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Artisan Sourdough Loaf with Italian Herbs and Cheese

Close-up of a Sourdough Artisan Loaf Recipe with Italian Herbs and Cheese cut in half, showing open crumb and melted cheese pockets.
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A detailed recipe for a flavorful artisan sourdough bread incorporating a blend of Italian herbs and savory cheese for a rich, rustic loaf.

Ingredients

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  • 100g active sourdough starter (100% hydration)
  • 375g warm water (around 85°F)
  • 500g bread flour
  • 10g fine sea salt
  • 15g dried Italian herbs mix (oregano, basil, rosemary, thyme)
  • 75g grated Parmesan cheese
  • 50g shredded low-moisture mozzarella cheese

Instructions

  1. Mix the starter and water in a large bowl until combined.
  2. Add the flour and mix until just combined into a shaggy mass. Cover and let rest for 30 minutes (autolyse).
  3. Sprinkle the salt over the dough. Dimple it in with wet fingers, then mix thoroughly until the salt is incorporated.
  4. Perform four sets of stretch and folds every 30 minutes during the first two hours of bulk fermentation.
  5. After the second set of folds, gently incorporate the Italian herbs and both cheeses evenly into the dough mass. Continue folding gently to distribute inclusions.
  6. Allow the dough to complete bulk fermentation at room temperature (about 4-6 hours total, depending on starter strength and room temperature) until it has increased in volume by about 30-50% and shows signs of aeration.
  7. Gently pre-shape the dough into a loose round. Let it rest on the counter, covered, for 20 minutes.
  8. Perform the final shaping, creating good surface tension, and place the dough seam-side up into a well-floured banneton basket.
  9. Cold proof the dough in the refrigerator for 12 to 18 hours.
  10. Preheat your oven with a Dutch oven inside to 500°F (260°C) for one hour.
  11. Carefully remove the hot Dutch oven. Gently turn the dough out onto parchment paper. Score the top surface with a sharp blade to allow for expansion.
  12. Carefully lower the dough (using the parchment paper handles) into the hot Dutch oven. Cover and bake for 20 minutes.
  13. Remove the lid, reduce the oven temperature to 450°F (232°C), and bake for an additional 20-25 minutes until the crust is deep golden brown.
  14. Remove the loaf from the Dutch oven and cool completely on a wire rack before slicing.

Notes

  • Use a high-quality bread flour for the best oven spring and crumb structure.
  • If your starter is very active, reduce the bulk fermentation time slightly.
  • For a crispier crust, you can add 1/4 cup of ice cubes to the bottom of the oven during the first 10 minutes of baking if you are not using a Dutch oven.
  • Use room temperature cheese before mixing it into the dough.

Nutrition

Find it online: https://savorandpin.com/sourdough-artisan-loaf-recipe-italian-herbs-cheese/