Italian Herbs and Cheese Artisan Sourdough Bread Recipe

Introduction

Experience the rustic charm of Italian Herbs and Cheese Artisan Sourdough Bread. This loaf combines the tangy depth of sourdough with fragrant Italian herbs and rich melted cheese for a truly satisfying bake.

Ingredients

• 12 g sourdough starter (active or discard)
• 60 g water
• 60 g bread flour (unbleached, King Arthur)
• 325 g water
• 450 g bread flour (unbleached, King Arthur)
• 50 g whole wheat flour (Sunrise Flour Mills)
• 120 g active sourdough starter (from above)
• 25 g water
• 10 g sea salt (Redmonds)
• 3 g Italian seasoning blend
• 4 g lightly dried basil
• 110 g Colby jack cheese, shredded
• 15 g Parmigiano Reggiano, shredded

Instructions

1. Step 1: Feed your starter the night before by mixing 12 g sourdough starter, 60 g water, and 60 g bread flour. Let it peak in about 10-12 hours at room temperature.
2. Step 2: In the morning, combine 450 g bread flour, 50 g whole wheat flour, 120 g active sourdough starter, and 325 g water. Knead until a shaggy dough forms. Cover and rest for 1 hour.
3. Step 3: Add 10 g sea salt and 25 g water to the dough. Dimple and squeeze the saltwater into the dough. Slap and fold on a lightly misted counter for 2-4 minutes until smooth. Cover and rest 30 minutes.
4. Step 4: Sprinkle 3 g Italian seasoning, 4 g dried basil, 110 g Colby jack cheese, and 15 g Parmigiano Reggiano over the dough. Stretch and fold them in gently. Cover and rest 30 minutes.
5. Step 5: Perform a stretch and fold on the dough. Cover and rest 30 minutes.
6. Step 6: Coil fold the dough, cover, and rest for 30 minutes. Repeat this coil fold and rest once more.
7. Step 7: Allow the dough to complete bulk fermentation until visibly larger, bubbly, jiggly, light, and puffy. This may take several hours depending on temperature.
8. Step 8: Turn the dough out onto the counter and pre-shape into a tight ball using a bench scraper. Final shape using the single caddy clasp method. Place seam-side up into a floured banneton and pinch the seam closed. Let rest 10 minutes then optionally stitch the top for tension. Cover and refrigerate overnight.
9. Step 9: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
10. Step 10: Score the chilled dough and place it in the hot Dutch oven. Cover and bake 30 minutes.
11. Step 11: Remove the lid, reduce oven temperature to 425°F (220°C), and bake another 15-20 minutes until golden and fully baked. The internal temperature should reach 205-210°F (96-99°C).
12. Step 12: Cool the bread for about 2 hours before slicing to enjoy the best texture and flavor.

Tips & Variations

• For a more intense herb flavor, increase the Italian seasoning and basil slightly or add fresh herbs during the stretch and fold steps.
• Substitute Colby jack cheese with mozzarella or cheddar for different melting characteristics and flavors.
• Allow the dough to autolyse by mixing flour and water first and resting for 30 minutes before adding the starter to improve dough strength and extensibility.
• If you don’t have a banneton, line a bowl with a well-floured kitchen towel to shape and proof your dough.

Storage

Store the bread at room temperature in a paper bag or bread box for up to 3 days to keep the crust crisp. For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 3 months. Reheat slices in a toaster oven or regular oven to regain some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a discard sourdough starter for this recipe?

Yes, you can use an active discard starter for feeding initially. Just ensure it becomes bubbly and active before mixing the dough for best fermentation.

What if my dough doesn’t rise much during bulk fermentation?

Visual and tactile cues are more important than exact rise percentage. Look for bubbles, jiggle, and a domed shape. If it feels dense, give it more time or a warmer spot to ferment.

Italian Herbs and Cheese Artisan Sourdough Bread Recipe

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★★★★★

4.6 from 439 reviews

This artisan sourdough bread recipe combines the fragrant flavors of Italian herbs and a rich blend of cheeses to create a flavorful, crusty loaf perfect for any occasion. Using a combination of bread flour, whole wheat flour, and an active sourdough starter, the dough undergoes a careful fermentation process that develops complexity and chewiness. Baked in a Dutch oven to ensure a perfect crust, this bread features Colby Jack and Parmigiano Reggiano cheeses folded into the dough alongside a blend of Italian seasoning and dried basil for an aromatic and savory experience.

