Cheese and Garlic Sourdough Bread
I’m on a real sourdough baking craze lately, Sally, my sourdough starter was woken up from her lazy festive slumber a few weeks ago, and a freshly baked sourdough loaf has graced our table at least twice a week. Following on from my last (and very successful) recipe for Cheese, Fennel and Sun-Dried Tomato Sourdough and proved so popular with “him outdoors”, that he asked me to develop another cheesy sourdough creation, and so today I present my latest recipe for Cheese and Garlic Sourdough Bread.
As you can see from the photos, the crumb in this Cheese and Garlic Sourdough Bread is fabulous, and despite the fact that there’s lots of cheese added, it holds up well with a chewy crumb and crusty crust. It is very important to use reduced-fat cheese to achieve this texture and crumb, as normal Cheddar cheese has too high a fat content, and will render the loaf very wet and seep oil on baking, as well as giving a close and wet crumb. I have tested this loaf FIVE times with different cheeses, and reduced fat (30% reduced fat) Cheddar cheese works like a dream.
Making cheese and garlic sourdough bread is a delightful project. Here’s a recipe to get you started:
Ingredients
For the Sourdough Starter
- 100g sourdough starter
- 250g water
- 250g bread flour
For the Dough
- 500g bread flour
- 300g water
- 10g salt
- 150g grated cheese (cheddar, gouda, or your choice)
- 3-4 cloves garlic, minced
- 50g olive oil (optional, for added flavor and moisture)
Instructions
Prepare the Levain (Starter)
- Mix Starter Ingredients: In a bowl, mix 100g sourdough starter with 250g water and 250g bread flour. Cover and let it sit at room temperature for about 4-6 hours, until bubbly and active.
Make the Dough
- Autolyse: In a large mixing bowl, combine 500g bread flour and 300g water. Mix until no dry flour remains. Cover and let rest for 30 minutes.
- Mix in Levain: Add the prepared levain to the autolysed dough. Mix well to incorporate.
- Add Salt: Sprinkle 10g salt over the dough and mix thoroughly.
- Incorporate Cheese and Garlic: Add the grated cheese and minced garlic. Mix until evenly distributed.
Bulk Fermentation
- First Rise: Cover the bowl and let the dough rise at room temperature for 3-4 hours, performing stretch and fold techniques every 30 minutes for the first 2 hours.
- Stretch and Fold: To stretch and fold, wet your hands, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl 90 degrees and repeat. Do this 4 times per session.
Shape and Proof
- Shape the Dough: After the bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf.
- Proofing Basket: Place the shaped dough into a floured proofing basket or bowl lined with a kitchen towel. Cover and let it proof in the refrigerator for 12-18 hours (overnight).
Bake
- Preheat Oven: Preheat your oven to 250°C (475°F) with a Dutch oven or baking stone inside.
- Score the Bread: Turn the dough out onto parchment paper or a floured surface. Score the top with a sharp knife or razor blade.
- Bake: Carefully transfer the dough into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, cover with the lid. Bake for 20 minutes, then reduce the heat to 230°C (450°F) and remove the lid if using a Dutch oven. Bake for another 20-25 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
- Cool: Let the bread cool on a wire rack before slicing.
Enjoy your homemade cheese and garlic sourdough bread!