fall in love with it:

Unbelievable Aroma

  • The earthy, piney scent of rosemary and the subtle lemony touch of thyme infuse the dough during fermentation and baking.

  • Your kitchen will smell like an artisan bakery in the countryside—seriously, it’s next-level cozy.

Flavor That Complements Everything

  • These herbs pair beautifully with salads, roasted meats, soups, and veggies.
  • It’s the kind of bread that elevates a sandwich or steals the spotlight on a charcuterie board.

Naturally Leavened = Gut-Friendly

  • Because it’s sourdough, you’re getting:
    • Better digestibility
    • Low glycemic index bread
    • No commercial yeast—just wild, living culture magic.

Simple Ingredients, Big Impact

  • All you need: flour, water, salt, levain, and fresh (or dried) rosemary and thyme.

  • It feels fancy, but it’s still humble bread—just with a botanical twist.

I’ve provided video instructions

  • Seeing a video makes it so much easier to follow along. Make sure to scroll to the end to find the video from beginning to end on how to make this rosemary/thyme and cheddar sourdough bread.

Rosemary Thyme and Cheddar Sourdough Bread
Rosemary Thyme and Cheddar Sourdough Bread
Rosemary/Thyme and Cheddar Sourdough Bread
As an inspiration, I used it to make this delicious sandwich! Fresh mozarella, pesto, tomatoes and turkey ham.

Let's solve some questions you might have...

1. I don’t have a sourdough starter, what can I do?

If you don’t have a sourdough starter, you might be thinking… can I use commercial yeast instead?

However, replacing a sourdough starter for commercial yeast is not a straightforward substitution. The sourdough starter is made of flour, water and mother starter, which is different (in weight and form) from the powder texture of commercial yeast. 

You have 2 options:

1) Shop my sourdough starter here! There is FREE shipping and comes with video instructions, email support and pdf guide.

2) Take my online sourdough class. In this class you will create your own sourdough starter with my guidance. Includes kit (shipping anywhere in the USA), platform with the class videos, daily email support and 2 live consultations. The class is 12 days and you create your own sourdough starter and make your 1st sourdough bread with it.

Shop here

2. At what point of the cycle should I use my levain for this fresh herbs and cheese sourdough bread?

Every time you are using your sourdough starter to make bread, you need to create a “Levain”. What does a Levain mean? a Levain is when you use few grams of your mother sourdough starter and combine it with new flour and water. Then, you need to allow the Levain to rise until it doubles in size. At that moment, it can be used in this sourdough bread recipe.

If you have any additional questions on sourdough starter or would like to learn all about it, please check my online class here.

3. Do I need to use filtered water in this rosemary/thyme and cheddar sourdough bread?

You don’t need to use filtered water as long as the water where you live is not heavily chlorined. Try to use the same water that you use to feed your starter.

4. What should the temperature of the water be?

Use water at room temperature. Avoid hot water as it might kill your starter.

5. What type of salt can I use?

Use any type of fine salt. It’s easier to mix and blend a fine salt when mixing the dough.

6. Can I substitute bread flour for a different type?

You can substitute bread flour for all purpose flour. For this, you will need to adjust the grams of water in the recipe. Hold back 20 grams, if you notice the dough seems dry, then you can add them. Otherwise, just discard them.

This is the only flour substitution you can make.

7. Can I use a different type of cheese if I don’t like or don’t have cheddar?

Absolutetly! feel free to use the cheese of your preference.

8. Can I substitue the olive oil for a different type of oil on this Rosemary/Thyme and Cheddar Sourdough recipe?

No, as the olive oil not only gives the crumb a soft texture but it also provides aromas that mix very well with the thyme and rosemary.

9. Do the herbs need to be fresh or dry to make this Rosemary/Thyme and Cheddar Sourdough Bread?

I made this recipe using fresh herbs, but you can use dry too.

Baking Schedule

The below table is an example of the schedule I follow when making this recipe.

If my proposal doesn’t fit in your schedule, feel free to adjust it!

