This Italian Herb and Cheese Sourdough Bread is the perfect blend of flavors! With tangy sourdough, fresh herbs, and gooey cheese, it’s a delightful treat. Just imagine the aroma filling your kitchen!
I love tearing off a warm piece straight from the oven, with melted cheese flowing out—pure bliss! It’s great for sandwiches or even with a simple bowl of soup. Yum! 🍞🧀
Key Ingredients & Substitutions
Bread Flour: Use bread flour for its high protein content, which gives the bread a better structure. If you don’t have it, all-purpose flour works too, but the texture might be a bit softer.
Sourdough Starter: The starter is essential for fermentation. If you need a quick fix, you can use instant yeast, but the flavor will be different. Just mix about 1-2 teaspoons of yeast directly into the dry ingredients.
Dried Herbs: I love using mixed Italian herbs because they add great depth. If you have fresh herbs, definitely use those for even more flavor! Don’t worry about exact measurements—feel free to adjust to your taste.
Cheese: I recommend mozzarella for its melting quality. If you want a stronger flavor, mix in some Parmesan. You can also experiment with other cheeses, but keep in mind that softer cheeses may make the dough wetter.
Olive Oil: Brushing with olive oil before baking gives a nice shine. If you’re out, melted butter is a great alternative that adds richness.
How Can You Achieve Perfect Bread Texture?
The key to getting that lovely texture is in the folding and rising techniques. The stretch and folds help build gluten without intensive kneading, which makes a lighter bread. Don’t rush this process! Time is your friend when it comes to fermentation.
- Let the dough rest properly during the autolyse phase to develop flavor.
- When doing stretch and folds, handle the dough gently to keep air pockets that create a fluffy crumb.
- During the final proof, don’t skip the overnight refrigeration! This step improves flavor and makes the dough easier to handle.
What’s the Best Way to Shape Sourdough Loaf?
Shaping your dough properly is crucial for a great rise. Here’s how you can do it effectively:
- After the first rise, gently turn the dough out onto a floured surface.
- Fold the edges of the dough towards the center, creating tension on the outer surface.
- Flip the dough seam-side down, then cup your hands around it and rotate to shape it into a tight ball.
- This process helps retain the gas bubbles formed during fermentation, leading to a nice rise in the oven.
Enjoy your baking adventure with this Italian Herb and Cheese Sourdough Bread! It’s not just about the process; it’s also about making beautiful memories with each loaf you create. Happy baking!
Italian Herb And Cheese Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 500g (about 4 cups) bread flour
- 100g (about 1/2 cup) active sourdough starter (100% hydration)
- 350ml (about 1 1/2 cups) lukewarm water
- 10g (1 1/2 tsp) salt
For the Flavor:
- 1 tbsp mixed Italian dried herbs (such as rosemary, oregano, thyme)
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh parsley, finely chopped
For the Cheese:
- 150g (about 1 1/2 cups) shredded mozzarella cheese (or a mix of mozzarella and Parmesan for extra flavor)
For Brushing:
- 2 tbsp olive oil (for brushing)
How Much Time Will You Need?
This recipe requires about 4-6 hours of active time, with the dough needing to rise and ferment. You’ll also want to let it chill overnight for the best flavor, plus around 1 hour for baking and cooling. So set aside some time for preparation and enjoy the delicious results!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the bread flour, salt, and dried Italian herbs. In a separate bowl, mix the sourdough starter with lukewarm water until it’s slightly dissolved. Pour the wet ingredients into the dry ingredients and mix them together using a spatula or your hands until a rough dough forms.
2. Autolyse and Incorporate Herbs:
Cover the dough and let it rest for about 30 minutes. This resting phase allows the flour to fully hydrate. After resting, gently fold in the chopped fresh rosemary and parsley into the dough.
3. Bulk Fermentation with Folds:
For the next 3 hours, perform 3-4 sets of stretch and folds every 30-45 minutes while keeping the dough covered. This technique allows for gluten development and ensures that the herbs are evenly distributed.
4. Add Cheese:
After your final stretch and fold, gently fold in the shredded mozzarella cheese. Make sure to distribute it evenly without deflating the dough too much.
5. First Rise:
Cover the bowl with the dough and let it rise at room temperature (around 21-24°C / 70-75°F) for 2 to 4 hours or until it has roughly doubled in size. Keep an eye on it!
6. Shape the Dough:
Once doubled, gently transfer the dough onto a lightly floured surface. Shape it into a tight round loaf by folding the edges toward the center and then flipping it seam-side down to create surface tension. This will help your loaf rise beautifully.
7. Final Proof:
Place the shaped loaf seam-side up into a floured proofing basket or a bowl lined with a well-floured kitchen towel. Cover and refrigerate it overnight or for 8-12 hours. This slow proofing develops rich flavor.
8. Preheat the Oven:
The next day, preheat your oven to 250°C (480°F) with a Dutch oven or heavy cast-iron pot (with the lid on) inside for at least 30 minutes.
9. Bake the Bread:
Carefully remove the hot Dutch oven from the oven. Turn the dough out seam-side down onto parchment paper. Score the top of the loaf with a sharp knife to allow for oven spring and enhance aesthetics. Transfer the dough with the parchment paper into the Dutch oven, brush the top lightly with olive oil, and sprinkle some extra herbs if desired. Cover with the lid and bake for 20 minutes. Then, remove the lid and reduce the oven temperature to 220°C (430°F). Bake uncovered for an additional 20-25 minutes or until your crust is deeply golden and crisp.
10. Cool:
Once baked, remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely before slicing, letting the cheese and crumb set properly for the best texture and flavor.
Enjoy your deliciously homemade Italian Herb and Cheese Sourdough Bread with its wonderful crust, herby flavor, and delightful cheesy goodness! It pairs wonderfully with soups, salads, or just eaten plain. Happy baking!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can substitute all-purpose flour for bread flour, but the texture might be slightly softer and less chewy. Bread flour has a higher protein content, which helps develop gluten and structure in the bread.
What If My Sourdough Starter Isn’t Active?
If your sourdough starter isn’t active, try feeding it and allow it to become bubbly and double in size before using it in the recipe. If you’re in a hurry, you can use about 1-2 teaspoons of instant yeast instead, but remember, the flavor will differ!
Can I Make This Bread Without Cheese?
Absolutely! If you’re looking for a dairy-free option or just prefer it cheese-free, you can skip the cheese and enjoy the aromatic herb flavors. You might want to increase the amount of herbs for added flavor, though!
How Should I Store Leftover Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it. Just wrap it tightly in plastic wrap and then in foil. To reheat, toast slices directly from the freezer or let them thaw at room temperature.
