Rosemary Cheddar Sourdough Boule is a fun and tasty bread that is perfect for summer! This bread is amazing for sandwiches or even simply toasted with butter. Using fresh rosemary and cheddar cheese- this bread is delectable in any way!
One thing that I look forward to every summer is growing a little herb garden.
Herbs are so easy to grow, which means that I can grow them no matter where we are living! (I’ve grown herbs everywhere from full-blown acreages, to townhomes, to tiny apartments in the middle of the city).
Fresh herbs are definitely a staple in my home in the summertime. And, it is such a treat being able to experiment with all of the tasty dishes that I can come up with while using them.
With that being said, I genuinely hope that you enjoy my latest creation- the Rosemary Cheddar Sourdough Boule.
faq’s
How long is the Rosemary Cheddar Sourdough Boule good for?
Most sourdough boules are best when enjoyed within the first 4 days after baking. However they are at their absolute best the day of or the day after baking.
Consider slicing and freezing the bread if you wish for it to last longer than 4 days.
What is the best way to store this bread?
This bread can either be stored in an airtight container, in a bread bag, or covered in beeswax/plastic wrap. The more airtight the container or wrap is, the less the bread will stale.
Is the recipe for the Rosemary Cheddar Sourdough Boule beginner friendly?
This recipe is perfect for beginners! It is relatively easy while also teaching new skills like adding inclusions and laminating.
tips
- Use a high quality cheddar cheese for best results (I prefer a white, grass-fed cheddar cheese).
- A bread flour or a flour with a high-gluten content will produce the best crumb, however any type of all-purpose flour will work.
in-depth recipe
Begin by combining 100 g of active sourdough starter with 350 g of purified water.
Stir in 400 g of All-Purpose Flour with 100 g of Whole Wheat Flour. A loose, shaggy dough should form.
Mince 5 g of fresh rosemary leaves (this should equal about 2-3 sprigs of rosemary). Sprinkle the dough with the rosemary leaves and 10 g of salt. Do not stir the dough.
Cover the dough with either a damp tea towel, plastic wrap, or beeswax wrap. Allow it to sit for 30-60 minutes. (60 minutes is ideal, but don’t be too picky about the time. Do it as it works for your schedule). This resting time allows the flour to properly absorb the water.
Begin a series of stretch and folds. 3-5 stretch and folds is recommended, with 5 stretch and folds preferred. Each stretch and fold should be about 20-30 minutes apart. Click here to learn how to complete a stretch & fold.
Note: I keep my times & # of stretch & folds loose, because, well, I know that life happens.
5 stretch and folds is ideal, but 3 will work just fine as well. The stretch and folds are best when completed every 30 minutes, but it’s ok if they are done earlier or sooner than that. Do it as life’s demands allow you to. Sourdough isn’t so finicky as to need a clock and formula all the time.
Once the stretch & folds are complete, cover the bowl again and allow it to sit at room temperature until doubled in size (this will take 4-8 hours depending on the temperature of the room and the strength of the starter.)
Then, lightly flour a banneton and shred 75 g of cheddar cheese. Roll the dough out onto a clean surface. Laminate the dough with the freshly shredded cheese. Then, shape the dough into a boule and place it in the banneton.
Cover the banneton with either a damp tea towel, plastic wrap, or beeswax wrap. Place it in the refrigerator for 4-12 hours for the cold ferment. (Simply allow it to chill for as long as you have time to- 4 hours minimum is best for good shaping/scoring, but the time doesn’t matter too much here. However, note that the longer it sits in the fridge the more “sour” it will become.)
When it comes time to bake the bread, place the dutch oven inside of the oven and preheat it to 500℉ for 30-60 minutes.
Remove the dough from the fridge and gently place it onto a piece of parchment paper. Lightly dust the surface of the dough with flour. Score the dough with one deep expansion cut (+ a small decorative cut if desired.)
Place the dough + the parchment paper into the dutch oven. Cover it and place it in the oven. Turn the temperature of the oven down to 450℉ and bake for 22 minutes. Remove the ld from the dutch oven and bake for an additional 22 minutes or until the top is browned.
Remove the bread from the oven and allow it to cool for a minimum of 4 hours before slicing it (slicing the bread any sooner could cause the inside to develop a “gummy” texture).
I hope you enjoy!
Rosemary Cheddar Sourdough Boule
Equipment
- Large Mixing Boule
- Kitchen Scale
- Large Spoon
- Dutch Oven
- Parchment Paper optional
- Plastic Wrap or a wet tea towel
Ingredients
- 100 g Sourdough Starter active
- 350 g Water purified, preferred
- 400 g All-Purpose Flour
- 100 g Whole Wheat Flour
- 10 g Salt
- 5 g Fresh Rosemary, Minced (2-3 sprigs)
- 75 g Fresh Shredded Cheddar Cheese
Instructions
- Begin by mixing the sourdough starter and water together in a large mixing bowl.
- Add the AP Flour and the Whole Wheat Flour. Stir until a loose, shaggy dough forms.
- Sprinkle the top of the dough with the salt and the minced rosemary. Do not stir.
- Cover the dough with either plastic wrap or a damp tea towel. Allow it to sit for 30-60 minutes (this gives the flour time to properly absorb the water.)
- Begin a series of stretch and folds.3-5 stretch and folds, each 20-30 minutes apart. See tutorial here.
- Once the stretch & folds are complete, allow the dough to sit until doubled in size. (Approximately 4-8 hours depending on strength of starter and room temp).
- Lightly flour a banneton.Roll out the dough onto a clean surface. Laminate the dough with the cheddar cheese. Then, place in the banneton.Cover the banneton with either a damp tea towel or completely cover the bowl with plastic wrap. Place the dough in the fridge for the cold ferment (4-12 hours depending on your preferred time).
- Put the dutch oven inside of the oven and preheat to 500℉ for 30-60 minutes.Gently move the cold dough onto a piece of parchment paper. Lightly flour the dough and score.Place the dough + the parchment paper inside of the dutch oven. Cover the dutch oven and bake it for 22 minutes at 450℉. Remove the lid and bake for an additional 22 minutes or until the top of the bread is browned.Remove the bread from the oven. Allow it to cool for at least 4 hours before slicing it. Then, enjoy!
Notes