Have in mind that I have created these schedules under an 85°F environment (using a dough proofer – check my favorite ones here). I highly recommend taking the temperature of your dough as it will give you an idea on how things are evolving.

Below are 2 possible options for to make this delicious Rosemary/Thyme and Cheddar Sourdough Bread.

Baking Schedule - Option 1

TimeStepSummary
8pm Prepare Levain12 hours on the day before planning to mix
8:00am - 8:20amWeigh ingredients and mix doughMixing, bulk fermentation, shape
8:20am - 12:20pmPerform folds every 30/45 minutes
12:20pm-12:30pmDivide, pre-shape and bench rest
12:30pm-12:40pmFinal shape and place into banneton or loaf pan
12:40pmAsses if it needs more rising. If it does, add 30 minutes and assess again
12:40pmPlace in the refrigerator to proof until next day
Next dayBakeBaking

Baking Schedule - Option 2

TimeStepSummary
7:30 amPrepare levain (use fast rising levain recipe)12 hours prior to mixing
12:30pm -12:50pmWeigh ingredients and mix doughMixing, bulk fermentation, shape
12:50pm - 4:50pmPerform folds every 45 minutes
4:50pm- 5:00pmDivide, pre-shape and bench rest
5:00pm-5:10pmFinal shape and place into banneton or loaf pan
5:10 pmAsses if it needs more rising. If it does, add 30 minutes and assess again
5:10 pmPlace in the refrigerator to proof until next day
Next dayBakeBaking

Let's make this Rosemary/Thyme and Cheddar Sourdough Bread...

1. Prepare the Levain

The below table is an example of the schedule I follow when making this herbs and cheese sourdough bread.

If my levain schedule proposal doesn’t fit in your schedule, feel free to adjust it!

Have in mind that I have created these schedules under an 85°F environment (using a dough proofer – check my favorite ones here). 

Below I have provided 2 possible schedule options for creating the Levain.

Depending on the baking schedule you selected, follow the below Levain recipe. Remember you will need to let your Levain rise and double in size to be able to be mixed in this sourdough bread recipe. Always have in mind that how long the Levain will take to rise depends on the temperature. I use a dough proofer to have a consistent 85°F environment.

OPTION 1

Levain recipe - Slow Rise (12 hours)
The below levain recipe is for 1 loaf and it will be ready (doubled in size) in 12 hours if left to rise at 85°.

IngredientGramsBaker's Math
All purpose flour50100%
Water50100%
Mother sourdough starter510%
Total105210%

OPTION 2

Levain recipe - Fast Rise (4 hours)
The below levain recipe is for 1 loaf and it will be ready (doubled in size) in 4 hours if left to rise at 85°.

Ingredient GramsBaker's Math
All purpose flour40100%
Water40100%
Mother sourdough starter40100%
Total120300%

3. Weigh Ingredients & Mix

Here is the recipe of the Rosemary and Cheddar Sourdough Bread! The recipe considers making 1 loaf. I always recommend making more than 1, to make the process worth it. You can always freeze and store your loaves!

Ingredients for 1 loafGramsBaker's Math
Bread Flour500100%
Water36075%
Levain10020%
Salt102%
Olive oil153%
Total Dough985200%
Additional Ingredients
Rosemary & Thyme2Teaspoons
Sharp Cheddar110 (4 ounces)Grams

3. Bulk Fermentation

After mixing the dough, you will enter the next part of the bread baking process called “Bulk Fermentation”. During this time, you will help the dough create a strong gluten network, while allowing the sourdough starter to produce CO2 and its by-products.

Development of the gluten network

Development of the gluten network will be achieved by performing folds. Ideally you will perform a fold every time the dough relaxes, which should be every 30-45 minutes. If you can’t perform all of them, just perform as many as you can. Don’t perform folds if less than 30 minutes have passed, as it will serve no purpose if the dough has not fully relaxed.

