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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/italian-herbs-and-cheese-artisan-sourdough-bread-recipe/