Rosemary/Thyme and Cheddar Sourdough Bread
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!
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 |
| Bread Flour | 1000 | 100% |
| Water | 750 | 75% |
| Sourdough starter | 200 | 20% |
| Salt | 20 | 2% |
| Olive Oil | 30 | 3% |
| Total | 2000 | 200% |
| Thyme & Rosemary | 4 tablespoons (for a mild flavor, add 6 or 7 for more taste) |
| Sharp Cheddar | 8 ounces |
Rosemary/Thyme and Cheddar Sourdough Bread
Equipment
- Bowl
- Digital Scale
- Scraper
- Scoring knife
- Parchment Paper
- Dutch Oven
Ingredients
- 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
Instructions
- 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
Notes
Scoring inspiration video!
12 Comments
Dennie G
If I choose not to do the starter, can I just use yeast and how much?
Vituperio
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.
Annie
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.
Jim
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.
Vituperio
in weight!
hey
Willie G youllied
Greetings! Very useful advice in this particular article!
It’s the little changes that produce the greatest changes.
Thanks for sharing!
Vituperio
You are welcome! and definitely the little changes make a difference 🙂
Victoria Brodie
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
Vituperio
Victoria I’m so glad to read that!! next time send me photos 🙂 would love to see!!
Patrick Stendahl
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
Vituperio
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 😉
Laura Borgess
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.