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

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Course bread

Servings 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.
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.
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).
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.
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.