This Italian Herb and Cheese Sourdough Bread is a flavor-packed treat! With a crispy crust and soft inside, it’s loaded with delicious herbs and gooey cheese.
You’ll love the heavenly aroma wafting through your kitchen as it bakes. I usually enjoy it warm with some butter. It’s simply the best for dipping into soups or salads!
Key Ingredients & Substitutions
Flour: Bread flour gives the best structure, but all-purpose flour works too if that’s what you have. For a gluten-free option, try a gluten-free flour blend, keeping in mind that the texture may vary.
Sourdough Starter: An active starter is crucial for a good rise. If you’re low on starter, you can replace it with 100g of commercial yeast (about 1/4 tsp) mixed into the water, but the flavor will differ.
Cheese: I love using mozzarella and Parmesan for a balance of meltiness and flavor. If you’re dairy-free, try shredded cashew cheese or nutritional yeast for a cheesy taste without the dairy.
Herbs: Fresh herbs enhance flavor wonderfully! If you don’t have fresh herbs, dried ones can work—a good rule is to use 1/3 of the amount. You can also swap for any herbs you enjoy, like basil or sage!
How Do You Ensure Perfect Dough Consistency?
Dough consistency is key to great bread! During the mixing process, you want a sticky but manageable dough. If it’s too wet, add flour a tablespoon at a time until it feels right. When you perform the autolyse step, the flour will absorb the water, helping with gluten development.
- Mix the flour and water until no dry flour is visible, then let it rest. This hydrates the flour and makes it easier to knead.
- When adding the sourdough starter and salt, make sure to do this after the autolyse for optimal dough structure.
Careful folding during bulk fermentation is also crucial. This couldn’t be simpler—just stretch the dough and fold it over itself. Repeat this 3-4 times in the first two hours for best results!
Italian Herb And Cheese Sourdough Bread
Ingredients You’ll Need:
- 500g (4 cups) bread flour (or all-purpose flour)
- 150g active sourdough starter (fed and bubbly)
- 350ml lukewarm water
- 10g (2 tsp) salt
- 100g shredded mozzarella cheese
- 50g grated Parmesan cheese
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 2 cloves garlic, minced (optional for extra flavor)
- Extra flour for dusting
How Much Time Will You Need?
This delicious bread takes around 30-40 minutes for preparation and mixing, followed by 4-6 hours for fermentation (with some fun stretch and folds). Then you’ll let it proof overnight (8-12 hours) in the refrigerator. Finally, set aside about an hour for baking and cooling. In total, you’re looking at almost 24 hours, but most of that is just waiting time while the bread does its magic!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour and lukewarm water. Stir with your hand or a wooden spoon until all the flour is hydrated. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30-40 minutes. This helps the flour absorb the water and initiates the autolyse process.
2. Add Starter and Salt:
After resting, add your bubbly sourdough starter and salt to the dough mixture. Mix thoroughly until the salt and starter are fully incorporated. This will take a few minutes of gentle folding and stretching until you have a cohesive dough.
3. Add Herbs and Cheese:
Now it’s time to add your flavorful herbs and cheeses! Gently fold in the chopped rosemary, thyme, oregano, minced garlic (if you’d like) along with the shredded mozzarella and grated Parmesan. Ensure everything is evenly distributed in the dough.
4. Bulk Fermentation:
Cover your dough with a towel again and let it ferment at room temperature (around 21-24°C / 70-75°F) for about 4 to 6 hours. For the first two hours, every 30 minutes, perform 3-4 sets of stretch and folds where you gently pull one side of the dough up and fold it over the dough. This builds strength!
5. Shape the Loaf:
After the bulk fermentation, turn the dough out onto a floured surface. Shape it into either a round or oval loaf by folding the edges into the center, then flip it seam side down and gently tighten the surface by pulling the dough toward you.
6. Final Proof:
Transfer your shaped loaf into a well-floured banneton basket or a bowl lined with a floured kitchen towel, seam side up. Cover and let it proof in the refrigerator overnight (8-12 hours). This slow cooling process deepens the flavors and gives you that beautiful rise!
7. Preheat Oven and Dutch Oven:
About 30 minutes before you plan to bake, place a Dutch oven (with its lid) into your oven and preheat to 230°C (450°F). This will create a steamy environment for your bread to rise beautifully.
8. Score the Loaf:
Once preheated, carefully turn your dough out onto a piece of parchment paper, seam side down. Use a very sharp knife or a razor blade to score the top of the loaf in a few diagonal slashes or any pattern you like. Scoring allows the bread to expand while baking.
9. Bake the Bread:
Lift the parchment paper with the dough and place it into the hot Dutch oven. Put the lid on and bake for 20 minutes to create that perfect crust.
10. Finish Baking:
After 20 minutes, remove the lid and continue baking for another 15-20 minutes until the bread develops a deep, golden-brown crust and sounds hollow when tapped on the bottom.
11. Cool:
Remove the Dutch oven from the oven and carefully take your bread out to cool on a wire rack for at least 1 hour before slicing. This waiting time is crucial to let the inside set properly!
Enjoy your homemade Italian Herb and Cheese Sourdough Bread warm, slathered with butter, or paired with soups and salads as a delightful treat!
Can I Use a Different Type of Cheese?
Absolutely! You can experiment with different cheeses like cheddar, gouda, or even feta. Just ensure that the cheese melts well if you want that gooey texture. Keep in mind that stronger cheeses may alter the flavor profile of the bread, so choose according to your preference!
What If My Sourdough Starter Isn’t Bubbly?
A bubbly, active starter is essential for a good rise. If yours isn’t active, feed it with equal parts of flour and water for a couple of hours before using it in the recipe. It should double in size and feel light and airy when ready.
Can I Make This Bread Without Refrigeration?
Yes! If you prefer, you can proof the shaped loaf at room temperature for about 2-3 hours instead of refrigerating it overnight. Just keep an eye on it, as the dough will rise faster in warmer conditions. Baking times may slightly vary, so be sure to check for that golden crust!
How Should I Store Leftover Bread?
Store any leftover sourdough bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and place it in a freezer bag, then freeze for up to 3 months. To enjoy, simply thaw at room temperature or toast slices directly from the freezer!
