This rosemary thyme and cheddar sourdough bread is perfect as an appetizer for lunch or as sandwich bread for dinner. Bread flour mixed with olive oil gives it a soft crumb, pockets of cheddar melt into every slice, and the herbs make your kitchen smell like a countryside bakery. I’m sure you will love it!
The recipe makes 1 loaf. I always recommend making 2 (use the 2x button in the recipe card), so you can freeze one. There’s a full video at the end, so you can watch every step.
Why you'll love this cheddar sourdough bread
- Unbelievable aroma: the piney scent of rosemary and the lemony touch of thyme fill the dough during fermentation and baking.
- Goes with everything: salads, roasted meats, soups and veggies. It makes a great sandwich and steals the show on a charcuterie board.
- Simple ingredients: one type of flour, water, salt, levain, olive oil, herbs, and cheese.
- Naturally leavened: no commercial yeast, just your sourdough starter and time.
Ingredients and substitutions
- Bread flour: gives the structure to hold the cheese. You can use all-purpose flour instead: hold back 20 g of the water and only add it if the dough feels dry. This is the only flour swap I recommend.
- Levain: made from your sourdough starter the day before or the same morning (see the schedule). Use it when it has doubled in size. No starter? Shop my fresh sourdough starter (free shipping, with video instructions and email support).
- Water: room temperature, the same water you feed your starter. Filtered isn’t needed unless your tap water is heavily chlorinated.
- Fine salt: any fine salt; it blends into the dough more easily.
- Olive oil: extra virgin. It gives the soft crumb and its aroma goes with the herbs, so don’t swap it for another oil.
- Rosemary and thyme: I use fresh, but dried works too. If using dried, use about half the amount.
- Sharp cheddar: or any cheese you like. Cut it into small cubes (about ¼ inch / 0.5 cm) so it melts into pockets through the crumb.
Sourdough terms in this recipe
New to sourdough? These are the words you’ll see in this recipe:
- Sourdough starter: the jar of flour and water, full of wild yeast and bacteria, that you keep and feed. Some bakers call it the mother starter.
- Levain: a small batch of your sourdough starter, fed with fresh flour and water just for this bread. When it has doubled in size and looks bubbly, it’s ready to use. You’ll also see it called ripe starter or active sourdough starter: it’s the same thing. Tip: put a rubber band on the jar at the starting level, so you can see when it has doubled.
- Bulk fermentation: the first rise, when the whole dough rises in the bowl before shaping.
- Folds: with a wet hand, grab one side of the dough, stretch it up, and fold it over the middle. Turn the bowl and repeat 4 times. That’s one set.
- Banneton: a proofing basket that holds the dough’s shape. No banneton? Use a bowl lined with a well-floured kitchen towel.
- Cold proof: resting the shaped dough in the fridge overnight. It builds flavor and makes the dough easier to score.
- Score: cutting the top with a razor blade or very sharp knife, about ½ inch deep, so the bread opens where you want as it bakes.
- Baker’s percentages: each ingredient as a share of the flour’s weight. Handy if you want to scale the recipe; you can ignore them otherwise.
Baking schedule
This bread is spread over 2 to 3 days, but most of that time the dough is resting on its own. Your hands-on time is about 30 minutes, plus a minute or two for each set of folds.
Everything starts with the levain (your ripe, active sourdough starter): a small amount of your sourdough starter fed with fresh flour and water, so it’s at its strongest when you mix the dough. I give you two ways to make it:
- Option 1, overnight levain (12 hours): make it the night before and mix the dough in the morning. Best if you’re home during the day.
- Option 2, same-day levain (4 hours): make it in the morning and mix the dough around lunchtime. You bake one day sooner.
Once your levain is ready, both options follow exactly the same steps. You’ll find the amounts for each levain in the recipe card below.
I make this bread in an 85°F (29°C) environment using a dough proofer. If your kitchen is cooler, every step takes longer, so check your dough rather than the clock. Choose the option that fits your day.
The times are just an example, so shift them to fit your day. What matters is the order of the steps and how the dough looks, not the clock:
- The levain is ready when it has doubled in size.
- Bulk fermentation is done when the dough has risen and feels smooth, elastic, and stretchy.
- The shaped dough goes in the fridge when it reaches the rim of the banneton. How long that takes depends on how warm your kitchen is.
- From the fridge, you can bake any time between 12 and 24 hours later, whenever suits you.
How to make rosemary thyme and cheddar sourdough
Step 1: Build the levain
Either 12 or 4 hours before you plan to mix, feed a small amount of your sourdough starter with fresh flour and water, and let it rise until doubled and bubbly. That’s your levain, and you need 100 g of it. At 85°F it takes about 12 hours with the overnight levain or 4 hours with the same-day levain. Overnight levain: 50 g all-purpose flour, 50 g water, 5 g sourdough starter. Same-day levain: 40 g all-purpose flour, 40 g water, 40 g sourdough starter. Not sure what a levain is? See Sourdough terms above, or read What is a Levain?
Step 2: Mix, rest, and add the herbs and cheese
Weigh each ingredient. Put everything except the cheddar, rosemary, and thyme in your bowl, and mix by hand (or with a stand mixer and dough hook on medium) until there are no dry spots. Cover and rest 30 minutes. Then add the herbs and cheese and mix until they are evenly spread through the dough.
Step 3: Bulk fermentation with folds
Do a set of folds every time the dough relaxes, about every 30 to 45 minutes. Don’t fold sooner than 30 minutes, and if you can’t do them all, do as many as you can. At 85°F this takes 3 to 4 hours. If your dough is cooler, give it more time, even 6 hours. It’s ready when it has risen and feels smooth, elastic, and stretchy. See How to Stretch and Fold Sourdough.
