Rosemary/Thyme and Cheddar Sourdough Bread
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!
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.
Let's solve some questions you might have...
I don’t have a sourdough starter, what can I do?
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.
At what point of the cycle should I use my levain for this recipe?
If you have any additional questions on sourdough starter or would like to learn all about it, please check my online class here.
Do I need to use filtered water?
What should the temperature of the water be?
What type of salt can I use?
Can I substitute bread flour for a different type?
This is the only flour substitution you can make.
Can I use a different type of cheese if I don’t like or don’t have cheddar?
Can I substitue the olive oil for a different type of oil on this Rosemary/Thyme and Cheddar Sourdough recipe?
Do the herbs need to be fresh or dry to make this Rosemary/Thyme and Cheddar Sourdough Bread?
Baking Schedule
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 Levain, and bread dough as it will give you an idea on how things are evolving.
Below are 2 possible options for creating the Levain.
Baking Schedule - Option 1
| Time | Step | Summary |
|---|---|---|
| 8pm | Prepare Levain | 12 hours prior to mixing |
| 8:00am - 8:20am | Weigh ingredients and mix dough | Mixing, bulk fermentation, shape |
| 8:20am - 12:20pm | Perform folds every 30/45 minutes | |
| 12:20pm-12:30pm | Divide, pre-shape and bench rest | |
| 12:30pm-12:40pm | Final shape and place into banneton or loaf pan | |
| 12:40pm | Asses if it needs more rising. If it does, add 30 minutes and assess again | |
| 12:40pm | Place in the refrigerator to proof until next day | |
| Next day | Bake | Baking |
Baking Schedule - Option 2
| Time | Step | Summary |
|---|---|---|
| 7:30 am | Prepare levain (use fast rising levain recipe) | 12 hours prior to mixing |
| 12:30pm -12:50pm | Weigh ingredients and mix dough | Mixing, bulk fermentation, shape |
| 12:50pm - 4:50pm | Perform folds every 45 minutes | |
| 4:50pm- 5:00pm | Divide, pre-shape and bench rest | |
| 5:00pm-5:10pm | Final shape and place into banneton or loaf pan | |
| 5:10 pm | Asses if it needs more rising. If it does, add 30 minutes and assess again | |
| 5:10 pm | Place in the refrigerator to proof until next day | |
| Next day | Bake | Baking |
Method
1. Prepare the Levain
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 Levain, and bread dough as it will give you an idea on how things are evolving.
Below are 2 possible options for creating the Levain.
Levain recipe - Slow Rise (12 hours)
| Levain | Grams | Baker's Math |
|---|---|---|
| All purpose flour or bread Flour | 150 | 100% |
| Water | 150 | 100% |
| Mother sourdough starter | 15 | 10% |
| Total | 315 | 210% |
Levain recipe - Fast Rise (4 hours)
| Levain | Grams | Baker's Math |
|---|---|---|
| All purpose flour or bread Flour | 150 | 100% |
| Water | 150 | 100% |
| Mother sourdough starter | 150 | 10% |
| Total | 450 | 210% |
2. Mixing - Recipe for 2 loaves
| Ingredients for 2 loaves | Grams | Baker's Math |
|---|---|---|
| Bread Flour | 1000 | 100% |
| Water | 750 | 75% |
| Levain | 200 | 20% |
| Salt | 20 | 2% |
| Olive oil | 30 | 3% |
| Total Dough | 2000 | 200% |
| Additional Ingredients | ||
| Rosemary & Thyme | 4 | Teaspoons |
| Sharp Cheddar | 8 | Ounces |
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 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. 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.
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.
If your dough is warmer than that, set a time at 3 hours to assess how much CO2 has been built.
If your dough is colder, make sure to add enough 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
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)
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
6. Bake
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
Equipment
- Digital Scale
- Bowl
- Scoring knife
- Banneton
- Dutch Oven
- Parchment Paper
Ingredients
- 1000 Grams Bread flour
- 750 Grams Water room temperature
- 200 Grams Sourdough starter doubled in size
- 20 Grams Fine salt
- 30 Grams Extra virgin olive oil
- 4 Tablespoons Mix of rosemary and thyme
- 8 Ounces Cheddar Cheese
Instructions
- 12 hours before you plan to mix the dough, feed your starter the following ratios 10:100:100 (starter,flour,water). You will need 200 grams for this recipe so make sure you make enough to use and to store.
- Measure all the ingredients separately and place them inside a bowl, except for the cheddar, rosemary/thyme which we will add later on.
- Using your hand or your stand mixer (dough hook) mix the ingredients until fully incorporated. Cover and let the dough rest for 30 minutes
- After the above time has passed - add the herbs and cheddar. Mix until fully incorporated.
- Perform folds every 30-45 minutes for the next 3 to 4 hours (depending on the doughs temperature)
- Your dough by the end of the bulk fermentation (after you've performed all the folds) should look and feel very smooth, elastic and extensible. As the photo.
- Sprinkle some flour on top, and using your hand or a scraper scoop the dough out of the bowl onto your kitchen counter
- Divide the dough into 1000 grams pieces and shape round or oval (depending on the shape of your banneton)
- Cover with plastic and let the dough rise until the rim of the banneton at room temperature
- After its risen, put the doughs inside the refrigerator for 12 to 24 hours for cold fermentation.
- After the above time has passed, preheat your Dutch Oven at 480F
- Once its preheated, bring the bread out of the refrigerator flip over parchmen 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 your desired taste.
Video
Notes
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.