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Cheddar Rosemary Sourdough

rosemary sourdough starter
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Ingredients

Scale
  • 3 cups (375g) bread flour
  • 1 cup (240g) active sourdough starter
  • 1 cup (240ml) room temperature water
  • 1 ½ tsp (9g) fine sea salt
  • 1 cup (120g) sharp cheddar cheese, grated
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp cracked black pepper (optional)
  • ½ tsp garlic powder (optional)
  • Coarse sea salt for topping (optional)

Instructions

  1. In a large bowl, combine bread flour, active sourdough starter, water, and salt until a shaggy dough forms.
  2. Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
  3. Gently flatten the dough and sprinkle ¾ of the grated cheddar and chopped rosemary evenly across the surface.
  4. Fold the dough like a letter in thirds, then fold in the sides. Knead lightly for 1-2 minutes to distribute ingredients.
  5. Let the dough rest for 15 minutes, covered with a damp cloth.
  6. Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 4 hours, or until doubled in size.
  7. Gently turn the dough out onto a lightly floured surface and shape into a round boule or oval batard.
  8. Place the shaped loaf on parchment paper, drizzle with olive oil, and sprinkle remaining cheese on top.
  9. Let rest for 30 minutes while preheating the oven with a Dutch oven or heavy baking sheet to 450°F.
  10. Score the top of the loaf with a sharp knife or bread lame.
  11. Carefully transfer the dough on parchment to the preheated Dutch oven or baking sheet.
  12. Bake covered (if using Dutch oven) for 20 minutes, then uncover and bake for 10-15 more minutes until deep golden brown.
  13. The bread is done when it reaches an internal temperature of 205-210°F and sounds hollow when tapped on the bottom.
  14. Cool completely on a wire rack for at least 1 hour before slicing.

Notes

  • For best results, make sure your sourdough starter is active and bubbly before beginning.
  • Freshly grated cheese melts more evenly than pre-shredded varieties.
  • You can substitute dried rosemary (use 2 teaspoons) if fresh is unavailable.
  • Store at room temperature in a cloth bag or bread box for up to 3 days, or freeze sliced bread for longer storage.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Cheddar Rosemary Sourdough, cheddar bread recipe, rosemary sourdough starter, herb infused sourdough, artisan cheese bread

Find it online: https://www.joyliciousrecipes.com/cheddar-rosemary-sourdough-cheesy-herb/