Cheesy Sourdough Bread (No-Knead)
This no-knead, cheese-filled sourdough bread recipe can be described with two of the best words - it's easy, and it's cheesy.
Servings: 1 loaf
Equipment
- Dutch oven
Ingredients
- 150 grams active, bubbly sourdough starter
- 320 grams warm water
- 10 grams fine sea salt
- 500 grams bread flour
- 1 teaspoon black pepper
- 4-5 ounces cheddar & parmesan cheese cubed
Instructions
To make the no-knead sourdough:
- Combine sourdough starter, water and salt. Whisk to combine.
- Combine flour, pepper, and cheese; stir into starter mixture.
- Finish mixing by hand, folding mixture until it forms a rough ball. Cover with plastic wrap or a damp towel and let rest 45-60 minutes.
- Over the next few hours, give the dough a stretch & fold about every 30 minutes or so. Plan to stretch & fold four times.To stretch the dough, pull dough from one side and give it a long stretch, folding the dough back to the middle. Turn the bowl a quarter turn, stretch again and fold back to the middle. Repeat on all four sides, cover dough back up, and allow to rest again until the next stretch & fold.
- Once you've completed all the stretches, put the dough in the refrigerator and allow it to sit overnight.*
The next day:
- The next morning, pull your dough out of the fridge and allow it to warm up slightly.
- Line a large bowl with a tea towel and dust it lightly with flour. Shape your dough into a ball, pinching the bottom together to create a seam. Place dough, seam side up, into the towel-lined bowl.
- Cover with a kitchen towel or plastic wrap. Allow dough to rest and rise for about 2-4 hours, or until puffy and doubled (the time will vary quite a bit depending on your dough and the temperature).
- Place a dutch oven and lid in the oven and preheat oven to 450° F. When oven comes to temperature, carefully turn your dough onto a piece of parchment, seam side down. Score the dough in any desired pattern.
- Lift the parchment paper with your sourdough and lower it into the hot dutch oven. Cut away any excess parchment paper, put the lid back on, and bake covered for 25 minutes.
- Remove lid from dutch oven and continue to bake uncovered for another 18-22 minutes, or until bread is golden and cooked through. The best way to tell if bread is done is to take its temperature with a meat thermometer - it should be about 205 - 215° F.
- Remove from oven and gently lift bread out of dutch oven, using the parchment paper as handles. Allow to cool completely before slicing.
Notes
*Alternatively, you could bake the same day. Shape your dough after your stretch-and-folds, then let it proof until risen, bubbly, and puffy, 2-4+ hours. Proceed to the baking step!