Ingredients
Main Dough
- 500g unbleached all purpose flour or bread flour
- 375g water
- 100g active sourdough starter
- 10g salt
Add-ins
- 1 1/2 cups sharp cheddar cheese, cubed
- 4 cloves fresh garlic, chopped
- 1/2 cup fresh dill, chopped
Instructions
- Mix Starter and Water: Begin by combining the active sourdough starter with the water in a large mixing bowl, stirring with a wooden spoon or dough whisk until well combined.
- Add Flour and Salt: Add the flour and salt to the liquid mixture and stir gently until a rough dough starts to form. Finish mixing by hand until the dough is shaggy and no dry flour remains.
- First Rest: Cover the bowl with a tea towel and let the dough rest at room temperature for 45 minutes to allow hydration.
- First Fold: Perform the first set of stretch and folds or coil folds on the dough to develop gluten. Cover and let rest for another 30 minutes.
- Repeat Folding: Repeat the fold-and-rest process 2 to 3 more times, ideally 3, allowing the dough to strengthen and become more elastic.
- Bulk Fermentation: Cover the dough and let it rise at room temperature for 4 to 6 hours or up to 8 hours if cooler, until it doubles in size, becomes domed, soft, and no longer sticky.
- Shape and Add Fillings: Turn the dough out onto a floured counter and gently stretch it into a rectangle. Evenly sprinkle cubed cheddar cheese, chopped garlic, and dill over the surface. Fold the top third of the dough toward the center, add more cheese, garlic, and dill, then fold the bottom third over to form a log. Roll the dough from one end and pinch the seams closed.
- Create Surface Tension: Using the heel of your hands, push and pull the dough ball on the counter in a candy cane motion 4-6 times to tighten and smooth the surface. This tension helps with final shaping.
- Proofing Setup: Lightly flour a banneton or a bowl lined with a floured tea towel. Place the dough seam-side up inside and pinch around the dough to create tension on top. Sprinkle the dough with flour and cover loosely with plastic wrap. Refrigerate for at least 8 hours and up to 2 days for cold fermentation.
- Preheat Oven and Dutch Oven: When ready to bake, preheat your oven to 450°F (232°C) with an empty Dutch oven inside to get it very hot.
- Score the Dough: Remove the dough from the fridge, turn it out onto parchment or a bread sling, and score the top with a sharp knife or bread lame with one main cut 1/4 to 1/2 inch deep to allow expansion.
- Bake Covered: Transfer the dough to the hot Dutch oven, cover with the lid, and bake for 20 minutes to trap steam for crust development.
- Bake Uncovered: Remove the lid, reduce the oven temperature to 410°F (210°C), and bake another 20 to 25 minutes until the crust achieves your preferred golden brown color.
- Cool: Remove the bread from the oven and let it cool on a wire rack for 1 to 2 hours before slicing to allow the crumb to set properly.
Notes
- You can use any type of cheddar cheese you prefer, such as white cheddar, mild cheddar, or sharp cheddar, depending on your flavor preference.
- Be careful not to stretch the dough too thin during shaping, as this can cause the cheese and herbs to burst through the dough and create holes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