Production of CO2 and byproducts

Production of CO2 and byproducts. During this part of the process we are trying to make the dough rise. For that to happen, we need time and temperature. Ideally, your dough should be 85°F, which can be obtained by using a dough proofer. If you don’t have one and the temperature of the dough is less than 85°F, it will take longer for the yeasts to produce enough CO2. The opposite will happen if the temperature of the dough is higher than 85°F. The dough will rise faster than expected, and you will need to shorten your bulk fermentation time.

How does temperature affect Bulk Fermentation?

If your dough is at 85°F (which could only be obtained by using a dough proofer) the dough will be ready in 4 hours. 

On the other hand, if your dough is warmer than that, set a time at 3 hours to assess how much CO2 has been built. 

Finally, if your dough is colder, make sure to add more time. Your dough will be ready when it has built the CO2 it needs! If that is 4 hours or 6 hours… that is fine.

4. Divide and Shape

The recipe makes 2 loaves, so you will need to divide the dough in 2 equal pieces. Always use a dough scraper (or anything that allows you to make a clean cut).

During this part of the process you don’t want to lose any of the CO2 that you have produced and that is trapped inside the dough. For that reason, be very gentle when manipulating it.

When shaping, you don’t need more than few grams of flour. Make sure to check out the video of this recipe so you can see how I shape. If you already added too much flour and the dough is sliding on the counter when shaping, brush it off and using a moist towel, make the dough sticky again.

5. Proof (Cold)

Making bread using a sourdough starter takes much longer than using commercial yeast. This slow method of making bread translates into creating a healthy dough.

By respecting the process you will have a loaf of bread that has the below health benefits.

  • Has a low glycemic index
  • Gluten is easier to digest
  • Phytic acid has been broken down
For the above to happen you need to give the sourdough starter enough time. That is why putting your shaped loaf inside a banneton (or loaf pan) for 12-24 hours in the refrigerator will guarantee that you get these health benefits.

6. Bake

Preheat the oven with your Dutch Oven inside at 470°F. Once the oven is preheated, you can take one of your doughs from the refrigerator. Then, cut a piece of parchment. It should be larger than the size of the loaf, as you will need to lift it to place inside the Dutch Oven.

Flip the dough onto the parchment paper. Then dust the dough with all purpose flour (or any flour you have). Using a scoring knife, score your loaf.

Lift and place into the preheated Dutch Oven, with the lid on. At this moment, you will decrease the baking temperature to 450°F.

Bake for 20 minutes with the lid on. Then, take the lid off and finish baking. It can take from 10-20 minutes to look nice and gold.

Rosemary Thyme and Cheddar Sourdough Bread Recipe

Rosemary/Thyme and Cheddar Sourdough

Vituperio
This Rosemary/Thyme and Cheddar Sourdough Bread, is perfect to have as an appetizer for lunch or as a sandwich bread for dinner. The soft texture given by the bread flour mixed with olive oil and the aromas that come out of it make any food better. I'm sure you will love it!
4.75 from 8 votes
Pin Recipe Print Recipe
Course bread
Servings 1 loaf

Equipment

  • Digital Scale
  • Bowl
  • Scoring knife
  • Banneton
  • Dutch Oven
  • Parchment Paper

Ingredients
  

  • 500 Grams Bread flour
  • 360 Grams Water room temperature
  • 100 Grams Levain doubled in size
  • 10 Grams Fine salt
  • 15 Grams Extra virgin olive oil
  • 2 Tablespoons Mix of rosemary and thyme
  • 110 Grams Cheddar Cheese 4 ounces