• Author: Ruby
• Prep Time: 1 hour 30 minutes (plus overnight starter feeding and overnight proofing)
• Cook Time: 50 minutes
• Total Time: Approximately 10 hours (including fermentation and proofing, excluding cooling time)
• Yield: 1 large artisan sourdough loaf (about 900–1000 g) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sourdough Starter Feed

• 12 g sourdough starter (active or discard)
• 60 g water
• 60 g bread flour (unbleached, King Arthur)

Main Dough

• 450 g bread flour (unbleached, King Arthur)
• 50 g whole wheat flour (Sunrise Flour Mills)
• 120 g active sourdough starter (fed as above)
• 325 g water
• 10 g sea salt (Redmonds)
• 25 g water

Inclusions

• 3 g Italian seasoning blend
• 4 g lightly dried basil
• 110 g Colby Jack cheese, shredded
• 15 g Parmigiano Reggiano, shredded

Instructions

1. Feed Your Starter: The night before making the dough, feed your starter by mixing 12 g sourdough starter, 60 g water, and 60 g bread flour. Allow it to ferment overnight (about 10-12 hours) until it peaks and is active for use.
2. Make the Dough: In the morning, combine 450 g bread flour, 50 g whole wheat flour, 120 g active sourdough starter, and 325 g water in a bowl. Mix until fully incorporated into a shaggy dough. Cover and let rest for about 1 hour for the initial fermentation; optionally autolyse by mixing only flours and water first, resting up to overnight, then add starter.
3. Add Salt and Water: Add 10 g sea salt and 25 g water to the dough. Press and squeeze the saltwater into the dough; it will initially break and feel rubbery. Transfer to a floured counter, perform slap and folds for 2-4 minutes until dough smooths out and salt is incorporated. Cover and rest for 30 minutes.
4. Add Herbs and Cheese: Sprinkle 3 g Italian seasoning blend, 4 g dried basil, 110 g shredded Colby Jack, and 15 g shredded Parmigiano Reggiano over the dough. Stretch and fold them into the dough for even distribution. Cover and rest for 30 minutes.
5. Strengthen the Dough: Perform a stretch and fold of the dough, cover, and rest for 30 minutes. Then coil fold the dough, cover and rest for 30 minutes, and repeat the coil fold with another 30 minutes rest. This helps build gluten structure and dough strength.
6. Bulk Fermentation: Allow the dough to ferment until it has visibly increased in size, bubbles appear around and underneath, and it feels light and jiggly. For reference, fermentation took approximately 7.5 hours at 70-72°F (21-22°C). Timing may vary depending on ambient temperature.
7. Pre-shape and Shape: Turn the dough onto the counter. Gently pre-shape into a tight ball using a bench scraper. Then perform the final shape using the single caddy clasp method, place the dough seam-side up into a floured banneton, pinch the seam closed, optionally rest for 10 minutes, then stitch the top to increase tension and cover. Refrigerate overnight.
8. Score and Bake: Preheat oven to 450°F (230°C) with a Dutch oven inside. Score the dough and place it seam-side down into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid, lower temperature to 425°F (220°C), and bake for an additional 15-20 minutes until the crust is golden brown and internal temperature reaches 205-210°F (96-99°C).
9. Cool and Serve: Allow the bread to cool for about 2 hours before slicing. Enjoy the crusty, flavorful Italian herb and cheese artisan sourdough bread!

Notes

• Feeding and maintaining an active starter ahead of time is essential for good fermentation.
• Bulk fermentation times vary depending on room temperature; visually assess dough readiness rather than strictly timing.
• Resting periods and stretch-coil folds are crucial for gluten development and texture.
• Use a Dutch oven or similar covered heavy pot for baking to achieve a perfect crust and oven spring.
• Allow the bread to cool fully before slicing to complete the cooking process internally and prevent crumb gumminess.
• Optional autolyse step can improve dough extensibility and fermentation.

Keywords: sourdough bread, artisan bread, Italian herbs, cheese bread, Colby Jack, Parmigiano Reggiano, homemade bread, fermented bread, baking bread, rustic loaf