Sourdough Cheddar Dill Bread

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5 from 5 votes

Sourdough bread made with cubes of cheddar cheese and fresh dill.

Prep Time30

Cook Time45

Resting Time16

Total Time13 15

Course: Side Dish

Cuisine: American

Servings: servings (1 loaf)

Calories: 188kcal

Author: Heather Perine

Ingredients

50 g (1/4 cup) bubbly, active starter
350 g (1 1/3 cup + 2 Tbs.) warm water
500 g (4 cups + 2 Tbs.) bread flour
9 g (1 1/2 tsp.) salt
100 g (1 cup) cubed cheddar cheese
10-13 g (3-4 Tbs) chopped fresh dill

Instructions

Make The Dough. Whisk the starter and water in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 1 hour.
Shape The Dough. After the dough has rested,add the dill and cheddar and work it in with your hands. Cover the dough with a towel for 30 minutes.
Stretch And Folds. Using slight wet hands, grab a portion of the dough and stretch it upward as high as you can stretch it without tearing, and then fold it over toward the center of the bowl. And then give the bowl a quarter turn and repeat this stretch and fold technique until you have completed a full circle. Repeat the stretch and fold, every 15 minutes, completing 4 sets total. Cover with a damp towel, and let rise for 8 to 10 hours (at about 75°F). The dough is ready when its doubled in size and has bubbles on the surface.
Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.
Second Rise. Cover the bowl and refrigerate for 8-12 hours. Nearing the end of the rise, preheat the oven to 500oF. Let the dutch oven (or baking vessel) preheat while you prepare the dough.
Score. Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame, or the tip of sharp knife score the dough. Use the parchment paper transfer the dough to your dutch oven. Lower the heat in the oven to 450F.
Bake. Bake on a center rack, in a preheated 450oF oven, for 20 minutes, covered. Remove the lid and continue to bake for 20-30 minutes. Optional: Remove from oven, and remove the loaf from the pot and bake the crust for an additional 10 minutes to crisp the crust. (My crust is always dark at this point, so I skip this step). Transfer to a wire rack. Cool for 1 hour before slicing.

Notes

Tools: Sourdough cookbook |Dutch Oven | Bread Lame | Bread Knife| Cooling Rack | Banneton basket
Storage: The bread will be fine at room temperature for 4 to 5 days. Once the bread has cooled completely (you can let the bread sit out for a full day before wrapping to allow to cool) then store in a sealable plastic bag or bread box. Whatever you do, don't cut into the bread until it's cooled which can affect the texture and make it dry out faster. You can also freeze any leftover bread for 3 to 6 months. I always just store mine in a sealable plastic bag.
Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then it's ready! If not, then it may need 1-2 more feedings.
Use Bread Flour. Yes you can use all purpose flour, but bread flour gives the best texture.
Use A Kitchen Scale. For best accuracy, it's best that you weigh your ingredients and not rely on volume (measuring cups)
Damp Towel: When you let the dough rise overnight, be sure to use a damp towel to cover it so it doesn't dry out and not rise properly.
Use A Bread Lame. Yes you can try and use a sharp kitchen knife to make the cuts in the top of the bread but a bread lame is a great handy tool that makes clean cuts every single time. I love my bread lame!!
Bread Timeline:
- Thursday night: Remove Starter from Fridge and Feed
- Friday: Feed twice (once in the morning, and one at night)
- Saturday morning: Feed again
- Saturday evening: Remove the amount of starter I need to make my dough. Feed my starter again, and pop back in the fridge until next week.
- Sunday morning: Shape and place in basket and proof in fridge for 8-12 hours.
- Sunday evening: Finish and bake.
Adapted From Clever Carrot

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