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!
The recipe is very simple and straightforward and I’m only using 1 type of flour. Let’s first go through each ingredient on the recipe!
I don’t have a sourdough starter, can I use commercial yeast?
Replacing a sourdough starter for commercial yeast is not a straightforward replacement. The sourdough starter has flour and water, which is very different from the powder texture of commercial yeast.
You can purchase my sourdough starter here! There is FREE shipping and comes with video instructions.
Can I subsitute the bread flour for any other flour?
You can substitute the bread flour for all purpose flour, but reduce the amount of water that this recipe uses by 20 grams
You can’t substitute this flour for whole wheat or any other grain.
What temperature does the water need to be to make this Rosemary/Thyme and Cheddar Sourdough bread?
Use water at room temperature.
Do I need to use filtered water?
You don’t as long as the water you are using is drinkable. Try to use the same water that you use to feed your starter.
At what point of the cycle should I use my sourdough starter for this recipe?
Every time you are using your sourdough starter to make bread, it needs to be ripe. What do I mean by that? that it needs to be active and doubled in size!
If you have any additional questions on sourdough starter or would like to learn all about it check my online class here
What type of salt can I use?
Use any type of salt that is fine. Otherwise it won’t blend inside the dough.
Can I substitue the olive oil for something else 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.
As an inspiration, I used this bread to make this delicious sandwich!
Fresh mozarella, pesto, tomatoes and turkey ham.
Can I use a different type of cheese of I don’t like or don’t have cheddar?
Absolutetly! feel free to use the cheese that you like.
Do the herbs need to be fresh or dry to make this Rosemary/Thyme and Cheddar Sourdough Bread?
I made this recipe using fresh Thyme and Rosemary, but you can use their dry versions too.
Rosemary/Thyme and Cheddar Sourdough Bread
(Recipe for 2 loaves)
|Ingredients for 2 loaves||Grams||Baker’s Math|
|Thyme & Rosemary||4 tablespoons (gives a mild flavor, add 6 or 7 for more taste)|
|Sharp Cheddar||8 ounces|
Rosemary/Thyme and Cheddar Sourdough Bread
- Digital Scale
- Scoring knife
- Parchment Paper
- Dutch Oven
- 1000 Grams Bread flour
- 750 Grams Water
- 200 Grams Sourdough starter ripe, doubled in size!
- 20 Grams Fine salt
- 30 Grams Olive oil extra virgin
- 4 Tablespoons Rosemary and Thyme fresh or dry
- 8 Ounces Sharp Cheddar or the cheese you like
- 12 hours before you plan to mix the dough, feed your starter with the ratios 10:100:100 (starter,flour,water). Have in mind that for this recipe you need 200 grams of starter, therefore you should make enough for the recipe and at least 100 grams to keep for the future.
- Measure all the ingredients using your digital scale. Except for the rosemary and cheddar, place them all inside a bowl.
- Start mixing using your hands or a stand mixer with the dough hook until all ingredients have been incorporated
- Cover the bowl and let the dough sit for 30 minutes at room temperature
- After the above time has passed add the cheddar and herbs. Mix again until all ingredients are fully incorporated
- Cover the dough and perform folds every 30 minutes for the next 3 to 4 hours (depending on your kitchens temperature)
- Flour the dough on top, and using your hands or a scraper, scoop the dough out of the bowl onto your kitchen counter
- Divide into 1000 grams pieces, using your digital scale to measure
- Shape round or oval, depending on the shape of your banneton.
- Sprinkle the liner with rice flour and place the dough seam side up. If you don't have a liner, make sure to cover the entire banneton with rise flour and be generous. All the groves need to be covered.
- Cover the loaves and let them rise until the rim of the banneton
- Place them inside the refrigerator for cold fermentation (where all the health benefits happen) for 12 to 24 hours
- Preheat your Dutch Oven to 480F
- Bring one of the breads out of the refrigerator, flip over parchment and score (I added the video of the scoring I did below).
- Place with the parchment inside the preheated dutch oven and put the lid on
- Bake for 20 minutes with the lid on
- Take the lid off and bake for 10 to 15 extra minutes depending on how you like the color of the crust
Scoring inspiration video!