Instructions
 

  • Either 12 or 4 hours before you plan to mix the dough, feed your mother starter by following the instructions and ingredients provided above.
    You will need 100 grams for this recipe. The instructions for either schedule just make enough for 1 recipe.
  • Once the levain is ready, using a digital scale, weigh each ingredient separately. Then, place everything except the cheddar, rosemary and thyme, inside your mixing bowl. You will add the fresh herbs and cheese later on in the process.
    Rosemary/Thyme and Cheddar Sourdough Bread
  • Using your hand or your stand mixer (with the dough hook on medium speed) mix the ingredients until you see and feel no dry spots. Cover and let the dough rest for 30 minutes.
    Rosemary/Thyme and Cheddar Sourdough Bread
  • After the above time has passed, thoroughly add the herbs and cheddar cheese. Mix until fully incorporated and you notice the additions are evenly distributed.
  • Perform folds every 30-45 minutes for the next 3 to 4 hours (depending on the doughs temperature). During this part of the process you want the dough to rise. For that reason it is very important to keep the dough at around 85F. If you don't have a dough proofer and the temperature of the dough is lower, the time on this stage will increase.
  • Your dough by the end of the bulk fermentation (after you've performed all the folds) should look risen and feel very smooth, elastic and extensible. As the photo.
  • Sprinkle flour on top, and using your hand or a scraper scoop the dough out of the bowl onto your kitchen counter.
  • Shape round or oval (depending on the shape of your banneton).
    Rosemary/Thyme and Cheddar Sourdough Bread
  • Cover with plastic and let the dough rise until the rim of the banneton at room temperature. The banneton I used is 8 inches in diameter. If your banneton is wider, you won't allow it to rise that far up.
    Rosemary/Thyme and Cheddar Sourdough Bread
  • After its risen, put the dough inside the refrigerator for 12 to 24 hours for cold fermentation.
  • After the above time has passed, preheat your Dutch Oven at 475F.
  • Once its preheated, bring the bread out of the refrigerator flip over parchment paper and score.
  • Place the loaf inside the Dutch Oven with the parchment paper and bake for 20 minutes with the lid on.
  • After the above time has passed, take the lid off and bake for an additional 10 to 15 minutes, depending on how dark or light you like the crust.

Video

Notes

Baking Temperature: 475F
Time: 30-40 minutes (half of the time with the lid on)
Keyword beginner's sourdough bread, Rosemary/Thyme and Cheddar Sourdough Bread
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!

When creating this recipe I had in mind I wanted to make something easy in terms of ingredients. We are using only one type of flour. Regarding the inclusions, you can substitute for any cheese and herbs of your choice.

Check out the video with the step by step process provided at the end of the page.

Join the Conversation

  1. Dennie G says:

    If I choose not to do the starter, can I just use yeast and how much?

    Reply
    1. Vituperio Author says:

      Hi Dennie! You can’t convert this recipe for one using commercial yeast, as it will completely change the ratios and also the process will need to be different. I will make something similar with commercial yeast and post it in the next weeks.

      Reply
  2. Annie says:

    5 stars
    This recipe is great! I followed it exactly and ended up with a fluffy and flavorful loaf of bread. I definitely recommend this recipe to other bakers.

    Reply
    1. Sherree Hodgson says:

      Hello! I loved using this rosemary/thyme with cheddar sourdough bread recipe but I can’t find it to use again…can you share it with me again?

      Let me know how I can locate it or purchase this recipe.

      Thanks, Sherree

      Reply
    2. Katie says:

      4 stars
      Ugh I was so excited to try this.

      I did the Levain quick rise (option 2) and used a scale and everything with the recipe and my loaf deflated ☹️ it smelled so good but I saw it start spreading as soon as I took it out of the fridge.

      I’m guessing I underproofed or my starter wasn’t active enough.

      My flat loaf is in the oven as we speak 😂 but smells great

      Reply
      1. Vituperio Author says:

        Hi Annie, yes you probably overproofed it. It definitely still smells and tastes great. If you do it again please let me know how it turns out 🙂

        Reply
  3. Jim says:

    This looks great. One question: Is the cheese amount (8 ounces) in weight or volume? I’m looking forward to trying this recipe soon. Thanks.

    Reply
    1. Vituperio Author says:

      in weight!

      Reply
  4. Vituperio Author says:

    You are welcome! and definitely the little changes make a difference 🙂

    Reply
  5. Victoria Brodie says:

    5 stars
    I did half the amount for one loaf and used aged double Gloucester and onion cheese and thyme it is superb
    Done this 3 times now

    Reply
    1. Vituperio Author says:

      Victoria I’m so glad to read that!! next time send me photos 🙂 would love to see!!