Step 4: Shape
Sprinkle flour on top and scoop the dough onto the counter with your hand or a scraper. Shape it round or oval to match your banneton, handling it gently to keep the gas inside. Use only a little flour; if the dough slides on the counter, brush the flour off and wipe the counter with a damp towel. See How to Correctly Shape a Dough and the video below.
Step 5: Rise, then cold proof
Place the dough seam side up in a floured banneton, cover, and let it rise at room temperature until it reaches the rim (my banneton is 8 inches wide; in a wider one it won’t rise that high). Then refrigerate for 12 to 24 hours. The long, slow proof builds flavor.
Step 6: Bake
Preheat the oven to 475°F (245°C) with the Dutch oven inside. Take the dough from the fridge, flip it onto parchment paper, and score. Lift it into the Dutch oven with the parchment, cover, and lower the oven to 450°F (230°C). Bake 20 minutes with the lid on. Then remove the lid and bake 10 to 15 minutes more, depending on how dark you like the crust.
Step 7: Cool
Let the bread cool for at least 1 hour before slicing.
Rosemary Thyme & Cheddar Sourdough Bread
Equipment
- Digital Scale
- Bowl
- Scoring knife
- Banneton (8-inch)
- Dutch Oven (5 qt or larger)
- Parchment Paper
- Stand mixer optional
- Bench Scraper
Ingredients
Levain - Option 1 (Slow rise - overnight, 12 h)
- 50 Grams all-purpose flour
- 50 Grams water
- 5 Grams mother sourdough starter
Levain - Option 2 (Fast Rise - same day, 4 h)
- 40 Grams all-purpose flour
- 40 Grams water
- 40 Grams mother sourdough starter
Dough
- 500 Grams Bread flour
- 360 Grams Water room temperature
- 100 Grams Levain It needs to be fully risen (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
Levain
- Either 12 or 4 hours before mixing, build the levain: feed your sourdough starter using the amounts above and let it rise at about 85°F until doubled and bubbly. You need 100 g of levain.
Mix and bulk fermentation
- Weigh each ingredient. Place everything except the cheddar, rosemary, and thyme in your bowl.
- Mix by hand, or with a stand mixer and dough hook on medium, until there are no dry spots. Cover and rest 30 minutes.
- Add the herbs and cheddar and mix until evenly distributed.
- Do a set of folds every 30 to 45 minutes for 3 to 4 hours, keeping the dough around 85°F. Cooler dough needs more time.
- The dough is ready when it has risen and feels smooth, elastic, and stretchy.
Shape and proof
- Sprinkle flour on top and scoop the dough onto the counter. Shape round or oval to match your banneton.
- Place in the banneton, cover, and let it rise at room temperature until it reaches the rim (8-inch banneton). The time depends on how warm your kitchen is.
- Refrigerate for 12 to 24 hours.
Bake
- Preheat the oven to 475°F (245°C) with the Dutch oven inside.
- Flip the cold dough onto parchment paper and score.
- Place it in the Dutch oven, cover, and lower the oven to 450°F (230°C). Bake 20 minutes with the lid on.
- Remove the lid and bake 10 to 15 minutes more, until as dark as you like.
- Cool at least 1 hour before slicing.
Video
Notes
- I proof at 85°F (29°C) with a dough proofer. In a cooler kitchen, each step takes longer.
- Baker's percentages: water 72%, levain 20%, salt 2%, olive oil 3%, cheddar 22%.
- To make 2 loaves, use the 2x button and divide the dough before shaping.
How to store and freeze it
- Room temperature: wrapped in a cloth or paper bag, up to 3 days.
- Freezer: slice it, put it in a freezer bag, and freeze up to 3 months. Toast slices straight from frozen.
Rosemary thyme cheddar sourdough FAQs
I don't have a sourdough starter. Can I use commercial yeast?
It isn’t a simple swap, because a starter is flour, water, and wild yeast, not a powder. You can buy my fresh sourdough starter, or make your own with my guidance in my online sourdough class.
How do I know my levain is ripe?
When it has doubled in size. At 85°F that’s about 12 hours for the slow recipe or 4 hours for the fast one.
Can I use all-purpose flour?
Yes. Hold back 20 g of the water and add it only if the dough feels dry.
Can I use another cheese?
Absolutely. Use any cheese you like.
Can I use another oil?
I don’t recommend it. Olive oil gives the soft crumb and its aroma goes so well with the rosemary and thyme.
Can I use dried herbs?
Yes. I use fresh, but dried works too; use about half the amount.
Can I make 2 loaves?
Yes, and I recommend it. Use the 2x button in the recipe card, mix in one bowl, and divide the dough into 2 equal pieces before shaping.
Learn to bake it with me
Want to master sourdough with hands-on help? Join one of my in-person bread baking classes.
Did you bake this bread? Leave a comment and a star rating below, and tag me on Instagram @vituperiobread.
If I choose not to do the starter, can I just use yeast and how much?
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.
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.
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
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
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 🙂
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.
in weight!
You are welcome! and definitely the little changes make a difference 🙂
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
Victoria I’m so glad to read that!! next time send me photos 🙂 would love to see!!
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
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 😉
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.
Is the ratio 10:100:100 correct???
I have used equal measures of starter, water, flour
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)
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.
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!
Diana, Im so happy to read your post! It is such a fun science experiment… and it will slowly become part of your life 🙂
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
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.
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