      Reply
  6. Patrick Stendahl says:

    5 stars
    Hello!! I have attempted this recipe in total 3-4 times. I got success on my first 1st, it tasted and certainly smelled like HEAVEN <3. This prompted my 2nd attempt… a failure. and Now pictures of the 4th. I followed the recipe for two loaves however, the only change I made to prompt more leavening action, and eliminate any fears that my dough over-proofed the evening before, was to add 1g of the commercial premium red star platinum baking yeast (which definitely did the job). Here are pictures of the 4th bake and the two different scoring patterns I experimented with. I am not very good at that part yet. Enjoy! Thank you for the recipe Javi.

    https://ibb.co/FV7xj2T
    https://ibb.co/m0tV28S
    https://ibb.co/cxGj14F
    https://ibb.co/4tzmvTB
    https://ibb.co/TWvpRf9
    https://ibb.co/2gpLX8C

    Reply
    1. Vituperio Author says:

      oh Patrick it looks amazing!! I’m so happy you have given it a couple of tries. If you ever have any additional questions just let me know 😉

      Reply
  7. Laura Borgess says:

    Currently doing my stretch and folds but wanted to point out that there, I believe, is an error in your directions where you reference the ratios for feeding your starter. I believe it should be 100/100/100 and not 10/100/100. Please disregard if I am in error.

    Reply
  8. Fran says:

    5 stars
    Is the ratio 10:100:100 correct???
    I have used equal measures of starter, water, flour

    Reply
    1. Vituperio Author says:

      It is, it will take around 12 hrs to rise (depending on the temp where its sitting at (if you prefer a different ratio, go ahead)

      Reply
  9. Jan says:

    Before I try this recipe, I just wanted to know the correct ratio for the starter. whether 10:100:100 or 100:100:100. Thanks.

    Reply
  10. Diana says:

    5 stars
    I’m relatively new to sourdough making. I made my own starter last Oct and stunned myself how perfectly it turned out (what a fun science experiment!)
    I’ve been non-stop bread making ever since (& fell into the trap of having 4-6 jars of starters!)
    I have experimented w/ a lot with different flavors, flours, etc, and came across this recipe as I wanted rosemarry & cheddar. I 1/2’d the recipe for 1 loaf….What I did: 1Tb dried rosemary, 1Tb dried thyme, 4 oz cheddar, 1 oz parmesean, 3 cloves garlic finely chopped, 350g bread flour, 100g wheat, 50g rye….dough puffed up nicely during the last proofing (and even more in the 16 hr fridge) It’s baking now & the house smells wonderully!

    Reply
    1. Vituperio Author says:

      Diana, Im so happy to read your post! It is such a fun science experiment… and it will slowly become part of your life 🙂

      Reply
  11. Nancy Spoolman says:

    5 stars
    This reciipe is wonderful! I cannot believe how springy and moist my bread turned out. I think much of it has to do with the olive oil, too. If any is left over I am going to make that into croutons for my turkey stuffing! What I would like to do is try to convert this type of recipe into a cranberry nut one. I am making a cranberry nut bread now and I think it should have had some oil in it. I won’t be baking it until I get back from my Bible Study, but I hope it turns out all right. I know how yours turned out so well and wish I could have done the cranberry one like this Rosemary and Thyme recipe. Although this bread is not a cold fermentation. I suppose that makes a difference? I need to find more recipes like yours.

    Nanc

    Reply
  12. Diane says:

    4 stars
    It would be helpful to have in the directions this was for two loaves. I always skip straight to the directions and I didn’t see two loaves anywhere until after I baked it and it didn’t turn out correct. Smells great and will probably still eat it but was a little disappointed.

    Reply
    1. Vituperio Author says:

      Hi Diane, thanks so much for your feedback! I will definitely make the changes to makes sure that is more clear in the future. Javi

      Reply

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